• Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking foodstuffs to ensure an economical, efficient and profitable food service at NBSD.
• Performs duties of the Club manager which entails assuring the satisfaction of patrons and organizing work load of employees so operations are performed in a high quality and timely manner.
• Takes responsibility of making decisions as problems, if any, arise and establishes high standards for the over-all operation of the club.
• Administrates training for all food service workers which includes cooks and dishwashers at NBSD and as requested, by Region Dining Services Program Manager.
• Perform supervisory functions typical of first-level supervisor.
• Prepares work schedules and makes work assignments.
• Distributes workload among appropriate galley personnel.
• Evaluates work performances.
• Trains and provides on-the-job training to subordinates.
• Controls work attendance. Establishes leave schedules.
• Initiates personnel and disciplinary actions. Incumbent must ensure that all personnel actions (i.e., selections for promotions, awards, reassignments, training, etc.) are free from discrimination based on race, color, sex, age, religion, national origin, or any other non-merit factors.
• Estimates consumption of and places orders for foodstuffs and other operating supplies.
• May contact vendors and compare prices and quality. Inspects deliveries for quantity and quality.
• Establishes stock levels. Assures the proper receipt and storage of stock.
• Establishes controls to prevent pilferage, spoilage, waste or misuse in food preparation and storage areas.
• Maintains inventories of foodstuffs and galley operating supplies, as required.Plans menus in consultation with Club Managers and Region Dining Services Program Manager.
• Assures adherence to established menus, standardized recipes and menus, and maintains quantity recipe file.
• Supervises, directs, assists and participates in the preparation and cooking of food items.
• Prepares and cooks meats, soups, vegetables, and other foods.
• Regulates cooking temperatures, tests foods in cooking, seasons as appropriate, etc.
• Prepares or directs the preparation of complex salads and desserts. Decides on size of food portions.
• Prepares special dishes and cooks food that requires skillful preparation, such as gourmet dishes and sauces. Instructs employees on fine points of cooking and on improved food preparation and cooking methods; checks methods of food preparation, cooking and garnishing and tastes and inspects foods prepared by subordinates.
• Responsible for the quality of food and variety of other dishes.
• Cuts, trims or otherwise prepares meats, poultry, seafood's, etc. for cooking; cuts meats to specified size or weight.
• Assures that food preparation is economical and technically correct and is responsible for making the food preparation a profitable operation.
• Inspects food returned to the kitchen to determine the extent of waste, using this information as a basis for modifying future menus or for cooking foods in a different manner.
• Plans ways to utilize left over foods.

Starting at $110,000 Per Year (NF 4)

Major duties and responsibilities will include:

• Serves as the technical and quality expert of culinary standards
• Creates and tests specialized recipes and develops specialized food preparation methods to meet the needs of the Veteran population
• Creates specialized food service menus, recipes and service techniques offered in a hospital setting to include diets for multiple medical conditions
• Analyzes and performs quality improvement tasks for menus and food service arrangements
• Oversees and continually improves food service operations
• Identifies and resolves difficult issues and challenges in a complex environment
• Applies advanced culinary techniques which minimize the use of restricted nutrients to develop refined and patient pleasing flavors, textures and presentations
• Plans future advancement in food services, new techniques, procurement and production needs
• Identifies culinary and food service developmental and training needs of employees
• Performs quality control on plate presentations, recipe compliance, taste quality control, plate waste studies and overall culinary controls
• Develops culinary performance, technical standards, and quality improvement initiatives for food service operations
• Identifies issues, deficiencies or improvements, especially in the area of food production, productivity, safety and quality, taking immediate corrective action which can vary from one-to-one training to procedural changes
• Ensures compliance with Food and Drug Administration (FDA) Food Code, Hazard Analysis Critical Control Points principles, Joint Commission Standards and food safety principles
• Provides budgetary input on food service operations and culinary program advancements
• Serves as Contracting Officer Representative (COR) for food service, food distribution, and purchase and maintenance of equipment contracts and oversees subsistence/supply ordering
• Conducts studies and investigations to include problem analysis and development of logical/documented recommendations on corrective actions
• Performing related duties as required.

Work Schedule: 40 hours/week TOD varies and may include weekends and holidays
Virtual: This is not a virtual position.
Position Description/PD#: Food Services Specialist (Chef)/PD99847S
Relocation/Recruitment Incentives: Not Authorized
Permanent Change of Station (PCS): Not Authorized
PCS Appraised Value Offer (AVO): Not Authorized
Financial Disclosure Report: Not required

Starting at $70,234 Per Year (GS 11)

1. Assists Supervisor with coordinating and supervising the activities of cooks and food service workers engaged in preparing and cooking food to ensure economical and efficient food service operation. Oversees and participates in the preparation of a full range of foodstuffs which includes meats, poultry, seafood, vegetables, soups, sauces, grilled items and desserts. Regulates cooking temperatures, test foods for proper texture, flavor, and seasoning as appropriate. Prepare special dishes and cooks food that requires skillful preparation, such as special dishes and sauces. Instruct food service employees on points of cooking and on ways to improve food preparation, service, and cooking methods. Check methods of food preparation, garnishing, and inspect foods prepared by subordinates.

2. Assists Supervisor in selecting and hiring food service personnel. Provides on? the-job training concerning food preparation, service and proper sanitation and safety standards. Assumes responsibility for kitchen in absence of Head Chef. Attempts to resolve problems, such as substituting items on menus, reducing excess waste and spoilage. Notifies supervisor, or Facility Manage of delays.

3. Establishes stock levels. Receives and checks foodstuffs and supplies for quality and quantity. Assures proper receipt and storage of stock. Ensures proper storage to prevent pilferage, spoilage, waste or misuse in food preparation and storage areas. Maintains inventories of food products and kitchen operating supplies.

4. Participates in all inventories as required. General knowledge of prices, dietetics, grades of food and meal planning, as well as reviewing establishments in nearby communities regarding menus, pricing, services provided and other methods of operating. Ability to recommend corrective action as deemed necessary. Knowledge to skillfully apply new methods in managing food, and also equip employees
for expert performance in their duties.

5. Knowledge of general methods of cooking, baking, preparing and serving quality food in mass quantities for large groups of people.

6. Knowledge and ability to supervise and train personnel in preparing and serving food and supervising store room, bakery operations and services. Knowledge and ability to inspect facilities for cleanliness, sanitation, personal hygiene standards and physical condition of furnishings and equipment.

Starting at $22 Per Hour (NF 2)

1. Assists Supervisor with coordinating and supervising the activities of cooks and food service workers engaged in preparing and cooking food to ensure economical and efficient food service operation. Oversees and participates in the preparation of a full range of foodstuffs which includes meats, poultry, seafood, vegetables, soups, sauces, grilled items and desserts. Regulates cooking temperatures, test foods for proper texture, flavor, and seasoning as appropriate. Prepare special dishes and cooks food that requires skillful preparation, such as special dishes and sauces. Instruct food service employees on points of cooking and on ways to improve food preparation, service, and cooking methods. Check methods of food preparation, garnishing, and inspect foods prepared by subordinates.

2. Assists Supervisor in selecting and hiring food service personnel. Provides on? the-job training concerning food preparation, service and proper sanitation and safety standards. Assumes responsibility for kitchen in absence of Head Chef. Attempts to resolve problems, such as substituting items on menus, reducing excess waste and spoilage. Notifies supervisor, or Facility Manage of delays.

3. Establishes stock levels. Receives and checks foodstuffs and supplies for quality and quantity. Assures proper receipt and storage of stock. Ensures proper storage to prevent pilferage, spoilage, waste or misuse in food preparation and storage areas. Maintains inventories of food products and kitchen operating supplies.

4. Participates in all inventories as required. General knowledge of prices, dietetics, grades of food and meal planning, as well as reviewing establishments in nearby communities regarding menus, pricing, services provided and other methods of operating. Ability to recommend corrective action as deemed necessary. Knowledge to skillfully apply new methods in managing food, and also equip employees
for expert performance in their duties.

5. Knowledge of general methods of cooking, baking, preparing and serving quality food in mass quantities for large groups of people.

6. Knowledge and ability to supervise and train personnel in preparing and serving food and supervising store room, bakery operations and services. Knowledge and ability to inspect facilities for cleanliness, sanitation, personal hygiene standards and physical condition of furnishings and equipment.

Starting at $22 Per Hour (NF 2)

Job Description:

Essential Duties and Responsibilities

1.

Ensures that a high-quality food production program is maintained at all times. 

2.

Ensures that food production and service staff are properly supported, and have the tools needed, in order to accomplish their job duties.

3.

In collaboration with Executive Chef or in absence of Executive Chef, oversees, and performs human resource responsibilities for staff, which includes, interviewing and selection of new employees, promotions, staff development, shoulder to shoulder training, and performance evaluations.  Resolution of employee concerns, disciplinary counseling, and maintaining, and improving overall employee morale and engagement.

4.

Oversees ingredient selection, purchasing, portioning control, and works to eliminate waste.

5.

Ensures departmental compliance with all infection control, safety, and applicable city, county, and state health regulations.  As well as HAACP, TJC, Baptist Health, and Departmental standards and requirements.

6.

Works in coordination with the Executive Chef to provide menu feedback and site requests/needs to the System Executive Director of Culinary Operations for current and/or future menu needs - with an emphasis on high customer satisfaction, and an integration of wellness into retail offerings. Taking into account market conditions, ingredient costs, popularity of various dishes, and recent trends.

7.

Manages catering program, and prepares and presents special meals and dishes, as requested.

8.

Collaborates with the Executive Chef and System Executive Director of Culinary Operations in developing, and preparing new recipes, documenting results, and problem solving.

9.

Develops and maintains policies and procedures which outline food production, catering, sanitation, and safe food handling.

10.

Maintains knowledge of developments, trends, and practices, by participating in continuing education courses, professional organizations, and seminars.  Participates in all hospital required educational programs.

11.

Performs other duties as assigned or directed to ensure smooth operation of the service line.

If you would like to be part of a growing family focused on supporting clinical excellence, teamwork and innovation, we urge you to apply now!

Employees will be expected to comply with Baptist Health’s infectious disease and vaccination policies, which include but may not be limited to compliance with BHS’ mandatory vaccination policies for influenza and COVID unless reasonable accommodations are needed under applicable law

Baptist Health is an Equal Employment Opportunity employer.

Job Description:

Essential Duties and Responsibilities

1.

Oversees the day-to-day operations of the culinary activities for the FNS department ensuring consistent quality, established presentation and quality standards are met.  Provides a work environment that fosters positive energy, creativity, and teamwork among colleagues across all functional areas.

2.

Meets with direct reports regularly to review overall culinary operations goals/objectives, to address shortfalls, open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and KPIs used in determining success.  Interviews, hires, trains, coaches, counsels, and completes annual performance evaluations for direct reports.

3.

Develops and implements plans to standardize/streamline food production service policies, procedures and practices in conjunction with system initiatives, which include recipes, inventory and purchasing/equipment.  Assists with implementing and evaluating the creation of standard recipes for patients, retail, and catering. Responsible for menu planning, pre-costing, and post-costing.

4.

Assists in creating tools to train food production staff on food production, presentation, quality, cost control, safety and sanitation. Trains and teaches chefs, cooks, and food handlers how to boost sales and customer/patient satisfaction by improving food preparation and presentation techniques for patients and retail customers, including catering customers and doctors.

5.

Manages and controls resources and materials to ensure quality, adequacy of supply and cost control within budgetary guidelines. Reviews menu offerings routinely and makes suggested changes based on product availability, popularity of items, and profitable pricing to System Director of Culinary Operations for consideration.

6.

Drives cost savings opportunities in conjunction with vendors and leadership.  Manages the purchasing of inventory and capital equipment throughout the system in conjunction with site food and system leadership.

7.

Delivers strong operational performance and ensures Baptist Health and regulatory agency standards and guidelines are abided by. Ensures compliance to food safety, sanitation, and overall workplace safety standards through region audits and executes improvement plans.

8.

Develops and implements plans with local and system leadership to standardize/streamline retail and catering policies, procedures, and practices across the system to provide optimal food quality and meal service, drive high customer satisfaction and integrate wellness into the retail areas.

9.

Serves as the local expert and resource on retail solutions and catering best practice. Researches industry trends in menu development, consumer tastes and management.

10.

Coordinates and participates in promotional opportunities, culinary demonstrations, media appearances, and event planning.

11.

Performs other duties as assigned or directed to ensure smooth operation of the service line.

If you would like to be part of a growing family focused on supporting clinical excellence, teamwork and innovation, we urge you to apply now!

Employees will be expected to comply with Baptist Health’s infectious disease and vaccination policies, which include but may not be limited to compliance with BHS’ mandatory vaccination policies for influenza and COVID unless reasonable accommodations are needed under applicable law

Baptist Health is an Equal Employment Opportunity employer.

Primary City/State:

Scottsdale, Arizona

Department Name:

Culinary & Nutrition-Psych

Work Shift:

Varied

Job Category:

Facilities, Environmental Services, and Culinary

Operating a hospital is more than IV bags and trauma rooms. One might be surprised by the number of people – and the hats they wear – who work behind the scenes to make sure a hospital runs smoothly and safely for our patients, visitors and staff. Each one plays a critical role and is part of a team to ensure the best care for our patients.

This position ensures consistency of food presentation and that all recipe requirements are followed. Oversees culinary aspects of food production including menu adjustments, portion sizes, sanitation and nutritional practices. Researches ways to enhance the quality of food preparation services including ingredient changes to promote the uniqueness of recipes.

Shift: Full time, Varied

Enjoy an additional $1/hour flat rate weekend shift differential for all weekend shifts.

For more than four decades, Banner Behavioral Health has provided nationally recognized, comprehensive behavioral health care for patients of all ages faced with the challenges of psychiatric, behavioral health, or chemical dependency problems. Six locations in and around Phoenix (including Chandler, Gilbert, Glendale, Phoenix, Scottsdale and Sun City West) make it easy for our patients to find help, and easy for you to have the neighborhood and lifestyle you want. Banner Behavioral Health is dedicated to providing safe, confidential and compassionate treatment.

POSITION SUMMARY
This position ensures consistency of food presentation and that all recipe requirements are followed. Oversees culinary aspects of food production including menu adjustments, portion sizes, sanitation and nutritional practices. Researches ways to enhance the quality of food preparation services including ingredient changes to promote the uniqueness of recipes.

CORE FUNCTIONS
1. Creates future menus based on facility counts and previous experience and ensures that these are properly communicated to culinary staff. Leads and oversees the food and nutrition staff in providing excellent meal service while meeting patient and customer satisfaction goals.

2. Ensures that all staff utilize required portion sizes based on selected menu recipes, kitchen practices, and department rules. Also ensures appropriate food presentation and promotes consistent communication between meal preparation staff and serving staff to maintain highest quality and customer satisfaction.

3. Ensures all sanitation and nutritional practices are followed by staff and that regulatory agency, OSHA, and safety guidelines are met.

4. Researches and implements ways to enhance quality of food preparation including modifications to ingredients, portion sizes, and preparation methods that will promote culinary diversity and uniqueness.

5. Inventories food and supplies in assigned areas; determines ordering and food production quantities based upon established par levels and special needs. Monitors and controls operating expenses and other key indicators within assigned areas/shift to meet budget requirements.

6. Resolves customer problems and supports staff development in customer service skills.

7. May supervise department staff.

8. Works under limited supervision and is responsible for consistency of food presentation and recipes/menus, etc. while providing excellent service & meal quality for patients and other customers. External customers: patients and families, vendors, physicians, facility directors / managers / supervisors, employees and the public. Internal customers: facility leaders and staff and department staff.


MINIMUM QUALIFICATIONS
High school diploma/GED or equivalent working knowledge.

Must possess the knowledge and abilities in food services preparation normally acquired with three or more years of experience and/or education in similar food services management work. Must have excellent communication and customer service skills. Ability to effectively organize, lead and supervise work areas and teams. Ability to learn food handling regulations and pass certification tests as required. Employees working at Banner Behavioral Health Hospital must possess an Arizona Fingerprint Clearance Card at the time of hire and maintain the card for the duration of their employment.

All onsite food service equipment including stoves, ovens, steam-jacketed kettles, tilt skillet, broiler, steam table, grill, deep fryer, slicer, Buffalo Chopper, mixer, food carts, dish racks, cleaning equipment and hazardous chemicals used in cleaning and sanitation. Office equipment such as computer, phone, fax machine, and retail service equipment such as point of sale registers, beverage and ice cream dispensers, chaffing dishes, serving utensils. Must have the ability to operate computer business software, email, phone, FAX, etc.

PREFERRED QUALIFICATIONS
Previous supervisory experience and background in healthcare. Bilingual skills in English/Spanish are a plus. SERVSAFE certification.

Additional related education and/or experience preferred.

EOE/Female/Minority/Disability/Veterans

Our organization supports a drug-free work environment.

Privacy Policy

• Plans and manages the day-to-day operation of a food service program where sit-down restaurant dining and catering are a regular, substantial basis of the total food operation.
• Develops daily, catering, and specialty menus and provides forecasts for required tools, equipment, food items, and other supplies.
• Prepares and/or oversees the preparation of menu items which involve standard to moderately complex and innovative cooking methods. Balances nutritional values of menus and ensures the quality of the total food service program.
• Conducts regular inspections and evaluations to ensure safety, proper food storage, kitchen sanitation, and overall efficiency of operations. Develops operating budget and identifies labor, equipment, and supply cost elements.
• Directs subordinates in all phases of service delivery and provides a full range of supervisory functions to include performance management, training and development, employee recognition, and conflict resolution.

Starting at $50,000 Per Year (NF 3)

Are you passionate about creating connections to people through a culinary experience? Do you enjoy having freedom to create dishes using your expertise? At Hillcrest we believe in nurturing our residents through fresh produce, meats, fish, seafood, and our passion for quality dishes. This position requires advanced culinary innovation and creativity.

Now Offering a $2,500 Sign On Bonus!!

Position Summary: 

The Food Production Supervisor is responsible for assisting with planning, directing, organizing, monitoring and staffing departmental services subject to policies, budgets, objectives and directives mandated by regulatory agencies, DNV and the hospital administrative team.  

Minimum Qualifications:

• High School Diploma or Equivalent
• ServSafe
• Three years previous restaurant, fine dining, or large volume food service and preparation experience
• Preferred: Culinary certification and/or Training
• Preferred: Five years restaurant, fine dining, or large volume food service and preparation experience
• Preferred: At least one year supervisory experience

Essential Job Functions:

• Assists department leadership with broad operations to ensure the provision of comprehensive departmental services in compliance with all regulatory agencies and hospital requirements.
• Ensures a collaborative departmental approach to long-range strategic operational planning, care and service design and development of organizational policies, which reflect the mission of the organization.
• Coordinates and oversees the organization-wide departmental services.  Continuously assesses, measures and improves departmental performance.
• Demonstrates responsible management of all departmental resources.
• Demonstrates clinical/technical and managerial competency.  Ensures staff professional needs are met.
• Leads, teaches, inspires, helps and consistently demonstrates hospital behavioral standards

Knowledge, Skills and Abilities

• Strong leadership managerial skills; ability to plan, delegate, monitor and improve work performance
• Demonstrates sound judgement, patience, and maintains a professional demeanor at all times
• Ability to work in a busy and stressful environment
• Strong interpersonal, verbal and written communication skills
• Creativity, problem analysis and decision making
• Exercises tact, discretion, sensitivity and maintains confidentiality

• Detail oriented, organizational skills and the ability to prioritize
• Standard office equipment and computer applications; MS Office, EMR, internet applications etc.
• Ability to work varied shifts

77362301 Hillcrest Nutrition Services

We Are Inspired to Serve. Join us!

PURPOSE OF POSITION


This position is responsible for assisting in the supervision, implementation, and production of meals for residents and employees.  Maintains a consistently high standard of production and proper control using standardized recipes.  Maintains a high standard of sanitation of all food production areas all in accordance with standard procedures of the Nutrition Services Department.

NATURE AND SCOPE

This position reports directly to the nutrition services director, and is service in nature.  In performance of duties, the AM cook performs the following:

• Plans an appropriate cooking schedule to have meals ready on time.

• Prepares food according to menu selection and standardized recipes. Mixes ingredients and assembles entrees and other items on the daily menu.  Peels, washes, cuts, trims vegetables, fruits and meats into individual portions.  Prepares and cooks meats, vegetables, and soups.  Prepare all meal items for the therapeutic diets.

• Bakes, roasts, stews, and steam cooks all food items according to standardized recipes.  Carves meat, fish, and foul for individual servings and applies gravy and sauce where appropriate.  Garnishes all meals in an eye appealing manner.

• Substitutes entrees with alternate selection when conditions warrant change and with approval of the nutrition services director.

• Ensures proper portion control, plating and service of food, and maintains plate appearance at a high standard.

• Sets up the steam table and serves up hot food/main entrees for service to residents.

• Work with and give direction to dietary aides on serving line.

• Assists in estimating food needs and supplies according to menu needs.

• Take temperature before and during meal service, and record on daily temperature log sheets.  Initiate corrective action as needed.

• Does pre-prep of food items for meals for the following day according to the production sheets.

• Responsible for the proper storage of left over food items.

• Cleans, sanitizes, and maintains cooking equipment and work space each day according to proper sanitation procedures.  Maintains a familiarity with state and federal regulations as they apply to sanitation in the kitchen, dining rooms, including equipment.

• Operates kitchen equipment safely according to standards.

• Maintains a familiarity with the duties and responsibilities of other staff, as this individual may need to find replacement personnel when scheduled employees are absent.

• May direct non-production dietary personnel on assignments and duties in the absence of supervisors.

• Assist in the transportation of residents in case of fire, disaster, or emergency evacuation according to procedure.

• Performs other duties as assigned.

CUSTOMER SERVICE and PERFORMANCE EXPECTATIONS

In this facility each resident, family member, visitor and co-worker is considered your customer and is vital to the success of our organization.

• Assures that food served to residents and guests are of high quality, meeting standards of portion, appropriate cooking time, freshness and presentation and any applicable health and state regulations. Ensures plate’s presentation is attractive and accurate and food is kept at an appropriate temperature.

• Responds to requests and comments courteously offering an alternative or solution. Maintains complete confidentiality.

• Maintains food preparation areas according to health and safety regulations. Exemplifies campus dress code according to department.

• Attentively listens (if applicable) to residents and staff to determine needs. Available to immediately meet a resident to address their need or concern. Assists staff in problem solving.

• Checks, processes and responds to all memos and written requests within time frame specified.

QUALIFICATIONS

This position requires a high school education or the equivalent.  A minimum of one (1) year related experience required; health care facility, preferred.  One to three (1-3) months of on-the-job training is required.  Must be certified in Serv Safe Sanitation Course or be willing to complete the certification course within 6 months of employment.  The individual must be able to communicate effectively in English, oral and written, with residents, family members, and staff (i.e. reading and understanding complex written directions and recipes).  Must possess good interpersonal skills, project a friendly personality, and understand customer service and team building concepts.  Demonstrates flexibility and patience in understanding the needs of the aging senior.  Ability to work independently organizing their own schedule and duties. Planning and organizational skills, initiative, and the ability to follow through are essential.  Good observational skills are required.

PHYSICAL REQUIREMENTS:

This position requires mobility in order to move throughout the department/facility.  Position requires periods of standing and/or walking most of the shift.  Requires lifting, pulling, pushing, and/or carrying materials or equipment of medium weight (50 pounds).  Position also requires minor physical effort including reaching, stretching, or straining positions on an intermittent basis.  The individual must have good visual acuity and manual dexterity for performing functions necessary related to performance of duties.  May be exposed to unpleasant conditions and/or be at risk of exposure to accident, infection, and/or blood-borne pathogens.

EQUIPMENT

In performance of duties, this position will use and/or operate the following: Garbage disposals, knives, food processors, ovens, microwave, slicer, steamer, can opener, telephone, food delivery cart, and other related dietary equipment.

COMPUTER ACCESS

In performance of duties, this position may use a telephone and voice mail system.

ROLE BASED SECURITY

In compliance with HIPAA standards, role based security guidelines have been established for this position description.  Please reference the “Role Based Security” grid found in section 7 of the HIPAA Resource Manual.

STATEMENT OF UNDERSTANDING

This job description is intended to describe the general nature and level of work being performed by the person assigned to this position but does not state or imply that the above are the only duties and responsibilities assigned to this position.  All requirements are subject to possible modification to reasonably accommodate individuals with a disability.

For full time employees, we offer a generous benefits package that includes:

• Medical, dental and vision insurance
• Employer paid group term life and disability
• Paid Time Off (PTO) & six paid holidays
• 403(b) with a 3% employer match
• Fitness center use at most facilities.
• Various voluntary benefits:
  • Life, AD&D
  • Tuition assistance and scholarships
  • Employee assistance program
  • Legal services, home/auto insurance, discount purchasing program
  • Pet Insurance

For more information about Covenant Living and CovenantCare at Home, please visit www.covliving.org or www.covenantcareathome.org.

Covenant Living and CovenantCare at Home are equal opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity or expression, religion, national origin or ancestry, age, disability, marital status, pregnancy, protected veteran status, protected genetic information, or any other characteristics protected by local laws, regulations, or ordinances.

Number of Job Openings Available:

1

Date Posted:

May 17, 2023

Department:

47008300 Food Services

Shift:

Day/Evening (United States of America)

Shift Length:

Hours Per Week:

32

Union Contract:

Non-Union

Weekend Rotation:

Occasional

Job Summary:

Responsible for the preparation of all food served to patients, staff and customers. Uses proper cooking, cooling and reheating techniques to ensure food safety.

Key Position Details:

Chef or professional culinary school training. Food safe certified.

Job Description:

Principle Responsibilities

• Prepares food in a timely, appealing and appetizing manner.
  • Prepares food using standardized recipes and proper cooking methods for patients, staff and special functions.
  • Adequate quantities of food are prepared based on patient need and cafeteria volumes.
  • Records production numbers including leftovers.
  • Monitors and responds to demands for menu items.
  • Understands special diets and consults with dietitian as needed.
• Uses proper cooking, cooling and reheating techniques to ensure food safety.
  • Checks temperatures regularly prior to serving food.
  • Labels, dates, covers and store food properly.
  • Utilizes sanitizing techniques for food, self and equipment.
  • Completes applicable logs and checklists.
• Other duties as assigned.

Job Requirements

• Must be 18 years of age with education and/or experience needed to meet required functional competencies as listed on the job description, and High school diploma or GED preferred
• Associate's or Vocational degree in training of basic skills from an accredited program or practical cooking experience in the food service industry for at least one year preferred
• 0 to 2 years of experience cooking large quantities required
• ServSafe Certificate upon hire preferred

Physical Demands
Medium Work:
Lifting weight Up to 50 lbs. occasionally, Up to 25 lbs. frequently

Job Description

Company Summary

We’re the producers, creators and marketers of beer, wine and spirts brands that people love. At Constellation Brands, we’re driven to push boundaries and think beyond today to deliver products and experiences that resonate now, tomorrow and well into the future. Because of this approach, we’re the fastest-growing large CPG company in the U.S. at retail, with operations in the U.S., Mexico, New Zealand and Italy. Our premium portfolio of iconic brands like Corona Extra, Modelo Especial, Kim Crawford, Robert Mondavi, Meiomi, The Prisoner, SVEDKA Vodka, High West Whiskey, and more drive industry-leading growth for us today. But we’re just getting started. Our ability to stay on the forefront of consumer trends has fueled our success since our founding in 1945 and will guide us in creating the next generation of products and experiences Worth Reaching For.

Position Summary

The Sous Chef works closely with the Executive Chef to create and execute outstanding food that shows the wines well. They are responsible for various kitchen duties including food and meal preparation, execution of service, and cleaning tasks as assigned. Oversee and responsible for kitchen staff scheduling and management.

Responsibilities

• Provide food preparation duties as assigned by Executive Chef

• Assist with delivery and/or pickup of food/event supplies as needed

• Maintain recipes and menus to be served to hospitality guests and at events as assigned by Winery Chef

• Direct and support and review staff with KPIs and performance

• Partner with HR with any employee issues or concerns

• Regularly develop, test, and implement new recipes to pair with CWUS wines.

• Provide dishwashing and kitchen cleaning duties as assigned by Executive Chef

• Inventory kitchen supplies on a monthly basis

• Ensures kitchen is maintained at a safety and health standard consistent with the standard of CWUSAssist with setting up and breaking down of meal service, tastings, and events

• Assist with stocking of wines at all venues

• Assist with cleaning projects as assigned

• Assist other CBUS properties as required Assist in supervising temporary or on-call kitchen Help in the absence of the Executive Chef

Minimum Qualifications

• Minimum 2 years’ experience in a professional kitchen  

• Degree from an established Culinary Academy recommended

• Current Food Handlers or ServSafe Certificate

• Must have culinary skills

• Must know and understand meal preparation with regard to timing and logistics

• Solid organizational and time management skills

• Must make decisions with good judgment and maturity

• Effective written and verbal English skills

• Must have knowledge of state and federal laws concerning safety, sanitation, and cross-contamination and must abide by these laws

• Must be creative and motivated about food and wine pairings

Physical Requirements/Work Environment

• Able to work in a standing position for long periods of time

• Must have a valid California Driver’s License with clean driving record

• Must be 21 years of age

• Ability and desire to work extended hours of operation

• Must be willing to work evenings, weekends, holidays

• Able to lift 45lbs

The above information is representative of the work performed in this position; however it is not all-inclusive.  The omission of a specific duty or responsibility does not exclude it from the position if the work is similar or related to the essential duties and responsibilities.

The pay rate for this role is $24.92 - $38.98. We offer comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401(k), and any other benefits to eligible employees. Note: No amount of pay is considered to be wages or compensation until such amount is earned, vested, and determinable. The amount and availability of any bonus, commission, or any other form of compensation that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law.

Location

Oakville, California

Additional Locations

Job Type

Full time

Job Area

Hospitality & Retail

Equal Opportunity

Constellation Brands is committed to a continuing program of equal employment opportunity. All persons have equal employment opportunities with Constellation Brands, regardless of their sex, race, color, age, religion, creed, sexual orientation, national origin or citizenship, ancestry, physical or mental disability, medical condition (cancer or genetic characteristics), marital status, gender (including gender identity or gender expression), familial status, military or veteran status, genetic information, pregnancy, childbirth, breastfeeding, or related conditions (or any other group or category within the framework of the applicable discrimination laws and regulations).

Cornell University embraces diversity and seeks candidates who will contribute to a climate that supports students, faculty and staff of all identities and backgrounds. We strongly encourage individuals from underrepresented and/or marginalized identities to apply.

   

Student and Campus Life (SCL) inspires transformation in all Cornell students on their journey of individual, academic and personal evolution. Our division is comprised of leading student affairs experts who support our campus on pressing student life matters including public service, health, wellness, social justice, residential living, food services, sports, recreation, career services, and student activities and organizations including sorority and fraternity life. We provide support and services to roughly 25,000 undergraduate, graduate, and professional students on multiple campuses in the U.S. and abroad.

   

As a division of Cornell Dining, Cornell Catering is the preferred catering service for Cornell University events and is uniquely qualified to serve the entire Cornell community and beyond. We are proud to work for Cornell and place a strong emphasis on Cornell Pride; our focus on students is one of the many concepts that differentiate Cornell Catering from other caterers. With its team of experienced professional staff, Cornell Catering is a full-service caterer that provides incredible food and beverages to guests at formal banquets for thousands, elegant weddings for hundreds, or intimate dinners for a few. Over the past thirty-five years, Cornell Catering has worked with clients to create customized events that meet specific objectives and budgets.

Position Impact:

The Catering Chef works in direct support of the Director of Catering and Concessions overseeing culinary operations for the Cornell Catering team. This role is charged with developing and implementing unique world-class catering menus and customer experiences for over 2,000 events annually. The Chef will work closely with the sales, events, and operations teams in the design, transport, and execution of events. In addition they will provide regular oversight of menu planning, food service quality control, recipe adherence, product ordering, and inventory levels to ensure a strong financial contribution and efficiency to the operating budget. Additionally, this role will be responsible for inspiring the culinary creativity within their teams and includes regular staff supervision and training and development to meet individual and team performance measures.

Success Factors:

A successful Chef, will
• Monitor and evaluate the units financial environment and other business indicators from a culinary perspective to implement and improve operational efficiencies and profitability
• Establish a pattern of management to monitor, and ensure, food safety, food quality, and customer service standards as well as ensure a safe & welcoming environment for our staff.
• Develop and maintain strong and lasting relationship with our community partners, guest, clients and other work groups to advance organizational goals and outreach initiatives including attending culinary competitions and key food service industry conferences.
• Demonstrate culinary excellence and creativity in their menu selection and ingredient adjustments to ensure great tasting, high-quality, and cost effective meal options including a variety of standard, specialty, and seasonal menus for the sales team to utilize in planning events
• Be actively involved with all staff and continually look to motivate, develop and manage performance through regular hands-on training and daily feedback and coaching.
• Ensure Dining, University and state/federal laws, policies and procedures are implemented and maintained in a positive and consistent manner.

Required Qualifications:

At least two year of formal culinary training, two years of college coursework, and/or relevant Associate’s degree and at least 3 years of experience or an equivalent combination of education and work experience.
Highly Effective oral and written communication skills
Technical/computer skills, including experience with MS Word office productivity tools.
Knowledge of food and health codes is required
*Must be able to successfully complete Cornell Dining’s Chef-level practical exam and cooking demonstration, which is proctored by the Director of Culinary Operations and includes a series of culinary and managerial skills assessments designed to evaluate potential effectiveness in the role.
*Position requires a varied work schedule, including availability on nights and weekends as needed.

Preferred Qualifications:

Additional professional or educational experience or culinary certification is advantageous. Previous experience in a collegiate setting (including managing cost controls, menu planning, and working with a food service management system) and/or prior experience supervising staff is highly preferred.
Familiarity managing in a collective bargaining/union environment and/or working with students is also beneficial.

No relocation assistance is provided for this position. Visa sponsorship is not available for this position. This position is located in Ithaca, New York. The successful applicant will be expected to work on campus.

   

Familiarize yourself with Cornell's COVID-19 workplace guidance as well as the university's COVID-19 services and information.

  

University Job Title:

Chef II

Job Family:

Auxiliary Services

Level:

F

Pay Rate Type:

Salary

Pay Range:

$62,117.00 - $72,189.00

Remote Option Availability:

Fully Onsite

Company:

Endowed

Contact Name:

Caleb Yu

Job Titles and Pay Ranges:

Non-Union Positions

Noted pay ranges reflect the potential pay opportunity for each job profile. The hiring rate of pay for the successful candidate will be determined considering the following criteria:

• Prior relevant work or industry experience

• Education level to the extent education is relevant to the position

• Unique applicable skills

• Academic Discipline (faculty pay ranges reflects 9-month annual salary)

To learn more about Cornell’s non-union staff job titles and pay ranges, see Career Navigator.

Union Positions

The hiring rate of pay for the successful candidate will be determined in accordance with the rates in the respective collective bargaining agreement. To learn more about Cornell’s union wages, see Union Pay Rates.

Current Employees:

If you currently work at Cornell University, please exit this website and log in to Workday using your Net ID and password. Select the Career icon on your Home dashboard to view jobs at Cornell.

Online Submission Guidelines:

Most positions at Cornell will require you to apply online and submit both a resume/CV and cover letter.  You can upload documents either by “dragging and dropping” them into the dropbox or by using the “upload” icon on the application page. For more detailed instructions on how to apply to a job at Cornell, visit How We Hire on the HR website.

Employment Assistance:

For general questions about the position or the application process, please contact the Recruiter listed in the job posting or email mycareer@cornell.edu.

If you require an accommodation for a disability in order to complete an employment application or to participate in the recruiting process, you are encouraged to contact Cornell University's Office of Institutional Equity and Title IX at voice (607) 255-2242, or email at equity@cornell.edu.

Applicants that do not have internet access are encouraged to visit your local library, or local Department of Labor. You may also visit the office of Workforce Recruitment and Retention Monday - Friday between the hours of 8:30 a.m. – 4:30 p.m. to use a dedicated workstation to complete an online application.

Notice to Applicants:

Please read the required Notice to Applicants statement by clicking here. This notice contains important information about applying for a position at Cornell as well as some of your rights and responsibilities as an applicant.

EEO Statement:

Diversity and Inclusion are a part of Cornell University’s heritage. We are a recognized employer and educator valuing AA/EEO, Protected Veterans and Individuals with Disabilities. We also recognize a lawful preference in employment practices for Native Americans living on or near Indian reservations. Cornell University is an innovative Ivy League university and a great place to work. Our inclusive community of scholars, students, and staff impart an uncommon sense of larger purpose, and contribute creative ideas to further the university's mission of teaching, discovery, and engagement.

2023-03-01

Job Description

As a chef on our Restaurant team, you’ll play a dual role — part kitchen genius, part artist.

A day in the life…

• Complete a comprehensive Manager in Training program that covers all the ins and outs of running a successful kitchen
• Lead the kitchen crew in scratch cooking our tried and true recipes, while also preparing weekly specials
• Train, motivate and develop the kitchen staff while also focusing on the business goals of process improvements, growth, efficiency, profitability and compliance with company procedures
• Make sure the kitchen sparkles and is always ready to pass the white glove test

You own this if you have…

• Been there and done that for 2+ years in full service, upscale restaurant management
• Passion and knowledge about quality food and exceptional customer service
• Solid written and verbal communications skills, as well as basic accounting skills
• Thrived in a fast-paced environment and embraced working a flexible schedule
• A food handler’s card where required by local and state regulations

We’ve got you covered…

Our employees are our most important asset and that’s reflected in our benefits. Nordstrom is proud to offer a variety of benefits to support employees and their families, including:

• Medical/Vision, Dental, Retirement and Paid Time Away
• Life Insurance and Disability
• Merchandise Discount and EAP Resources

A few more important points...

The job posting highlights the most critical responsibilities and requirements of the job. It’s not all-inclusive. There may be additional duties, responsibilities and qualifications for this job.

Nordstrom will consider qualified applicants with criminal histories in a manner consistent with all legal requirements.

Applicants with disabilities who require assistance or accommodation should contact the nearest Nordstrom location, which can be identified at www.nordstrom.com. 

© 2022 Nordstrom, Inc  

Current Nordstrom employees: To apply, log into Workday, click the Careers button and then click Find Jobs.

Job Description:

The Executive Chef will provide oversight of all culinary production actions within Residential and work closely in collaboration with the Director of Retail operations in Retail dining. The Executive Chef is responsible for the overall success of the food service operation adhering to Brown Dining Services’ culture and guidelines, the Health Department’s regulations, and Brown Dining Services standards and expectations of food quality, freshness, and presentation.  In this position, the Executive Chef is responsible for overseeing the sanitation and safety of the kitchen facilities while ensuring that all kitchen employees produce pleasant, aesthetically appealing and nutritious food, while meeting financial budgetary goals. The selected candidate will provide oversight and direction regarding menu planning, food specifications and procurement, culinary staffing and scheduling. This position problem solves professionally, rapidly, and fairly as well as maintains and teaches a good work ethic, while supporting the Director of Culinary Operations, and developing a sense of teamwork and cooperation within the team. The Executive Chef will directly oversee a staff of 4 comprised of (3) Assistant Director's of Culinary Operations and (1) Bakery Production Manager as well as indirectly oversee a culinary production staff of approximately 60 union employees represented by USAW-RI. The Executive Chef will report directly to the Vice President of Dining Programs.

Tasks and Responsibilities included but not limited to:

• Provide leadership to the Culinary Management Staff in Residential and Retail operations on all culinary production related actions.
• Meet departmental standards and assure a high degree of customer satisfaction.
• Responsible for achieving positive working relationships with all levels of managers, union employees, and student customers.
• Works with other department team members in implementing departmental goals and objectives.
• Plays leadership role in assuring customer satisfaction; actively participates in customer focus groups and regularly interacts with the customer base.
• Establish and maintain effective working relationships with campus community and private industry.
• Works on projects as assigned by the Director of Culinary Operations and Vice President of Dining Programs.
• Manage culinary production. with a focus on leadership, menu and service level development.
• Work in collaboration with The Residential Dining and Catering Directors to establish and review direction and programing. 
• Be proficient in current culinary techniques and trends and apply same throughout the menu development process.
• Monitor post-costs to ensure proper forecasting results. 
• Ensure adherence to all protocols and requirements related to CBORD® FSS (Food Service Software).
• Develop and implement sanitation and safety training programs based on RI Food Code, OSHA, and ADA regulations.
• Primary contact for the RI Department of Health inspections
• Work with culinary managers to ensure employees are trained in proper production techniques that maximize efficiency, minimize waste and meet all standards of quality and food safety.
• Work with culinary managers to ensure time and temperature logs are completed accurately and in a timely manner.
• Monitor and enforce standards of safety and sanitation.
• Oversee cleaning and maintenance programs.
• Develop and/or modify cleaning schedules as needed and ensure enforcement.

Job Qualifications:

• Bachelor’s degree in culinary, food service management, or related, or equivalent combination of education and culinary experience
• 7 to 10 years’ related experience with 5 years of experience effectively managing a culinary staff.
• RI Food Safety Manager Certification or equivalency required
• Certified Executive Chef (CEC) title by the American Culinary Federation (ACF) preferred
• Production experience in a higher-ed environment preferred
• Experience working with union staff preferred
• Experience with fine dining and/or high-end catering preferred
• Excellent knowledge of BOH systems, ordering, and inventory
• Demonstrated culinary flair, sophisticated palate, and knowledge of current culinary trends required
• Leadership skills with the ability to develop programs and lead initiatives
• Effectiveness as a change agent, with the ability to think strategically, to turn new ideas and approaches  into executable programs, and lead a diverse staff through ongoing changes in organization, processes, procedures, and technologies.
• Demonstrated ability to develop and implement strategies, plans and budgets in a complex, fast changing  environment.
• Demonstrate ability to communicate effectively both verbally and in writing, and the ability to establish a cooperative work environment and create strong collaborative relationships with key stakeholders across the university with confidence and diplomacy.
• Strong interpersonal and communication skills, and the ability to work effectively with a wide range of constituencies in a complex and diverse community.
• Possesses a willingness and ability to support and promote a diverse and inclusive campus community
• Strong system skills including Microsoft Office, database and resources planning systems

This position is an on-site only position. It is not eligible for remote or hybrid status.

All offers of employment are contingent upon a satisfactory records and education check satisfactory to Brown University.

Recruiting Start Date:

2023-03-13

Job Posting Title:

Executive Chef

Department:

Dining Services

Grade:

Grade 12

Worker Type:

Employee

Worker Sub-Type:

Regular

Time Type:

Full time

Scheduled Weekly Hours:

37.5

Position Classification:

Onsite

Submission Guidelines:

Please note that in order to be considered an applicant for any staff position at Brown University you must submit an application form for each position for which you believe you are qualified. Applications are not kept on file for future positions. Please include a cover letter and resume with each position application.

Vaccination Requirements:

In order to maintain 90% or greater universal vaccination rates on campus, all newly hired employees at Brown University must receive the final dose of the COVID-19 vaccine before they begin work, unless they are approved for a medical or religious exemption. All employees must also receive a COVID-19 booster within thirty (30) days of becoming eligible. For more information, please visit the Healthy Brown site.

Still Have Questions?

If you have any questions you may contact employment@brown.edu.

EEO Statement:

Brown University is an E-Verify Employer.

As an EEO/AA employer, Brown University provides equal opportunity and prohibits discrimination, harassment and retaliation based upon a person’s race, color, religion, sex, age, national or ethnic origin, disability, veteran status, sexual orientation, gender identity, gender expression, or any other characteristic protected under applicable law, and caste, which is protected by our University policies.