• Responsible for scheduling work assignments of other food service personnel and ensuring meals are being served in quality and quantity to meet students' needs.
• Establish menus and verifies sifficient quantities of foodstuffs are being prepared.
• Direct the workflow of food service personnel.
• Utilize recipes and worksheets to plan athe mount of food needed and preparation methods.
• Assist in the preparation of food.
• Check the kitchen to ensure all work areas are kept clean and that safe work habits are being used.
• Direct work of students who are assigned to the kitchen during their assigned shift.
• Check the kitchen at the end of the assigned shift to make sure all leftover foods are properly stored.
• Monitor inventory of foodstuffs and request additional food.
• Assist in the preparation of reports.
• Ensure all Serve Safe, Dept of Labor and Career Systems safety requirements are in place and meet guidelines.
• Attend staff training sessions.

Skills: Food Service Supervision, Menu Planning, Inventory Control, Food Preparation, Kitchen Safety, Workflow Coordination, Regulatory Compliance, Report Preparation

• Correctly prepare all food served following Johnny Rockets' recipes and special orders.
• Plan food production to coordinate with meal serving hours so that the excellence, quality, temperature, and appearance of food are preserved.
• Accurately portion food for serving.
• Complete food temperature checks before and during service.
• Communicate with other Team Members in a professional and effective manner.
• Maintain a clean work area.
• Maintain daily production records.
• Report necessary equipment repair and maintenance to the supervisor.
• Store food properly and safely, markingthe date and item.
• Ensure the proper running of the kitchen areas.
• Train new and existing team members in Johnny Rockets Grillology Standards.
• Responsible for some areas of inventory.
• Responsible for some areas of ordering.

Skills: Food Preparation, Recipe Compliance, Portion Control, Temperature Monitoring, Team Communication, Kitchen Sanitation, Inventory Support, Staff Training

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Prepare and cook food items for line and banquet consumption using standardized food techniques.
• Expedite the line during serving periods, ensuring food quality and presentation.
• Assist in the coordination of opening and closing, as well as all line prep duties.
• Stock all food stations and prepare all food for the next shift.
• Operate, maintain, and properly clean kitchen equipment.
• Maintain sanitary regulations of food temperatures and rotating products.
• Complete regular sanitization/disinfection of all kitchen and food and beverage work areas to include flooring, storerooms, prep areas, buffets, dining tables and equipment.
• Demonstrate a working knowledge of menus, recipes, food preparation and presentation.
• Operatethe dish machine and three-compartment sinks.
• Separate and remove trash and garbage and place it in designated containers.
• Coordinate all receiving and storing of products.
• Follow all company safety and security policies and procedures, including reporting accidents, injuries, and unsafe work conditions to management.
• Work to complete the primary purpose of the position.

Skills: Food Preparation, Line Cooking, Kitchen Operations, Food Safety, Equipment Handling, Sanitation Standards, Inventory Receiving, Menu Knowledge

• Supervise and provide direction for the daily operation of the outlet kitchen.
• Provides training and guidance to culinary staff to ensure quality and timely food production.
• Work all stations in the kitchen.
• Assist the culinary team in achieving labor and food production goals.
• Help assure safe and clean work conditions for all personnel.
• Assist in planning and preparation of Banquet Functions.
• Execute Banquet functions to the standard of Vail Resorts.
• Follow directions/specifications of the chef and supervisors.
• Demonstrate teamwork and cooperation with service staff.
• Help the chef maintain all par levels for the kitchen.
• Help to receive food and dry goods for the kitchen and properly account for such deliveries.
• Prepare food according to standardized recipes and portion controls using proper culinary techniques.
• Inspect food preparation and serving areas to ensure observance of safe, sanitary food handling practices.
• Manage the outlet during the chef's absence, supervise all stations and operate to standards.
• Lead line cook responsibilities.

Skills: Kitchen Supervision, Staff Training, Line Cooking, Banquet Preparation, Food Safety, Inventory Control, Recipe Compliance, Team Leadership

• Create schedules for the kitchen staff to ensure optimum resource management and speed of service.
• Train new and existing staff on the preparation, arrangement, plating and pricing of dishes.
• Ensure that all staff members adhere to culinary standards and regulations and that all product goes out in a timely manner at the required temperature.
• Create recipe specs and standards.
• Manage associates, planning and scheduling of work assignments and performance development.
• Administer corrective counseling process, training and development, appraisals, and payroll accountability.
• Plan menus, maintaining financial responsibility for the menu mix.
• Analyze menu and food costs and the preparation of cost and quality-efficient menus/specials.
• Assist in preparing reports regarding food and menu analysis.
• Assist in preparing the annual budget and ensure all fiscal responsibilities are met.
• Respond to guest inquiries and concerns personally.

Skills: Staff Scheduling, Culinary Training, Quality Control, Recipe Development, Team Management, Cost Control, Budget Planning, Guest Relations

• Design new menu selections for the Café based on seasonal ingredients and guest demand, showcase affinity for, and knowledge of, local products.
• Purchase all food products and related supplies while maintaining effective vendor relationships.
• Track, record and replenish all food and inventory.
• Add a purchasing component for all food.
• Maintain high standards of sanitation and cleanliness.
• Assist in maintaining the highest possible rating from the Health Department.
• Assist in the oversight of daily Café operations (may need to cover shifts).
• Assist in the training, safety, sanitation and accident prevention controls within the kitchen.
• Continuously develop and test recipes as well as techniques for food preparation and presentation to ensure high quality.
• Assist in the assurance of consistent food quality in both presentation and preparation.
• Ensure the maintenance of kitchen equipment on a daily basis and during events while working with off-site caterers.
• Report and document hazardous conditions or unsafe practices within the work environment.

Skills: Menu Development, Food Purchasing, Inventory Management, Sanitation Standards, Café Operations, Recipe Development, Equipment Maintenance, Safety Compliance

• Assist in monitoring staff productivity and suggest improvements for increased service and productivity.
• Prepare and distribute work schedules and task assignments for the assigned group.
• Evaluate requests for time off and schedule changes and approve or decline following policy.
• Work with department leadership to ensure staffing levels are adequate to meet needs.
• Coordinate changes to schedules due to sick calls, leave of absence, or other emergent changes in staff availability or work volume.
• Advisethe supervisor of any potential policy violations related to attendance or schedules.
• Identify breakdowns in workflow or backlogs of work that could lead to poor customer service.
• Responsible for alerting leadership.
• Suggest alternatives to immediately address the issue and re-prioritize tasks to clear backlogs and respond to rushes.
• Assist the supervisor with onboarding of new staff, ensuring mandatory education completion, developing and presenting training and providing input to performance evaluations.
• Prepare foods by following recipes and/or production standards for preparing, seasoning, cooking, baking, tasting, carving, and serving soups, meats, vegetables, desserts and other foods.

Skills: Staff Scheduling, Productivity Monitoring, Workflow Coordination, Policy Compliance, Staffing Planning, Team Training, Problem Resolution, Food Preparation

• Follow recipes and product directions to prepare items such as breads, rolls, cakes, muffins, and biscuits.
• Ensure all food is prepared in accordance with current applicable federal, state and HACCP guidelines and regulations to ensure the highest quality food.
• Perform quality assurance tasks such as routine temperature checks for final cook temperature and holding.
• Respond to quality assurance concerns and documents for future reference.
• Maintain a sanitary work environment by following established procedures.
• Ensure all equipment is maintained and in good working order.
• Store or dispose of food remaining after each meal service following safe food storage and labeling procedures.
• Maintain the cleanliness and orderliness of the coolers, freezers and storeroom.
• Maintain accurate records (e.g., production, waste, food temperatures, and thermometer calibration, etc.) as outlined in the corporate policies and procedures.
• Consult with the clinical dietitian on modified diets or patient special requests.
• Work in a constant state of alertness and a safe manner.

Skills: Baking Preparation, Food Safety, Quality Assurance, Sanitation Practices, Equipment Maintenance, Food Storage, Record Keeping, Dietary Coordination

• Participate with the kitchen management team in the creation and implementation of new department menus, recipes, policies and procedures.
• Attend and occasionally lead production meetings, in-service trainings, and staff meetings.
• Ensure all necessary equipment for meal service is in its appropriate position, clean and in good working order.
• Assist the leadership team in overseeing the execution of menu and banquet production by grilling, frying, sautéing, and other cooking methods according to department recipes and standards.
• Available to provide necessary information to state and county health department officials in the absence of the kitchen management team.
• Aid in ensuring that line cooks work cohesively and communicate appropriately during meal services and banquet events.
• Create quality and memorable experiences for residents and guests.
• Collaborate with the kitchen team and management in keeping track of ingredient inventory to allow for ordering resupply.
• Assist the management team in the ordering of resupply of all necessary ingredients and equipment.
• Build positive and effective relationships with staff, residents, and families, and work collaboratively with employees at all levels.

Skills: Menu Development, Team Collaboration, Equipment Oversight, Line Cooking, Regulatory Compliance, Inventory Tracking, Banquet Execution, Guest Experience

• Responsible for following scratch recipes.
• Assist with catering events.
• Take the lead on prep and kitchen production.
• Keep accurate production logs.
• Maintain a sanitary workspace.
• Maintain a clean and organized workspace.
• Interact with the campus community in a positive manner.
• Prepare a wide variety of menu items according to prescribed recipes.
• Clean and maintain work areas, utensils, and equipment.
• Consistently maintains standards of quality, cost, presentation, and flavor of foods.
• Work closely with all Residents and, staff members and vendors.

Skills: Recipe Compliance, Catering Support, Kitchen Production, Production Logging, Sanitation Standards, Food Preparation, Quality Control, Team Collaboration

• Previous kitchen line cook experience in a hotel or restaurant.
• Must have ServSafe certification before working.
• Ability to be flexible and work long hours sometimes.
• Ability to lift and move objects weighing 60 lbs. or more.
• Ability to stand for durations of a shift.
• Must be able to convey information and ideas clearly.
• Must maintain composure and objectivity while in stressful, high-pressure situations.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems.
• Must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests.
• Must be able to work with and understand basic arithmetic functions.
• Must have a positive attitude and have a team mindset.
• Ability to assist the team.
• Ability to work all shifts, including weekends, evenings, and holidays.

Qualifications: BS in Culinary Management with 4 years of Experience

• Restaurant, catering, or hotel experience.
• Able to possess advanced knife-handling skills and food knowledge.
• Knowledge of food displays and banquet set-up.
• Must have exemplary customer service skills.
• Cashier and front-of-the-house experience.
• Ability to multitask in a fast-paced environment while working under strict deadlines.
• Must possess basic prep skills and some food knowledge.
• Excellent communication skills.
• Ability to read and comprehend instructions and correspondence, including recipes, order sheets and schedules.
• Working knowledge of sanitation, cleanliness and safe food handling practices.

Qualifications: BS in Nutrition and Food Science with 3 years of Experience

• Must have a passionate commitment to the goals and mission of Adelante Mujeres and support for immigrant and BIPOC communities.
• Must be fully bilingual/bicultural in English and Spanish.
• Experience in a large-scale child food production operation.
• Experience supervising employees or as a team lead.
• Must have a current Food Handlers Card.
• Excellent organizational skills and attention to detail.
• Knowledge of Microsoft Office Suite, including Word, Excel, and PowerPoint.
• Ability to manage inventory, scheduling, and deadlines.
• Ability to diplomatic communicator, a team player, a critical thinker, and a problem solver.
• Must be passionate about health equity, education, social justice, diversity, and women's empowerment.
• Demonstrated experience working with and motivating Latinx families.

Qualifications: BA in Hospitality Management with 5 years of Experience

• Must have Current Serv-Safe Manager Certified or obtained within 90 days of hire.
• Experience with cooking/baking in a commercial setting or a combination of education and work experience.
• Must have demonstrable knowledge and experience using Microsoft Office in a Windows environment, with a capacity to master company-specific software.
• Ability to multitask, prioritize and work with minimal supervision.
• Effective oral and written communication skills.
• Professional telephone etiquette and customer service skills.
• Superior communication and interpersonal skills.
• Able to communicate in a respectful and professional manner with residents, families, co-workers and leadership staff at the community.
• Developed organizational skills.
• Ability to problem solve and demonstrate good judgment.
• Team-oriented self-starter with demonstrated ability to accept direction and work well with a supervisor.
• Ability to promote teamwork by working with coworkers in a positive and cooperative manner.
• Ability to maintain a high level of confidentiality.

Qualifications: BA in Hotel and Restaurant Administration with 4 years of Experience

• Experience as a lead cook in a commercial cooking establishment.
• Experience working with computerized recipes.
• Experience operating high-volume cooking equipment.
• Ability to complete and maintain University Housing and Dining Food SafetyTraining and or ServSafe.
• Demonstrated excellent interpersonal communication skills.
• Must have a professional demeanor.
• Ability to multitask and work with little supervision.
• Demonstrated ability to receive, respond, and follow through with written and oral University and Housing and Food policies, procedures and work-related instructions and requests from supervisors, customers, and co-workers.
• Demonstrated excellent interpersonal communication and customer service skills.
• Professional demeanor and ability to work with a diverse staff and customer base.

Qualifications: BA in Culinary Arts with 5 years of Experience

• Must have hotel banquet experience.
• Must have Food Handlers Certification (must comply with State requirements).
• Must be able to convey information and ideas clearly.
• Able to lead the banquet prep and all team members need to be able to follow.
• Must be able to read and prepare banquet events according to BEO specifications.
• Able to produce proper quantities of each item.
• Able to carefully plate.
• Able to timely execution.
• Able to adhere to modifications.
• Able to provide special care and unwavering dedication to safety in preparing food for guests with dietary restrictions or allergies.
• Must work well in stressful, high-pressure situations.

Qualifications: BS in Food Service Management with 4 years of Experience

• Experience upscale food production in high volume catering operation or restaurant.
• Experience supervising culinary staff.
• Excellent interpersonal skills.
• Good written and verbal communication skills.
• Able to complete Food Safety training.
• Ability in all cooking methods, grilling to temperature, sautéing, roasting, braising, deep frying, and poaching.
• Ability to conduct disciplinary sessions.
• Able to use email and the internet.
• Strong familiarity with using Microsoft Word and Excel.
• Must have excellent attendance.

Qualifications: BS in Hospitality and Tourism Management with 5 years of Experience

• Must have cooking experience.
• Must have a valid California Food Handler's Certificate.
• Knowledge of health department food preparation regulations.
• Ability to remember information such as words, numbers, pictures, and procedures.
• Ability to read and understand information and ideas presented in writing.
• Ability to see details at close range (within a few feet of the observer).
• Ability to add, subtract, multiply, or divide quickly and correctly.
• Effective oral and written communication skills.
• Ability to resolve complaints promptly and professionally.
• Ability to develop productive and friendly relationships at work.
• Ability to interact courteously and respectfully with supervisors, fellow employees, volunteers, and guests.
• Knowledge of health department food preparation regulations.
• Basic cooking skills.
• Ability to exercise safe work habits.

Qualifications: BA in Institutional Food Service Management with 2 years of Experience

• Experience working in fine dining, either in a restaurant, hotel, or high-end food service environment.
• Must have Food Safety and HACCP guidelines, knowledge, including proper protein food safety temperatures and "danger zone" food temperatures.
• Good knife skills and mastery of knife cuts, examples include large dice, batonnet, and julienne.
• Comfortable working in a team environment.
• Must be able to stand for a shift period while working.
• Must be able to lift 20 pounds.
• Ability to read and write and follow recipes.
• Good administrative, math and supervisory skills.
• Must be able to lift up to 50lbs.

Qualifications: BA in Hospitality Management with 4 years of Experience

• Proven experience in a fast-paced, high-volume restaurant or bar.
• Must have Red Seal Certification.
• Must be punctual, diligent and flexible to work evenings, weekends and holidays as the need arises.
• Ability to work well under pressure and take initiative in a fast-paced environment.
• Excellent interpersonal and communication skills.
• Must have a winning attitude.
• Restaurant Line Cook experience.
• Previous supervisory experience or experience leading a kitchen.
• Must have a Food Handlers Certificate.

Qualifications: BA in Hotel and Restaurant Administration with 5 years of Experience