8 Restaurant-Food Service jobs

SECTION 1: POSITION DATA. TITLE:  Dining Services Manager In Training DEPARTMENT:  Dining Services   REPORTS TO:  Dining Services Director/Manager   STATUS & GRADE:   Non-Exempt (hourly)  _X_    Non-Union   ___     EMPLOYMENT:    Full-time         SECTION 2:  POSITION SUMMARY.     The Manager In Training (MIT) is able to learn to perform and often performs the job assignments of the dietary aide, cook, and dishwasher positions (see related job descriptions) and, as such, is able to operate, and teach others how to operate, a variety of industrial kitchen equipment. The Manager In Training may perform and lead small groups of line staff in food preparation, serving and clean-up activities on varying shifts as needed.  The Manager In Training must be able to quickly learn policies and procedures, and federal/state requirements such that they may assume the responsibility of and manage and supervise the dietary staff at a single site. The MIT must be able to learn to effectively handle managerial responsibilities as well, including but not limited to; payroll submission; staffing patterns; effective coaching and discipline; purchasing; maintaining inventory and budgeting.   The MIT assists in providing leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met.  The Manager In Training may assist in training, quality control and in-servicing of staff.  The Manager In Training must conduct themself in a professional manner and help insure that line staff do the same.     SECTION 2A:  ESSENTIAL FUNCTIONS OF THE JOB. JOB FUNCTION              People Management and Development.      The MIT assists with orienting dietary staff for the dietary department. Learns and assists with maintaining proper staffing levels, and, as needed and deemed able by their supervisor, supervises, coordinates and assists in the evaluation of dining services employees in preparing and serving food, and cleaning facilities and utensils in a production    kitchen. All other duties as assigned.   SECTION 2A:  ESSENTIAL FUNCTIONS OF THE JOB, continued.        JOB FUNCTION          Financial Management.     Learns and assists Account Manager/Director in planning and budgeting. Learns and assists Account Manager/Director in managing a cost-effective program. Learns and assists Account Manager/Director in forecasting and planning the purchase of food, supplies and equipment. Learns and assists Account Manager/Director in maintaining required records including food production, inventory, income/expense, meal counts and personnel records. All other duties as assigned.   Customer Service.     Interacts appropriately with residents, client, other personnel and the public. Relays feedback from residents to Account Manager with regard to whether food is palatable and attractive to residents. All other duties as assigned.   Food preparation and Safety.    Assists in ensuring that established sanitation and safety standards are maintained. Assists in overseeing and participates in the preparation and serving of food. Must be able to perform the essential job functions of dietary aide, cook, and dishwasher positions. All other duties as assigned.   SECTION 3:  EDUCATION/TRAINING/WORK EXPERIENCE QUALIFICATIONS:    A high school diploma or equivalent is required. Bachelor’s degree preferred.  Specialized training in dining services management and nutrition is desirable. Must successfully complete an approved sanitation and safety course.   Two years experience in quantity food production/service and one year personnel supervision is desired.     SECTION 3:  EDUCATION/TRAINING/WORK EXPERIENCE, continued.   QUALIFICATIONS, continued:   Certified Dietary Manager (CDM) participant or certification preferred (or as required by State &    County law – see Certificates below.)   Two years or more related experience.   Must provide a criminal background check.   Must maintain a valid driver’s license.   KNOWLEDGE, SKILLS & ABILITIES.    Degree level*/Area: Bachelors in related field preferred or two years experience preferred, or any equivalent experience and training that provides the required knowledge, skills and abilities.       Certificates:    Food Safety Manager or Foodhandler Certification:  Current ServSafe or State certification required as indicated by State / County law.    Or CDM / CFPP:  Current Certified Dietary Manager (CDM)/Certified Food Protection Professional (CFPP) required where participant or certification is required by State regulation for long-term care which, as of publication of this job description, includes the  States listed in the attachment to this job description.      Licenses:  None.  * Acceptable minimum equivalent experience in place of degree:  2 years. There is no replacement for Federal / State / County required certification(s)/training.     The Dining Services MIT must be able to learn and achieve the following:   Skilled in motivating and supervising dining service personnel. General knowledge and understanding of nutrition. Ability to interpret a nutrient analysis spreadsheet of patient meals. Knowledge of dining services program requirements. Basic computer skills. Ability to maintain records and complete reports as required, including web-based reporting. Written and oral communication skills. Considerable knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures. An understanding of dining services program finances.   SECTION 3:  EDUCATION/TRAINING/WORK EXPERIENCE, continued.   KNOWLEDGE, SKILLS & ABILITIES, continued.   Skill in using public relations techniques to promote the dining services program to client and residents. • Ability to interact positively with residents, client and other personnel and the public.   Computer software (please specify): proficient/or ability to become proficient within first 3 months in using computer and computer software, including but not limited to: E-mail, Mealtracker, word processing programs including Microsoft Word, spreadsheet software – Excel.   Machine operation (please specify): Copier, fax, calculator, computer, and other office equipment; all standard  kitchen equipment from industrial ovens to utensils. Special training:  please refer to dietary training manual   Other: (please specify): knowledge of departments and functions; must be fluent in English - reading, writing, and speaking. Other: (please specify) :   Must possess basic math skills.   Good communication and interpersonal skills.   Good client/customer service and organizational skills.   Ability to prioritize multiple tasks.   Ability to work effectively with a team.   Ability to work independently as needed to support the group effort.   Ability to exercise independent judgment.   SECTION 4.  MENTAL DEMANDS & OTHER Mental demands and other factors important to successful performance of job tasks  (Mental demands are not only learned mental skills, but also conditions that call for mental discipline.)  (check all that apply)   _x_ Reading                                                _x_ Verbal communication skills _x_ Written communication skills       _x_ Detailed work             _x_ Stress  -  people, deadlines            _x_ Customer/employee contact _x_ Confidentiality                                       _x_ Multiple concurrent tasks _x_ Frequent interruptions                   _x_ Problem solving   ___ Bilingual                                               _x_ Interpersonal skills _x_ Analytical ability                                _x_ Dexterity    _x_ Time management skills                             _x_ Other:  Social perceptiveness; leadership and organizational skills.       WORKING ENVIRONMENT:    The work is performed in a well-lit and well-ventilated facility with a wide variety of people with differing functions, personalities and abilities.  The noise level is usually moderately quiet.  Exposed to physical and emotional disabilities of the aged, which may include combative residents.  Exposed to odors.  Must be on constant alert for possible injuries to patients.  Exposed to sharp objects and hazardous materials. Must be able to work around food and/or cleaning products. Exposures to infectious diseases are possible. Employees who are immune-suppressed should be aware of the potential hazards.   SECTION 5.  PHYSICAL SPECIFICATIONS.   The work requires routine walking, standing, bending and sitting. Standing/Walking _x__ __85_ __% all the time, except on breaks Sitting____x___ __ 15 __%   ------------------------------------------------------------------------------------------------Lifting  ____ x ____ ____10__% to lift inventory - max. wt. of 50 lbs. Carrying ____ x ____ ___  15__% to carry inventory - max. wt.of 50 lbs. Pushing ____ x ____ ____10__% to push food truck -  max. wt. of 50 lbs. Pulling  ____ x____ ____10__% to pull food truck -  max. wt. of 50 lbs. Climbing ____ x____ ____2___% to retrieve inventory or food product.  (May be required more often if facility is more than one story (stairs).) Balancing ____ x____ ____10__% Stooping ____x____ ____2___% Kneeling ____ x____ __1 __% Bending          x                      7___ % Crouching ____x____ ____1___% Crawling ____ x____ ________% Reaching ____x____ ____10__%  Handling  ____x____ ____20__% Twisting  ____x____ ____2___% Taste/Smell ____x___   to determine food quality & palatability.     EXPOSURE SPECIFICATIONS Organic solvents      ______  Noise           _____ Dangerous, moving machinery   __X___  Solitary Work                  _____ Toxic conditions      ______  Work at rapid pace       X at times Poor ventilation      __X ___  OTHER:  _ during meal time it is noisy__ Temperature Variance      ___X __            From _20_ to _100+_ degrees Fahrenheit           SECTION 5.  PHYSICAL SPECIFICATIONS, continued.   AUDIO/VISUAL:   Sight    __X__                      Color Vision   __X__ Near Vision   __X__          Far Vision   __X__ Depth Perception  __X__   Peripheral Vision  __X__ Speaking   __X__               Hearing   __X__ Ability to adjust focus  __X__     OTHER:  ISSUE:     CHECK IF APPLY  Access to CONFIDENTIAL information    __X_                Access/handle Company funds   __X_  Ability to communicate fluently in English          __X_            to communicate w/residents, employees, clients, etc.   DISCLAIMER:  This job description is not an employment agreement or contract. The above information indicates the general nature and level of work performed by employees within this classification.  It is not a comprehensive inventory of duties and/or responsibilities.  Management has the exclusive right to alter the scope of work within the framework of this job description at any time without prior notice.    Can you meet the essential functions, physical, mental and other specifications of this job?   Check one:    I can _____. I cannot _____.  If cannot, please discuss.  Write on back of this form if necessary.  All employees are held to the 90-day introductory period and the performance standards for any function that they have indicated they are able to perform with or without a reasonable accommodation.  HCSG reserves the right to ask for written verification by a healthcare provider.   Minimum experience or requirements:   A high school diploma or equivalent is required. Bachelor’s degree preferred.  Specialized training in dining services management and nutrition is desirable. Must successfully complete an approved sanitation and safety course.   Two years experience in quantity food production/service and one year personnel supervision is desired.   Certified Dietary Manager (CDM) participant or certification preferred (or as required by State &    County law – see Certificates below.)   Two years or more related experience.   Must provide a criminal background check.   Must maintain a valid driver’s license.    

Job description: Sous Chef working at Sherwood Oaks located in Cranberry Township, PA. Are you looking for an opportunity to join a company that is making a difference? Look no further, this is the opportunity you have been waiting for! Position Summary: The Sous Chef prepares food needed for meal service using institutional kitchen equipment, quantity food preparation techniques and quantity recipes. He/she ensures that food is fresh, of high quality and prepared under sanitary conditions with safe food handling practices.   Key Accountabilities:   Reviews production information with staff on a daily basis. Ensures the correct quantities of foods are made and correct portions are served. Assists in ordering and receiving of foods. Inspects deliveries to ensure wholesome foods are received in the correct quantities. Guides and assists the staff in food preparation, proper techniques and use of products. Ensures staff adherence to food safety and sanitation standards. • Prepares and serves special function meals and catering as needed. Ensures the work area is orderly and sanitation practices are enforced at all times. Demonstrates responsibility for department security. Demonstrates reliability and conscientiousness in completing duties, serves as a role model by example. Supervise other production staff.   Minimum experience or requirements:   Minimum Requirements:   Minimum 2 years’ culinary experience. Excellent communication skills The ability to manage in a diverse environment with a sharp focus on client and customer services. Experience with and knowledge of all Microsoft Office suite applications.   About us: Dedicated to our mission of Enhancing Life Around Great Food, Cura Hospitality offers genuine dining services that advance the well-being of all those we touch: Residents, Patients, Clients, Employees Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

JOB SUMMARY Responsible for ringing up guests, maintaining clean service and eating areas, assisting with any prep duties as assigned, and keeping a fully stocked and clean work space in accordance with Cura standards and procedures under strict sanitary conditions.  ESSENTIAL FUNCTIONS Brew all coffee along with refilling Nescafe machine and other coffee supplies. Price and stock all grab and go items. Adhere to all cash handling procedures. Stock coffee bar with all necessary items- creamer, sugars, cups, etc. Stock condiment dispensers, utensils, and salad bar. Interact with our guests in a friendly, professional manner. Merchandise area using appropriate signage and other approved materials. Follow cleaning schedule as provided by management, using “clean as you go” techniques. Maintain an open line of communication with management, informing them of products and supplies needed. Follow the uniform dress code and maintain proper personal hygiene. Follow all Cura Hospitality Gold Standards. Uses Smile Plus hospitality imperatives. Assist fellow team members at every opportunity. Perform any other duties as assigned by management.       Minimum experience or requirements:   QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential function satisfactorily.  PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Standing and/or walking - 95% of time. Occasionally lifting up to 35 lbs. Frequently lifting up to 20 lbs. Bending, reaching, and grasping. Pushing heavy, wheeled carts. Walking short distances and standing for long periods on hard surfaces.

Other:  Entertainment / DINE-IN Movie Theatre   Deliver superior service while connecting with our guests and supporting efforts to achieve AMC’s goals. Complete accurate orders and delivery of food and beverage orders to guests in a timely manner. Provide a vital link between our guests and kitchen staff.   Requirements to be performed, with or without reasonable accommodation:  Standing, walking, lifting, twisting, and bending on a frequent basis.  Ability to lift up to 50 pounds and carry it up to 90 feet (or deposit into dumpster or trash compactor).  Ability to ascend and descend stairs.  Ability to stand on feet for an extended period of time     PREFERRED QUALIFICATIONS  Ability to work in a fast-paced environment.  Strong verbal and written communication skills.  Working knowledge of theatre prices, policies, menu, and bar selections.  Ability to multitask and work in a fast-paced food service environment. Minimum experience or requirements:  Cook / Server experience is preferred but not required. We train everyone in house.  

Summary:  Prepares, presents and serves food as needed.  Essential Duties and Responsibilities: Performs prep work such as washing, peeling, cutting and seeding fruits and vegetables. Weighs and measures designated ingredients. Carries pans, kettles and trays of food to and from work stations, stove and refrigerator in accordance with safety standards. Stores food in designated areas following wrapping, dating, food safety and rotation procedures. Cleans work areas, equipment and utensils. Distributes supplies, utensils and portable equipment. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control. Serves customers in a friendly, efficient manner following outlined steps of service. Resolves customer concerns and relays relevant information to supervisor. Ensures compliance with company service standards and inventory and cash control procedures. Assures compliance with all sanitation and safety requirements. Performs other duties as assigned. Full time associates at FLIK are offered many fantastic benefits such as: Medical Dental Vision Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance Discount Marketplace And other voluntary benefits Minimum experience or requirements: 1 year food service experience

Ability to speak, read, write and understand English in a manner that is sufficient for effective communication with supervisors, employees, vendors and Guests.  Ability to perform repetitive motion tasks involving the hands and wrists.  Ability to frequently stoop, bend, kneel, crouch, push and pull in order to perform a variety of duties. Ability to visually watch a spinning ride while the ride is in motion, without experiencing dizziness or disorientation. Ability to distinguish various color patterns, including shades of red and green. Ability to detect and react quickly to problems or inconsistencies in a fast paced environment. Ability to work in a confined space; approximately 2’ by 2’. Ability to detect high and low frequency sounds to determine the safe operation of the ride; including alarm bells, machinery noise, and verbal warnings. Ability to effectively present information in one-on-one and small group situations to guests and other employees of the organization. Ability to negotiate stairs, ladders, ramps, and/or uneven surfaces. Ability to pass a mandatory drug test. Ability to work well in a fast paced environment while maintaining an excellent level of guest service. Ability to detect and react quickly to problems or inconsistencies in a fast paced environment. Ability to work effectively and achieve department goals under time constraints and quality pressures. Ability to maintain a calm demeanor during emotionally charged situations.  Minimum experience or requirements: Must be 16 years or older

Ability to obtain a Food Handler Card from the KCMO Health Department. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. functions of this job. Essential functions are subject to review, and changes may be made based on business necessity. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position . Understands and complies with all aspects of Health Codes. Follows all guidelines for the safe serving of foods and drinks. Takes proper payment and makes change for food and beverage items using a cash register. Operates cash register to correctly total the price and tax on food and beverage purchases. Completes cash handling and department paperwork. Takes and fills food and beverage orders from guests. Services food in correct portions to ensure proper food costs procedures are followed, cooks and prepares food items, notifies kitchen personnel of shortage or special orders. Cleans and sanitizes assigned location, equipment and utensils. Squeegees floors, wipes off counters, sweeps, empties trash and completes other general cleaning duties. Removes plate cups, trash, silverware and anything else left at guests tables. Minimum experience or requirements: Must be 16years of age

The Restaurant Manager is responsible for shift management and the operational excellence their assigned department of a single Buffalo Wild Wing’s restaurant.  The Restaurant Manager will work as a member of the management team maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards. Model hospitality skills/behaviors by conducting 100% table visits of guests in the restaurant. Effectively handle guest complaints. Build positive, professional relationships with members of the community. Manage department staffing needs to ensure proper staffing levels are maintained; review applications, interview candidates, and training. Lead shift meetings, and solicit feedback from team members. Handles shift-by-shift coaching and performance counseling and feedback of team members on as needed basis. Responsible for the proper submission and documentation of all guest and team member related injuries and/or incidents. Manage shifts to achieve sales and profit goals Conduct administrative manager functions and transactions. Ensure adherence to SERV Safe Alcohol, Food and HACCP standards. Ensure PCI compliance for all credit card transaction documents. Conduct time punch audit daily and make corrections accordingly. Assist with rollouts of new company programs, policies, and procedures. Unload trucks, pallets, and cases of food and beverage Rotate and restock inventory Ensure team meets or exceeds cost of sales actual vs legitimate target. Unloading vendor trucks/pallets, ensures inventory is properly received and rotated. Minimum experience or requirements:  Must be at least 21 years of age. Minimum two years restaurant management experience preferred. College degree preferred or equivalent in experience. Strong written and verbal communication skills. Ability to work independently with minimal supervision. Energetic and flexible. Maintains a calm, tactful demeanor when dealing with difficult situations. Well organized and detail oriented. Forms strong working relationships within team.