Tag Archives: Culinary Arts

Food prep/manual labor/cashiers/supervising activities

We have many jobs on the farm such as:
Manual labor: consists of cutting the maze, hauling pumpkins, stacking wood, mowing and weed eating.
Culinary food prep: following food safety guidelines, preparing food to be appealing to the customer, food demonstrations and serving food to customers.
Cashiers: making transactions using the I-pad, counting back change, and engaging the customer.

Number of openings:

150

Compensation:

Starting pay is $8.25 with opportunity for advancement

How to Apply:

Email info@garysberries.com or go to our website and fill out the application at https://www.garysberries.com/employment.

Apply online here

Apply before this date:

05/25/2019

Grill Cook

Terry’s Bar & Grill is hiring for a part-time or full-time cook position. The position is responsible for food preparation, cleaning and organization of the kitchen, food inventory, and following and maintaining all health department standards. The individual must be able to work the hours of 6pm to 1am. Previous cooking experience is required.

Number of openings:

1

Compensation:

Starting wage is 10.00/HR with wage increase based upon job performance.

How to Apply:

Please send resume to lwalker4789@gmail.com

Apply online here

Apply before this date:

05/25/2019

Culinary Lead

The purpose of the Culinary Lead is to efficiently plan, purchase and prepare all Banquet and Hotel food. The Culinary Lead should represent the hotel publicly, both in the general community and business community as well as be actively involved in the success of the conference center. The Culinary Lead will be the liaison between the conference center/hotel and food vendors. The Culinary Lead will ensure banquet food and beverage is prepared, managed efficiently and cleaned up while providing courteous, professional, efficient and flexible service at all times to the hotel staff, management, guests and vendors.

Essential Duties and Responsibilities
1. Plan all meal prep, procure products, manage inventory and food cost efficiently.
2. Organize inventory, pars, ordering of food and supplies.
3. Plan all food preparation.
4. Supervise service of food to ensure quality of product and presentation.
5. Maintain invoices and inventory.
6. Manage external vendors; order and assist in the supervision of out sourced catering teams.
7. Available to work on call and accessible via cell phone in emergencies unless otherwise excused.
8. Assist in ensuring that staff has the supplies needed to run food service
9. Must complete Alcohol and Food Service Training.
10. Ensuring compliance with federal, state and local laws as well as all operating procedures for food and beverage safety.
11. Maintain an image of professionalism and competence to guests, clients and hotel personnel at all times.

Non-Essential Duties and Responsibilities
1. Participate in company sponsored events
2. Represent hotel at designated functions and assist with organizing client events as needed.
3. Assist and communicate with other departments as needed
4. Assist Sales Team and GM with menu costing and planning

Supervisory Responsibilities
• Though not the direct supervisor of the hotel Banquet Staff, the Culinary Lead will direct the Banquet Staff while food is being served to ensure the product is delivered in the manner that it was intended to be.

Work Experience
• At least two years of experience in Food and Beverage Industry or collegiate level classes preferred.

Technical Skills
• Computer proficiency (Microsoft Office, Excel)
• Business correspondence writing skills

Physical Demands
• Must be able to assist with pushing and pulling of large or awkward objects
• Must be able to stand for up to 8 hours daily
• Must be capable of standing, kneeling, squatting, bending and sitting repeatedly
• May spend extended periods of time on the computer and/or phone
• Must lift up to 50 pounds alone
• Must be able to stand on or climb ladders and stepstools
• Must be able to get in and out of cars frequently
• Must be able to roll, move or carry tables individually

Other Qualifications
• Pleasant demeanor
• Must be able to work a flexible schedule including nights, weekends and holidays
• Maintain a professional image at all times
• Customer Service driven
• Strong work ethic
• Strive for customer satisfaction
• Product knowledge
• Competitiveness

Additional Information:

Annual Performance evaluation performed by the Banquet Manager

Number of openings:

1

Compensation:

Hourly wage is dependent on experience.

How to Apply:

Send resume to bqm.mkczl@rhwhotels.com

Apply online here

Apply before this date:

05/13/2019

Cafeteria Assistant

The Cafeteria Assistant performs a variety of duties relating to cafeteria-style service including greeting and serving the customers, food preparation, clean up, stocking and maintaining sanitation standards.

Qualifications
– High School graduate or GED equivalent required.
– Must be able to perform simple mathematical calculations and follow verbal and/or written instructions for equipment, recipe production, or formulations.

For a complete list of job duties, and to apply, visit our website at: www.bcbsks.com/careers

Number of openings:

1

Compensation:

Starting salary $12.24.

How to Apply:

Apply online at www.bcbsks.com/careers

Apply online here

Apply before this date:

04/20/2019

Nutritional Service Tech

Summary:
Assists in preparing and serving foods to patients, employees and visitors of the Medical Center by performing the following duties.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

Cafeteria, Catering, Physician’s Lounge and Barista
•Know basic principles of food handling and sanitation.
•Take and documents temperatures of food and refrigerators.
•Participate in inventory and the ordering of supplies needed for assigned areas.
•Responsible for maintenance of sanitation of assigned areas.
•Accurately and efficiently set up, serve, and clean up at designated areas.
•Trained to cover all positions in assigned area
•Operate cash register and responsible for the cash flow from the customer sales during their assigned shift.
•Accurately completes and compiles cash reports, meal tickets, and related documentation
•Assembles food in quantities according to menu and catering needs
•Meets requirements of quantity, quality, and time requirements relating to cafeteria and catering services.
•Clean and sanitize equipment and supplies and perform cleaning duties as assigned.

Sanitation
•Will collect trash from containers and dispose of properly
•Sweep and mop floors
•Assists with inventory and documentation
•Maintain the cleanliness and sanitation in kitchen, cafeteria, and patient service areas.
•Report equipment-needing repairs to supervisor promptly.
•Informs supervisor when supplies are needed.
•Must have a clean driving record to drive SVH vehicle to deliver food and supplies to Building Blocks and SV West.
•Will wash and sanitize dishware, utensils, glasses, pots and pans, and other such items, and the equipment used to transport and store such ware.
•Assists with the stocking and delivery of supplies needed for assigned areas.
Patient Services
•Assists in the assembly, delivery, pick up, and breakdown of patient service operations, including patient meals and the preparation and delivery of between meal and evening nourishments and internal/tube feedings.
•Assists in the maintenance of sanitation of assigned work area.
•Responsible for the washing and sanitizing of dishware, utensils, glasses, pots and pans and other such items, and the equipment used to care and store such ware.
•Will collect trash from containers and dispose of properly.
•Reports equipment-needing repair to supervisor promptly.
•Informs supervisor when supplies are needed promptly.
•Accurately takes and documents wash, rinse, and sanitizing water temperature.
•Assist with the stocking and delivery of supplies needed for assigned areas.
•Take temperatures of food and refrigerators.
•Assembles food products for patient meal service.
•Meets requirements of quantity, quality, and time requirements relating to patient service.
Education/Experience:

HS/GED preferred; cash register experience is helpful for Cafeteria and Catering positions; Sanitation/Porter positions must have a clean driving record and a valid Kansas driver’s license; demonstrated ability to be self-disciplined; good working rapport with fellow employees.

This position is Part-time, Evenings variable, Days vary 3:30p-8:30p, 4p-8:30p, 4:30p-8:30p, 5p-9p.

Number of openings:



Compensation:



How to Apply:

https://pm.healthcaresource.com/cs/stormont_vail/#/job/13755

Apply online here

Apply before this date:

04/07/2019