JOB SUMMARY The production supervisor is responsible for the planning, scheduling and directing the work efforts of the production operations department of the facility in an effort to meet and/or exceed, productivity, safety, quality, delivery, and cost goals, and ensure the department operates according to established company policies and procedures. RESPONSIBILITIES Direct, coordinate and monitor the daily activities and performance of production direct and indirect associates to assure delivery of high productivity, quality, customer service and compliance of standard company policies, procedures, and safety. Direct, coordinate and monitor daily activities and performance of the material handling area for both direct and indirect labor. Manage employee performance through motivation, delegation, development, mentoring and resolving conflict. Take corrective action as necessary on a timely basis and following company policy. Conduct regular department or pre-shift meetings to foster employee engagement, communicate any changes to company policies and procedures, address employee concerns, foster idea-sharing and suggestions for improvement. Participate in staff selection, performance and compensation evaluations, corrective action and terminations, as necessary. Evaluate and interpret business demand, prioritize and distribute daily work assignments. Establish line assignment and staffing depending on the line priority list. Determine and monitor work station assignments/rotation, associate breaks and required overtime. Meet production goals, quality and cost objectives. Monitor and maintain inventory levels in the material handling and production areas by using a warehouse management system (WMS). Review and record all production documentation. Participate in the implementation and roll-out of lean principles using 5S, Kaizen, and Kanban methods and tools. Provide and maintain a safe work environment by directing safety training, generating and reviewing standard operating procedures (SOP). Coordinate efforts with the safety department to aid in training, conducting associate observations, updating preferred work methods, conducting accident investigations to determine root causes and routine safety inspections. QUALIFICATIONS Education High school diploma, general education degree (GED), or equivalent degree; or equivalent combination of education and related experience. Experience 3-5 years of food manufacturing experience, leading and managing a team Familiar with OSHA, HACCP, GMP and USDA regulations preferred Professional Skills Excellent communication (verbal and written) skills are necessary to perform at a high degree of proficiency. Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or government regulations. Write reports, business correspondence, and procedure manuals. Effectively present information and instructions and respond to questions from management and inter-department staff. Capable of working with peers and associates from other departments proactively and constructively. Ability to successfully engage and lead individual and team discussions and meetings. Able to add, subtract, multiply and divide into all units of measure, using whole numbers, common fractions and decimals. Provide effective training to department staff in areas such as standard operating procedures (SOP), safety, conduct, etc. Apply all relevant policies in a consistent, timely and objective manner. Prioritize and manage multiple priorities/deadlines and shift priorities as necessary. Capable of working with peers and associates from other departments proactively and constructively. Identifies and resolves problems promptly. Gathers and analyzes information skillfully. Develops alternative solutions including immediate corrective actions and preventative measures. Displays willingness to make decisions. Analyze situations in a critical manner presenting proactive ways rather than reactive solutions. Tactfully approaches others. Proficient use of MS Office (Word, Excel, Outlook). Ability to learn and apply guest supply technology software and programs (i.e., Warehouse Management System). Physical Demand The physical, mental, and environmental conditions in which the work is performed. The demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of this job. Regularly required to sit, stand, walk and use hands and fingers to operate a computer keyboard, mouse and other equipment, and telephone to talk and hear. Frequently required to reach with hands and arms and climb or balance. Occasionally required to stoop, kneel, crouch or crawl and lift up to 20 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment The environmental conditions in which the work is performed. The demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of this job. Primarily work in a manufacturing and warehouse environment and may be exposed to wet and/or humid conditions, cold or elevated ambient temperature, moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, and outside weather conditions. The noise level in the work environment is moderate and the environment fast-paced. May be required to use a scanner, power hand jack, manual hand jack, stacker and forklift. Must wear personnel protective equipment (PPE) such as goggles, hairnets, and steel toes boots during work operation. Travel may be required to visit other office locations or attend company events, staff meetings or training sessions. May be required to utilize personal vehicles for business travel that may result in long periods of sitting. Must possess a valid state Driver's License and provide proof of liability coverage meeting Company standards. This position may require evening, weekend or other shift work depending on business needs. This job description indicates in general terms, the type and level of work performed as well as the typical responsibilities of employees in this classification. The duties described are not to be interpreted as being all-inclusive to any specific employee. Management reserves the right to add, modify, change or rescind the work assignments of different positions and to make reasonable accommodations so that qualified employees can perform the essential functions of the job. Nothing in this position description changes the at-will employment relationship existing between the Company and its employees. This job description supersedes prior job descriptions.
07/30/2026
Full time
JOB SUMMARY The production supervisor is responsible for the planning, scheduling and directing the work efforts of the production operations department of the facility in an effort to meet and/or exceed, productivity, safety, quality, delivery, and cost goals, and ensure the department operates according to established company policies and procedures. RESPONSIBILITIES Direct, coordinate and monitor the daily activities and performance of production direct and indirect associates to assure delivery of high productivity, quality, customer service and compliance of standard company policies, procedures, and safety. Direct, coordinate and monitor daily activities and performance of the material handling area for both direct and indirect labor. Manage employee performance through motivation, delegation, development, mentoring and resolving conflict. Take corrective action as necessary on a timely basis and following company policy. Conduct regular department or pre-shift meetings to foster employee engagement, communicate any changes to company policies and procedures, address employee concerns, foster idea-sharing and suggestions for improvement. Participate in staff selection, performance and compensation evaluations, corrective action and terminations, as necessary. Evaluate and interpret business demand, prioritize and distribute daily work assignments. Establish line assignment and staffing depending on the line priority list. Determine and monitor work station assignments/rotation, associate breaks and required overtime. Meet production goals, quality and cost objectives. Monitor and maintain inventory levels in the material handling and production areas by using a warehouse management system (WMS). Review and record all production documentation. Participate in the implementation and roll-out of lean principles using 5S, Kaizen, and Kanban methods and tools. Provide and maintain a safe work environment by directing safety training, generating and reviewing standard operating procedures (SOP). Coordinate efforts with the safety department to aid in training, conducting associate observations, updating preferred work methods, conducting accident investigations to determine root causes and routine safety inspections. QUALIFICATIONS Education High school diploma, general education degree (GED), or equivalent degree; or equivalent combination of education and related experience. Experience 3-5 years of food manufacturing experience, leading and managing a team Familiar with OSHA, HACCP, GMP and USDA regulations preferred Professional Skills Excellent communication (verbal and written) skills are necessary to perform at a high degree of proficiency. Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or government regulations. Write reports, business correspondence, and procedure manuals. Effectively present information and instructions and respond to questions from management and inter-department staff. Capable of working with peers and associates from other departments proactively and constructively. Ability to successfully engage and lead individual and team discussions and meetings. Able to add, subtract, multiply and divide into all units of measure, using whole numbers, common fractions and decimals. Provide effective training to department staff in areas such as standard operating procedures (SOP), safety, conduct, etc. Apply all relevant policies in a consistent, timely and objective manner. Prioritize and manage multiple priorities/deadlines and shift priorities as necessary. Capable of working with peers and associates from other departments proactively and constructively. Identifies and resolves problems promptly. Gathers and analyzes information skillfully. Develops alternative solutions including immediate corrective actions and preventative measures. Displays willingness to make decisions. Analyze situations in a critical manner presenting proactive ways rather than reactive solutions. Tactfully approaches others. Proficient use of MS Office (Word, Excel, Outlook). Ability to learn and apply guest supply technology software and programs (i.e., Warehouse Management System). Physical Demand The physical, mental, and environmental conditions in which the work is performed. The demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of this job. Regularly required to sit, stand, walk and use hands and fingers to operate a computer keyboard, mouse and other equipment, and telephone to talk and hear. Frequently required to reach with hands and arms and climb or balance. Occasionally required to stoop, kneel, crouch or crawl and lift up to 20 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment The environmental conditions in which the work is performed. The demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of this job. Primarily work in a manufacturing and warehouse environment and may be exposed to wet and/or humid conditions, cold or elevated ambient temperature, moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, and outside weather conditions. The noise level in the work environment is moderate and the environment fast-paced. May be required to use a scanner, power hand jack, manual hand jack, stacker and forklift. Must wear personnel protective equipment (PPE) such as goggles, hairnets, and steel toes boots during work operation. Travel may be required to visit other office locations or attend company events, staff meetings or training sessions. May be required to utilize personal vehicles for business travel that may result in long periods of sitting. Must possess a valid state Driver's License and provide proof of liability coverage meeting Company standards. This position may require evening, weekend or other shift work depending on business needs. This job description indicates in general terms, the type and level of work performed as well as the typical responsibilities of employees in this classification. The duties described are not to be interpreted as being all-inclusive to any specific employee. Management reserves the right to add, modify, change or rescind the work assignments of different positions and to make reasonable accommodations so that qualified employees can perform the essential functions of the job. Nothing in this position description changes the at-will employment relationship existing between the Company and its employees. This job description supersedes prior job descriptions.
JOB SUMMARY The production supervisor is responsible for the planning, scheduling and directing the work efforts of the production operations department of the facility in an effort to meet and/or exceed, productivity, safety, quality, delivery, and cost goals, and ensure the department operates according to established company policies and procedures. RESPONSIBILITIES Direct, coordinate and monitor the daily activities and performance of production direct and indirect associates to assure delivery of high productivity, quality, customer service and compliance of standard company policies, procedures, and safety. Direct, coordinate and monitor daily activities and performance of the material handling area for both direct and indirect labor. Manage employee performance through motivation, delegation, development, mentoring and resolving conflict. Take corrective action as necessary on a timely basis and following company policy. Conduct regular department or pre-shift meetings to foster employee engagement, communicate any changes to company policies and procedures, address employee concerns, foster idea-sharing and suggestions for improvement. Participate in staff selection, performance and compensation evaluations, corrective action and terminations, as necessary. Evaluate and interpret business demand, prioritize and distribute daily work assignments. Establish line assignment and staffing depending on the line priority list. Determine and monitor work station assignments/rotation, associate breaks and required overtime. Meet production goals, quality and cost objectives. Monitor and maintain inventory levels in the material handling and production areas by using a warehouse management system (WMS). Review and record all production documentation. Participate in the implementation and roll-out of lean principles using 5S, Kaizen, and Kanban methods and tools. Provide and maintain a safe work environment by directing safety training, generating and reviewing standard operating procedures (SOP). Coordinate efforts with the safety department to aid in training, conducting associate observations, updating preferred work methods, conducting accident investigations to determine root causes and routine safety inspections. QUALIFICATIONS Education High school diploma, general education degree (GED), or equivalent degree; or equivalent combination of education and related experience. Experience 3-5 years of food manufacturing experience, leading and managing a team Familiar with OSHA, HACCP, GMP and USDA regulations preferred Professional Skills Excellent communication (verbal and written) skills are necessary to perform at a high degree of proficiency. Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or government regulations. Write reports, business correspondence, and procedure manuals. Effectively present information and instructions and respond to questions from management and inter-department staff. Capable of working with peers and associates from other departments proactively and constructively. Ability to successfully engage and lead individual and team discussions and meetings. Able to add, subtract, multiply and divide into all units of measure, using whole numbers, common fractions and decimals. Provide effective training to department staff in areas such as standard operating procedures (SOP), safety, conduct, etc. Apply all relevant policies in a consistent, timely and objective manner. Prioritize and manage multiple priorities/deadlines and shift priorities as necessary. Capable of working with peers and associates from other departments proactively and constructively. Identifies and resolves problems promptly. Gathers and analyzes information skillfully. Develops alternative solutions including immediate corrective actions and preventative measures. Displays willingness to make decisions. Analyze situations in a critical manner presenting proactive ways rather than reactive solutions. Tactfully approaches others. Proficient use of MS Office (Word, Excel, Outlook). Ability to learn and apply guest supply technology software and programs (i.e., Warehouse Management System). Physical Demand The physical, mental, and environmental conditions in which the work is performed. The demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of this job. Regularly required to sit, stand, walk and use hands and fingers to operate a computer keyboard, mouse and other equipment, and telephone to talk and hear. Frequently required to reach with hands and arms and climb or balance. Occasionally required to stoop, kneel, crouch or crawl and lift up to 20 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment The environmental conditions in which the work is performed. The demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of this job. Primarily work in a manufacturing and warehouse environment and may be exposed to wet and/or humid conditions, cold or elevated ambient temperature, moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, and outside weather conditions. The noise level in the work environment is moderate and the environment fast-paced. May be required to use a scanner, power hand jack, manual hand jack, stacker and forklift. Must wear personnel protective equipment (PPE) such as goggles, hairnets, and steel toes boots during work operation. Travel may be required to visit other office locations or attend company events, staff meetings or training sessions. May be required to utilize personal vehicles for business travel that may result in long periods of sitting. Must possess a valid state Driver's License and provide proof of liability coverage meeting Company standards. This position may require evening, weekend or other shift work depending on business needs. This job description indicates in general terms, the type and level of work performed as well as the typical responsibilities of employees in this classification. The duties described are not to be interpreted as being all-inclusive to any specific employee. Management reserves the right to add, modify, change or rescind the work assignments of different positions and to make reasonable accommodations so that qualified employees can perform the essential functions of the job. Nothing in this position description changes the at-will employment relationship existing between the Company and its employees. This job description supersedes prior job descriptions.
07/30/2026
Full time
JOB SUMMARY The production supervisor is responsible for the planning, scheduling and directing the work efforts of the production operations department of the facility in an effort to meet and/or exceed, productivity, safety, quality, delivery, and cost goals, and ensure the department operates according to established company policies and procedures. RESPONSIBILITIES Direct, coordinate and monitor the daily activities and performance of production direct and indirect associates to assure delivery of high productivity, quality, customer service and compliance of standard company policies, procedures, and safety. Direct, coordinate and monitor daily activities and performance of the material handling area for both direct and indirect labor. Manage employee performance through motivation, delegation, development, mentoring and resolving conflict. Take corrective action as necessary on a timely basis and following company policy. Conduct regular department or pre-shift meetings to foster employee engagement, communicate any changes to company policies and procedures, address employee concerns, foster idea-sharing and suggestions for improvement. Participate in staff selection, performance and compensation evaluations, corrective action and terminations, as necessary. Evaluate and interpret business demand, prioritize and distribute daily work assignments. Establish line assignment and staffing depending on the line priority list. Determine and monitor work station assignments/rotation, associate breaks and required overtime. Meet production goals, quality and cost objectives. Monitor and maintain inventory levels in the material handling and production areas by using a warehouse management system (WMS). Review and record all production documentation. Participate in the implementation and roll-out of lean principles using 5S, Kaizen, and Kanban methods and tools. Provide and maintain a safe work environment by directing safety training, generating and reviewing standard operating procedures (SOP). Coordinate efforts with the safety department to aid in training, conducting associate observations, updating preferred work methods, conducting accident investigations to determine root causes and routine safety inspections. QUALIFICATIONS Education High school diploma, general education degree (GED), or equivalent degree; or equivalent combination of education and related experience. Experience 3-5 years of food manufacturing experience, leading and managing a team Familiar with OSHA, HACCP, GMP and USDA regulations preferred Professional Skills Excellent communication (verbal and written) skills are necessary to perform at a high degree of proficiency. Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or government regulations. Write reports, business correspondence, and procedure manuals. Effectively present information and instructions and respond to questions from management and inter-department staff. Capable of working with peers and associates from other departments proactively and constructively. Ability to successfully engage and lead individual and team discussions and meetings. Able to add, subtract, multiply and divide into all units of measure, using whole numbers, common fractions and decimals. Provide effective training to department staff in areas such as standard operating procedures (SOP), safety, conduct, etc. Apply all relevant policies in a consistent, timely and objective manner. Prioritize and manage multiple priorities/deadlines and shift priorities as necessary. Capable of working with peers and associates from other departments proactively and constructively. Identifies and resolves problems promptly. Gathers and analyzes information skillfully. Develops alternative solutions including immediate corrective actions and preventative measures. Displays willingness to make decisions. Analyze situations in a critical manner presenting proactive ways rather than reactive solutions. Tactfully approaches others. Proficient use of MS Office (Word, Excel, Outlook). Ability to learn and apply guest supply technology software and programs (i.e., Warehouse Management System). Physical Demand The physical, mental, and environmental conditions in which the work is performed. The demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of this job. Regularly required to sit, stand, walk and use hands and fingers to operate a computer keyboard, mouse and other equipment, and telephone to talk and hear. Frequently required to reach with hands and arms and climb or balance. Occasionally required to stoop, kneel, crouch or crawl and lift up to 20 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment The environmental conditions in which the work is performed. The demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of this job. Primarily work in a manufacturing and warehouse environment and may be exposed to wet and/or humid conditions, cold or elevated ambient temperature, moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, and outside weather conditions. The noise level in the work environment is moderate and the environment fast-paced. May be required to use a scanner, power hand jack, manual hand jack, stacker and forklift. Must wear personnel protective equipment (PPE) such as goggles, hairnets, and steel toes boots during work operation. Travel may be required to visit other office locations or attend company events, staff meetings or training sessions. May be required to utilize personal vehicles for business travel that may result in long periods of sitting. Must possess a valid state Driver's License and provide proof of liability coverage meeting Company standards. This position may require evening, weekend or other shift work depending on business needs. This job description indicates in general terms, the type and level of work performed as well as the typical responsibilities of employees in this classification. The duties described are not to be interpreted as being all-inclusive to any specific employee. Management reserves the right to add, modify, change or rescind the work assignments of different positions and to make reasonable accommodations so that qualified employees can perform the essential functions of the job. Nothing in this position description changes the at-will employment relationship existing between the Company and its employees. This job description supersedes prior job descriptions.
V & M DiSalvo Corporation
Williamsport, Pennsylvania
Job Description Job Description DiSalvo's restaurant Hiring a Sous Chef/ line cook / Saute in Williamsport, Pennsylvania. DiSalvo's restaurant began almost 40 years ago as a pasta manufacturing company and has grown to one of the premier dining / event destinations in central Pennsylvania. We're known for our in house made premium pastas, as well as the finest in fresh seafoods and wood grilled steaks. Our menu regularly sources as much fresh and local product as possible. The City of Williamsport and its surrounding areas are beautiful. With many outdoor activities and to notch schools it's a shoe in for a great place to raise a family. Not to mention it's low cost of living compared to other mid-size cities. Give us a look, I think you'll be impressed. Reports to: Executive Chef / GM Summary: To assist Executive Chef in coordinating and participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods. Essential Duties and Responsibilities: Include the following. Other duties may be assigned. - Cooks and otherwise prepares foods according to recipes. - Cuts, trims, bones and carves meats and poultry for cooking. - Responsible for quality and consistency of product taste and presentation. - Insures all deadlines are met in food production based on production orders. - Weighs and measures designated ingredients. - Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. - Properly stores foods in designated areas following wrapping, dating, and rotation procedures. - Cleans work areas, equipment and utensils. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control. - Serves customers in an efficient and friendly manner. - Resolves customer concerns. - Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures. - Assures compliance with all sanitation, ServSafe, safety, production, and merchandising requirements. - Assumes responsibility for kitchen in absence of Executive Chef. Food Safety/Sanitation -Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures - follows HACCP standards -Maintains sanitation and orderliness of all equipment, supplies and utensils within work area -Handles foods items appropriately during preparation -Ensures proper food preparation by utilizing approved recipes and in following prescribed production standards -Keeps display equipment clean and free of debris during meal service as assigned -Cleans equipment, as assigned and in a timely fashion -Cleans workstation thoroughly before leaving the area for other assignments Customer Service -Represents company in a courteous, efficient, and friendly manner is all customer and employee interactions -Interacts with customers in a manner to ensure customer satisfaction -Greets customers courteously -Serves customers quickly, Does not allow back-ups or snags in serving lines -Serves customer food and beverage orders quickly, in proper portions, in a courteous demeanor -Demonstrates a complete understanding of daily menu items and explains same to customers accurately -Relays relevant comments from customers directly to supervisors -Interact with customers and resolves customer complaints in a friendly and service oriented manner -Consistently exhibits the ability to keep up with peak cafeteria hours and does so calmly, accurately and efficiently -Checks to ensure that all display foods are merchandised attractively per standards -Serve food neatly and attractively per standard Physical Safety -Ensures corporate and OSHA safety standards are followed -Follows principles of sanitation and safety in handling food and equipment -Cleans up spills in the serving, dining area, his/her own work area immediately. Company Standards -Completes shift work, as assigned, in a timely and thorough manner in accordance with department standards -Informs chef, supervisor, in a timely manner when supplies are low -Follows and observes all company policies and procedures -Follows company standards for attendance and punctuality -Maintains professional appearance at all times, clean and well groomed in accordance with company standards -Develops a positive working relationship with fellow workers and customers and avoids conflict -Assist other functions as needed Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and Experience: Six months to one year related experience and/or training; Associate's degree (A.A.) or equivalent from two-year college or technical school; or equivalent combination of education and experience. Mathematical Skills: Ability to calculate figures and amounts such as recipe conversions and extensions, recipe yields, and percentages. Ability to make change. Language Skills : Ability to read and comprehend simple instructions, recipes, production sheets, temperature logs, safety rules, MSDS Sheets. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Physical Demands : 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, talk or hear, and taste or smell. The employee frequently is required to walk; use hands to finger, handle, or feel; stoop, kneel, crouch, or crawl; reach with hands and arms. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 25 pounds and may occasionally lift up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, extreme cold, extreme heat, risk of electrical shock, and vibration. The noise level in the work environment is usually very loud. All employees are responsible for maintaining a hazard free environment for themselves and our customers. All employees are required to wear personal protective equipment (goggles or eyewear, gloves and aprons) when handling chemicals or other hazardous substance or when assisting in first aid. Employees may be required to use certain mechanical, electric, sharp, heat producing, and other potentially dangerous equipment while performing job responsibilities. Employees will be instructed in the proper use, function and maintenance of all kitchen related equipment. See your supervisor for specific training procedures. Job Type: Full-time Pay: $32,000.00 - $45,000.00 per year Physical Setting: Bar Casual dining restaurant Fine dining restaurant Schedule: 10 hour shift 12 hour shift 8 hour shift Evening shift Occasional swing shift Tuesday to Friday Supplemental Pay: Bonus pay Ability to commute/relocate: Williamsport, PA 17701: Reliably commute or planning to relocate before starting work (Preferred) Experience: Culinary experience: 2 years (Preferred) Cooking: 2 years (Preferred) License/Certification: ServeSafe Certification (Preferred) Shift availability: Evening Shift (Required) Weekends (Required) Work Location: One location
07/30/2026
Full time
Job Description Job Description DiSalvo's restaurant Hiring a Sous Chef/ line cook / Saute in Williamsport, Pennsylvania. DiSalvo's restaurant began almost 40 years ago as a pasta manufacturing company and has grown to one of the premier dining / event destinations in central Pennsylvania. We're known for our in house made premium pastas, as well as the finest in fresh seafoods and wood grilled steaks. Our menu regularly sources as much fresh and local product as possible. The City of Williamsport and its surrounding areas are beautiful. With many outdoor activities and to notch schools it's a shoe in for a great place to raise a family. Not to mention it's low cost of living compared to other mid-size cities. Give us a look, I think you'll be impressed. Reports to: Executive Chef / GM Summary: To assist Executive Chef in coordinating and participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods. Essential Duties and Responsibilities: Include the following. Other duties may be assigned. - Cooks and otherwise prepares foods according to recipes. - Cuts, trims, bones and carves meats and poultry for cooking. - Responsible for quality and consistency of product taste and presentation. - Insures all deadlines are met in food production based on production orders. - Weighs and measures designated ingredients. - Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. - Properly stores foods in designated areas following wrapping, dating, and rotation procedures. - Cleans work areas, equipment and utensils. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control. - Serves customers in an efficient and friendly manner. - Resolves customer concerns. - Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures. - Assures compliance with all sanitation, ServSafe, safety, production, and merchandising requirements. - Assumes responsibility for kitchen in absence of Executive Chef. Food Safety/Sanitation -Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures - follows HACCP standards -Maintains sanitation and orderliness of all equipment, supplies and utensils within work area -Handles foods items appropriately during preparation -Ensures proper food preparation by utilizing approved recipes and in following prescribed production standards -Keeps display equipment clean and free of debris during meal service as assigned -Cleans equipment, as assigned and in a timely fashion -Cleans workstation thoroughly before leaving the area for other assignments Customer Service -Represents company in a courteous, efficient, and friendly manner is all customer and employee interactions -Interacts with customers in a manner to ensure customer satisfaction -Greets customers courteously -Serves customers quickly, Does not allow back-ups or snags in serving lines -Serves customer food and beverage orders quickly, in proper portions, in a courteous demeanor -Demonstrates a complete understanding of daily menu items and explains same to customers accurately -Relays relevant comments from customers directly to supervisors -Interact with customers and resolves customer complaints in a friendly and service oriented manner -Consistently exhibits the ability to keep up with peak cafeteria hours and does so calmly, accurately and efficiently -Checks to ensure that all display foods are merchandised attractively per standards -Serve food neatly and attractively per standard Physical Safety -Ensures corporate and OSHA safety standards are followed -Follows principles of sanitation and safety in handling food and equipment -Cleans up spills in the serving, dining area, his/her own work area immediately. Company Standards -Completes shift work, as assigned, in a timely and thorough manner in accordance with department standards -Informs chef, supervisor, in a timely manner when supplies are low -Follows and observes all company policies and procedures -Follows company standards for attendance and punctuality -Maintains professional appearance at all times, clean and well groomed in accordance with company standards -Develops a positive working relationship with fellow workers and customers and avoids conflict -Assist other functions as needed Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and Experience: Six months to one year related experience and/or training; Associate's degree (A.A.) or equivalent from two-year college or technical school; or equivalent combination of education and experience. Mathematical Skills: Ability to calculate figures and amounts such as recipe conversions and extensions, recipe yields, and percentages. Ability to make change. Language Skills : Ability to read and comprehend simple instructions, recipes, production sheets, temperature logs, safety rules, MSDS Sheets. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Physical Demands : 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, talk or hear, and taste or smell. The employee frequently is required to walk; use hands to finger, handle, or feel; stoop, kneel, crouch, or crawl; reach with hands and arms. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 25 pounds and may occasionally lift up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, extreme cold, extreme heat, risk of electrical shock, and vibration. The noise level in the work environment is usually very loud. All employees are responsible for maintaining a hazard free environment for themselves and our customers. All employees are required to wear personal protective equipment (goggles or eyewear, gloves and aprons) when handling chemicals or other hazardous substance or when assisting in first aid. Employees may be required to use certain mechanical, electric, sharp, heat producing, and other potentially dangerous equipment while performing job responsibilities. Employees will be instructed in the proper use, function and maintenance of all kitchen related equipment. See your supervisor for specific training procedures. Job Type: Full-time Pay: $32,000.00 - $45,000.00 per year Physical Setting: Bar Casual dining restaurant Fine dining restaurant Schedule: 10 hour shift 12 hour shift 8 hour shift Evening shift Occasional swing shift Tuesday to Friday Supplemental Pay: Bonus pay Ability to commute/relocate: Williamsport, PA 17701: Reliably commute or planning to relocate before starting work (Preferred) Experience: Culinary experience: 2 years (Preferred) Cooking: 2 years (Preferred) License/Certification: ServeSafe Certification (Preferred) Shift availability: Evening Shift (Required) Weekends (Required) Work Location: One location
V & M DiSalvo Corporation
Williamsport, Pennsylvania
Job Description Job Description DiSalvo's restaurant Hiring a Sous Chef/ line cook / Saute in Williamsport, Pennsylvania. DiSalvo's restaurant began almost 40 years ago as a pasta manufacturing company and has grown to one of the premier dining / event destinations in central Pennsylvania. We're known for our in house made premium pastas, as well as the finest in fresh seafoods and wood grilled steaks. Our menu regularly sources as much fresh and local product as possible. The City of Williamsport and its surrounding areas are beautiful. With many outdoor activities and to notch schools it's a shoe in for a great place to raise a family. Not to mention it's low cost of living compared to other mid-size cities. Give us a look, I think you'll be impressed. Reports to: Executive Chef / GM Summary: To assist Executive Chef in coordinating and participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods. Essential Duties and Responsibilities: Include the following. Other duties may be assigned. - Cooks and otherwise prepares foods according to recipes. - Cuts, trims, bones and carves meats and poultry for cooking. - Responsible for quality and consistency of product taste and presentation. - Insures all deadlines are met in food production based on production orders. - Weighs and measures designated ingredients. - Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. - Properly stores foods in designated areas following wrapping, dating, and rotation procedures. - Cleans work areas, equipment and utensils. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control. - Serves customers in an efficient and friendly manner. - Resolves customer concerns. - Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures. - Assures compliance with all sanitation, ServSafe, safety, production, and merchandising requirements. - Assumes responsibility for kitchen in absence of Executive Chef. Food Safety/Sanitation -Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures - follows HACCP standards -Maintains sanitation and orderliness of all equipment, supplies and utensils within work area -Handles foods items appropriately during preparation -Ensures proper food preparation by utilizing approved recipes and in following prescribed production standards -Keeps display equipment clean and free of debris during meal service as assigned -Cleans equipment, as assigned and in a timely fashion -Cleans workstation thoroughly before leaving the area for other assignments Customer Service -Represents company in a courteous, efficient, and friendly manner is all customer and employee interactions -Interacts with customers in a manner to ensure customer satisfaction -Greets customers courteously -Serves customers quickly, Does not allow back-ups or snags in serving lines -Serves customer food and beverage orders quickly, in proper portions, in a courteous demeanor -Demonstrates a complete understanding of daily menu items and explains same to customers accurately -Relays relevant comments from customers directly to supervisors -Interact with customers and resolves customer complaints in a friendly and service oriented manner -Consistently exhibits the ability to keep up with peak cafeteria hours and does so calmly, accurately and efficiently -Checks to ensure that all display foods are merchandised attractively per standards -Serve food neatly and attractively per standard Physical Safety -Ensures corporate and OSHA safety standards are followed -Follows principles of sanitation and safety in handling food and equipment -Cleans up spills in the serving, dining area, his/her own work area immediately. Company Standards -Completes shift work, as assigned, in a timely and thorough manner in accordance with department standards -Informs chef, supervisor, in a timely manner when supplies are low -Follows and observes all company policies and procedures -Follows company standards for attendance and punctuality -Maintains professional appearance at all times, clean and well groomed in accordance with company standards -Develops a positive working relationship with fellow workers and customers and avoids conflict -Assist other functions as needed Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and Experience: Six months to one year related experience and/or training; Associate's degree (A.A.) or equivalent from two-year college or technical school; or equivalent combination of education and experience. Mathematical Skills: Ability to calculate figures and amounts such as recipe conversions and extensions, recipe yields, and percentages. Ability to make change. Language Skills : Ability to read and comprehend simple instructions, recipes, production sheets, temperature logs, safety rules, MSDS Sheets. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Physical Demands : 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, talk or hear, and taste or smell. The employee frequently is required to walk; use hands to finger, handle, or feel; stoop, kneel, crouch, or crawl; reach with hands and arms. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 25 pounds and may occasionally lift up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, extreme cold, extreme heat, risk of electrical shock, and vibration. The noise level in the work environment is usually very loud. All employees are responsible for maintaining a hazard free environment for themselves and our customers. All employees are required to wear personal protective equipment (goggles or eyewear, gloves and aprons) when handling chemicals or other hazardous substance or when assisting in first aid. Employees may be required to use certain mechanical, electric, sharp, heat producing, and other potentially dangerous equipment while performing job responsibilities. Employees will be instructed in the proper use, function and maintenance of all kitchen related equipment. See your supervisor for specific training procedures. Job Type: Full-time Pay: $32,000.00 - $45,000.00 per year Physical Setting: Bar Casual dining restaurant Fine dining restaurant Schedule: 10 hour shift 12 hour shift 8 hour shift Evening shift Occasional swing shift Tuesday to Friday Supplemental Pay: Bonus pay Ability to commute/relocate: Williamsport, PA 17701: Reliably commute or planning to relocate before starting work (Preferred) Experience: Culinary experience: 2 years (Preferred) Cooking: 2 years (Preferred) License/Certification: ServeSafe Certification (Preferred) Shift availability: Evening Shift (Required) Weekends (Required) Work Location: One location
07/26/2026
Full time
Job Description Job Description DiSalvo's restaurant Hiring a Sous Chef/ line cook / Saute in Williamsport, Pennsylvania. DiSalvo's restaurant began almost 40 years ago as a pasta manufacturing company and has grown to one of the premier dining / event destinations in central Pennsylvania. We're known for our in house made premium pastas, as well as the finest in fresh seafoods and wood grilled steaks. Our menu regularly sources as much fresh and local product as possible. The City of Williamsport and its surrounding areas are beautiful. With many outdoor activities and to notch schools it's a shoe in for a great place to raise a family. Not to mention it's low cost of living compared to other mid-size cities. Give us a look, I think you'll be impressed. Reports to: Executive Chef / GM Summary: To assist Executive Chef in coordinating and participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods. Essential Duties and Responsibilities: Include the following. Other duties may be assigned. - Cooks and otherwise prepares foods according to recipes. - Cuts, trims, bones and carves meats and poultry for cooking. - Responsible for quality and consistency of product taste and presentation. - Insures all deadlines are met in food production based on production orders. - Weighs and measures designated ingredients. - Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. - Properly stores foods in designated areas following wrapping, dating, and rotation procedures. - Cleans work areas, equipment and utensils. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control. - Serves customers in an efficient and friendly manner. - Resolves customer concerns. - Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures. - Assures compliance with all sanitation, ServSafe, safety, production, and merchandising requirements. - Assumes responsibility for kitchen in absence of Executive Chef. Food Safety/Sanitation -Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures - follows HACCP standards -Maintains sanitation and orderliness of all equipment, supplies and utensils within work area -Handles foods items appropriately during preparation -Ensures proper food preparation by utilizing approved recipes and in following prescribed production standards -Keeps display equipment clean and free of debris during meal service as assigned -Cleans equipment, as assigned and in a timely fashion -Cleans workstation thoroughly before leaving the area for other assignments Customer Service -Represents company in a courteous, efficient, and friendly manner is all customer and employee interactions -Interacts with customers in a manner to ensure customer satisfaction -Greets customers courteously -Serves customers quickly, Does not allow back-ups or snags in serving lines -Serves customer food and beverage orders quickly, in proper portions, in a courteous demeanor -Demonstrates a complete understanding of daily menu items and explains same to customers accurately -Relays relevant comments from customers directly to supervisors -Interact with customers and resolves customer complaints in a friendly and service oriented manner -Consistently exhibits the ability to keep up with peak cafeteria hours and does so calmly, accurately and efficiently -Checks to ensure that all display foods are merchandised attractively per standards -Serve food neatly and attractively per standard Physical Safety -Ensures corporate and OSHA safety standards are followed -Follows principles of sanitation and safety in handling food and equipment -Cleans up spills in the serving, dining area, his/her own work area immediately. Company Standards -Completes shift work, as assigned, in a timely and thorough manner in accordance with department standards -Informs chef, supervisor, in a timely manner when supplies are low -Follows and observes all company policies and procedures -Follows company standards for attendance and punctuality -Maintains professional appearance at all times, clean and well groomed in accordance with company standards -Develops a positive working relationship with fellow workers and customers and avoids conflict -Assist other functions as needed Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and Experience: Six months to one year related experience and/or training; Associate's degree (A.A.) or equivalent from two-year college or technical school; or equivalent combination of education and experience. Mathematical Skills: Ability to calculate figures and amounts such as recipe conversions and extensions, recipe yields, and percentages. Ability to make change. Language Skills : Ability to read and comprehend simple instructions, recipes, production sheets, temperature logs, safety rules, MSDS Sheets. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Physical Demands : 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, talk or hear, and taste or smell. The employee frequently is required to walk; use hands to finger, handle, or feel; stoop, kneel, crouch, or crawl; reach with hands and arms. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 25 pounds and may occasionally lift up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, extreme cold, extreme heat, risk of electrical shock, and vibration. The noise level in the work environment is usually very loud. All employees are responsible for maintaining a hazard free environment for themselves and our customers. All employees are required to wear personal protective equipment (goggles or eyewear, gloves and aprons) when handling chemicals or other hazardous substance or when assisting in first aid. Employees may be required to use certain mechanical, electric, sharp, heat producing, and other potentially dangerous equipment while performing job responsibilities. Employees will be instructed in the proper use, function and maintenance of all kitchen related equipment. See your supervisor for specific training procedures. Job Type: Full-time Pay: $32,000.00 - $45,000.00 per year Physical Setting: Bar Casual dining restaurant Fine dining restaurant Schedule: 10 hour shift 12 hour shift 8 hour shift Evening shift Occasional swing shift Tuesday to Friday Supplemental Pay: Bonus pay Ability to commute/relocate: Williamsport, PA 17701: Reliably commute or planning to relocate before starting work (Preferred) Experience: Culinary experience: 2 years (Preferred) Cooking: 2 years (Preferred) License/Certification: ServeSafe Certification (Preferred) Shift availability: Evening Shift (Required) Weekends (Required) Work Location: One location