70 Restaurant-Food Service jobs

The Executive Catering Chef is responsible for kitchen operations with an emphasis on production, menu compliance, daily operations and menu development. This position reports to the Food Service Director and works closely with the Production Manager. The Executive Catering Chef assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness. Assists in the achievement of company and client financial goals. Primary Duties and Responsibilities: The primary responsibility of the Executive Catering Chef is to provide the highest quality of service to the customer at all times. Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours and maintains all company standards and those of regulatory agencies. The Executive Chef also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies. In addition, the Executive Catering Chef directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. The Executive Catering Chef evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage. The Executive Catering Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Director. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, developing and promoting associates. Production Daily production meeting with key associates. Ensure that all aspects of post-production information are completed. Present in the kitchen for 60% of the meal. Ensure that production sheets and recipes are posted at least three days in advance. Sanitation Complete daily checklist and keep on file. Compliance with all aspects of HACCP. Complete monthly HACCP inspection. Maintain a clean and organized kitchen throughout the entire workday. Safety Attend monthly safety meeting with associates. Train associates in areas of safety. Labor Post labor schedules in advance. Achieve the goal of a 60/40 labor ratio. Eliminate unnecessary overtime. Cross train associates. Qualifications Culinary degree preferred. Three to five years of culinary management experience. High end catering experience helpful. Strong leadership skills. Desire to work with an industry leader. College experience is preferred. Knowledge of current culinary trends. Physical Demands While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand, walk, sit, use hands to finger, handle or feel; reach with hands and arms; and stoop, kneel or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vison and distance vision. We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.

Summary Kitchens To Go built by Carlin, a rapidly expanding international business, is seeking a Construction Manager to join our team in our Etna Green, IN facility.  Kitchens To Go designs, sells and leases commercial kitchen facilities throughout the USA and, to date, 28 international locations. KTG’s client list includes businesses and organizations from Education to Hospitality, Corrections to Healthcare, and Military to Senior Living such as Starbucks, Yum Brands, United Airlines, Apple and all branches of the Armed Forces. This position is ideal for someone who is looking for a challenge and the solution. The right person will be a knowledgeable leader that maintains quality, organization and is a decision maker. Essential responsibilities and duties include: ●      Quality Results, Time Performance, Budget Performance ●      Develop proper quality controls to ensure a high level of customer satisfaction. ●      Enforce Safety practices and procedures. ●      Identify areas for cost savings and reduce capital expenses. ●      Utilize Lean process and principles to reduce costs, increase efficiencies, improve safety and provide excellent customer service. ●      Complete necessary inspections to comply with local, state, and federal regulations. ●      Complete daily walk around inspections. ●      Directs the daily work activities of employees in the Renovation end of the plant. Assigns work, determines scheduling, and reviews results. ●      Other duties as assigned. Required Qualifications : ●      Valid driver's license with safe driving history ●      Successful completion of OSHA pre-employment physical examination which includes drug screening Preferred Qualifications: Minimum 5-7 years contractor/construction experience. Experience in construction & renovation of mobile and modular buildings. Desire to work upwards of 50 hours per week

Summary Kitchens To Go built by Carlin, a rapidly expanding international business, is seeking a Project Manager to join our team.  Kitchens To Go designs, sells and leases commercial kitchen facilities throughout the USA and, to date, 28 international locations. KTG’s client list includes businesses and organizations from Education to Hospitality, Corrections to Healthcare, and Military to Senior Living such as Starbucks, Yum Brands, United Airlines, Apple and all branches of the Armed Forces. This is an exciting opportunity to manage construction & deconstruction of  commercial kitchen solutions in relocatable structures such as Mobile, Modular and Containerized buildings in the field. Essential responsibilities and duties include: Review operations budget from sales for feasibility Verify plan takeoff for specifications & equipment/material ordering Obtain quotes from suppliers/subcontractors for crane, forklift, install, dismantle, subleased equipment & transportation Ensure Kitchens To Go complex and units drawings are final & approved in a timely manner Review & approve vendor shop drawings in coordination with Engineering Ensure all PO's are issued for each project & approve or coordinate approval of invoices Create project schedule with Manufacturing & Site Supervisor Schedule & attend site visits Coordinate utility connections with Site GC Hire & schedule subcontractors for installations and dismantles; supervise Kitchens To Go Field Superintendents/Field Technicians on site Schedule start up of & training on equipment with client Ensure equipment delivery to factories and field are on schedule Ensure factory & field work stays on schedule & within budget Ensure adherence to safety policies and OSHA regulations Respond to and oversee client service issues are resolved promptly & to the satisfaction of clients Update and manage project Smartsheets Required Qualifications : Thorough knowledge of construction industry and MEP coordination Experience with logistics & coordination of site deliveries and subcontractors Experience with financial analysis to manage costs within budget Ability to travel 75% of the time Willingness to work 50+ hours per week Ability to lift 50 lbs. & climb up ladders Excellent communication skills & ability to work collaboratively in a team setting Computer skills including Excel and Google Preferred Qualifications: OSHA certifications Knowledge of Smartsheet

The Executive Catering Chef is responsible for kitchen operations with an emphasis on production, menu compliance, daily operations and menu development. This position reports to the Food Service Director and works closely with the Production Manager. The Executive Catering Chef assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness. Assists in the achievement of company and client financial goals. Primary Duties and Responsibilities: The primary responsibility of the Executive Catering Chef is to provide the highest quality of service to the customer at all times. Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours and maintains all company standards and those of regulatory agencies. The Executive Chef also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies. In addition, the Executive Catering Chef directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. The Executive Catering Chef evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage. The Executive Catering Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Director. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, developing and promoting associates. Production Daily production meeting with key associates. Ensure that all aspects of post-production information are completed. Present in the kitchen for 60% of the meal. Ensure that production sheets and recipes are posted at least three days in advance. Sanitation Complete daily checklist and keep on file. Compliance with all aspects of HACCP. Complete monthly HACCP inspection. Maintain a clean and organized kitchen throughout the entire workday. Safety Attend monthly safety meeting with associates. Train associates in areas of safety. Labor Post labor schedules in advance. Achieve the goal of a 60/40 labor ratio. Eliminate unnecessary overtime. Cross train associates. Qualifications Culinary degree preferred. Three to five years of culinary management experience. High end catering experience helpful. Strong leadership skills. Desire to work with an industry leader. College experience is preferred. Knowledge of current culinary trends. Physical Demands While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand, walk, sit, use hands to finger, handle or feel; reach with hands and arms; and stoop, kneel or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vison and distance vision. We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.

Apertus Partners is seeking a sushi maker at Northern Union University. Requirements:  Be able to comply with safety and sanitation Be able to make different types of sushi, store properly Experience preferred

Job Description Serve food in cafeterias at counters or from a steam table. BASIC SKILLS Talking to others to convey information effectively. Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Understanding written sentences and paragraphs in work related documents. Ability to lift up to 30 pounds and stand for a normal shift, no more than 8 hours. Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. TECHNICAL SKILLS Watching gauges, dials, or other indicators to make sure a machine is working properly. Conducting tests and inspections of products, services, or processes to evaluate quality or performance. Generating or adapting equipment and technology to serve user needs. RESOURCE MANAGEMENT SKILLS Managing one's own time and the time of others. Minimizing waste in every area possible. Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. TASKS Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments. Cook food or prepare food items, such as sandwiches, salads, and ice cream dishes, using standard formulas or following directions. Perform cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary. Wrap menu item such as sandwiches, hot entrees, and desserts for serving or for takeout. Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes, and fountain equipment. Replenish foods at serving stations. Brew coffee and tea, and fill containers with requested beverages. Take customers' orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders. Order items needed to replenish supplies. Serve salads, vegetables, meat, breads, and cocktails, ladle soups and sauces, portion desserts, and fill beverage cups and glasses. Set up dining areas for meals and clear them following meals. Carve meat. Deliver orders to kitchens, and pick up and serve food when it is ready.

Job Description Basic Function/Scope: The Cook follows predetermined menus to prepare meals and food items for customers in batch or single orders, may supervise junior level cooks, may specialize in a cooking technique or food item, ensures proper food portions, and may assist in the food preparation process. Primary Duties and Responsibilities: 1. Client and Customer Satisfaction/Relations - Prepare food items in bulk or to order. - May assist in the food preparation process to speed up production. - Prepare meals and food items to customer specifications as applicable. 2. Program Quality and Standards - Follow all food handling procedures and regulations. - Ensure proper food portions and quality of food items. - Ability to follow and comply with recipes. - Maintain a clear work area. 3. Business Growth and Marketing - Encourage repeat business by providing quality meals and food items. 4. Financial - Eliminate waste wherever possible. - Accurately record production amounts throughout the meal. - Pre-cost menus upon request. - Post-cost menu upon completion of meal. 5. Leadership and Managerial Skills - May supervise junior level cooks or other kitchen staff. - Ability to create cost-effective and customer-driven menus

The Cashier operates a cash register, thanks customers for their business, handles minor complaints, maintains guest check records, assists servers with summary sheets as applicable, maintains the appearance of the facility entrances, and may replenish the restroom supplies. BASIC SKILLS: Provide excellent customer service and resolve minor complaints Refer any major complaints to the on-site Manager or Director. Talking to others to convey information effectively. Using mathematics to solve problems. Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Ability to lift up to 30 pounds and stand for a normal shift, no more than 8 hours. Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. SOCIAL SKILLS: Greet all customers in a friendly and professional manner. Thank customers for their business. Inform customers of any upcoming specials. Being aware of others' reactions and understanding why they react as they do. Adjusting actions in relation to others' actions. Teaching others how to do something. Encourage repeat business. RESOURCE MANAGEMENT SKILLS: Managing one's own time. Eliminate waster wherever possible. Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to perform specific tasks. TASKS: Receive payment by cash, check, credit cards, vouchers, or automatic debits. Issue receipts, refunds, credits, or change due to customers. Assist customers by providing information and resolving their complaints. Establish or identify prices of goods, services or admission, and tabulate bills using calculators, cash registers, or optical price scanners. Greet customers entering establishments. Answer customers' questions, and provide information on procedures or policies. Sell tickets and other items to customers. Process merchandise returns and exchanges. Maintain clean and orderly checkout areas and complete other general cleaning duties, such as mopping floors and emptying trash cans. Stock shelves, and mark prices on shelves and items. Request information or assistance using paging systems. Count money in cash drawers at the beginning of shifts to ensure that amounts are correct and that there is adequate change. Calculate total payments received during a time period, and reconcile this with total sales. Monitor checkout stations to ensure that they have adequate cash available and that they are staffed appropriately. Assist with duties in other areas of the store

Serve food in cafeterias at counters or from a steam table. BASIC SKILLS Talking to others to convey information effectively. Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Understanding written sentences and paragraphs in work related documents. Ability to lift up to 30 pounds and stand for a normal shift, no more than 8 hours. Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. TECHNICAL SKILLS Watching gauges, dials, or other indicators to make sure a machine is working properly. Conducting tests and inspections of products, services, or processes to evaluate quality or performance. Generating or adapting equipment and technology to serve user needs. RESOURCE MANAGEMENT SKILLS Managing one's own time and the time of others. Minimizing waste in every area possible. Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. TASKS Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments. Cook food or prepare food items, such as sandwiches, salads, and ice cream dishes, using standard formulas or following directions. Perform cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary. Wrap menu item such as sandwiches, hot entrees, and desserts for serving or for takeout. Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes, and fountain equipment. Replenish foods at serving stations. Brew coffee and tea, and fill containers with requested beverages. Take customers' orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders. Order items needed to replenish supplies. Serve salads, vegetables, meat, breads, and cocktails, ladle soups and sauces, portion desserts, and fill beverage cups and glasses. Set up dining areas for meals and clear them following meals. Carve meat. Deliver orders to kitchens, and pick up and serve food when it is ready. *Food service workers *Utility workers

Job Description The Dishwasher/Janitor/Utility Worker washes and sanitizes all dishes, pots and serving containers, tools and utensils, maintains a clean and safe work station, cleans and sanitizes floors, work surfaces and kitchen/serving equipment. Some Utility Workers may be assigned a specific focal area, such as the beverage area, dish room, main kitchen area, serving area, etc. BASIC SKILLS Talking to others to convey information effectively. Ensure sufficient levels of clean and sanitized dishes, utensils, etc. Ability to lift up to 50 pounds and stand for a normal shift, up to 8 hours. Follow all safety and sanitation procedures and regulations. TECHNICAL SKILLS Controlling operations of equipment or systems. Watching gauges, dials, or other indicators to make sure a machine is working properly. Determining causes of operating errors and deciding what to do about it. RESOURCE MANAGEMENT SKILLS Managing one's own time and the time of others. Conduct tasks in an efficient and effective manner. Eliminate waster wherever possible. Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. TASKS Wash and sanitize dishes, glassware, flatware, pots, or pans, using dishwashers or by hand. Maintain kitchen work areas, equipment, or utensils in clean and orderly condition. Place clean dishes, utensils, or cooking equipment in storage areas. Sort and remove trash, placing it in designated pickup areas. Sweep or scrub floors. Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars. Clean or prepare various foods for cooking or serving. Receive and store supplies. Clean garbage cans with water or steam. Transfer supplies or equipment between storage and work areas, by hand or using hand trucks. Prepare and package individual place settings. Load or unload trucks that deliver or pick up food or supplies.

Job Description Basic Function/Scope: The Cook follows predetermined menus to prepare meals and food items for customers in batch or single orders, may supervise junior level cooks, may specialize in a cooking technique or food item, ensures proper food portions, and may assist in the food preparation process. Primary Duties and Responsibilities: 1. Client and Customer Satisfaction/Relations - Prepare food items in bulk or to order. - May assist in the food preparation process to speed up production. - Prepare meals and food items to customer specifications as applicable. 2. Program Quality and Standards - Follow all food handling procedures and regulations. - Ensure proper food portions and quality of food items. - Ability to follow and comply with recipes. - Maintain a clear work area. 3. Business Growth and Marketing - Encourage repeat business by providing quality meals and food items. 4. Financial - Eliminate waste wherever possible. - Accurately record production amounts throughout the meal. - Pre-cost menus upon request. - Post-cost menu upon completion of meal. 5. Leadership and Managerial Skills - May supervise junior level cooks or other kitchen staff. - Ability to create cost-effective and customer-driven menus

The Cashier operates a cash register, thanks customers for their business, handles minor complaints, maintains guest check records, assists servers with summary sheets as applicable, maintains the appearance of the facility entrances, and may replenish the restroom supplies. BASIC SKILLS: Provide excellent customer service and resolve minor complaints Refer any major complaints to the on-site Manager or Director. Talking to others to convey information effectively. Using mathematics to solve problems. Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Ability to lift up to 30 pounds and stand for a normal shift, no more than 8 hours. Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. SOCIAL SKILLS: Greet all customers in a friendly and professional manner. Thank customers for their business. Inform customers of any upcoming specials. Being aware of others' reactions and understanding why they react as they do. Adjusting actions in relation to others' actions. Teaching others how to do something. Encourage repeat business. RESOURCE MANAGEMENT SKILLS: Managing one's own time. Eliminate waster wherever possible. Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to perform specific tasks. TASKS: Receive payment by cash, check, credit cards, vouchers, or automatic debits. Issue receipts, refunds, credits, or change due to customers. Assist customers by providing information and resolving their complaints. Establish or identify prices of goods, services or admission, and tabulate bills using calculators, cash registers, or optical price scanners. Greet customers entering establishments. Answer customers' questions, and provide information on procedures or policies. Sell tickets and other items to customers. Process merchandise returns and exchanges. Maintain clean and orderly checkout areas and complete other general cleaning duties, such as mopping floors and emptying trash cans. Stock shelves, and mark prices on shelves and items. Request information or assistance using paging systems. Count money in cash drawers at the beginning of shifts to ensure that amounts are correct and that there is adequate change. Calculate total payments received during a time period, and reconcile this with total sales. Monitor checkout stations to ensure that they have adequate cash available and that they are staffed appropriately. Assist with duties in other areas of the store

The Cashier operates a cash register, thanks customers for their business, handles minor complaints, maintains guest check records, assists servers with summary sheets as applicable, maintains the appearance of the facility entrances, and may replenish the restroom supplies. BASIC SKILLS: Provide excellent customer service and resolve minor complaints Refer any major complaints to the on-site Manager or Director. Talking to others to convey information effectively. Using mathematics to solve problems. Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Ability to lift up to 30 pounds and stand for a normal shift, no more than 8 hours. Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. SOCIAL SKILLS: Greet all customers in a friendly and professional manner. Thank customers for their business. Inform customers of any upcoming specials. Being aware of others' reactions and understanding why they react as they do. Adjusting actions in relation to others' actions. Teaching others how to do something. Encourage repeat business. RESOURCE MANAGEMENT SKILLS: Managing one's own time. Eliminate waster wherever possible. Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to perform specific tasks. TASKS: Receive payment by cash, check, credit cards, vouchers, or automatic debits. Issue receipts, refunds, credits, or change due to customers. Assist customers by providing information and resolving their complaints. Establish or identify prices of goods, services or admission, and tabulate bills using calculators, cash registers, or optical price scanners. Greet customers entering establishments. Answer customers' questions, and provide information on procedures or policies. Sell tickets and other items to customers. Process merchandise returns and exchanges. Maintain clean and orderly checkout areas and complete other general cleaning duties, such as mopping floors and emptying trash cans. Stock shelves, and mark prices on shelves and items. Request information or assistance using paging systems. Count money in cash drawers at the beginning of shifts to ensure that amounts are correct and that there is adequate change. Calculate total payments received during a time period, and reconcile this with total sales. Monitor checkout stations to ensure that they have adequate cash available and that they are staffed appropriately. Assist with duties in other areas of the store

Job Title: LINE COOK Supervisor: GM and MANAGERS GENERAL DESCRIPTION: The Line Cook follows predetermined menus to prepare meals and food items for customers to the chef's specifications. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will be responsible for creating meal portions, cleaning food, cooking meals and keeping a sanitized work area. We are seeking an individual who has experience in the food service industry and is committed to impeccable food presentation and garnishing. Job Responsibilities: These may change over the course of employment. QUALIFICATIONS: Prepare food for service (chopping vegetables, butchering means or preparing sauces) Memorize and utilize our serving portion sizes and all basic meal prep procedures used in the kitchen. Cook menu items in cooperation with the rest of the kitchen staff. Work with team of cooks to do portion prep work for other shifts when needed. Monitor product freshness and rotate out old product based on a schedule created by the restaurant. Stock inventory appropriately Ensure that food comes out simultaneously, in high quality and in a timely fashion. Comply with nutrition and sanitation regulations and safety standards. Maintain a positive professional approach with coworkers and customers. REQUIREMENTS: Proven cooking experience, including experience as a line chef, restaurant cook or prep cook. 2+ years' cooking and kitchen administrative experience High school diploma/GED required Excellent understanding of various cooking methods, ingredients, equipment and procedures. Accuracy and speed in executing assigned tasks. Familiar with industry's best practices. Ability to work on your feet for eight hours or more per day. Must be able to lift 40 pounds at a time on a regular basis. Excellent verbal and communication skills. High level of professionalism.

Essential Duties and Responsibilities: Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules. Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items. Uses established ticket collection procedures during service. Responsible for records from area worked during service periods. Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures. Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards. Operates and maintains kitchen equipment as instructed. Assists in production planning, record keeping and reporting as required. Assists in the ordering and receiving of all food and supplies as required. Reports needed maintenance, faulty equipment or accidents to the supervisor immediately. Attends in-service and safety meetings. Maintains good working relationships with coworkers, customers, administrators and managers. Performs job safely while maintaining a clean, safe work environment. Performs other duties as assigned. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. This positing is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.

Job Description Serve food in cafeterias at counters or from a steam table. BASIC SKILLS Talking to others to convey information effectively. Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Understanding written sentences and paragraphs in work related documents. Ability to lift up to 30 pounds and stand for a normal shift, no more than 8 hours. Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. TECHNICAL SKILLS Watching gauges, dials, or other indicators to make sure a machine is working properly. Conducting tests and inspections of products, services, or processes to evaluate quality or performance. Generating or adapting equipment and technology to serve user needs. RESOURCE MANAGEMENT SKILLS Managing one's own time and the time of others. Minimizing waste in every area possible. Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. TASKS Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments. Cook food or prepare food items, such as sandwiches, salads, and ice cream dishes, using standard formulas or following directions. Perform cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary. Wrap menu item such as sandwiches, hot entrees, and desserts for serving or for takeout. Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes, and fountain equipment. Replenish foods at serving stations. Brew coffee and tea, and fill containers with requested beverages. Take customers' orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders. Order items needed to replenish supplies. Serve salads, vegetables, meat, breads, and cocktails, ladle soups and sauces, portion desserts, and fill beverage cups and glasses. Set up dining areas for meals and clear them following meals. Carve meat. Deliver orders to kitchens, and pick up and serve food when it is ready.

Job Description Basic Function/Scope: The Cook follows predetermined menus to prepare meals and food items for customers in batch or single orders, may supervise junior level cooks, may specialize in a cooking technique or food item, ensures proper food portions, and may assist in the food preparation process. Client and Customer Satisfaction/Relations: Prepare food items in bulk or to order.May assist in the food preparation process to speed up production. Prepare meals and food items to customer specifications as applicable. Program Quality and Standards: Follow all food handling procedures and regulations. Ensure proper food portions and quality of food items. Ability to follow and comply with recipes. Maintain a clear work area. Business Growth and Marketing: Encourage repeat business by providing quality meals and food items. Financial: Eliminate waste wherever possible. Accurately record production amounts throughout the meal. Pre-cost menus upon request.Post-cost menu upon completion of meal. Leadership and Managerial Skills: May supervise junior level cooks or other kitchen staff. Ability to create cost-effective and customer-driven menus.

Basic Function/Scope: The Food Service Supervisor serves as one of the company leaders in the cash operations. Ensures the proper assembly and service of foods. Maintains sanitation and safety of the departments' service and utility areas. Supervises retail associates. Essential Functions: Responsible for proper cash handling and completion of required daily, weekly and monthly reports, including weekly inventory, cash reports and production reports. Assists with menu planning and ordering using appropriate company programs and initiatives. Assists in the selection and and orientation of associates; oversees associate training. Develops and posts associates' works schedules. Complies with federal, state, local and health department regulations; helps ensure compliance with company policies, procedures and practices involving food, personal safety and loss prevention efforts. Primary Duties and Responsibilities: Client and Customer Satisfaction/Relations Maintain client satisfaction at a level that ensures account retention. Ensure compliance with the provisions of client contracts. Follow up to customer/client/associate surveys. Prepare a special events calendar to be in place on a monthly, weekly and daily basis. Program Quality and Standards Responsible for compliance with company standards. Provide positive feedback to associates when programs are successfully implemented. Ensure all company quality and service standards are met. Ensure compliance with all regulatory agencies. Encourage associate creativity and innovation within agreed upon company standards. Business Growth and Marketing Responsible for implementation and compliance with the agreed-upon company marketing programs. Identify and recommend new sales and revenue opportunities. Financial Responsible for attainment of financial goals for the retail areas. Control expenses within the retail areas. Responsible for accuracy, and timeliness of financial data and statistics. Responsible for productivity and staffing for cash operations. Monitor and audit the cash control process within the retail areas. Conduct contribution analysis semi-annually. Leadership and Managerial Skills Promote company culture, values and management philosophy. Recognize the need for and demonstrate good communication and listening skills with customers and associates. Follow the principal of Management by Walking Around to maintain contact with customers and associates. Promote teamwork within the unit. Represent the company professionally and ethically at all times.

Job Description Basic Function/Scope: The Cook follows predetermined menus to prepare meals and food items for customers in batch or single orders, may supervise junior level cooks, may specialize in a cooking technique or food item, ensures proper food portions, and may assist in the food preparation process. Primary Duties and Responsibilities: 1. Client and Customer Satisfaction/Relations - Prepare food items in bulk or to order. - May assist in the food preparation process to speed up production. - Prepare meals and food items to customer specifications as applicable. 2. Program Quality and Standards - Follow all food handling procedures and regulations. - Ensure proper food portions and quality of food items. - Ability to follow and comply with recipes. - Maintain a clear work area. 3. Business Growth and Marketing - Encourage repeat business by providing quality meals and food items. 4. Financial - Eliminate waste wherever possible. - Accurately record production amounts throughout the meal. - Pre-cost menus upon request. - Post-cost menu upon completion of meal. 5. Leadership and Managerial Skills - May supervise junior level cooks or other kitchen staff. - Ability to create cost-effective and customer-driven menus

Essential Duties and Responsibilities: Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules. Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items. Uses established ticket collection procedures during service. Responsible for records from area worked during service periods. Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures. Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards. Operates and maintains kitchen equipment as instructed. Assists in production planning, record keeping and reporting as required. Assists in the ordering and receiving of all food and supplies as required. Reports needed maintenance, faulty equipment or accidents to the supervisor immediately. Attends in-service and safety meetings. Maintains good working relationships with coworkers, customers, administrators and managers. Performs job safely while maintaining a clean, safe work environment. Performs other duties as assigned. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. This positing is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.