This position prepares all food orders in a timely manner and in accordance with Harrah's standards and kitchen/outlets guide specifications. Will also maintain organization, cleanliness and sanitation of work area and equipment in accordance with local USPH standards. Our ideal candidate: Minimum 6 months prior experience as a cook. Ability to bring personal tools is a plus. Must be able to work any day of the week and any shift including weekends and holidays. Must be able to get along with co-workers and work as a team. Must present a well-groomed appearance. Must be able to obtain a San Diego County Food Handler's Card. About the role: Prepares and produces menu items to standards in a quick and efficient manner. Can prepare items such as but not limited to salads, appetizers, Mexican, Italian, American, and dishes, etc. Prepares, cooks, and seasons all food. Must show skills in fry cook, broiler, and Garde Manger. Controls food production in all work areas including proper cooking methods, proper cooking times and temperature. Adheres to kitchen maintenance and sanitation programs. Maintains assigned station and equipment in a clean and sanitary condition. A few more things: Must be able to work inside a kitchen and on a fry line during most of shift. Must be able to maneuver around all areas of the kitchen. Must be able to tolerate areas with extreme hot and cold temperatures. Must be able to lift and carry 50 pounds and be able to push and pull up to 100 pounds in a cart. Must be able to tolerate areas containing varying noise levels, illumination, crowds, and air quality including secondhand smoke. Must possess coordination and dexterity to use kitchen utensils, such as, knives, spatulas, food tongs, etc. Must be able to bend, stoop, reach, crouch, kneel, push, and pull when rotating stock and cleaning work area. Must be able to operate the following kitchen equipment: stoves, grills, fryers, broilers, and other utensils in preparing the food orders. Must be able to respond to visual and aural cues. Must be able to speak, read, write, and understand English. Pay: Starting at $20.00 per hour, depending on experience.The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's Resort Southern California reserves the right to make changes to this job description whenever necessary. Harrah's Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran. Preference is given to qualified Rincon tribal members and members of other federally recognized tribes. NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.
04/17/2024
Full time
This position prepares all food orders in a timely manner and in accordance with Harrah's standards and kitchen/outlets guide specifications. Will also maintain organization, cleanliness and sanitation of work area and equipment in accordance with local USPH standards. Our ideal candidate: Minimum 6 months prior experience as a cook. Ability to bring personal tools is a plus. Must be able to work any day of the week and any shift including weekends and holidays. Must be able to get along with co-workers and work as a team. Must present a well-groomed appearance. Must be able to obtain a San Diego County Food Handler's Card. About the role: Prepares and produces menu items to standards in a quick and efficient manner. Can prepare items such as but not limited to salads, appetizers, Mexican, Italian, American, and dishes, etc. Prepares, cooks, and seasons all food. Must show skills in fry cook, broiler, and Garde Manger. Controls food production in all work areas including proper cooking methods, proper cooking times and temperature. Adheres to kitchen maintenance and sanitation programs. Maintains assigned station and equipment in a clean and sanitary condition. A few more things: Must be able to work inside a kitchen and on a fry line during most of shift. Must be able to maneuver around all areas of the kitchen. Must be able to tolerate areas with extreme hot and cold temperatures. Must be able to lift and carry 50 pounds and be able to push and pull up to 100 pounds in a cart. Must be able to tolerate areas containing varying noise levels, illumination, crowds, and air quality including secondhand smoke. Must possess coordination and dexterity to use kitchen utensils, such as, knives, spatulas, food tongs, etc. Must be able to bend, stoop, reach, crouch, kneel, push, and pull when rotating stock and cleaning work area. Must be able to operate the following kitchen equipment: stoves, grills, fryers, broilers, and other utensils in preparing the food orders. Must be able to respond to visual and aural cues. Must be able to speak, read, write, and understand English. Pay: Starting at $20.00 per hour, depending on experience.The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's Resort Southern California reserves the right to make changes to this job description whenever necessary. Harrah's Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran. Preference is given to qualified Rincon tribal members and members of other federally recognized tribes. NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.
Job Classification Cook I (Chef de Partie) Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $21.42 (Union Employees: See Appendix "A" of Union contract Benefits Benefits Included Present Schedule VARIOUS POSITIONS AVAILABLE IN RESIDENTIAL DINING CENTERS AND CATERING DEPARTMENT Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Provide exceptional service for Three Pillars Catering in the University at Buffalo's exclusive Club for Faculty and Staff. Set up, service, cooking specialty foods, under constant pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed, and cleanup of the kitchen space. This role leads and directs the prep and production team in the kitchen. The position is highly focused on providing excellent and efficient service and quality of food for the guests. This role also acts as a keyholder during U Club operational hours in the absence of a manager on duty and is responsible for supervision and oversight of staff and administrative details as well as other related management duties. Job Requirements Professional appearance and pleasant customer service focused demeanor. Minimum 5 years high-volume professional cooking experience required, including: thickening techniques, soup and sauce classification and production, sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and food presentation and garnishing standards. Knowledge of equipment used in high-volume kitchens including grills, deep fat fryers, alto shams, etc. Must be able to demonstrate proficiency in professional knife-handling skills with ability to cut/trim meat or carcasses. Experience in directing work assignments of support staff in cooks' area. Experience in following and extending standardized recipes. Experience at organizing and maintaining kitchen work stations. Experience in maintaining production and usage records. Experience in safe food handling, preventing food-borne illness, and sanitation techniques. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency. Regular attendance required. Must be, or become, ServSafe certified (attend required class and pass test). Must be able to read and write English. Must have excellent customer service skills and be able to communicate well with customers and management. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills, and be able to pass hands-on practical cooking test. Job Assignments High volume food preparation and cooking, following established recipes and production system. Butcher, trim, season and grill special cuts of beef and other meats. Is the point person to communicate with production manager on pars, recipes, & progress of the kitchen. Maintain production and usage records as required. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness & maintenance of kitchen & equipment. Direct work assignments of support staff in cooks' area and train student workers. Demonstrate excellent customer service at all times. General cleaning, stocking and other food service duties as requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. 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. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
04/13/2024
Full time
Job Classification Cook I (Chef de Partie) Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $21.42 (Union Employees: See Appendix "A" of Union contract Benefits Benefits Included Present Schedule VARIOUS POSITIONS AVAILABLE IN RESIDENTIAL DINING CENTERS AND CATERING DEPARTMENT Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Provide exceptional service for Three Pillars Catering in the University at Buffalo's exclusive Club for Faculty and Staff. Set up, service, cooking specialty foods, under constant pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed, and cleanup of the kitchen space. This role leads and directs the prep and production team in the kitchen. The position is highly focused on providing excellent and efficient service and quality of food for the guests. This role also acts as a keyholder during U Club operational hours in the absence of a manager on duty and is responsible for supervision and oversight of staff and administrative details as well as other related management duties. Job Requirements Professional appearance and pleasant customer service focused demeanor. Minimum 5 years high-volume professional cooking experience required, including: thickening techniques, soup and sauce classification and production, sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and food presentation and garnishing standards. Knowledge of equipment used in high-volume kitchens including grills, deep fat fryers, alto shams, etc. Must be able to demonstrate proficiency in professional knife-handling skills with ability to cut/trim meat or carcasses. Experience in directing work assignments of support staff in cooks' area. Experience in following and extending standardized recipes. Experience at organizing and maintaining kitchen work stations. Experience in maintaining production and usage records. Experience in safe food handling, preventing food-borne illness, and sanitation techniques. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency. Regular attendance required. Must be, or become, ServSafe certified (attend required class and pass test). Must be able to read and write English. Must have excellent customer service skills and be able to communicate well with customers and management. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills, and be able to pass hands-on practical cooking test. Job Assignments High volume food preparation and cooking, following established recipes and production system. Butcher, trim, season and grill special cuts of beef and other meats. Is the point person to communicate with production manager on pars, recipes, & progress of the kitchen. Maintain production and usage records as required. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness & maintenance of kitchen & equipment. Direct work assignments of support staff in cooks' area and train student workers. Demonstrate excellent customer service at all times. General cleaning, stocking and other food service duties as requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. 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. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Job Classification Line Cook Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $16.16 (Union Employees: See Appendix "A" of Union contract) Benefits Benefits Included Present Schedule Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Prepare and cook items such as omelets, made to order eggs, fresh gourmet burgers, philly cheesesteaks, breakfast items, and must be able to work in a fast paced high volume environment. Must be familiar with and trained on how to use and clean equipment such as fryers, char-broilers, flat-tops, convection ovens. Required to clean equipment, provide preventative maintenance on the equipment, and is responsible for maintaining a clean work space. This position requires teamwork, communication skills, ability to read tickets, and multi-task. Job Requirements Minimum 2 years professional cooking experience required, including stir fry, deep frying, grilling, roasting, steaming, cold food production, and food presentation and garnishing standards. Must be able to demonstrate proficiency in professional knife-handling skills. Experience in following standardized recipes, measure ingredients accurately. Experience at organizing and maintaining kitchen work stations. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency, ability to multi-task, and work in a fast paced team environment. Must be able to speak, read, and write English. Must have good communication and customer service skills. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills. Must have dependable transportation. Regular attendance required, attendance at training sessions is required as needed. Job Assignments Food Preparation and cooking. Follow established recipes and production system, maintain production and usage records. Accurately prepare customers' orders and handle requests in a timely manner. Perform Lead Cook duties, as needed. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness and maintenance of kitchen & equipment. Demonstrate excellent customer service at all times. Other cleaning and food service duties as requested by management. Assist with training new hires and student workers. High volume prep work included in daily duties including using knife skills to prepare recipes and complete prep work. General cleaning and other food service duties as requested by management as well as additional duties as assigned and requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Work may take place in a refrigerated and temperature controlled environment. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. 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. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
04/12/2024
Full time
Job Classification Line Cook Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $16.16 (Union Employees: See Appendix "A" of Union contract) Benefits Benefits Included Present Schedule Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Prepare and cook items such as omelets, made to order eggs, fresh gourmet burgers, philly cheesesteaks, breakfast items, and must be able to work in a fast paced high volume environment. Must be familiar with and trained on how to use and clean equipment such as fryers, char-broilers, flat-tops, convection ovens. Required to clean equipment, provide preventative maintenance on the equipment, and is responsible for maintaining a clean work space. This position requires teamwork, communication skills, ability to read tickets, and multi-task. Job Requirements Minimum 2 years professional cooking experience required, including stir fry, deep frying, grilling, roasting, steaming, cold food production, and food presentation and garnishing standards. Must be able to demonstrate proficiency in professional knife-handling skills. Experience in following standardized recipes, measure ingredients accurately. Experience at organizing and maintaining kitchen work stations. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency, ability to multi-task, and work in a fast paced team environment. Must be able to speak, read, and write English. Must have good communication and customer service skills. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills. Must have dependable transportation. Regular attendance required, attendance at training sessions is required as needed. Job Assignments Food Preparation and cooking. Follow established recipes and production system, maintain production and usage records. Accurately prepare customers' orders and handle requests in a timely manner. Perform Lead Cook duties, as needed. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness and maintenance of kitchen & equipment. Demonstrate excellent customer service at all times. Other cleaning and food service duties as requested by management. Assist with training new hires and student workers. High volume prep work included in daily duties including using knife skills to prepare recipes and complete prep work. General cleaning and other food service duties as requested by management as well as additional duties as assigned and requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Work may take place in a refrigerated and temperature controlled environment. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. 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. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
The Food and Beverage Department at Six Flags Great Adventure has an exciting opportunity available and is looking for candidates to be a part of the Culinary Internship Program. This position will be focused on Back of the House operations in a food stand in the park. Our goal within the Food and Beverage Department is to not only deliver exceptional meals to our guests, but to also assist in making memorable family experiences around our meals while following the Six Flags Mantra. Joining our program will provide you the tools necessary to jumpstart a career within the culinary world. Key Duties and Responsibilities: Working with staff in stands to improve food recipes and food presentation. Preparing and assembling food items in a kitchen area, including the use of a fryer, grill, broiler, and other industrial cooking equipment. Preparing, handling and serving food products including but not limited to meat, meat products, pork, shellfish, egg, dairy, gluten, soy, and nut products. Managing a kitchen and training stand supervision. Upholding kitchen cleanliness, kitchen safety, and proper food handling procedures. Assist in catering when needed. Working independently or as part of a large team. Taking and filling orders and being able to multitask. Remain in strict accordance with the Department of Health and Beverage Laws. Attend seminars held by various departments within the par Qualifications for each applicant: Must be at least 18 years old by program start date Must be in a culinary program or work equivalent. Serv Safe Certification preferred. Must be professional, outgoing, energetic, self-motivated, and able to motivate others, and have a positive attitude. Have open availability Work a minimum of four days of the week, two being weekend days (Friday-Sunday) Work a shift that will at minimum be eight hours Willing to work at minimum thirty-two hours a week Be open to Bi-Weekly/End of Program Evaluations Other Functions : All other duties assigned or necessary to support the park as a whole. While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties when circumstances (e.g., emergencies, changes in workload, rush jobs, or technological developments) dictate. Please be sure to attach a resume, applications without it will be not be considered for the position. Six Flags Entertainment Corporation is the world's largest regional theme park company with 26 parks across the United States, Mexico, and Canada. For more than 58 years, Six Flags has entertained millions of families with world-class coasters, themed rides, thrilling water parks and unique attractions. With a culture built on safety, service, fun and friendliness, integrity, innovation, and results orientation, our mission at Six Flags Great Adventure is to create fun and thrills for all ages. What's in it for you? Gain the understanding of operational aspects from a Team Member POV Understand how to operate a food location and its workforce for high optimization Optimize the workforces in a specified section of the park to ensure success and profitability Gain understanding of how all facets of a multi-million dollar business operates Learn how to manage all parts of the business to ensure successful daily operation Join seminars with key leaders at the park and corporate levels to discuss their journey and experience Scholarship Opportunities Professional Development Free Food for Memorial Day, Fourth of July and Labor Day Exclusive Rides parties for all employees. Complimentary tickets In-Park discounts and more!
04/05/2024
Full time
The Food and Beverage Department at Six Flags Great Adventure has an exciting opportunity available and is looking for candidates to be a part of the Culinary Internship Program. This position will be focused on Back of the House operations in a food stand in the park. Our goal within the Food and Beverage Department is to not only deliver exceptional meals to our guests, but to also assist in making memorable family experiences around our meals while following the Six Flags Mantra. Joining our program will provide you the tools necessary to jumpstart a career within the culinary world. Key Duties and Responsibilities: Working with staff in stands to improve food recipes and food presentation. Preparing and assembling food items in a kitchen area, including the use of a fryer, grill, broiler, and other industrial cooking equipment. Preparing, handling and serving food products including but not limited to meat, meat products, pork, shellfish, egg, dairy, gluten, soy, and nut products. Managing a kitchen and training stand supervision. Upholding kitchen cleanliness, kitchen safety, and proper food handling procedures. Assist in catering when needed. Working independently or as part of a large team. Taking and filling orders and being able to multitask. Remain in strict accordance with the Department of Health and Beverage Laws. Attend seminars held by various departments within the par Qualifications for each applicant: Must be at least 18 years old by program start date Must be in a culinary program or work equivalent. Serv Safe Certification preferred. Must be professional, outgoing, energetic, self-motivated, and able to motivate others, and have a positive attitude. Have open availability Work a minimum of four days of the week, two being weekend days (Friday-Sunday) Work a shift that will at minimum be eight hours Willing to work at minimum thirty-two hours a week Be open to Bi-Weekly/End of Program Evaluations Other Functions : All other duties assigned or necessary to support the park as a whole. While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties when circumstances (e.g., emergencies, changes in workload, rush jobs, or technological developments) dictate. Please be sure to attach a resume, applications without it will be not be considered for the position. Six Flags Entertainment Corporation is the world's largest regional theme park company with 26 parks across the United States, Mexico, and Canada. For more than 58 years, Six Flags has entertained millions of families with world-class coasters, themed rides, thrilling water parks and unique attractions. With a culture built on safety, service, fun and friendliness, integrity, innovation, and results orientation, our mission at Six Flags Great Adventure is to create fun and thrills for all ages. What's in it for you? Gain the understanding of operational aspects from a Team Member POV Understand how to operate a food location and its workforce for high optimization Optimize the workforces in a specified section of the park to ensure success and profitability Gain understanding of how all facets of a multi-million dollar business operates Learn how to manage all parts of the business to ensure successful daily operation Join seminars with key leaders at the park and corporate levels to discuss their journey and experience Scholarship Opportunities Professional Development Free Food for Memorial Day, Fourth of July and Labor Day Exclusive Rides parties for all employees. Complimentary tickets In-Park discounts and more!
The Food and Beverage Department at Six Flags Great Adventure has an exciting opportunity available and is looking for candidates to be a part of the Hospitality Management - Food and Beverage Internship Program. Our goal within the Food and Beverage Department is to not only deliver exceptional meals to our guests, but to also assist in making memorable family experiences around our meals while following the Six Flags Mantra. Joining our program will provide you the tools necessary to jumpstart a career within the Hospitality Management world by providing you the knowledge of Back of House and Front of House operation. Key Duties and Responsibilities: Selling food and beverages at outdoor carts and/or indoor restaurants. Taking and filling orders and being able to multitask. Preparing and assembling food items in a kitchen area, including the use of a fryer, grill, broiler, and other industrial cooking equipment. Preparing, handling and serving food products including but not limited to meat, meat products, pork, shellfish, egg, dairy, gluten, soy, and nut products. Point of System Handling, and processing orders properly for the kitchen. Dispensing and selling alcoholic beverages. Setting and stocking tables, outdoor carts, and restaurants. Working with cleaning chemicals. Working independently or as part of a large team. Plans for and ensures that all Team Members, facilities, and materials are in complete readiness for daily operation. The opening and closing duties, along with identifying and reporting repair and maintenance of kitchen equipment. Remain in strict accordance with the Department of Health and Beverage Laws. Ensure adequate stock of supplies and also consistently maintain venue inventory. Manage food, beverage, and non-labor costs through proper hands on monitoring. Attend seminars held by various departments within the park. Qualifications for each applicant: Must be at least 18 years old by program start date Must be professional, outgoing, energetic, self-motivated, and able to motivate others, and have a positive attitude. Have open availability Work a minimum of four days of the week, two being weekend days (Friday-Sunday) Work a shift that will at minimum be eight hours Willing to work at minimum thirty-two hours a week Be open to Bi-Weekly/End of Program Evaluations Other Functions : All other duties assigned or necessary to support the park as a whole. While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties when circumstances (e.g., emergencies, changes in workload, rush jobs, or technological developments) dictate. Please be sure to attach a resume, applications without it will be not be considered for the position. Six Flags Entertainment Corporation is the world's largest regional theme park company with 26 parks across the United States, Mexico, and Canada. For more than 58 years, Six Flags has entertained millions of families with world-class coasters, themed rides, thrilling water parks and unique attractions. With a culture built on safety, service, fun and friendliness, integrity, innovation, and results orientation, our mission at Six Flags Great Adventure is to create fun and thrills for all ages. What's in it for you? Gain the understanding of operational aspects from a Team Member POV Understand how to operate a food location and its workforce for high optimization Optimize the workforces in a specified section of the park to ensure success and profitability Gain understanding of how all facets of a multi-million dollar business operates Learn how to manage all parts of the business to ensure successful daily operation Join seminars with key leaders at the park and corporate levels to discuss their journey and experience Scholarship Opportunities Professional Development Free Food for Memorial Day, Fourth of July and Labor Day Exclusive Rides parties for all employees. Complimentary tickets In-Park discounts and more!
04/05/2024
Full time
The Food and Beverage Department at Six Flags Great Adventure has an exciting opportunity available and is looking for candidates to be a part of the Hospitality Management - Food and Beverage Internship Program. Our goal within the Food and Beverage Department is to not only deliver exceptional meals to our guests, but to also assist in making memorable family experiences around our meals while following the Six Flags Mantra. Joining our program will provide you the tools necessary to jumpstart a career within the Hospitality Management world by providing you the knowledge of Back of House and Front of House operation. Key Duties and Responsibilities: Selling food and beverages at outdoor carts and/or indoor restaurants. Taking and filling orders and being able to multitask. Preparing and assembling food items in a kitchen area, including the use of a fryer, grill, broiler, and other industrial cooking equipment. Preparing, handling and serving food products including but not limited to meat, meat products, pork, shellfish, egg, dairy, gluten, soy, and nut products. Point of System Handling, and processing orders properly for the kitchen. Dispensing and selling alcoholic beverages. Setting and stocking tables, outdoor carts, and restaurants. Working with cleaning chemicals. Working independently or as part of a large team. Plans for and ensures that all Team Members, facilities, and materials are in complete readiness for daily operation. The opening and closing duties, along with identifying and reporting repair and maintenance of kitchen equipment. Remain in strict accordance with the Department of Health and Beverage Laws. Ensure adequate stock of supplies and also consistently maintain venue inventory. Manage food, beverage, and non-labor costs through proper hands on monitoring. Attend seminars held by various departments within the park. Qualifications for each applicant: Must be at least 18 years old by program start date Must be professional, outgoing, energetic, self-motivated, and able to motivate others, and have a positive attitude. Have open availability Work a minimum of four days of the week, two being weekend days (Friday-Sunday) Work a shift that will at minimum be eight hours Willing to work at minimum thirty-two hours a week Be open to Bi-Weekly/End of Program Evaluations Other Functions : All other duties assigned or necessary to support the park as a whole. While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties when circumstances (e.g., emergencies, changes in workload, rush jobs, or technological developments) dictate. Please be sure to attach a resume, applications without it will be not be considered for the position. Six Flags Entertainment Corporation is the world's largest regional theme park company with 26 parks across the United States, Mexico, and Canada. For more than 58 years, Six Flags has entertained millions of families with world-class coasters, themed rides, thrilling water parks and unique attractions. With a culture built on safety, service, fun and friendliness, integrity, innovation, and results orientation, our mission at Six Flags Great Adventure is to create fun and thrills for all ages. What's in it for you? Gain the understanding of operational aspects from a Team Member POV Understand how to operate a food location and its workforce for high optimization Optimize the workforces in a specified section of the park to ensure success and profitability Gain understanding of how all facets of a multi-million dollar business operates Learn how to manage all parts of the business to ensure successful daily operation Join seminars with key leaders at the park and corporate levels to discuss their journey and experience Scholarship Opportunities Professional Development Free Food for Memorial Day, Fourth of July and Labor Day Exclusive Rides parties for all employees. Complimentary tickets In-Park discounts and more!
Job Description Summary The Line Cook participates and supervises in the preparation, production & service of menu items according to the direction of the Culinary Management Team. Job Posting Deadline Applications for this position will be accepted on a rolling basis. Essential Job Functions • Show advanced knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching • Prepare & serve food items according to chef specification • Able to work any food station within the restaurant with a high degree of competency and consistency • Ensure the culinary management team is aware of guest comments and concerns • Safely use a knife & be able to demonstrate consistency with knife cuts with the ability to instruct others on the safe and skillful use of a knife • Safely operate and be able to train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender • Responsible for the safe handling of food product according to applicable health codes and laws • Maintain a clean and sanitary work environment, participate in pre and post-shift cleaning and organization to include but not limited to kitchen equipment, walk-in fridge/freezer storage, dry storage, trash, recycling, mopping, sweeping • Follow daily preparation list to ensure items are ready for service • Assist with storage of food deliveries • Report any problems with food product, kitchen equipment or work area to a member of culinary management • Assist with training new employees as requested by culinary management. • Other duties as assigned Supervision Given and Received Given: This position has no supervisory responsibilities. Received: Works under direct supervision of Executive Sous Chef or Executive Chef. Tasks are assigned according to specific procedures, and work is checked frequently. Instruction, advice and assistance are readily available. Work Environment and Physical Demands Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time. Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces. Must be able to continually lift, push or pull up to 50 lbs. individually or with assistance. Job Benefits This position is categorized as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • Health, Dental, and Vision Insurance Programs • Flexible Spending Account Programs • Life Insurance Programs • Paid Time Off Programs - Vacation, Sick, Wellness, Personal Days (holidays) and Volunteer time • Paid Leave Programs • 401(k) Savings Plan with match • Employee Ski Pass and Dependent Ski Passes • RTD pass upon hire • Pet Insurance • Outdoor Pro Gear Discounts 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. By accepting a position with Aspen Skiing Company, you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at (phone number removed). This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen Skiing Company / ASPENX / The Little Nell / Limelight Hotel is an equal opportunity employer. For an overview of Aspen Skiing Company's benefits and other compensation visit (url removed)/employment/benefits-and-perks
03/28/2024
Full time
Job Description Summary The Line Cook participates and supervises in the preparation, production & service of menu items according to the direction of the Culinary Management Team. Job Posting Deadline Applications for this position will be accepted on a rolling basis. Essential Job Functions • Show advanced knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching • Prepare & serve food items according to chef specification • Able to work any food station within the restaurant with a high degree of competency and consistency • Ensure the culinary management team is aware of guest comments and concerns • Safely use a knife & be able to demonstrate consistency with knife cuts with the ability to instruct others on the safe and skillful use of a knife • Safely operate and be able to train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender • Responsible for the safe handling of food product according to applicable health codes and laws • Maintain a clean and sanitary work environment, participate in pre and post-shift cleaning and organization to include but not limited to kitchen equipment, walk-in fridge/freezer storage, dry storage, trash, recycling, mopping, sweeping • Follow daily preparation list to ensure items are ready for service • Assist with storage of food deliveries • Report any problems with food product, kitchen equipment or work area to a member of culinary management • Assist with training new employees as requested by culinary management. • Other duties as assigned Supervision Given and Received Given: This position has no supervisory responsibilities. Received: Works under direct supervision of Executive Sous Chef or Executive Chef. Tasks are assigned according to specific procedures, and work is checked frequently. Instruction, advice and assistance are readily available. Work Environment and Physical Demands Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time. Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces. Must be able to continually lift, push or pull up to 50 lbs. individually or with assistance. Job Benefits This position is categorized as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • Health, Dental, and Vision Insurance Programs • Flexible Spending Account Programs • Life Insurance Programs • Paid Time Off Programs - Vacation, Sick, Wellness, Personal Days (holidays) and Volunteer time • Paid Leave Programs • 401(k) Savings Plan with match • Employee Ski Pass and Dependent Ski Passes • RTD pass upon hire • Pet Insurance • Outdoor Pro Gear Discounts 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. By accepting a position with Aspen Skiing Company, you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at (phone number removed). This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen Skiing Company / ASPENX / The Little Nell / Limelight Hotel is an equal opportunity employer. For an overview of Aspen Skiing Company's benefits and other compensation visit (url removed)/employment/benefits-and-perks
Job ID: Employment Status: Part-Time More Information Missouri Baptist Sullivan Hospital (MBSH) is an acute-care facility located off Highway 44 in Sullivan, Missouri, serving the residents of Crawford, Franklin and Washington counties. MBSH just recently completed an 8-year journey from a very small facility to a very, very modern facility that can treat and take care of patients with special problems. The Wound Care Center, which is the newest specialized center of its kind within a 60-mile radius, is a perfect example of that. MBSH also operates a visiting specialty clinic program in its Medical Office Building. Visiting physicians with expertise in a variety of medical specialties come to the Hospital from Missouri Baptist Medical Center in St. Louis, Missouri. This gives patients the opportunity to see and receive treatment from highly skilled specialists without leaving the Sullivan area. The Hospital is an integral part of the rural communities we serve-our patients are also our friends and neighbors-so we have a special sense of commitment to provide excellent care to every patient. We offer a spacious cafeteria with a variety of food stations, indoor dining with booths and seating in a lounge for patients and visitors. There is an outdoor dining areas with café tables surrounded by a mural created by students from the Sullivan School District. Overview Role Purpose Performs a variety of food service production activities such as pre-preparation and preparation of hot and cold foods for patient services, retail and catering operations following all dietary requirements. Properly handles and stores food per applicable regulatory requirements. Responsibilities Preps and prepares food items by cutting, chopping, slicing, dicing, pureeing, marinating, etc. This includes washing, peeling, cutting, seeding vegetables/fruits, along with weighing and measuring designated ingredients. Follows standardized recipes, producing food items by utilizing various cooking techniques such as sautéing, broiling, braising, blanching, baking, grilling, deep fat frying, and steaming using a variety of institutional equipment while meeting proper food quality and proper serving temperatures. Properly chills and stores foods in designated areas following all labeling, dating, food safety guidelines and rotation procedures as well as completing designated food safety quality control logs. Ensures compliance of special dietary requirements, nutritional restrictions, allergens, modified textures and other special dietary needs. Cleans kitchen equipment, appliances, and work areas to ensure conformance to the highest level of sanitation. BJC has determined this is a safety-sensitive position. The ability to work in a constant state of alertness and in a safe manner is an essential function of this job. Minimum Requirements Degree High School Diploma or GED Experience No Experience Supervisor Experience No Experience Experience Preferred Requirements and Additional Job Information Licenses & Certifications ServSafe Certification Benefits Statement Note: not all benefits apply to all openings Comprehensive medical, dental, life insurance, and disability plan options Pension Plan*/403(b) Plan 401(k) plan Tuition Assistance Health Care and Dependent Care Reimbursement Accounts On-Site Fitness Center (depending on location) Paid Time Off Program for vacation, holiday and sick time Pension does not apply to Memorial Hospital, Memorial Hospital East, Alton Memorial or Parkland Health Center Legal Statement The above information on this description has been designed to indicate the general nature and level of work performed by employees in this position. It is not designed to contain or be interpreted as an exhaustive list of all responsibilities, duties and qualifications required of employees assigned to this job. Equal Opportunity Employer
09/25/2021
Full time
Job ID: Employment Status: Part-Time More Information Missouri Baptist Sullivan Hospital (MBSH) is an acute-care facility located off Highway 44 in Sullivan, Missouri, serving the residents of Crawford, Franklin and Washington counties. MBSH just recently completed an 8-year journey from a very small facility to a very, very modern facility that can treat and take care of patients with special problems. The Wound Care Center, which is the newest specialized center of its kind within a 60-mile radius, is a perfect example of that. MBSH also operates a visiting specialty clinic program in its Medical Office Building. Visiting physicians with expertise in a variety of medical specialties come to the Hospital from Missouri Baptist Medical Center in St. Louis, Missouri. This gives patients the opportunity to see and receive treatment from highly skilled specialists without leaving the Sullivan area. The Hospital is an integral part of the rural communities we serve-our patients are also our friends and neighbors-so we have a special sense of commitment to provide excellent care to every patient. We offer a spacious cafeteria with a variety of food stations, indoor dining with booths and seating in a lounge for patients and visitors. There is an outdoor dining areas with café tables surrounded by a mural created by students from the Sullivan School District. Overview Role Purpose Performs a variety of food service production activities such as pre-preparation and preparation of hot and cold foods for patient services, retail and catering operations following all dietary requirements. Properly handles and stores food per applicable regulatory requirements. Responsibilities Preps and prepares food items by cutting, chopping, slicing, dicing, pureeing, marinating, etc. This includes washing, peeling, cutting, seeding vegetables/fruits, along with weighing and measuring designated ingredients. Follows standardized recipes, producing food items by utilizing various cooking techniques such as sautéing, broiling, braising, blanching, baking, grilling, deep fat frying, and steaming using a variety of institutional equipment while meeting proper food quality and proper serving temperatures. Properly chills and stores foods in designated areas following all labeling, dating, food safety guidelines and rotation procedures as well as completing designated food safety quality control logs. Ensures compliance of special dietary requirements, nutritional restrictions, allergens, modified textures and other special dietary needs. Cleans kitchen equipment, appliances, and work areas to ensure conformance to the highest level of sanitation. BJC has determined this is a safety-sensitive position. The ability to work in a constant state of alertness and in a safe manner is an essential function of this job. Minimum Requirements Degree High School Diploma or GED Experience No Experience Supervisor Experience No Experience Experience Preferred Requirements and Additional Job Information Licenses & Certifications ServSafe Certification Benefits Statement Note: not all benefits apply to all openings Comprehensive medical, dental, life insurance, and disability plan options Pension Plan*/403(b) Plan 401(k) plan Tuition Assistance Health Care and Dependent Care Reimbursement Accounts On-Site Fitness Center (depending on location) Paid Time Off Program for vacation, holiday and sick time Pension does not apply to Memorial Hospital, Memorial Hospital East, Alton Memorial or Parkland Health Center Legal Statement The above information on this description has been designed to indicate the general nature and level of work performed by employees in this position. It is not designed to contain or be interpreted as an exhaustive list of all responsibilities, duties and qualifications required of employees assigned to this job. Equal Opportunity Employer
$250 Hiring Bonus paid after 60 days of employment! Job Summary The Cook prepares food ingredients and cooking/plating meals for residents, visitors and associates. The incumbent ensures a superior food and dining services experience, complies with company policies, local, state and federal regulations and supports the advancement of our business strategy. The Cook promotes a positive culture that focuses on our core values of Compassion, Trust, Respect and Fun for residents and associates. Essential Job Duties and Responsibilities Promote a positive, inclusive culture through demonstrated behaviors that are aligned with our Core Values of Compassion, Respect, Trust and Fun. Establish and evolve positive relationships with residents, families, associates, OnCare Home Health, regulatory agencies, vendors and third-party providers. Follow operational processes, procedures and best practices that meet state requirements and ensure consistent processes are applied throughout the community. Ensure proper record keeping practices including inventory, temperature sheets, certifications and training. Prepare meals and menu items in accordance with company recipes. Ensure that food flavor, seasoning, texture, presentation, temperature meet high standards of quality. Assist with menu or recipe modification based upon food trends, costs, seasonal availability, dietary restrictions and resident preferences. Meal preparation to include bake, roast, broil, steam, grille and other methods of preparation. Assist with kitchen inventory and ordering of ingredients, supplies and small equipment. Ensure necessary ingredients are available and fresh to minimize spoilage and waste. Ensure kitchen and storage areas are organized, clean and sanitary in accordance with cleaning schedule and requirements. Ensure food and ingredients are within expiration dates as well as cooled, covered and stored properly. Maintain a safe, sanitary and hazard-free community environment through the prevention of accidents, preservation of equipment and safe work practices. Education and Experience 1+ years of related cook experience in a senior living or related industry preferred. High school diploma or equivalent required. Must be at least 21 years of age to serve alcoholic beverages at community events. Arizona employees must be Serve Safe certified. Knowledge, Skills and Abilities Ability to work and communicate effectively with diverse groups including colleagues, clients and various business contacts at various levels ranging from front-line employees to senior executives. Demonstrated ability to promote a culture of Compassion, Trust, Respect and Fun and operates in the spirit and advocacy for our seniors. Effective verbal and written communication skills with the ability to read and interpret recipes, instructions, ingredient and safety labels. Ability to convert recipes to appropriate quantity servicing size based upon community needs. Creative problem-solving skills. Work Environment Work takes place primarily in a dining and kitchen environment. Work may also take place in the outdoor environment. Work environment may involve exposure to extreme heat or cold. Position may also involve exposure to latex, infections and communicable diseases. Physical Requirements Must be able to assist residents with limited mobility, move equipment or materials and lift/push/pull up to 50 pounds intermittently throughout the day.
09/25/2021
Full time
$250 Hiring Bonus paid after 60 days of employment! Job Summary The Cook prepares food ingredients and cooking/plating meals for residents, visitors and associates. The incumbent ensures a superior food and dining services experience, complies with company policies, local, state and federal regulations and supports the advancement of our business strategy. The Cook promotes a positive culture that focuses on our core values of Compassion, Trust, Respect and Fun for residents and associates. Essential Job Duties and Responsibilities Promote a positive, inclusive culture through demonstrated behaviors that are aligned with our Core Values of Compassion, Respect, Trust and Fun. Establish and evolve positive relationships with residents, families, associates, OnCare Home Health, regulatory agencies, vendors and third-party providers. Follow operational processes, procedures and best practices that meet state requirements and ensure consistent processes are applied throughout the community. Ensure proper record keeping practices including inventory, temperature sheets, certifications and training. Prepare meals and menu items in accordance with company recipes. Ensure that food flavor, seasoning, texture, presentation, temperature meet high standards of quality. Assist with menu or recipe modification based upon food trends, costs, seasonal availability, dietary restrictions and resident preferences. Meal preparation to include bake, roast, broil, steam, grille and other methods of preparation. Assist with kitchen inventory and ordering of ingredients, supplies and small equipment. Ensure necessary ingredients are available and fresh to minimize spoilage and waste. Ensure kitchen and storage areas are organized, clean and sanitary in accordance with cleaning schedule and requirements. Ensure food and ingredients are within expiration dates as well as cooled, covered and stored properly. Maintain a safe, sanitary and hazard-free community environment through the prevention of accidents, preservation of equipment and safe work practices. Education and Experience 1+ years of related cook experience in a senior living or related industry preferred. High school diploma or equivalent required. Must be at least 21 years of age to serve alcoholic beverages at community events. Arizona employees must be Serve Safe certified. Knowledge, Skills and Abilities Ability to work and communicate effectively with diverse groups including colleagues, clients and various business contacts at various levels ranging from front-line employees to senior executives. Demonstrated ability to promote a culture of Compassion, Trust, Respect and Fun and operates in the spirit and advocacy for our seniors. Effective verbal and written communication skills with the ability to read and interpret recipes, instructions, ingredient and safety labels. Ability to convert recipes to appropriate quantity servicing size based upon community needs. Creative problem-solving skills. Work Environment Work takes place primarily in a dining and kitchen environment. Work may also take place in the outdoor environment. Work environment may involve exposure to extreme heat or cold. Position may also involve exposure to latex, infections and communicable diseases. Physical Requirements Must be able to assist residents with limited mobility, move equipment or materials and lift/push/pull up to 50 pounds intermittently throughout the day.
We can't help everyone, but everyone can help someone. - Ronald Reagan Are you looking for a career that is meaningful, and provides you with an opportunity to help others? At Heritage Communities, we exist to make lives better for our active residents. If you're ready to make an impact in the lives of others, we invite you to reach out to us today! Job Summary The Cook prepares food ingredients and cooking/plating meals for residents, visitors and associates. The incumbent ensures a superior food and dining services experience, complies with company policies, local, state and federal regulations and supports the advancement of our business strategy. The Cook promotes a positive culture that focuses on our core values of Compassion, Trust, Respect and Fun for residents and associates. Essential Job Duties and Responsibilities Promote a positive, inclusive culture through demonstrated behaviors that are aligned with our Core Values of Compassion, Respect, Trust and Fun. Establish and evolve positive relationships with residents, families, associates, OnCare Home Health, regulatory agencies, vendors and third-party providers. Follow operational processes, procedures and best practices that meet state requirements and ensure consistent processes are applied throughout the community. Ensure proper record keeping practices including inventory, temperature sheets, certifications and training. Prepare meals and menu items in accordance with company recipes. Ensure that food flavor, seasoning, texture, presentation, temperature meet high standards of quality. Assist with menu or recipe modification based upon food trends, costs, seasonal availability, dietary restrictions and resident preferences. Meal preparation to include bake, roast, broil, steam, grille and other methods of preparation. Assist with kitchen inventory and ordering of ingredients, supplies and small equipment. Ensure necessary ingredients are available and fresh to minimize spoilage and waste. Ensure kitchen and storage areas are organized, clean and sanitary in accordance with cleaning schedule and requirements. Ensure food and ingredients are within expiration dates as well as cooled, covered and stored properly. Maintain a safe, sanitary and hazard-free community environment through the prevention of accidents, preservation of equipment and safe work practices. Education and Experience 1+ years of related cook experience in a senior living or related industry preferred. High school diploma or equivalent required. Must be at least 21 years of age to serve alcoholic beverages at community events. Arizona employees must be Serve Safe certified. Knowledge, Skills and Abilities Ability to work and communicate effectively with diverse groups including colleagues, clients and various business contacts at various levels ranging from front-line employees to senior executives. Demonstrated ability to promote a culture of Compassion, Trust, Respect and Fun and operates in the spirit and advocacy for our seniors. Effective verbal and written communication skills with the ability to read and interpret recipes, instructions, ingredient and safety labels. Ability to convert recipes to appropriate quantity servicing size based upon community needs. Creative problem-solving skills. Work Environment Work takes place primarily in a dining and kitchen environment. Work may also take place in the outdoor environment. Work environment may involve exposure to extreme heat or cold. Position may also involve exposure to latex, infections and communicable diseases. Physical Requirements Must be able to assist residents with limited mobility, move equipment or materials and lift/push/pull up to 50 pounds intermittently throughout the day. #LP123
09/23/2021
Full time
We can't help everyone, but everyone can help someone. - Ronald Reagan Are you looking for a career that is meaningful, and provides you with an opportunity to help others? At Heritage Communities, we exist to make lives better for our active residents. If you're ready to make an impact in the lives of others, we invite you to reach out to us today! Job Summary The Cook prepares food ingredients and cooking/plating meals for residents, visitors and associates. The incumbent ensures a superior food and dining services experience, complies with company policies, local, state and federal regulations and supports the advancement of our business strategy. The Cook promotes a positive culture that focuses on our core values of Compassion, Trust, Respect and Fun for residents and associates. Essential Job Duties and Responsibilities Promote a positive, inclusive culture through demonstrated behaviors that are aligned with our Core Values of Compassion, Respect, Trust and Fun. Establish and evolve positive relationships with residents, families, associates, OnCare Home Health, regulatory agencies, vendors and third-party providers. Follow operational processes, procedures and best practices that meet state requirements and ensure consistent processes are applied throughout the community. Ensure proper record keeping practices including inventory, temperature sheets, certifications and training. Prepare meals and menu items in accordance with company recipes. Ensure that food flavor, seasoning, texture, presentation, temperature meet high standards of quality. Assist with menu or recipe modification based upon food trends, costs, seasonal availability, dietary restrictions and resident preferences. Meal preparation to include bake, roast, broil, steam, grille and other methods of preparation. Assist with kitchen inventory and ordering of ingredients, supplies and small equipment. Ensure necessary ingredients are available and fresh to minimize spoilage and waste. Ensure kitchen and storage areas are organized, clean and sanitary in accordance with cleaning schedule and requirements. Ensure food and ingredients are within expiration dates as well as cooled, covered and stored properly. Maintain a safe, sanitary and hazard-free community environment through the prevention of accidents, preservation of equipment and safe work practices. Education and Experience 1+ years of related cook experience in a senior living or related industry preferred. High school diploma or equivalent required. Must be at least 21 years of age to serve alcoholic beverages at community events. Arizona employees must be Serve Safe certified. Knowledge, Skills and Abilities Ability to work and communicate effectively with diverse groups including colleagues, clients and various business contacts at various levels ranging from front-line employees to senior executives. Demonstrated ability to promote a culture of Compassion, Trust, Respect and Fun and operates in the spirit and advocacy for our seniors. Effective verbal and written communication skills with the ability to read and interpret recipes, instructions, ingredient and safety labels. Ability to convert recipes to appropriate quantity servicing size based upon community needs. Creative problem-solving skills. Work Environment Work takes place primarily in a dining and kitchen environment. Work may also take place in the outdoor environment. Work environment may involve exposure to extreme heat or cold. Position may also involve exposure to latex, infections and communicable diseases. Physical Requirements Must be able to assist residents with limited mobility, move equipment or materials and lift/push/pull up to 50 pounds intermittently throughout the day. #LP123
Overview: The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and . Description: Salary: Starting from $11 an hour Monthly Award: Non- Students Employees - $100 added to pay checks; first check of following month Employees must meet each specific monthly criterion to be eligible for award (no partial awards) Open to PT and FT Employees! Position Summary: The Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The Cook should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Essential Functions: Cooks and prepare a variety of food according to production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely utilizes a variety of utensils including knives Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods Arranges, garnishes, and portions food according to established guidelines Properly stores food by adhering to food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc. Adheres to Aramark safety policies and procedures including proper food safety and sanitation Ensures security of company assets Other duties and tasks as assigned by manager Qualifications: Experience as a cook or in a related role required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Must be able to obtain food safety certification Demonstrates basic math and counting skills Demonstrates interpersonal and communication skills, both written and verbal Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs.
09/11/2021
Full time
Overview: The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and . Description: Salary: Starting from $11 an hour Monthly Award: Non- Students Employees - $100 added to pay checks; first check of following month Employees must meet each specific monthly criterion to be eligible for award (no partial awards) Open to PT and FT Employees! Position Summary: The Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The Cook should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Essential Functions: Cooks and prepare a variety of food according to production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely utilizes a variety of utensils including knives Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods Arranges, garnishes, and portions food according to established guidelines Properly stores food by adhering to food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc. Adheres to Aramark safety policies and procedures including proper food safety and sanitation Ensures security of company assets Other duties and tasks as assigned by manager Qualifications: Experience as a cook or in a related role required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Must be able to obtain food safety certification Demonstrates basic math and counting skills Demonstrates interpersonal and communication skills, both written and verbal Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs.
Overview: The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and . Description: Position Summary: The Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The Cook should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Essential Functions: Cooks and prepare a variety of food according to production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely utilizes a variety of utensils including knives Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods Arranges, garnishes, and portions food according to established guidelines Properly stores food by adhering to food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc. Adheres to Aramark safety policies and procedures including proper food safety and sanitation Ensures security of company assets Other duties and tasks as assigned by manager Qualifications: Experience as a cook or in a related role required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Must be able to obtain food safety certification Demonstrates basic math and counting skills Demonstrates interpersonal and communication skills, both written and verbal Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs. #FHPRM-5
09/11/2021
Full time
Overview: The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and . Description: Position Summary: The Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The Cook should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Essential Functions: Cooks and prepare a variety of food according to production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely utilizes a variety of utensils including knives Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods Arranges, garnishes, and portions food according to established guidelines Properly stores food by adhering to food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc. Adheres to Aramark safety policies and procedures including proper food safety and sanitation Ensures security of company assets Other duties and tasks as assigned by manager Qualifications: Experience as a cook or in a related role required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Must be able to obtain food safety certification Demonstrates basic math and counting skills Demonstrates interpersonal and communication skills, both written and verbal Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs. #FHPRM-5
Overview: The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and . Description: Position Summary: The Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The Cook should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Essential Functions: Cooks and prepare a variety of food according to production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely utilizes a variety of utensils including knives Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods Arranges, garnishes, and portions food according to established guidelines Properly stores food by adhering to food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc. Adheres to Aramark safety policies and procedures including proper food safety and sanitation Ensures security of company assets Other duties and tasks as assigned by manager Qualifications: Experience as a cook or in a related role required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Must be able to obtain food safety certification Demonstrates basic math and counting skills Demonstrates interpersonal and communication skills, both written and verbal Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs.
09/11/2021
Full time
Overview: The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and . Description: Position Summary: The Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The Cook should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Essential Functions: Cooks and prepare a variety of food according to production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely utilizes a variety of utensils including knives Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods Arranges, garnishes, and portions food according to established guidelines Properly stores food by adhering to food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc. Adheres to Aramark safety policies and procedures including proper food safety and sanitation Ensures security of company assets Other duties and tasks as assigned by manager Qualifications: Experience as a cook or in a related role required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Must be able to obtain food safety certification Demonstrates basic math and counting skills Demonstrates interpersonal and communication skills, both written and verbal Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs.
Overview: The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and . Description: Position Summary: The Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The Cook should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Essential Functions: Cooks and prepare a variety of food according to production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely utilizes a variety of utensils including knives Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods Arranges, garnishes, and portions food according to established guidelines Properly stores food by adhering to food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc. Adheres to Aramark safety policies and procedures including proper food safety and sanitation Ensures security of company assets Other duties and tasks as assigned by manager Qualifications: Experience as a cook or in a related role required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Must be able to obtain food safety certification Demonstrates basic math and counting skills Demonstrates interpersonal and communication skills, both written and verbal Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs.
09/11/2021
Full time
Overview: The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and . Description: Position Summary: The Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The Cook should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Essential Functions: Cooks and prepare a variety of food according to production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely utilizes a variety of utensils including knives Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods Arranges, garnishes, and portions food according to established guidelines Properly stores food by adhering to food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc. Adheres to Aramark safety policies and procedures including proper food safety and sanitation Ensures security of company assets Other duties and tasks as assigned by manager Qualifications: Experience as a cook or in a related role required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Must be able to obtain food safety certification Demonstrates basic math and counting skills Demonstrates interpersonal and communication skills, both written and verbal Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs.
Overview: The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and . Description: Position Summary: The Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The Cook should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Essential Functions: Cooks and prepare a variety of food according to production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely utilizes a variety of utensils including knives Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods Arranges, garnishes, and portions food according to established guidelines Properly stores food by adhering to food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc. Adheres to Aramark safety policies and procedures including proper food safety and sanitation Ensures security of company assets Other duties and tasks as assigned by manager Qualifications: Experience as a cook or in a related role required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Must be able to obtain food safety certification Demonstrates basic math and counting skills Demonstrates interpersonal and communication skills, both written and verbal Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs. Schedule Monday-Friday, 5:30am-2:00pm
09/11/2021
Full time
Overview: The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and . Description: Position Summary: The Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The Cook should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Essential Functions: Cooks and prepare a variety of food according to production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely utilizes a variety of utensils including knives Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods Arranges, garnishes, and portions food according to established guidelines Properly stores food by adhering to food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc. Adheres to Aramark safety policies and procedures including proper food safety and sanitation Ensures security of company assets Other duties and tasks as assigned by manager Qualifications: Experience as a cook or in a related role required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Must be able to obtain food safety certification Demonstrates basic math and counting skills Demonstrates interpersonal and communication skills, both written and verbal Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs. Schedule Monday-Friday, 5:30am-2:00pm
Overview: The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and . Description: Position Summary: The Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The Cook should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Essential Functions: Cooks and prepare a variety of food according to production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely utilizes a variety of utensils including knives Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods Arranges, garnishes, and portions food according to established guidelines Properly stores food by adhering to food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc. Adheres to Aramark safety policies and procedures including proper food safety and sanitation Ensures security of company assets Other duties and tasks as assigned by manager Qualifications: Experience as a cook or in a related role required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Must be able to obtain food safety certification Demonstrates basic math and counting skills Demonstrates interpersonal and communication skills, both written and verbal Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs. NOTE: This client location requires all individuals working on-site to be fully vaccinated against COVID-19
09/10/2021
Full time
Overview: The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and . Description: Position Summary: The Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The Cook should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Essential Functions: Cooks and prepare a variety of food according to production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely utilizes a variety of utensils including knives Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods Arranges, garnishes, and portions food according to established guidelines Properly stores food by adhering to food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc. Adheres to Aramark safety policies and procedures including proper food safety and sanitation Ensures security of company assets Other duties and tasks as assigned by manager Qualifications: Experience as a cook or in a related role required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Must be able to obtain food safety certification Demonstrates basic math and counting skills Demonstrates interpersonal and communication skills, both written and verbal Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs. NOTE: This client location requires all individuals working on-site to be fully vaccinated against COVID-19
We can't help everyone, but everyone can help someone...Ronald Reagan Are you looking for a career that is meaningful, and provides you with an opportunity to help others? At Heritage Communities, we exist to make lives better for our active residents. If you're ready to make an impact in the lives of others, we invite you to reach out to us today! Job Summary The Cook prepares food ingredients and cooking/plating meals for residents, visitors and associates. The incumbent ensures a superior food and dining services experience, complies with company policies, local, state and federal regulations and supports the advancement of our business strategy. The Cook promotes a positive culture that focuses on our core values of Compassion, Trust, Respect and Fun for residents and associates. Essential Job Duties and Responsibilities Promote a positive, inclusive culture through demonstrated behaviors that are aligned with our Core Values of Compassion, Respect, Trust and Fun. Establish and evolve positive relationships with residents, families, associates, OnCare Home Health, regulatory agencies, vendors and third-party providers. Follow operational processes, procedures and best practices that meet state requirements and ensure consistent processes are applied throughout the community. Ensure proper record keeping practices including inventory, temperature sheets, certifications and training. Prepare meals and menu items in accordance with company recipes. Ensure that food flavor, seasoning, texture, presentation, temperature meet high standards of quality. Assist with menu or recipe modification based upon food trends, costs, seasonal availability, dietary restrictions and resident preferences. Meal preparation to include bake, roast, broil, steam, grille and other methods of preparation. Assist with kitchen inventory and ordering of ingredients, supplies and small equipment. Ensure necessary ingredients are available and fresh to minimize spoilage and waste. Ensure kitchen and storage areas are organized, clean and sanitary in accordance with cleaning schedule and requirements. Ensure food and ingredients are within expiration dates as well as cooled, covered and stored properly. Maintain a safe, sanitary and hazard-free community environment through the prevention of accidents, preservation of equipment and safe work practices. Education and Experience 1+ years of related cook experience in a senior living or related industry preferred. High school diploma or equivalent required. Must be at least 21 years of age to serve alcoholic beverages at community events. Arizona employees must be Serve Safe certified. Knowledge, Skills and Abilities Ability to work and communicate effectively with diverse groups including colleagues, clients and various business contacts at various levels ranging from front-line employees to senior executives. Demonstrated ability to promote a culture of Compassion, Trust, Respect and Fun and operates in the spirit and advocacy for our seniors. Effective verbal and written communication skills with the ability to read and interpret recipes, instructions, ingredient and safety labels. Ability to convert recipes to appropriate quantity servicing size based upon community needs. Creative problem-solving skills. Work Environment Work takes place primarily in a dining and kitchen environment. Work may also take place in the outdoor environment. Work environment may involve exposure to extreme heat or cold. Position may also involve exposure to latex, infections and communicable diseases. Physical Requirements Must be able to assist residents with limited mobility, move equipment or materials and lift/push/pull up to 50 pounds intermittently throughout the day. #LP123
09/01/2021
Full time
We can't help everyone, but everyone can help someone...Ronald Reagan Are you looking for a career that is meaningful, and provides you with an opportunity to help others? At Heritage Communities, we exist to make lives better for our active residents. If you're ready to make an impact in the lives of others, we invite you to reach out to us today! Job Summary The Cook prepares food ingredients and cooking/plating meals for residents, visitors and associates. The incumbent ensures a superior food and dining services experience, complies with company policies, local, state and federal regulations and supports the advancement of our business strategy. The Cook promotes a positive culture that focuses on our core values of Compassion, Trust, Respect and Fun for residents and associates. Essential Job Duties and Responsibilities Promote a positive, inclusive culture through demonstrated behaviors that are aligned with our Core Values of Compassion, Respect, Trust and Fun. Establish and evolve positive relationships with residents, families, associates, OnCare Home Health, regulatory agencies, vendors and third-party providers. Follow operational processes, procedures and best practices that meet state requirements and ensure consistent processes are applied throughout the community. Ensure proper record keeping practices including inventory, temperature sheets, certifications and training. Prepare meals and menu items in accordance with company recipes. Ensure that food flavor, seasoning, texture, presentation, temperature meet high standards of quality. Assist with menu or recipe modification based upon food trends, costs, seasonal availability, dietary restrictions and resident preferences. Meal preparation to include bake, roast, broil, steam, grille and other methods of preparation. Assist with kitchen inventory and ordering of ingredients, supplies and small equipment. Ensure necessary ingredients are available and fresh to minimize spoilage and waste. Ensure kitchen and storage areas are organized, clean and sanitary in accordance with cleaning schedule and requirements. Ensure food and ingredients are within expiration dates as well as cooled, covered and stored properly. Maintain a safe, sanitary and hazard-free community environment through the prevention of accidents, preservation of equipment and safe work practices. Education and Experience 1+ years of related cook experience in a senior living or related industry preferred. High school diploma or equivalent required. Must be at least 21 years of age to serve alcoholic beverages at community events. Arizona employees must be Serve Safe certified. Knowledge, Skills and Abilities Ability to work and communicate effectively with diverse groups including colleagues, clients and various business contacts at various levels ranging from front-line employees to senior executives. Demonstrated ability to promote a culture of Compassion, Trust, Respect and Fun and operates in the spirit and advocacy for our seniors. Effective verbal and written communication skills with the ability to read and interpret recipes, instructions, ingredient and safety labels. Ability to convert recipes to appropriate quantity servicing size based upon community needs. Creative problem-solving skills. Work Environment Work takes place primarily in a dining and kitchen environment. Work may also take place in the outdoor environment. Work environment may involve exposure to extreme heat or cold. Position may also involve exposure to latex, infections and communicable diseases. Physical Requirements Must be able to assist residents with limited mobility, move equipment or materials and lift/push/pull up to 50 pounds intermittently throughout the day. #LP123
Description: Love your job at Texas Roadhouse! Join our family and take pride in your work. Do you feel that you have the potential to be a grill master for Texas Roadhouse? Our legendary steaks are our most popular menu item at Texas Roadhouse, and our Broil Cook position is an important one! As a top-notch Broil Cook, your responsibilities would include: •Meat searing •Meat seasoning •Meat cooking •Using proper sanitation guidelines •Understanding equipment and Prep Sheets •Exhibiting teamwork If you think you would be a legendary Broil Cook, apply to become a part of our Team today! Our restaurant Roadies are the heart and soul of our company, bringing Legendary Food and Legendary Service to our local communities. At Texas Roadhouse we have a fun culture with flexible work schedules, discounts in our restaurants, friendly competitions, recognition, formal training, and career growth opportunities. Our Restaurant Roadies are paid weekly! In addition, we offer a comprehensive total rewards package after one year of service to Roadies that meet our benefit eligibility requirements. The total rewards package includes, but is not limited to, the following: •A choice of medical plans that are best in class •Dental and Vision Insurance •Paid Vacation Time •Short-Term Disability •Life, Accident and Critical Illness Insurance •Identity Theft Protection •Employee Assistance Program •Business Travel Insurance •Annual holiday bonus * We are proud to be an equal opportunity employer. We are committed to providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, age, gender, gender identity, disability, veteran status, sexual orientation, citizenship, national origin, or any other legally-protected status. We encourage and welcome all applicants to apply. Requirements: For more information about this position, please contact restaurant the and ask for a manager. Additional Info:
03/23/2021
Full time
Description: Love your job at Texas Roadhouse! Join our family and take pride in your work. Do you feel that you have the potential to be a grill master for Texas Roadhouse? Our legendary steaks are our most popular menu item at Texas Roadhouse, and our Broil Cook position is an important one! As a top-notch Broil Cook, your responsibilities would include: •Meat searing •Meat seasoning •Meat cooking •Using proper sanitation guidelines •Understanding equipment and Prep Sheets •Exhibiting teamwork If you think you would be a legendary Broil Cook, apply to become a part of our Team today! Our restaurant Roadies are the heart and soul of our company, bringing Legendary Food and Legendary Service to our local communities. At Texas Roadhouse we have a fun culture with flexible work schedules, discounts in our restaurants, friendly competitions, recognition, formal training, and career growth opportunities. Our Restaurant Roadies are paid weekly! In addition, we offer a comprehensive total rewards package after one year of service to Roadies that meet our benefit eligibility requirements. The total rewards package includes, but is not limited to, the following: •A choice of medical plans that are best in class •Dental and Vision Insurance •Paid Vacation Time •Short-Term Disability •Life, Accident and Critical Illness Insurance •Identity Theft Protection •Employee Assistance Program •Business Travel Insurance •Annual holiday bonus * We are proud to be an equal opportunity employer. We are committed to providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, age, gender, gender identity, disability, veteran status, sexual orientation, citizenship, national origin, or any other legally-protected status. We encourage and welcome all applicants to apply. Requirements: For more information about this position, please contact restaurant the and ask for a manager. Additional Info:
Banquets Cook 2 Description Job Purpose or Objective(s): The Cook 2 is an experienced level position responsible forproviding high-quality, fresh food to guestsat eating establishments. Pay: $14/Hr Primary Tasks: 1.Cook food by char-broiling, poaching, deep frying, pan-frying, saut , roasting, griddling, and par-cooking. 2.Monitor quality of food being served. 3.Prepare various ingredients including washing, chopping, slicing, and peeling of fruits and vegetables. 4.Follow standardized recipes and methods to prepare meals that are properly cooked, tasty and visually appealing. 5.Taste food before serving and provides garnishes for food plates. 6.Follow established food preparation procedures and converted portion guidelines to control waste levels. 7.Practice proper food storage and adheres to suitable food serving temperatures. 8.Maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working. 9.Set-up, service, and clean-up of food production. 10.Rotate stock to ensure usage and disposal occurs before the expiration date. 11.Perform other duties as may be assigned. Required Education, Skills and Experience: MINIMUM High School Diploma or GED Ability to read and follow recipes Food Safety Certification Serve Safe Certification Ability to follow instructions both written and verbal Proficient in the following cooking techniques: Char-Broiling, poaching, deep frying, pan-frying, saut , roasting, griddling, and par-cooking Two (2) years of experience as a broiler/saut cook in a high end, high volume, fast paced restaurant along TARGET High School Diploma or GED Ability to read and follow recipes Food Safety Certification Serve Safe Certification Ability to follow instructions both written and verbal Proficient in the following cooking techniques: Char-Broiling, poaching, deep frying, pan-frying, saut , roasting, griddling, and par-cooking Four (4) years of experience as a broiler/saut cook in a high end, high volume, fast paced restaurant along Job Food and Beverage Primary Location OK-Durant Work Locations Durant Banquets 4229 S Hwy 69/75 Durant 74701 Organization Food and Beverage Schedule Regular Full-time Variable Req ID: Associated topics: baker, cafeteria, cocinero de la parrilla, cocinero de la preparacion, fryer, grill, lunch, prep, prep cook, station
03/20/2021
Full time
Banquets Cook 2 Description Job Purpose or Objective(s): The Cook 2 is an experienced level position responsible forproviding high-quality, fresh food to guestsat eating establishments. Pay: $14/Hr Primary Tasks: 1.Cook food by char-broiling, poaching, deep frying, pan-frying, saut , roasting, griddling, and par-cooking. 2.Monitor quality of food being served. 3.Prepare various ingredients including washing, chopping, slicing, and peeling of fruits and vegetables. 4.Follow standardized recipes and methods to prepare meals that are properly cooked, tasty and visually appealing. 5.Taste food before serving and provides garnishes for food plates. 6.Follow established food preparation procedures and converted portion guidelines to control waste levels. 7.Practice proper food storage and adheres to suitable food serving temperatures. 8.Maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working. 9.Set-up, service, and clean-up of food production. 10.Rotate stock to ensure usage and disposal occurs before the expiration date. 11.Perform other duties as may be assigned. Required Education, Skills and Experience: MINIMUM High School Diploma or GED Ability to read and follow recipes Food Safety Certification Serve Safe Certification Ability to follow instructions both written and verbal Proficient in the following cooking techniques: Char-Broiling, poaching, deep frying, pan-frying, saut , roasting, griddling, and par-cooking Two (2) years of experience as a broiler/saut cook in a high end, high volume, fast paced restaurant along TARGET High School Diploma or GED Ability to read and follow recipes Food Safety Certification Serve Safe Certification Ability to follow instructions both written and verbal Proficient in the following cooking techniques: Char-Broiling, poaching, deep frying, pan-frying, saut , roasting, griddling, and par-cooking Four (4) years of experience as a broiler/saut cook in a high end, high volume, fast paced restaurant along Job Food and Beverage Primary Location OK-Durant Work Locations Durant Banquets 4229 S Hwy 69/75 Durant 74701 Organization Food and Beverage Schedule Regular Full-time Variable Req ID: Associated topics: baker, cafeteria, cocinero de la parrilla, cocinero de la preparacion, fryer, grill, lunch, prep, prep cook, station
Banquets Cook 2 Description Job Purpose or Objective(s): The Cook 2 is an experienced level position responsible forproviding high-quality, fresh food to guestsat eating establishments. Pay: $14/Hr Primary Tasks: 1.Cook food by char-broiling, poaching, deep frying, pan-frying, saut , roasting, griddling, and par-cooking. 2.Monitor quality of food being served. 3.Prepare various ingredients including washing, chopping, slicing, and peeling of fruits and vegetables. 4.Follow standardized recipes and methods to prepare meals that are properly cooked, tasty and visually appealing. 5.Taste food before serving and provides garnishes for food plates. 6.Follow established food preparation procedures and converted portion guidelines to control waste levels. 7.Practice proper food storage and adheres to suitable food serving temperatures. 8.Maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working. 9.Set-up, service, and clean-up of food production. 10.Rotate stock to ensure usage and disposal occurs before the expiration date. 11.Perform other duties as may be assigned. Required Education, Skills and Experience: MINIMUM High School Diploma or GED Ability to read and follow recipes Food Safety Certification Serve Safe Certification Ability to follow instructions both written and verbal Proficient in the following cooking techniques: Char-Broiling, poaching, deep frying, pan-frying, saut , roasting, griddling, and par-cooking Two (2) years of experience as a broiler/saut cook in a high end, high volume, fast paced restaurant along TARGET High School Diploma or GED Ability to read and follow recipes Food Safety Certification Serve Safe Certification Ability to follow instructions both written and verbal Proficient in the following cooking techniques: Char-Broiling, poaching, deep frying, pan-frying, saut , roasting, griddling, and par-cooking Four (4) years of experience as a broiler/saut cook in a high end, high volume, fast paced restaurant along Job Food and Beverage Primary Location OK-Durant Work Locations Durant Banquets 4229 S Hwy 69/75 Durant 74701 Organization Food and Beverage Schedule Regular Full-time Variable Req ID: Associated topics: baker, cafeteria, cocinero de la parrilla, cocinero de la preparacion, fryer, grill, lunch, prep, prep cook, station
03/19/2021
Full time
Banquets Cook 2 Description Job Purpose or Objective(s): The Cook 2 is an experienced level position responsible forproviding high-quality, fresh food to guestsat eating establishments. Pay: $14/Hr Primary Tasks: 1.Cook food by char-broiling, poaching, deep frying, pan-frying, saut , roasting, griddling, and par-cooking. 2.Monitor quality of food being served. 3.Prepare various ingredients including washing, chopping, slicing, and peeling of fruits and vegetables. 4.Follow standardized recipes and methods to prepare meals that are properly cooked, tasty and visually appealing. 5.Taste food before serving and provides garnishes for food plates. 6.Follow established food preparation procedures and converted portion guidelines to control waste levels. 7.Practice proper food storage and adheres to suitable food serving temperatures. 8.Maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working. 9.Set-up, service, and clean-up of food production. 10.Rotate stock to ensure usage and disposal occurs before the expiration date. 11.Perform other duties as may be assigned. Required Education, Skills and Experience: MINIMUM High School Diploma or GED Ability to read and follow recipes Food Safety Certification Serve Safe Certification Ability to follow instructions both written and verbal Proficient in the following cooking techniques: Char-Broiling, poaching, deep frying, pan-frying, saut , roasting, griddling, and par-cooking Two (2) years of experience as a broiler/saut cook in a high end, high volume, fast paced restaurant along TARGET High School Diploma or GED Ability to read and follow recipes Food Safety Certification Serve Safe Certification Ability to follow instructions both written and verbal Proficient in the following cooking techniques: Char-Broiling, poaching, deep frying, pan-frying, saut , roasting, griddling, and par-cooking Four (4) years of experience as a broiler/saut cook in a high end, high volume, fast paced restaurant along Job Food and Beverage Primary Location OK-Durant Work Locations Durant Banquets 4229 S Hwy 69/75 Durant 74701 Organization Food and Beverage Schedule Regular Full-time Variable Req ID: Associated topics: baker, cafeteria, cocinero de la parrilla, cocinero de la preparacion, fryer, grill, lunch, prep, prep cook, station
Banquets Cook 2 Description Job Purpose or Objective(s): The Cook 2 is an experienced level position responsible forproviding high-quality, fresh food to guestsat eating establishments. Pay: $14/Hr Primary Tasks: 1.Cook food by char-broiling, poaching, deep frying, pan-frying, saut , roasting, griddling, and par-cooking. 2.Monitor quality of food being served. 3.Prepare various ingredients including washing, chopping, slicing, and peeling of fruits and vegetables. 4.Follow standardized recipes and methods to prepare meals that are properly cooked, tasty and visually appealing. 5.Taste food before serving and provides garnishes for food plates. 6.Follow established food preparation procedures and converted portion guidelines to control waste levels. 7.Practice proper food storage and adheres to suitable food serving temperatures. 8.Maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working. 9.Set-up, service, and clean-up of food production. 10.Rotate stock to ensure usage and disposal occurs before the expiration date. 11.Perform other duties as may be assigned. Required Education, Skills and Experience: MINIMUM High School Diploma or GED Ability to read and follow recipes Food Safety Certification Serve Safe Certification Ability to follow instructions both written and verbal Proficient in the following cooking techniques: Char-Broiling, poaching, deep frying, pan-frying, saut , roasting, griddling, and par-cooking Two (2) years of experience as a broiler/saut cook in a high end, high volume, fast paced restaurant along TARGET High School Diploma or GED Ability to read and follow recipes Food Safety Certification Serve Safe Certification Ability to follow instructions both written and verbal Proficient in the following cooking techniques: Char-Broiling, poaching, deep frying, pan-frying, saut , roasting, griddling, and par-cooking Four (4) years of experience as a broiler/saut cook in a high end, high volume, fast paced restaurant along Job Food and Beverage Primary Location OK-Durant Work Locations Durant Banquets 4229 S Hwy 69/75 Durant 74701 Organization Food and Beverage Schedule Regular Full-time Variable Req ID: Associated topics: baker, cafeteria, cocinero de la parrilla, cocinero de la preparacion, fryer, grill, lunch, prep, prep cook, station
03/19/2021
Full time
Banquets Cook 2 Description Job Purpose or Objective(s): The Cook 2 is an experienced level position responsible forproviding high-quality, fresh food to guestsat eating establishments. Pay: $14/Hr Primary Tasks: 1.Cook food by char-broiling, poaching, deep frying, pan-frying, saut , roasting, griddling, and par-cooking. 2.Monitor quality of food being served. 3.Prepare various ingredients including washing, chopping, slicing, and peeling of fruits and vegetables. 4.Follow standardized recipes and methods to prepare meals that are properly cooked, tasty and visually appealing. 5.Taste food before serving and provides garnishes for food plates. 6.Follow established food preparation procedures and converted portion guidelines to control waste levels. 7.Practice proper food storage and adheres to suitable food serving temperatures. 8.Maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working. 9.Set-up, service, and clean-up of food production. 10.Rotate stock to ensure usage and disposal occurs before the expiration date. 11.Perform other duties as may be assigned. Required Education, Skills and Experience: MINIMUM High School Diploma or GED Ability to read and follow recipes Food Safety Certification Serve Safe Certification Ability to follow instructions both written and verbal Proficient in the following cooking techniques: Char-Broiling, poaching, deep frying, pan-frying, saut , roasting, griddling, and par-cooking Two (2) years of experience as a broiler/saut cook in a high end, high volume, fast paced restaurant along TARGET High School Diploma or GED Ability to read and follow recipes Food Safety Certification Serve Safe Certification Ability to follow instructions both written and verbal Proficient in the following cooking techniques: Char-Broiling, poaching, deep frying, pan-frying, saut , roasting, griddling, and par-cooking Four (4) years of experience as a broiler/saut cook in a high end, high volume, fast paced restaurant along Job Food and Beverage Primary Location OK-Durant Work Locations Durant Banquets 4229 S Hwy 69/75 Durant 74701 Organization Food and Beverage Schedule Regular Full-time Variable Req ID: Associated topics: baker, cafeteria, cocinero de la parrilla, cocinero de la preparacion, fryer, grill, lunch, prep, prep cook, station