Kitchen Supervisor jobs at The Salvation Army

Job DescriptionGENERAL PURPOSE: The Dishwasher/Kitchen Assistant is responsible for washing, drying, stacking, organizing and the putting away of kitchen dishes and overall cleanliness of the dish room. In addition, dishwashers will assist in kitchen and dining hall, as needed for meal service, meal prep, and cleanliness. A primary function of this, and every other job at the camp, is to ensure that each member, guest and visitor receives the highest caliber of service. Pay Range: $18.00 - $20.00 Date: late May - early August (exact dates TBD) ESSENTIAL DUTIES & RESPONSIBILITIES *** (Employees are held accountable for all duties of this job) General Responsibilities: Provides dishwashing services for up to 310 persons, up to 3 meals a day, according to kitchen procedures. Maintains dish room, kitchen, dining hall sanitation & cleanliness and adheres to all proper food preparation according to state and local health department code requirements and departmental procedures. Responsible for organization, cleanliness, sanitation and maintenance of the dishes, dish room and related machinery. Assist with the maintenance and housekeeping of the kitchen, dining hall, and bathrooms; sweep and clean floors, walls, ceilings, toilets, sinks, etc. Sort and remove trash. Clean garbage cans. Restock kitchen/dish supplies; notify management when running low on inventory. Washes hands frequently while working in the kitchen and in accordance with CDPHE health regulations. Kitchen Assistant Duties: Regularly sanitizes kitchen prep/food surfaces & sinks throughout the day; assists in daily deep cleaning of specific areas, e.g., counters, ovens, stoves, fridges, etc. Keeps stock rooms, coolers, and freezers clean; Ensures that food supplies are rotated, and all perishables are labeled, dated, and stored properly, as directed. Assists with unloading, inspection, and storage of raw ingredients and supplies, as directed. Assists in inventory requests, as directed. Help unload deliveries and store supplies. Restock supplies throughout the kitchen and dining hall as needed. Participate in serving food and beverages, as directed. Prepare beverages before meals, as directed. Light prep cooking, as assigned: ensuring special food requirements for both campers and staff, e.g., food allergies, gluten free and vegetarian diets are managed with utmost importance for 100% accuracy. Ensures that CDPHE Food Regulations are being followed when assisting with food prep. Administrative Responsibilities: Reports any accidents or injuries to Cook/Chef, manager, or director. Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly. Consistently reports to work on time as scheduled. Responsible for timecard management. Interact with digital systems including WorkBright, Slack, and ADP. PRIMARY CROSS-FUNCTIONAL RESPONSIBILITIES Routinely display concern for an effective implementation of health, safety and emergency policies and procedures. Maintain high standards of health, sanitation, safety, and security to prevent accidents and to respond appropriately in emergency situations. Respects the confidential nature of all information pertaining to staff, volunteers, and girls. At all times, help to promote a positive image of camp. Demonstrate responsibility, accountability, and overall maturity of judgement. Work together and communicate appropriately with all staff and volunteers. Demonstrate a recognition and understanding of good customer service in all dealings and interactions as an employee of Girl Scouts of Colorado by maintaining constructive relationships with co-workers, girl members, parents, volunteers, and the community. Solves problems using standard procedures and precedents. Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness. Understands when to refer issues to Prep/Line Cook, Chef/Cook, Kitchen Manager, or Director and when to handle them personally. Lives by the Girl Scout Promise and Law. All other duties as assigned. JOB QUALIFICATIONS Education and/or Formal Training Preferred high school diploma or GED (or working toward these). Preferred dishwashing experience. Must possess, or be willing to obtain, current SERV Safe Certification. Must possess, or be willing to obtain, current First Aid/CPR certification. Experience Preferred experience in an industrial kitchen. A preferred basic understanding of meal preparation for those with restricted diets and/or food allergies. Knowledge, Skills, and Abilities Proficient understanding of sanitation and regulations for workplace safety. Basic understanding of nutrition guidelines, food handling techniques, preparation (including safe preparation of food for those with restricted diets and allergies) and cooking procedures. Basic understanding of food allergies and food related diseases, and the ingredients that may cause the allergy/disease. Must understand and comply with food safety and temperature standards. Must understand safe use of common kitchen cleaning supplies, chemicals, and equipment. Must understand how to interpret SDS sheets. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals, preferred. Ability to read and comprehend simple instructions, short correspondence, and memos. Excellent verbal and written communication skills. Must be able to work quickly and efficiently. Must be able to work well as part of a team. Must be able to work well under pressure. Ability to maintain personal cleanliness. Additional Requirements Must be at least 16 years of age. Must be able to pass a criminal background check acceptable to GSCO standards. Must be able to work non-traditional hours including early mornings, evenings, and/or weekends. MATERIAL AND EQUIPMENT DIRECTLY USED This position regularly works with commercial dishwashers and other cleaning equipment. This position occasionally works with standard kitchen equipment including, but not limited to: freezers, refrigerators, ovens, stove-tops, broilers, microwaves, blenders, mixers, slicers, food processors, and knives. Subject to injury from falls, burns, odors, or cuts from equipment. Possible exposure to latex. Exposure to common kitchen cleaners. WORKING ENVIRONMENT & PHYSICAL ACTIVITIES Camps are at altitudes of 8,000-9,500 feet. Prolonged periods of standing and working in a kitchen. Exposure to extreme noise, heat, steam, and cold present in a kitchen environment. Must be able to regularly lift 5-10 pounds; with the ability to lift up to 50 pounds as required. Manual dexterity to cut and chop foods and perform other related tasks. Ability to hear, listen, see, sit, stoop, kneel, crouch, crawl, bend, taste and smell, use hands and fingers to handle or feel, reach with hands and arms, limb or balance. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. Must have interpersonal skills/behaviors (i.e. working with individuals with a range of moods & behaviors in a tactful, congenial personal manner, so as not to alienate, or antagonize them). We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Powered by JazzHR RjdKXRoo9a

Position Title : Kitchen Supervisor Reports to : Lodge Manager Location: AMC Pinkham Notch Visitors Center - Gorham, New Hampshire Founded in 1876, the Appalachian Mountain Club is the oldest conservation, education and recreation organization in the United States. The AMC promotes the protection, enjoyment, and wise use of the mountains, rivers and trails of the Appalachian region. The AMC encourages the involvement of all people in its mission and activities, through its membership, programs, policies, and procedures. Summary Description: The Appalachian Mountain Club (AMC) is searching for a passionate cook to lead our kitchen at the Pinkham Notch Visitor Center in the heart of the White Mountain National Forest. The AMC has a rich history of making healthy and delicious food from scratch in stunning locations, and we're looking for someone to help us reinvigorate this tradition. This is an exciting opportunity for someone who is looking to manage day to day dining service operations, with the support of a large organization offering an annual salary, generous benefits and a regular schedule. Pinkham Notch Visitor Center serves hearty mountain fare in family style and buffet settings. Our kitchen primarily serves our lodge guests but also serves meals to the many outdoor enthusiasts, tourists and locals that pass through our doors. We operate year round with the summer season being our busiest followed by the winter months. The AMC is a not for profit organization that promotes the protection, enjoyment and understanding of the mountains, forests, waters and trails of the Appalachian Region. We would love to hear from candidates who want to make a career with AMC and have enthusiasm for our programs and mission! What you'll be doing: Provide direction for the cuisine served at Pinkham Notch Visitor Center and Joe Dodge Lodge by developing seasonal menus, sourcing ingredients, and creating a dining experience that reflects AMC's values. Hire, manage and train a team of 2 full time cooks and 8 seasonal kitchen staff to prepare and deliver high quality meals with exceptional service. Set a strong tone for employees through providing a welcoming and inclusive atmosphere when interacting with the public and when resolving issues as they arise. Keep a firm foot in operations through preparing and serving meals 4 days a week. Clean, sanitize and inspect all areas maintained by the Kitchen Staff on a daily basis and as needed, to exceed New Hampshire Board of Health standards. Manage inventory and ordering of food and supplies on a weekly basis. Communicate actively with other departments to ensure that special requests are understood and met in a timely fashion. Create an environment of growth and learning through seeking out learning opportunities for yourself and your staff. Support AMC's mission of conservation through kitchen operations, sourcing of ingredients and the stories that exist around your menu. Work closely with the Food and Beverage Manager at AMC's Highland Center in Crawford Notch to coordinate educational opportunities, coordinate menus and broader sustainability efforts. Travel occasionally to other AMC facilities for continuing education, cross training and support. Other duties as assigned. This job specification should not be construed to imply that these requirements are the exclusive standards of the position. Incumbents will follow any other instructions, and perform any other related duties, as may be required by their supervisor. What we're looking for: Four years of culinary experience in a commercial food service operation with supervisory experience is strongly preferred. Exceptional customer service skills and the ability to be a team player within a detail-oriented, fast-paced environment. Familiarity with the White Mountain National Forest and enthusiasm for AMC programs and mission is a plus but not required. A Servesafe Food Manager certification is a plus. Candidate must be willing to work weekends, holidays, and evenings on a routine basis. Physical abilities: Ability to stand, sit, walk and lift up to 60 pounds from waist to head high or from floor to waist high is required. Job is performed in a standard commercial kitchen with only occasional exposure to hazardous cleaning products. Compensation and benefits: Salary Range: $45,000 - $50,000 Group Health Plan: 73.2% employer paid Optional Vision Insurance Optional Dental Insurance Group Life Insurance: 100% employer paid Long Term Disability Insurance: 100% employer paid Matching 403(b): 4% with vesting schedule Vacation: 4 weeks accrued each year to start Holidays: Up to 10 paid holidays per year Free use of AMC Destinations Free annual AMC membership Prodeals discounts on equipment and gear To Apply: Please include a resume and cover letter. No phone calls please. AMC welcomes all qualified candidates to apply and we invite the full participation of all individuals currently underrepresented in the outdoor community. This includes, but is not limited to, individuals from racially and/or ethnically diverse communities, individuals with disabilities, individuals from LGBTQ+ communities, and individuals who experience intersectionality with one or more of these identities. Staff will be required to show proof that they are fully vaccinated against COVID-19 as a condition of employment. The AMC will consider an exemption from the vaccine requirement if they are unable to get vaccinated due to a qualifying medical disability or a sincerely held religious objection. An accommodation or exemption from the vaccine requirement will be considered if one is available that would not pose a direct threat to others in the workplace and would not create an undue hardship for the organization. The Appalachian Mountain Club has zero tolerance for child abuse or placing children in danger. The AMC requires all employees who work in a program or facility which serves children, disabled persons, or the elderly to have a criminal background record check performed on their name annually with employment contingent upon satisfactory results.

The Kitchen Supervisor is a full-time position responsible for leadership and day-to-day operations of the assigned kitchen. Reporting to the Director of Food Services - Denver, this role oversees meal service quality, food safety and sanitation, inventory, scheduling, and special events, while supervising chefs, program participants, and volunteers. RESPONSIBILITIES Kitchen Operations Oversee daily operations to ensure high-quality meal service and compliance with Health Department and ServSafe standards. Supervise, coach, and lead chefs, program participants, and volunteers in production, shift transitions, opening/closing, teamwork, and safety. Coordinate menu planning, preparation, and service with chefs, the Director of Food Services, and the Food Distribution Coordinator, leveraging donated and purchased food. Direct buffet-style service to ensure fairness, consistency, and adherence to DRM policies and food safety protocols. Train program participants (as applicable) in safe handling, preparation, and sanitation. Monitor cleaning schedules; maintain sanitation, time/temperature (hot holding and cold storage), and other required logs for regulatory and organizational compliance. Coordinate onboarding and training of new chefs on operational, safety, and service expectations. Inventory & Resources Maintain and rotate stock using FIFO; ensure clean, organized storage per health regulations. Accurately weigh, record, and track food donations; route excess to the Ministry Outreach Center and submit Gift-in-kind (GIK) donations monthly. Coordinate deliveries of food, paper goods, and chemicals with the Food Distribution Coordinator to maintain levels and minimize waste. Identify and report equipment issues, repairs, or replacements to the Director of Food Services - Denver. Volunteer Coordination Partner with Volunteer Services to deliver engaging, productive prep and service shifts. Welcome/orient each group, supervise throughout, and debrief/thank at shift end. Assign meaningful tasks aligned with meal prep and service operations. Food Safety & Compliance Ensure full compliance with all food safety, sanitation, and health codes. Maintain accurate logs and records, including: Sanitation checklists and cleaning schedules Time/temperature logs for hot and cold foods Food waste tracking Meal counts in Scribe Follow DRM food safety policies; participate in internal inspections and promptly implement corrective actions. Additional Responsibilities Model DRM values and the “Hungry, Humble, and Smart” attributes from The Ideal Team Player (Patrick Lencioni). Participate in weekly staff meetings and other departmental activities. Support continuous improvement in kitchen operations. Perform other duties as assigned to meet evolving needs. Requirements MINIMUM QUALIFICATIONS Degree in Culinary Arts preferred, or equivalent experience in food production and service. ServSafe certified (or willingness to become a certified trainer). Minimum 3 years of progressively responsible commercial kitchen experience, including cooking, menu planning, and team supervision. Experience with volunteers and diverse populations preferred. Strong cooking ability for small- and large-scale production; effective leadership and coaching; able to work under pressure while maintaining professionalism and a positive team culture. Food industry standards, buffet-style service, inventory management, food safety, and sanitation best practices. Ability to lift and carry at least 50 pounds and stand for extended periods. Full-time (40 hours/week) with flexibility for occasional evenings, weekends, and holidays. Active Driver's License as a limited amount of work-related travel may be required. Must be a Christian holding to the beliefs set forth in the Statement of Faith, expressed by a personal testimony and Christian conduct. Denver Rescue Mission is both an equal opportunity employer and a?distinctly faith-based Christian organization. Denver Rescue Mission complies with applicable federal, state, and?local employment laws, and strictly prohibits and does not tolerate discrimination against employees,?applicants, or any other covered persons because of race, color, national original or ancestry, ethnicity, sex,?sexual orientation, gender identity, age, disability, citizenship, parental status, marital status, political ideology,?or current or prospective service in the uniformed services. This policy applies to all terms, conditions, and privileges of employment including recruitment, employment, training, and promotion opportunities. Based?upon Title VII of the Civil Rights Act of 1964, the Colorado Anti-Discrimination Act, and the U.S. Constitution,?Denver Rescue Mission has the right to, and does, hire only candidates who agree with our Statement of Faith?and align with our Christian mission. Salary Description $50,000 - $62,500

The Kitchen Manager & Head Chef oversees all kitchen operations at Bethel Church, ensuring high-quality meal production, menu development, budgeting, and team leadership. This position provides vision and organization for our school lunch program, retail production and event catering - providing a table our community can fellowship and feast at. The Head Chef leads the kitchen team, manages food safety and quality control, and fosters an environment that reflects Bethel's values of excellence, honor, joy, service and hospitality. Position type: Part Time Temporary (2-3 months) Hours: 24 weekly hours Salary Range: $24.00 per hour Requirements Leads menu development, training, budgeting, and daily operations. Oversees food preparation and development. Ensures quality control for school lunches, retail production, catering and events. Provides hands-on training, mentorship, and leadership to kitchen staff and volunteers. Collaborates cross-departmentally to ensure meals support Bethel events and ministries. Manages purchasing, inventory, and vendor relationships with excellence and stewardship. Ensures compliance with all health and safety standards. Upholds Bethel's culture of excellence, teamwork, and joy in serving. Minimum Qualifications Strong commitment to the mission and values of Bethel Church. Minimum 3 years of professional experience in culinary management or food service leadership. Proven ability to lead teams and coordinate multiple projects under pressure. Excellent organizational and communication skills. Food handler's certification (or ability to obtain within 30 days of hire). Physically able to stand for extended periods and lift up to 40 lbs. Spiritually mature, emotionally stable, and adaptable in a fast-paced ministry environment. Preferred Qualifications Degree or certification in culinary arts or hospitality. Experience in large-scale catering or institutional food programs. Experience leading volunteers in a ministry or non-profit environment. Demonstrated ability to innovate in menu planning and cost control. Benefits Free Bethel Online account (Exclusive access to conferences, services, classes, shows, and more!) Free Bethel Leaders Network ENGAGE membership - Full Access to the Online Platform Free Staff Lunches 20% Discount on most items in the Bethel Bookstore Invitation to attend Select Conferences Opportunity to work with some of the most passionate lovers of Jesus in the world!

Job Description The Kitchen Manager & Head Chef oversees all kitchen operations at Bethel Church, ensuring high-quality meal production, menu development, budgeting, and team leadership. This position provides vision and organization for our school lunch program, retail production and event catering - providing a table our community can fellowship and feast at. The Head Chef leads the kitchen team, manages food safety and quality control, and fosters an environment that reflects Bethel's values of excellence, honor, joy, service and hospitality. Position type: Part Time Temporary (2-3 months) Hours: 24 weekly hours Salary Range: $24.00 per hour Requirements Leads menu development, training, budgeting, and daily operations. Oversees food preparation and development. Ensures quality control for school lunches, retail production, catering and events. Provides hands-on training, mentorship, and leadership to kitchen staff and volunteers. Collaborates cross-departmentally to ensure meals support Bethel events and ministries. Manages purchasing, inventory, and vendor relationships with excellence and stewardship. Ensures compliance with all health and safety standards. Upholds Bethel's culture of excellence, teamwork, and joy in serving. Minimum Qualifications Strong commitment to the mission and values of Bethel Church. Minimum 3 years of professional experience in culinary management or food service leadership. Proven ability to lead teams and coordinate multiple projects under pressure. Excellent organizational and communication skills. Food handler's certification (or ability to obtain within 30 days of hire). Physically able to stand for extended periods and lift up to 40 lbs. Spiritually mature, emotionally stable, and adaptable in a fast-paced ministry environment. Preferred Qualifications Degree or certification in culinary arts or hospitality. Experience in large-scale catering or institutional food programs. Experience leading volunteers in a ministry or non-profit environment. Demonstrated ability to innovate in menu planning and cost control. Benefits Free Bethel Online account (Exclusive access to conferences, services, classes, shows, and more!) Free Bethel Leaders Network ENGAGE membership - Full Access to the Online Platform Free Staff Lunches 20% Discount on most items in the Bethel Bookstore Invitation to attend Select Conferences Opportunity to work with some of the most passionate lovers of Jesus in the world!

Job DescriptionDescription: Kitchen Supervisor Department: Meals on Wheels Reports To: Kitchen Operations Manager Status: Full-Time, Non-Exempt The Kitchen Supervisor is responsible for the daily operations of the Meals on Wheels kitchen, ensuring high-quality, nutritious meals are prepared and packaged. This position's main responsibilities combine the roles of back up for the cook, trainer, and quality control, maintaining food safety, and with supervisory responsibilities over kitchen staff. The ideal candidate brings extensive experience in commercial kitchens, strong leadership abilities, and a passion for serving older adults and vulnerable populations. Key Responsibilities: Kitchen Operations & Food Preparation Oversee the preparation of daily meals in accordance with nutritional, dietary, and portion standards. Serve as back-up for the cook, ensuring food is prepared safely and consistently. Maintain compliance with federal, state, and local food safety regulations (e.g., ServSafe). Supervision & Training Supervise kitchen staff. Train and onboard new staff and volunteers in kitchen procedures, safety standards, and food handling protocols. Provide ongoing coaching and performance feedback. Maintain training manual with new monthly staff training initiatives, and safety guidelines. Quality Assurance Conduct daily checks to ensure food quality, proper labeling, temperature controls, and sanitation. Maintain kitchen cleanliness and ensure proper maintenance of equipment. Track and report on food quality issues or concerns. Administrative & Compliance Ensure production records, temperature logs, and sanitation checklists are accurately maintained. Assist with regulatory inspections and a constant readiness for audits. Requirements: Education & Certifications: High school diploma or GED required; culinary arts or hospitality management certificate or associates degree preferred. Valid ServSafe Food Manager Certification (or ability to obtain within 30 days of hire). Experience: Minimum 5 years of experience in a commercial or institutional kitchen, including 2+ years in a supervisory or leadership role. Prior experience with volume cooking (200+ meals/day preferred). Experience training and managing diverse teams. Skills: Strong knowledge of food safety, sanitation, and HACCP protocols. Ability to multitask, prioritize, and remain calm under pressure. Strong organizational and time management skills. Proficient in basic kitchen math and inventory management. Able to lift up to 50 lbs, stand for extended periods, and work in hot/cold environments. Compassion for older adults and commitment to food security and service excellence. Preferred Qualifications: Experience in nonprofit or community meal programs (e.g., Meals on Wheels, senior nutrition programs). CPR and First Aid Certification.

Job Description The Mob Museum, the National Museum of Organized Crime and Law Enforcement, is a nonprofit museum aiming to advance the public understanding of organized crime's history and impact on American society. The Museum is an acclaimed cultural attraction, presenting authentic stories via interactive exhibits, original multi-media, one-of-a-kind artifacts, and dynamic programming. The organization has been recognized as a Top Workplace in Las Vegas. For more information, visit ******************** Position Overview: The Kitchen Supervisor participates in the oversight and execution of the Museum's delivery of food service amenities, with a keen focus on establishing the Museum's Speakeasy as a one-of-a-kind, world-class guest experience, offering guests unique, unexpected, and memorable encounters. The Kitchen Supervisor's direct responsibilities will include oversight of the daily operations of those areas involved in providing food services to Museum guests, namely the Speakeasy Kitchen, food service for public programs and private event operations, and Museum concessions items. The Supervisor works in conjunction with F&B management to provide coaching and professional development of line cooks and will collaborate with the Museum's concessions operations. Reporting to the F&B Kitchen Manager, the Kitchen Supervisor is a key member of the F&B team, providing strong leadership in support of the mission, vision, and values of the organization. Major Tasks and Responsibilities: Work with the F&B Kitchen Manager to develop and deliver unique and memorable guest interactions, that highlight the Prohibition Era, including era-inspired food recipes, techniques, ingredients, and stories, imparting these to Speakeasy staff for their guest engagement. Supervise the presentation and staffing of the Speakeasy kitchen areas. Establish and maintain standards and expectations for staff conduct. Supervise daily operations including scheduling line cook coverage, daily prep assignments, and special event catering. Lead pre-shift meetings, briefing BOH staff on menu updates and specials, BEO's, 86's etc. Provide operational oversight, training, and participate in performance management for BOH staff. Provide constructive and positive feedback to line cooks on a regular and timely basis. Work closely with the Kitchen Manager to implement programs that incent, recognize, and reward behaviors that are consistent with a world-class guest experience. Actively participate in hiring process, to include reviewing resumes, interviewing and selection of BOH team members. Provide staff development, through general performance management, conducting group meetings, individual coaching, counseling, disciplinary action, writing and delivering performance reviews, in support of the F&B management team. Oversee the kitchen operations, ensuring proper inventory control, food safety, cleaning, and highly efficient, and consistent ordering. Collaborate with management on the ongoing refinement of standard operating procedures, while ensuring the provision of specific training opportunities that elevate the performance of staff members. Work with management to develop, continually evaluate, and improve upon Speakeasy's Food Program, ensuring food recipes are thematically and historically appropriate, well-received, and profitable. Collaborate with the People and Culture Department and others, as necessary, to update and improve the Kitchen Manual, training schedules, and staff testing materials. Work with the F&B Kitchen Manager to ensure the proper purchasing, receiving, and inventory control protocols for all kitchen products including but not limited to produce, dry goods, baked goods, proteins, dairy, paper products, flatware, etc., needed for the operation of the Speakeasy kitchen, including maintaining relationships with distributors, vendors, and other outside parties to ensure reliable supply delivery. Continuously assist with assessing and refining staffing knowledge levels to maximize efficiency and optimize budgetary impact. Serves as a role model for guest service behaviors and adherence to the Museum's Core Values. Collaborate with Kitchen Manager, F&B Director, Sales, and Content Departments in support of Facility Rentals and Public Programs to maximize net revenues while ensuring that such events are executed within the Museum's world-class guest experience expectations. Stay abreast of organizational and community happenings such that staff will be knowledgeable and readily disseminate relevant information to guests. Demonstrate leadership in fostering an organizational culture that values innovation, promotes inclusion, and inspires excellence in the work environment. Other duties as assigned. Experience / Qualifications / Requirements: A minimum of 2 years of experience in food and beverage discipline. Proven ability in developing, building, motivating, training, and supervising a strong team of employees. Exceptional leadership skills, with the ability to engage a diverse range of individuals in matters of vision and strategy, as well as day-to-day workplace issues. Demonstrable sensitivity and awareness of issues relating to access and inclusion. Able to take ownership of problematic situations using proper judgment to find possible solutions or alternatives. Leadership skills are necessary for responding authoritatively under stress. Strong interpersonal skills and a proven ability to engage individuals of diverse backgrounds and experiences. Creative, energetic attitude with an aptitude for innovation. Passion for creating a world-class museum that is unrivaled in content and recognized for a truly outstanding guest experience. Enthusiasm for working in an organization where change is frequent, structure is evolving, and flexibility, teamwork, and good humor are absolute necessities. Proficient with restaurant management software, and POS equipment. Able to stand for extended periods and to meet the physical demands of inventory control. Must be able to lift and carry up to 50 lbs. Able to work in confined locations. Able to tolerate and work effectively in areas with varying noise levels, dim lighting, and varying temperatures including within active alcohol production areas and refrigerated spaces. Must obtain an Food Handler's Card prior to start date. Following certifications are preferred: Certified Food Safety Manager Card (SNHD), SERV Safe Food Protection Manager Certification (ANSI), SERV Safe Alcohol (Nevada Restaurant Association) Education: Culinary school diploma or degree in food service management or related field. Work experience may be considered as a substitute for academic credentials. Powered by JazzHR sHB9HMFUoC

Department: Restaurant Services Title: Supervisor - BZ Food Commissary Employment Type: Temporary Status: Non-Exempt Pay Range: $18 hourly Reports To: Store Keeper, Corporate Chef and Director Schedule: Must be able to work weekends and holidays; weekday hours also available Hours: 7:00 a.m. - closing, dependent on weather and guest attendance; schedule subject to change through the summer and fall Position Summary The Bronx Zoo Food Commissary within the Restaurant Department is seeking a self-motivated, enthusiastic supervisor who is able to maintain an efficient and effective work environment, providing support to the department management team while following and enforcing all WCS rules and regulations. Responsibilities Responsibilities may include but are not limited to: * Assist with maintaining inventory and supplies including conducting monthly physical counts; reconciling variances; and inputting data * Maintain storage area by organizing floor space when receiving, storing and delivering items to and from warehouse while adhering to storage design principles and all Department of Health codes and regulations * Inspect deliveries that go to locations within facility * Assist storekeeper in inspecting all vehicles and departmental logs as a standard of daily operations * Train, motivate and supervise leads and hourly staff addressing and correcting staff behaviors as necessary * Document employee disciplinary actions * Providing excellent customer service over the phone and transferring calls to appropriate department (check voicemail and return calls) * Function as dispatch for internal calls & radio communications * Input data entry of all reservations and receiving into the SAP system * Enter weekly schedules and labor guidelines into the system and post for staff * Responsible for general maintenance and organization in the office * Prepare office documents and reports as necessary * Other relevant duties assigned by management team PERKS of Working with Us: * Free employee access to 5 Parks: surround yourself with animals of all kinds and getting the opportunity to interact and engage with like-minded individuals * Complimentary Parking * Complimentary Guest Park Tickets (After 45 days) * Company provided uniforms * Park Discounts on Merchandise, Food purchases, Memberships and Daily Complimentary Meal * Serve Safe Certification Training/ Food Handler Certification Reimbursements * Access to online learning and tuition discounts with Monroe College * Earned Paid Sick Time * Employee Assistance Program * Free Banking

Summary of Responsibilities: D gag Ministries is seeking a strong individual to serve as our Kitchen Supervisor. The kitchen Supervisor reports to the kitchen manager, oversees the kitchen operations for his/her shift. The Mission Statement: To reflect the love of Christ to all who come through our doors by building relationships and offering programs that foster dignity and respect. Qualifications: A strong commitment to Christ and to serving in an inner-city ministry setting. The ability to work with, encourage, motivate, and lead people from all areas of the social spectrum. The ability to delegate, organize and prioritize independently. Possess written and verbal communication skills. Possess the qualities of compassion and patience. Be detail orientated and possess computer skills. Ability to work flexible hours as needed. Possess ability to manage numerous projects simultaneously. The ability to set the example of treating all volunteers, patrons, and staff with dignity and respect by utilizing restorative practices. Possess the ability and desire to be a team player working to fulfilling the mission statement of D gag alongside of other staff members Serve Safe certified or the ability to become certified in the first 6 months. The ability to enforce Health Department regulations. The ability to comfortably lift and move up to 25 pounds without accommodation. Ability to do basic cooking including eggs, pancakes, bacon, grilled cheese, burgers, etc. Ability to do basic food prep like dicing, chopping, pre-heating, portioning. Exceptional customer service skills. Possess excellent cash handling skills and the ability to reconcile the cash drawer. Specific Responsibilities To show kindness to the patrons dining in the facility and those working in the kitchen. Checking the menu board and verifying the meal is correct, and there are no substitutions. Pull cash drawers, count cash drawer, print deposit slips, and updating sales spreadsheet. Before start of dinner service, supervisors are required to do a quick huddle with employees. This huddle is done to motivate workers as well as the supervisors themselves. Should include Restorative Practice Circle prompts. After service, supervise workers to make sure they are following proper closing procedures, ensuring all appliances are shut off, coolers are locked, and trash is emptied. Work with the cook to determine the duties needed for each meal and delegate those tasks. The ability to use restorative practices with patron workers and resolve problems when they arise with patron workers. It is the responsibility to look over each worker time sheet before leaving and ensure their times are recorded, and accurate. Check and record the cooler temperatures. Fill in any kitchen position as needed throughout the shift. Attend weekly menu planning meeting and ensure that staff are following that menu. The kitchen supervisor is responsible for rechecking all food shelves and ensuring they are stocked at the end of their shift and are displayed in an orderly fashion. The kitchen supervisor is responsible for ensuring the dish area is clean and all dishes are properly put away on their designated shelf, and that the dish machine is drained and shut off each night. Ensure that the kitchen is clean and sanitary at the end of each shift.

The Kitchen Assistant assists Cooks and Chefs with food preparation, cooking and packaging of food for the Meal Program. The Kitchen Assistant follows sanitation and safety protocols established for the kitchen at all times.

The Kitchen Assistant assists Cooks and Chefs with food preparation, cooking and packaging of food for the Meal Program. The Kitchen Assistant follows sanitation and safety protocols established for the kitchen at all times.

Job Description MISSION Our mission is to support strong children, strong families, and strong communities. VISION At Martha's Table, we believe that every Washingtonian deserves the opportunity to stay and thrive. ABOUT MARTHA'S TABLE At Martha's Table, we believe that every Washingtonian deserves the opportunity to thrive. For over forty years, we have worked to support strong children, strong families, and strong communities by increasing access to quality education, health and wellness, and family resources. Together, we are “One MT.” This means we work across all three of our locations to support our shared mission. In all that we do, we exemplify our four core values of respect, compassion, teamwork, and accountability. These values -- and our commitment to “white glove service” -- guide how we engage with the communities we stand alongside and how we work together as a team. When you come to Martha's Table -- as a guest or as a team member -- you are valued and you deserve our very best. In order to be the best version of MT, we are deeply committed to equitable practices. We apply the principles of diversity, equity, and inclusion in providing programming and services; in creating our Board; in partnerships and procurement; and in hiring, training, and advancing our team members. We invest in our team members' personal and professional goals through our “STEP” program, which includes tuition for continuing education, certifications, and professional development; funding to unlock financially held transcripts; and flexible leave options. POSITION OVERVIEW The Chef Manager will be an experienced, passionate, and highly organized professional responsible for leading recipe and menu development and overseeing the safe, efficient production of all meals prepared in-house at Martha's Table (MT). A primary responsibility of this role is managing MT's Children's Meals Program, which provides nutritious meals to students aged 6 weeks to 5 years enrolled in our high-quality Early Childhood Education center. The Chef Manager will oversee the day-to-day operations of the kitchen at The Commons and provide support and coverage as needed for kitchen operations at The Maycroft. This role includes ensuring that all meals for children and staff are fresh, high-quality, nutritious, and appealing, while meeting nutritional guidelines and budgetary requirements. The Chef Manager will lead with a strong focus on food safety, hygiene, teamwork, and continuous improvement. The position is based at Martha's Table at The Commons, with regular travel to The Maycroft to provide coverage and support as needed. POSITION DUTIES AND RESPONSIBILITIES Meal Planning and Culinary Operations Collaborates with the Director, Culinary Services on the development of innovative seasonal menus Leads the preparation of meals for MT's ECE program participants, with a specific focus on daily production of healthy and appealing children's meals that meet MT's quality standards and comply with all applicable regulations and nutritional guidelines. Design menus tailored to a client's tastes, dietary needs, and budget. This includes sourcing ingredients and managing food costs to ensure a profitable operation. Manages stock control, ordering, deliveries and rotation to minimize waste. Maintains accurate food production records; assists with tracking expenses Team Member Management, Development, & Support. Supervises and coaches kitchen team members, food entrepreneurs, contractors, and interns/volunteers. Provides leadership and coaching to team members to inspire commitment to organizational objectives and values. Supports team members to develop personal and professional goals in line with departmental and organizational goals and strategies. Tracks, evaluates, and conducts performance evaluations for team members in line with individual, departmental, and organizational goals. Maintains optimal staffing and scheduling while being responsive to organizational needs. Builds and manages relationships with service providers/contractors, community partners, and community members. Trains volunteers on kitchen safety, rules, and regulations. Cross-departmental collaboration & partnerships. Fosters teamwork and collaboration with team members for all Health & Wellness programs and across the organization. Collaborates with the Director of Healthy Foods, Director of Culinary Services, Community Nutritionist, and others on operational logistics for food nutrition activities, such as family cooking workshops or cooking demonstrations Conducts cooking demonstrations as needed. Food Safety & Hygiene management Ensures strict adherence to all food safety regulations Maintains high standards of cleanliness and hygiene in the kitchen areas Supervises, trains, and develops team members, community kitchen food entrepreneurs, and other kitchen users on equipment operations, food safety & sanitation practices, kitchen maintenance, policies, and procedures. Organization-Wide Responsibilities Attends and provides support as needed at MT events. Communicates MT's mission to program participants and neighbors, and represents MT at relevant conferences, meetings, kitchen and market tours, and other outreach events. Attends at least two MT anchor events annually. Performs other duties as assigned. EXPERIENCE, KNOWLEDGE, AND SKILLS REQUIREMENTS Extensive culinary/cooking skills with at least 5 years of experience including but not limited to: food safety, handling, storage, and sanitation, food prep, knife skills, and high-volume cooking. Supervisory skills: strong communication, systems development, team building, and conflict mediation skills. Demonstrated leader in creating positive experiences in customer service with a diverse range of clientele, volunteers, and donors. Knowledge of Child and Adult Care Food Program (CACFFCP) program guidelines and experience preparing meals in a child care center or school is highly preferred. Passion for the culinary arts field and for making a difference with respect to nutrition, while having a great knowledge of food accessibility and healthy food choices. Experience in kitchen management, including inventory, cost control, and staff supervision. Excellent communication and interpersonal skills to work with program participants, kitchen staff, volunteers, and vendor-partners Adaptability to various cooking settings and able to adjust to different kitchen environments, equipment, and client standards. Supervisory skills: strong communication, systems development, team building, and conflict mediation skills. Food safety and management: robust knowledge of food code and federal and local licensing processes. Understanding of various cooking methods, regions, ingredients, equipment and procedures. Partnership-building: skilled at managing relationships with service providers, community partners, community members, contractors, and food entrepreneurs Troubleshooting skills: ability to adapt, think broadly and creatively, and solve problems. Excellent time-management skills, with the ability to multitask and execute quickly under pressure. Excellent written and verbal communication skills. Exceptional organizational skills, attention to detail, and planning ability. Demonstrated leader in creating positive experiences in customer service with a diverse range of clientele, volunteers, and donors. Demonstrated commitment to MT's mission and core values of compassion, respect, teamwork, and accountability. Embodies and serves as a model for “The Martha's Table Experience” and our organization's core values Proficient in verbal/written Spanish, preferred but not required. Proficiency in multiple software applications including most Google Suite products. EDUCATION AND TRAINING REQUIREMENTS 2 year degree from an accredited university in Culinary Arts or related major. 5 + years experience in the culinary, food and beverage, or related professional area. ServSafe Food Safety Management Certification required. District of Columbia Food Protection Manager Certificate required. Valid driver license required. WORKING CONDITIONS While daily schedules may shift according to program needs, a typical shift is 7:00am-3:00pm, Monday-Friday. Ability to work a flexible schedule to aid MT programs, including holidays, weekends, and evenings. The team member may be required to travel between MT's NW and SE locations on a regular basis, including operation of MT vehicles in service of program delivery as necessary. While performing the duties of this job, the team member is frequently required to stand, walk, sit, use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop; kneel; talk or hear; taste or smell. Must be able to lift and/or move a minimum of 50 pounds. This role is primarily in a kitchen setting. COVID-19 Martha's Table requires all team members to have: 2 doses of either Pfizer or Moderna administered before April 18, 2023; 1 dose of Johnson & Johnson's Janssen administered before May 22, 2023; 2 doses of Novavax COVID-19 vaccine, Adjuvinated; or 1 updated dose of either Pfizer or Moderna administered after April 18, 2023 Martha's Table will consider waiving the vaccination requirement for: Candidates who object in good faith and in writing, pursuant to procedures established by the City Administrator or his/her designee, that the employee's vaccination would violate their sincerely held religious beliefs; and Candidates who have obtained and submitted written certification from a physician or other licensed health professional who may order an immunization, that being vaccinated for COVID-19 is medically inadvisable because of the employee's medical condition. Marha's Table is an Equal Opportunity Employer. Applicants who are unable to be vaccinated for religious or medical reasons should contact Human Resources (*******************) as soon as possible to engage in the interactive process and explore what, if any, reasonable accommodations Martha's Table is able to offer. This position requires the completion of a satisfactory background check. Martha's table is an Equal Opportunity Employer and is committed to providing employees with a work environment free of discrimination and harassment of any kind. Martha's table is committed to the principle of equal employment opportunities for all employees and applicants for the employment and prohibits discrimination and harassment of any type without regard to race, color, religion or belief, age, sex (including pregnancy), national, social or ethnic origin, disability status, HIV status, family medical history or genetics, protected veteran status, sexual orientation, gender identity and/or expression, marital, civil union or domestic partnership status, family or parental status or any other characteristic protected by federal state or local laws. This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Martha's table will not tolerate discrimination or harassment based on any of these characteristics. If you need assistance or an accommodation due to a disability, you may contact us at ************ or via e-mail at *******************.

Full Time Position Available (split shifts): Two days are from 7am-3pm Three days are from 1pm-9pm Estimated Hourly Pay Range: $17-$18 / hour For over 37 years, Senior Resource Group-SRG has been an innovator in the development and operation of senior living communities across the USA. Our experience and passion has helped us win many awards for innovative community design, excellent service and exceptional care. Job Description Wash dishes and assist the kitchen staff in food prep. Crisp linen tablecloths, fine china and top-quality fresh ingredients; this is made-to-order dining at its finest. Seasonal and regional menus are ever-evolving, offering signature dishes and daily specials. And NO LATE NIGHTS means you will have more quality time to maintain a balanced life. Essential Duties: Clean dishes per procedures. Assist in keeping dining room wait station areas and equipment clean and orderly. Set up buffet. Maintain clean, ample supplies of dishes, flatware, glasses, cups, and folded napkins. Assist in food prep. Qualifications We will train! Additional Information All your information will be kept confidential according to EEO guidelines. Senior Resource Group is an equal employment opportunity employer. We do not discriminate against any applicant or employee based on race, color, sex, sexual orientation, gender identity, religion, national origin, age (40 and over), disability, military status, genetic information or any other basis protected by applicable federal, state, or local laws, and we prohibit harassment of applicants or employees based on any of these protected categories. We comply with all applicable federal, state and local laws, including but not to limited, respecting consideration of unemployment status in making hiring decisions. Completing an application does not guarantee that you will be offered a position. Note to Applicants: Smoking is prohibited in all indoor areas of Senior Resource Group unless designated smoking areas have been established by a particular office in accordance with applicable state and local law.

Part time position in the kitchen and floater for Early Learning Center. Candidate will be involved in all aspects of lunch preparation for staff and students as well as helping in various classrooms for students ages 0-5 years old. Requirements Successful candidate will be a team-player and be able to take instruction for both kitchen prep and in the classroom setting. Duties include all aspects of food preparation; for example, cutting, baking, cooking and portioning. He/she must also be able to carry and lift items throughout the kitchen. Also, he/she will be responsible for maintaining a clean and safe work environment and clean and sanitize equipment. Candidate will be required to follow all state health and safety guidelines and carry out any duties assigned by the supervisor, not listed here. Requires an appreciation and respect for the Catholic Church and its teachings. Church employees must conduct themselves in a manner that is consistent with and supportive of the mission and purpose of the Church. Their public behavior must not violate the faith, morals or laws of the Church or the policies of the diocese. The ideal candidates will be caring, understanding, flexible, and passionate about working with young children. They will help to create a safe and nurturing environment where children can learn and grow. High School Diploma. Preference given to those who have completed 45-hour DCF training requirements, and hold a CPR and Infant First Aid certification. Willing to work flexible hours.

This position supports the work of the Y, a leading nonprofit, charitable organization committed to strengthening community through youth development, healthy living and social responsibility. The Kitchen Assistant at Camp Crosley YMCA will be under the guidance and supervision of the Food Service Director of Camp Crosley. The Kitchen Assistant will be responsible in assisting in tasks and duties pertaining to preparation, delivering, and cleaning during meal time operations. OUR CULTURE: Our mission and core values are brought to life by our culture. In the Y, we strive to live our cause of strengthening communities with purpose and intentionality every day. We are welcoming: we are open to all. We are a place where you can belong and become. We are genuine: we value you and embrace your individuality. We are hopeful: we believe in you and your potential to become a catalyst in the world. We are nurturing: we support you in your journey to develop your full potential. We are determined: above all else, we are on a relentless quest to make our community stronger beginning with you. ESSENTIAL FUNCTIONS: Assist Food Service Director in performing any combination of the following tasks: Wash, peel, etc., vegetables Prepare poultry and meats Prepare breads Stir and strain soups and vegetables Weigh and measure foods Carry pans, pots, etc. Store food and check inventory Clean utensils and area Wash pots and pans Distribute food and supplies Assist in any area of kitchen or dining room, as requested by food service director or head cook. Be on time for meals and activities. Keep your own area clean and tidy. Campers follow what they see. A parent's first impression of you and your cabin space may influence their entire perception of their camper's week of camp. Pick up litter when you see it. It is our responsibility to maintain the grounds and facility. Recycle - be a leader here - our environment depends on our leadership. Behavior and attitude will reflect support of Mission and Programs at all times. Respect and honor staff curfew. Show respect to all campers and staff. Maintain a responsible leadership role when participating in activities and events led by other staff members. Support programs through participation. Be prepared to step into a leadership role when confronted with severe weather, emergencies, or other unexpected circumstances. LEADERSHIP COMPETENCY MODEL: OUR DISCIPLINES & COMPETENCIES ADVANCING OUR MISSION AND CAUSE provides visionary leadership to the organization and to ensure that all resources are mobilized to adapt to new challenges and needs in the community Change Leadership: Facilitates, co-creates, and implements equitable change for the good of the organization and/or community Engaging Community: Builds bridges with others in the community to ensure the Y's work is community-focused and welcoming of all, providing community benefit Philanthropy: Secures resources and support to advance the Y's work Volunteerism: Engages volunteers and promotes social responsibility at all levels of the organization BUILDING RELATIONSHIPS connect people to the Y's cause by developing inclusive relationships, partnerships and collaborations so that Ys can co-create solutions to pressing social needs Collaboration: Creates sustainable relationships within the Y and with other organizations in service to the community Communication & Influence: Listens and expresses self effectively and in a way that engages, inspires, and builds commitment to the Y's cause Inclusion: Values all people for their unique talents, and takes an active role in promoting practices that support diversity, inclusion, and global work, as well as cultural competence LEADING OPERATIONS ensure relevance, effectiveness, and sustainability of the organization so that we can continue to fulfill our promise to the community Critical Thinking & Decision Making: Makes informed decisions based on logic, data, and sound judgment Fiscal Management: Manages the Y's resources responsibly and sustains the Y's nonprofit business model Functional Expertise: Executes superior technical skills for the role Innovation: Creates and implements new and relevant approaches and activities that improve and expand the Y's work and impact in the community Program/Project Management: Ensures program or project goals are met and intended impact occurs DEVELOPING & INSPIRING PEOPLE support the holistic development of self and others so that everyone can embrace the Y's cause, sustain the Y's culture, and inspire others to take individual and collective action to further our impact Developing Self & Others: Develops self and supports others (e.g., staff, volunteers, members, program participants), both formally and informally, to achieve their highest potential Emotional Maturity : Demonstrates ability to understand and manage emotions effectively in all situations QUALIFICATIONS: Desire to work in the food service area Enthusiasm, sense of humor, patience and self-control Ability to read menus, weights and measures Ability to work well with others Ability to accept supervision WORK ENVIRONMENT & PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly moving and remains active throughout the duration of the day. The employee frequently is required stand and must be able to move around the work environment for long periods of time. The employee must occasionally lift and/or move up to 50 pounds.

is for Bank only working as and when needed. In your role as a Kitchen Assistant at HC-One, you'll value one thing above all: kindness. It's the thread that runs through everything we do in our Dementia, Nursing, Residential, and Specialist care homes. Every person who works with us understands that our Residents are individuals with their own life experiences, families, and stories. By joining HC-One, you'll have the chance to make a meaningful difference every day - giving something back to those who have given so much throughout their lives. As a Kitchen Assistant, you'll play an essential role in delivering high-quality care through food. You'll help prepare and serve nutritious, well-balanced meals that support the health and wellbeing of our Residents - many of whom have specific dietary needs. Your responsibilities will include: * Assisting with meal preparation under the direction of the Chef or Cook * Serving meals with warmth and respect in a timely and friendly manner * Maintaining cleanliness and hygiene in the kitchen, including equipment and surfaces * Monitoring and recording food storage temperatures (fridges, freezers, etc.) * Supporting stock rotation and ensuring ingredients are properly stored * Showing new team members how to safely use kitchen equipment * Washing up and ensuring the kitchen remains spotless - even after a busy lunch rush Everything you do will reflect your care for the Residents, always keeping their comfort and dignity front of mind. We're looking for someone with some kitchen experience and a real passion for helping others. You'll need either an NVQ2 in Catering or Food Preparation or a willingness to work towards it. Strong organisational skills, a keen eye for detail, and the ability to follow recipes and record information accurately are essential. And most importantly, every time you interact with a Resident or co-worker, you'll show patience, respect, and genuine kindness. Safeguarding is everyone's responsibility and therefore it is important that you are able to recognise the signs which may indicate possible abuse, harm or neglect in its different forms and know what to do if there are any concerns. All colleagues are required to attend safeguarding training appropriate to their role and to undertake additional training in associated areas. You also have the ability to seek appropriate advice and report concerns, including escalation if action is not taken. About HC-One At HC-One, kindness is more than a word-it's a way of life. We believe that caring for people means caring about what matters most to them, so we can support them to live their best possible lives. To provide the kindest possible care, everyone at HC-One brings and nurtures five key qualities-what we call Kindness the HC-One Way: * We are curious-asking questions, seeking to understand. * We are compassionate-walking in the shoes of others. * We are creative-finding practical ways to make things happen. * We are courageous-supporting residents to live the life they choose. * And we are dependable-people can always count on us. We champion inclusivity, fostering a workplace where everyone feels valued, respected, and empowered to be themselves. Our diverse workforce helps us learn from one another and better reflect the communities we serve. We welcome applicants from all backgrounds into our HC-One family and prioritise inclusive working practices across everything we do. We are also enhancing the way we support residents through digital care planning. This technology is helping us streamline care, improve outcomes, and make daily tasks more efficient. As we continue to grow our digital capabilities, we're looking for team members who are comfortable with technology-or open to learning.You'll be supported every step of the way. We care about our colleagues and are committed to supporting your personal and professional development. From the moment you receive a job offer, we aim for the quickest possible turnaround to get you started, with full support every step of the way. With clear career pathways, continuous professional development, and postgraduate programmes, HC-One will invest in your growth-opening up opportunities at regional and national levels. Please note: We are only able to consider applications from individuals who already have the full right to work in the UK. Unfortunately, we cannot offer sponsorship or accept applications from those on a time-limited visa. Applications that do not meet this criteria will not be progressed. We'll provide full training, so it's a great opportunity to learn something new. In return, you will enjoy access to a huge variety of benefits and services to support your physical and psychological well-being and throughout your career as a Kitchen Assistant we will invest in you and you will enjoy additional support and benefits including: * Hourly rate is subject to experience and qualifications. * Paid Enhanced DBS/PVG * Free uniform * During a shift of eight hours or more a nutritious meal will be available * Company pension scheme * 28 days annual leave inclusive of bank holidays * Group life assurance cover * Wagestream - financial wellbeing and flexible access to pay as you need it * Award-winning learning and development and support to achieve qualifications. * GP online - a service providing around the clock GP consultation via an interactive app - available to you and your children under 16 * An opportunity to learn from experienced colleagues as part of an outstanding and committed team. * Colleague discounts - Access to over 1600 high street discounts including carefully selected discount partners. * Wellbeing - free of charge access to an independent and confidential Employee Assistance Programme. This gives Colleagues and their family access to 24/7 365 support for a whole range of issues including physical, mental and financial issues * Excellent recognition schemes such as 'Kindness in Care' and Long Service Awards * An attractive refer a friend scheme of up to £1000 per referral, depending on the role About You About The Company

In your role as a Kitchen Assistant at HC-One, you'll value one thing above all: kindness. It's the thread that runs through everything we do in our Dementia, Nursing, Residential, and Specialist care homes. Every person who works with us understands that our Residents are individuals with their own life experiences, families, and stories. By joining HC-One, you'll have the chance to make a meaningful difference every day - giving something back to those who have given so much throughout their lives. As a Kitchen Assistant, you'll play an essential role in delivering high-quality care through food. You'll help prepare and serve nutritious, well-balanced meals that support the health and wellbeing of our Residents - many of whom have specific dietary needs. Your responsibilities will include: * Assisting with meal preparation under the direction of the Chef or Cook * Serving meals with warmth and respect in a timely and friendly manner * Maintaining cleanliness and hygiene in the kitchen, including equipment and surfaces * Monitoring and recording food storage temperatures (fridges, freezers, etc.) * Supporting stock rotation and ensuring ingredients are properly stored * Showing new team members how to safely use kitchen equipment * Washing up and ensuring the kitchen remains spotless - even after a busy lunch rush Everything you do will reflect your care for the Residents, always keeping their comfort and dignity front of mind. We're looking for someone with some kitchen experience and a real passion for helping others. You'll need either an NVQ2 in Catering or Food Preparation or a willingness to work towards it. Strong organisational skills, a keen eye for detail, and the ability to follow recipes and record information accurately are essential. And most importantly, every time you interact with a Resident or co-worker, you'll show patience, respect, and genuine kindness. Safeguarding is everyone's responsibility and therefore it is important that you are able to recognise the signs which may indicate possible abuse, harm or neglect in its different forms and know what to do if there are any concerns. All colleagues are required to attend safeguarding training appropriate to their role and to undertake additional training in associated areas. You also have the ability to seek appropriate advice and report concerns, including escalation if action is not taken. About HC-One At HC-One, kindness is more than a word-it's a way of life. We believe that caring for people means caring about what matters most to them, so we can support them to live their best possible lives. To provide the kindest possible care, everyone at HC-One brings and nurtures five key qualities-what we call Kindness the HC-One Way: * We are curious-asking questions, seeking to understand. * We are compassionate-walking in the shoes of others. * We are creative-finding practical ways to make things happen. * We are courageous-supporting residents to live the life they choose. * And we are dependable-people can always count on us. We champion inclusivity, fostering a workplace where everyone feels valued, respected, and empowered to be themselves. Our diverse workforce helps us learn from one another and better reflect the communities we serve. We welcome applicants from all backgrounds into our HC-One family and prioritise inclusive working practices across everything we do. We are also enhancing the way we support residents through digital care planning. This technology is helping us streamline care, improve outcomes, and make daily tasks more efficient. As we continue to grow our digital capabilities, we're looking for team members who are comfortable with technology-or open to learning.You'll be supported every step of the way. We care about our colleagues and are committed to supporting your personal and professional development. From the moment you receive a job offer, we aim for the quickest possible turnaround to get you started, with full support every step of the way. With clear career pathways, continuous professional development, and postgraduate programmes, HC-One will invest in your growth-opening up opportunities at regional and national levels. Please note: We are only able to consider applications from individuals who already have the full right to work in the UK. Unfortunately, we cannot offer sponsorship or accept applications from those on a time-limited visa. Applications that do not meet this criteria will not be progressed. We'll provide full training, so it's a great opportunity to learn something new. In return, you will enjoy access to a huge variety of benefits and services to support your physical and psychological well-being and throughout your career as a Kitchen Assistant we will invest in you and you will enjoy additional support and benefits including: * Hourly rate is subject to experience and qualifications. * Paid Enhanced DBS/PVG * Free uniform * During a shift of eight hours or more a nutritious meal will be available * Company pension scheme * 28 days annual leave inclusive of bank holidays * Group life assurance cover * Wagestream - financial wellbeing and flexible access to pay as you need it * Award-winning learning and development and support to achieve qualifications. * GP online - a service providing around the clock GP consultation via an interactive app - available to you and your children under 16 * An opportunity to learn from experienced colleagues as part of an outstanding and committed team. * Colleague discounts - Access to over 1600 high street discounts including carefully selected discount partners. * Wellbeing - free of charge access to an independent and confidential Employee Assistance Programme. This gives Colleagues and their family access to 24/7 365 support for a whole range of issues including physical, mental and financial issues * Excellent recognition schemes such as 'Kindness in Care' and Long Service Awards * An attractive refer a friend scheme of up to £1000 per referral, depending on the role About You About The Company

The Kitchen Assistant is responsible for assisting the Chef and/or Cook with meal preparation, set-up and over-all maintenance and cleanliness of the kitchen. Essential Functions • Assists the Chef and/or Cook with meal preparation, food distribution, moving product(s) to and from storage. • Sets up and clears the buffet lines or tables in the dining room with plates, silverware, napkins, etc. • Delivers food to the buffet lines or tables and prepares beverages and desserts. • Re-fills salt and pepper shakers and condiment containers. • Loads and empties the dishwasher; hand washes dishes and utensils; stores items properly. • Sweeps, vacuums and mops the kitchen area and dining room. • Empties the kitchen, dish room and dining room trash containers. • Delivers dining room linens to utility room for cleaning. • Restocks paper products and food/snacks in the dish room and other areas. • Follows standard operating procedures in the use of all kitchen appliances, equipment, utensils, etc. • Adheres to University, House Corporation Board and Chapter policies and rules. Requirements Prior experience in a restaurant preferred.

The Lead Kitchen Assistant is responsible for food preparation, maintaining clean and sanitary areas of food service and serving daily meals at a supportive housing residence for 16 formerly unhoused persons. Reports to : Program Coordinator General Responsibilities Facilitate food services of the residence, including the preparation of meals, service, and clean-up. Develop, plan, and maintain a monthly menu featuring proportioned, balanced, and healthy meals, in coordination with the residents and in consultation with the Program Coordinator. Also prepare dinner meals for a shelter site, 3 days a week. Manage kitchen inventory, maintain list of needed supplies and coordinate deliveries, or obtain items by necessary shopping purchases. Monitor flow of donated food and supplies, maintaining the inventory and FIFO system. Assist with donations delivered to the site and retrieving requested items for pick-up. Maintain the cleanliness of all kitchen and dining areas, as well as the working order and cleanliness of kitchen equipment. Adhere to food handling safety regulations and procedures at all times. Report equipment malfunctions to the Program Coordinator to arrange for repair. Skill/Educational Requirements High School Diploma or equivalent Experience as a cook or in a related role required Must possess or have the ability to obtain ServSafe Manager Certification Validated knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as accurate food handling, sanitation, and storage Current valid State-issued Driver's License, preferred Demonstrate basic math and counting skills Demonstrates interpersonal communication skills, both written and verbal, with a team-oriented disposition Must possess basic computer skills (internet and email) Physical Requirements Frequently required to bend/kneel; walk/climb stairs Use of hands to finger, handle, feel or operate objects, tools or controls Able to regularly lift up to 25 pounds consistently, occasionally lift over 30 pounds Spend long periods of time on feet Job Type Full Time Pay: $17.50 per hour Schedule: Sunday - Thursday, 9am - 5pm 8-hour shift Day shift Holidays Weekends Benefits Paid Time Off Medical & Dental insurance Vision insurance Life insurance 403(b) Employee Assistance Program Employee Perks Program