Job Summary:

• Direct and coordinate the activities of food service workers in the kitchen and dining areas
• Supervise the production of food orders and ensure that they obey the health and safety standards
• Make sure that each employee follows food safety regulations and procedures
• Handle shift schedules for food service workers and assign them tasks on a daily basis.
• Make sure that adequate food supplies are always available
• Maintain a stock of food supplies and order out-of-stock products
• Inspect newly delivered products for quality and quantity
• Interview, hire and train food service workers to perform in assigned roles
• Ensure appropriate cleaning and maintenance of food preparation areas and equipment.
• In charge of opening and closing procedures of the store/restaurant

Skills on Resume: 

• Food Safety (Hard Skills)
• Staff Supervision (Soft Skills)
• Inventory Management (Hard Skills)
• Scheduling (Soft Skills)
• Quality Control (Hard Skills)
• Training (Soft Skills)
• Cleaning and Maintenance (Hard Skills)
• Recruitment (Soft Skills)

Job Summary:

• Assists in interviewing, hiring, and training new staff.
• Responsible for organizing and communicating work schedules.
• Supervises meal service for patients, catering, and/or cafeteria.
• Opening and closing procedures.
• Supervise or complete the order, receiving and storage of deliveries.
• Plans, supervises, and assists in the setup and serving of special events.
• Ensures department food safety and sanitation standards are maintained.
• Supervises completion and documentation of daily, weekly, and monthly cleaning assignments.
• Ensures a smooth transition between shifts.
• Upbeat attitude that promotes teamwork.
• Supports the team on the floor with running food/drinks, bartending, and hosting.
• Developing policies/procedures, reservation management, some administration projects, and continuous improvement.

Skills on Resume:  

• Hiring and Training (Soft Skills)
• Scheduling (Soft Skills)
• Meal Service Supervision (Hard Skills)
• Order Management (Hard Skills)
• Event Coordination (Soft Skills)
• Food Safety (Hard Skills)
• Shift Management (Soft Skills)
• Team Support (Soft Skills)

Job Summary:

• Providing exceptional, personalized service to members and guests
• Ensuring Food and Beverage service standards are always upheld
• Assist the Club Event Manager and other managers/organizers with Banquet Event Orders (BOE), planning room layouts, set-up/tear-down and other banquet-related tasks
• Inspection of all inventories - china, glassware, silverware, and linen items needed for the venue ensuring cleanliness and condition quality.
• Participating in and supervising banquet teams
• Checking all staffing needs for upcoming events
• Leads shifts and actively participates in the servicing of events not limited to set-up, execution, and closing duties.
• Conducts event pre-shifts with banquet staff, communicating the BEO details to ensure the success of the “Shaughnessy Experience.”
• Allocate and assign stations, duties, and tasks to ensure all needs have been met and to check for any last-minute instructions or changes.
• Work closely with the Executive Chef to ensure cohesive service and execution
• Requisition liquor for all banquet bars and maintain proper control over banquet beverage service. 
• Inventories are complete and accurate.

Skills on Resume: 

• Customer Service (Soft Skills)
• Event Coordination (Soft Skills)
• Inventory Management (Hard Skills)
• Banquet Supervision (Soft Skills)
• Staffing (Soft Skills)
• Shift Leadership (Soft Skills)
• Communication (Soft Skills)
• Beverage Control (Hard Skills)

Job Summary:

• Supervise inmate labor and/or team members in the kitchen during food prep and food service shifts in the kitchen
• Prepare, assist, or instruct inmate labor and/or team members in the preparation of a variety of food items in accordance with departmental work production standards, standardized recipes, and work instructions
• Follow assigned facility housekeeping and safety practices in all preparation, oversight, and serving of correctional facility meals
• Assign event closing tasks at the end of the evening
• Filling in for the Club Event Manager when they are absent.
• Report all maintenance, repair, or housekeeping concerns to the appropriate department immediately
• Assist Human Resources, Club Event Manager, and the catering department with training of Banquet staff and other administrative tasks
• Participate in other Food and Beverage outlets, dependent on business demands and opportunities
• Ensure catering services are provided on campus as long as residential programs are not compromised
• Ensure food safety classes are provided to all residential programs

Skills on Resume: 

• Team Supervision (Soft Skills)
• Food Preparation (Hard Skills)
• Safety Compliance (Hard Skills)
• Task Assignment (Soft Skills)
• Event Management (Soft Skills)
• Maintenance Reporting (Soft Skills)
• Training (Soft Skills)
• Food Safety (Hard Skills)

Job Summary:

• Ensure quality food service is provided to all Bethany residential programs
• Assure menus are provided for multiple diverse programs in compliance with applicable standards and guidelines
• Hire, train, supervise and manage residential kitchen staff
• Meet regularly with kitchen staff to assure quality performance
• Assure the kitchen is compliant with all regulatory agencies involved
• Complete monthly and yearly record keeping in a timely and thorough manner 
• Make reports available for auditing, licensing and accreditation reviews
• Meet regularly with a supervisor. 
• Inform the supervisor of issues warranting consultation
• Attend training and conferences and apply newly gained knowledge in providing services
• Communicate with collateral and community resources
• Oversee all financial aspects of food service and sundry products for the residential programs

Skills on Resume: 

• Quality Assurance (Hard Skills)
• Menu Planning (Hard Skills)
• Staff Management (Soft Skills)
• Performance Review (Soft Skills)
• Regulatory Compliance (Hard Skills)
• Record Keeping (Hard Skills)
• Reporting (Hard Skills)
• Financial Management (Hard Skills)

Job Summary:

• Facilitate Unit Meetings twice daily, in which clubhouse members discuss the tasks to be performed in the Food Service Unit, and volunteer to perform those tasks according to choice
• Work collaboratively with members and staff to plan, organize and carry out the Work Ordered Day (WOD).
• Encourage member involvement in carrying out the WOD. 
• Provide active support and assistance to members
• Participate in the Clubhouse Social/ Recreational program as scheduled.
• Maintain health and safety standards by the Clubhouse and regulating agencies. 
• Ensure safety of members, and security of Clubhouse property and equipment.
• Maintain food coupon account, and monitor all expenditures. 
• Engage members in shopping trips. 
• Assist members in daily accounting activities associated with the cash registers of the Open Door Caf
• Prep and prepare breakfast and lunch daily for the Clubhouse and meals on special occasions.
• Perform Placement Management Functions for assigned placements of TEP program through on site job coaching, identify & ready members for work, complete required documentation for OVR tract
• Provide all required documentation for Food Service Unit members including progress reports, etc.

Skills on Resume: 

• Meeting Facilitation (Soft Skills)
• Collaboration (Soft Skills)
• Member Engagement (Soft Skills)
• Health and Safety (Hard Skills)
• Security Management (Hard Skills)
• Budget Monitoring (Hard Skills)
• Job Coaching (Soft Skills)
• Documentation (Hard Skills)

Job Summary:

• Direct and coordinate all functions relating to the portioning, assembly, distribution, and service of meals to patients and special functions
• Direct supervision of Call Center staff
• Performs the duties of opening and closing the kitchen
• Assist retail staff and schedule staff
• Supervise production staff
• Ensure that sanitation standards and food storage standards are maintained by complying with governmental regulations and HCMC standards for food safety and sanitation
• Perform work of non-exempt food service staff when necessary
• Assist retail operations staff when necessary and fill role of Retail Supervisor when necessary
• Assume the responsibilities of the Assistant Food and Nutrition Services Director when that person is off-site
• Maintains food service operations to the highest degree of operational efficiencies in personnel, equipment and overall facility
• Establishing and monitoring cleaning schedules for proper sanitation of all food service operations, following regulatory agency standards

Skills on Resume: 

• Meal Service (Hard Skills)
• Staff Supervision (Soft Skills)
• Scheduling (Soft Skills)
• Food Safety (Hard Skills)
• Sanitation (Hard Skills)
• Retail Support (Soft Skills)
• Operational Efficiency (Hard Skills)
• Cleaning Management (Hard Skills)

Job Summary:

• Develop and implement educational programs (in-service, job training and orientation)
• Interview, schedule and conduct performance appraisals of non-exempt staff
• Maintain department's operational excellence
• Ensures department delivers quality services in accordance with applicable policies, procedures and professional standards
• Assist in the development and implementation of programs to increase patient satisfaction
• Responsible for monitoring, maintaining, distributing and restocking inventory/ supplies for designated areas of responsibility
• Managing the organization s financial resources
• Effectively communicates departmental, organization and industry information to staff
• Responsible for workplace safety in all food service operations
• Receive deliveries, check delivery contents in order to verify product quality and quantity.

Skills on Resume: 

• Program Development (Hard Skills)
• Staff Management (Soft Skills)
• Operational Excellence (Hard Skills)
• Quality Assurance (Hard Skills)
• Patient Satisfaction (Soft Skills)
• Inventory Management (Hard Skills)
• Financial Management (Hard Skills)
• Workplace Safety (Hard Skills)

Job Summary:

• Supervises, directs, coordinates, plans, and monitors Union contracted staff, as well as monitoring patient meals, cafeteria, catering, and retail services. 
• Supervision of meal preparation and service, organizing, and maintaining quality food safety. 
• Posts menus on a daily and weekly basis. 
• Supervises the maintenance of all sanitary and safety standards for food preparation, serving and dining areas. 
• Maintains accounting and personnel records and is actively involved in the interviewing, selection, training, supervising and evaluating food service personnel
• Plans and coordinates job assignments, type and quality of service, and cost control. 
• Assists management in initiating policies related to established standards for the overall functioning of an academic medical center's food service facility.
• Opening/closing procedures of the Main Hospital, Ambulatory Care Center, and Scrubs East Cafeteria(s). 
• Coordinate and review the quality of the work of Cooks and work to ensure that daily food preparation meets the Department standards for quality, quantity, timeliness, temperature and appearance. 
• Work with the industry on regulatory standards for the Payment Card Industry Data Security Standard (PCI) for the overall functioning of the cafeteria retail services. 

Skills on Resume: 

• Staff Supervision (Soft Skills)
• Food Safety (Hard Skills)
• Menu Planning (Hard Skills)
• Sanitation (Hard Skills)
• Record Keeping (Hard Skills)
• Cost Control (Hard Skills)
• Policy Development (Soft Skills)
• Quality Control (Hard Skills)

Job Summary:

• Develop and grow the Saputo Book of Business
• Provide effective sales tools and processes in order to support the Sales Team
• Budgeting and establishment of gross margin and volume targets for the specified territory
• Tracking and reporting on all aspects of sales results
• Setting objectives to achieve and exceed budgeted sales expectations
• Conduct regular coaching sessions with staff in order to provide positive feedback and motivation
• Facilitate clear, timely communication throughout various departments to maximize service and opportunities for customers
• Maintain current knowledge of the local market/community
• Initiate and evaluate opportunities for ‘continuous improvement’ throughout the geographical market area
• Personally manage some of the larger customers on a day-to-day basis

Skills on Resume: 

• Sales Development (Soft Skills)
• Sales Support (Hard Skills)
• Budgeting (Hard Skills)
• Sales Tracking (Hard Skills)
• Goal Setting (Soft Skills)
• Coaching (Soft Skills)
• Communication (Soft Skills)
• Market Knowledge (Hard Skills)

Job Summary:

• Prepare work schedules, assigns personnel, prepares timecards, evaluates work performance and initiates commendations and disciplinary documents. 
• Participate in the selection of new employees.
• Maintain established departmental policies and procedures, objectives, improving organization's performance program and safety standards as mandated by JCAHO and regulatory agencies.
• Perform shift-specific duties, including opening/closing checklists, controlling keys, handling cash, and securing work units against theft.
• Coordinate loading, delivery, and pickup of food carts on schedule.
• Ensure timely and efficient meal service to all areas.
• Implement a sanitation schedule and ensure food service employees comply with the schedule.
• Train, and orient new employees, complete on-the-job checklists, conduct weekly staff meetings, and coach staff regularly.
• Maintain department records, reports and files. 
• Maintain accurate record-keeping for employee timecards and attendance records.
• Direct maintenance of departmental facilities, equipment, supplies and materials in a condition to promote efficiency, health, comfort, and safety of patients and staff.
• Enhance professional growth and development through participation in educational programs, current literature, in-service meetings, and workshops.
• Attend meetings and participate on committees 

Skills on Resume: 

• Scheduling (Soft Skills)
• Employee Selection (Soft Skills)
• Policy Implementation (Hard Skills)
• Shift Management (Soft Skills)
• Meal Service Coordination (Hard Skills)
• Sanitation Compliance (Hard Skills)
• Training (Soft Skills)
• Record Keeping (Hard Skills)

Job Summary:

• Estimate accurately the amounts of cooked food needed to supply the number of persons to be served.
• Instruct food service assistants in proper food handling practices and direct and supervise kitchen personnel in serving meals and cleaning activities.
• Use basic math when accepting payment and returning correct change for staff meals.
• Evaluate levels of sanitation and food safety and implement corrections when warranted.
• Follow prescribed menus and recipes as well as specific oral and written instructions
• Manage and direct food service employees.
• Prepare routine reports and compute food quantities for special diets and/or regular menus.
• Ensure that meals, nourishments and supplements are properly delivered to the units to enhance the health and well-being of all residents.
• Provide three meals a day to residents on units in a timely manner.
• Ensure the safety of the food served.
• Maintain high standards of sanitation and personal hygiene.

Skills on Resume: 

• Food Estimation (Hard Skills)
• Food Safety (Hard Skills)
• Math Skills (Hard Skills)
• Sanitation (Hard Skills)
• Menu Following (Hard Skills)
• Staff Management (Soft Skills)
• Report Preparation (Hard Skills)
• Meal Delivery (Soft Skills)