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"I enjoy supporting the American Culinary Federation and our Colorado Chefs Association, especially since becoming a part of the educational process. The ACF Colorado Chefs Association has made so many things in my life possible."
"Such a great meeting with my ACF family tonight. What a fantastic group, how we all help and support each other. ACF Colorado Chefs leadership team has created an environment of positive uplifting collaboration. Friends, competitors, people from across the globe come together to celebrate the hospitality culture and learn more about each other’s favorite foods. I appreciate how we come together to unselfishly help raise each other. I’m so blessed to be a member of the ACFCCA family. "
8/13/18
ACF Colorado Chefs Association
Executive Director
The American Culinary Federation Colorado Chefs Association (ACFCCA) seeks applications for an enthusiastic and collaborative leader who will serve as the Associations Executive Director.
About the ACFCCA
The ACFCCA is a chapter of the American Culinary Federation and consists of professionals from all segments of the culinary and hospitality industry from across Colorado. The Association operates an Apprenticeship program that prepares the leaders of tomorrow for a future in the hospitality industry. The Chapter hosts monthly meetings at varying locations across the State that bring Professionals together to foster professional growth, bring about professional interaction and discourse, share opportunities and overall elevate the level of culinary arts in the State of Colorado.
ACFCCA Mission
To provide educational Opportunities to Colorado residents pursuing a career in the culinary profession through leadership, financial assistance and guidance, thereby enhancing the quality of Colorado Culinary Arts.
Primary Duties
Primary Duties
- Coordinates the efforts of up to 2 full-time employees: to build and maintain membership, oversee and expand Culinary Apprenticeship program, coordinate chapter events, grow and maintain sponsorship, develop community outreach and maintain effective communication with membership.
- Ensures financial accountability. Performs internal audits of the apprenticeship program and committee projects. Ensures effective business practices through accurate payroll, receivables, payables and inventory control. Ensures that all expenses are maintained within the budget parameters. Assists with budget development to reflect Associations mission and goals. Reports financial status of these areas and any other financial occurrences to the Executive Committee on a monthly basis. Prepares financial statements and reports upon request.
- Ensures monthly membership meetings are planned and coordinated: in a manner, that ensures successful execution of activities at the meetings and satisfaction of member attendance in areas of education and programing.
- Oversees sponsorship committee efforts: to ensure sponsorship agreements are fulfilled. Responsible for creation, renewal and revision of sponsorship contracts. Actively seek new sponsorship opportunities while maintaining current sponsor relations.
Minimum qualifications
- Bachelor’s degree in hospitality, business Management or relevant field
- Five years of progressive experience and accountability in leadership/management or business leadership
- Evidence of Management and oversight experience in resume
- Knowledge of trends in structural organization and team communication
- Budgeting, Accounting software experience
- Demonstrated ability to lead multiple teams in a complex, diverse organization and successfully provide alignment and innovation to generate measurable outcomes to multiple clients, customers and members
- Demonstrated ability to lead change and manage talent in a complex, diverse organization including the ability to influence and negotiate.
- Demonstrated leadership skills and knowledge of strategic planning for a multifaceted organization.
Preferred Qualifications
- Must possess strong financial acumen and analytical skills.
- Excellent human resources, supervisory, and mentoring/coaching skills
- Teaching/training in organizational management and identifying professional developmental opportunities for staff to reach their full potential;
- Strong background in fiscal planning, budget preparation and management, revenue forecasting, and financial modeling;
- Understanding, interpreting, and explaining profit and loss reports and recommending corrective actions;
- Effective communication and interpersonal skills, and the ability to create collaborative relationships with a wide variety of stakeholder groups;
- A commitment to diversity and inclusion and ability to relate well with diverse individuals/members with widely varying backgrounds, perspectives, education, and skills;
- Ability to understand the objectives, goals, and activities of the organization
- A strong commitment to the best interests of the organization.
- Ability to assess operations with a goal of continuous improvement;
- Someone who understands and can utilize social media
- Someone who values the sense of community and the opportunities that strengthening those in the community brings.
To apply please send a resume to:
University of Northern Colorado
% ACFCCA Search Committee Chair, Aran Essig
Tobey Kendel Hall
Campus Box 47
Greeley, CO 80639
All Resumes must be received by September 6th, 2018. Applications/Resumes received after this date will not be considered.
6/8/18
Description
Monarch Casino Black Hawk
Job Posting
Job Title: Sous Chef - Buffet
Reports To: Executive Chef
FLSA Status: Salary
Overview
Want a job today for a career tomorrow? Interview now for on the spot hire!
Monarch Casino Black Hawk is a central part of a vibrant and diverse mountain community that focuses on providing an outstanding experience for our guests. Build your career in a dynamic and fast paced environment where you can pursue your interests.
Don’t want to drive to Black Hawk? You don’t have to! Check out these casino bus routes at www.casinoshuttle.com or www.aceexpresscoaches.com. As a Team Member of Monarch you can ride the casino bus for less than $5 per day!
The Sous Chef is the second in command in the kitchen and generally is in charge of food production. The Sous Chef assumes all the duties of the Room Chef in the chef’s absence. Responsibilities include assisting in interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems.
RESPONSIBILITIES
- Propose menus and recipes
- Systemize food production to maximize efficiency and consistency
- Enforce purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures
- Assist Executive Chef in recruiting, managing and disciplining kitchen personnel
- Train kitchen personnel in food production principles and practices and ensure that all recipes and food production practices are followed
- Assist Executive Chef in scheduling kitchen employees in conjunction with business forecasts and predetermined budget
- Train service personnel regarding food preparation, ingredients, nutritional values and special dietary requests
QUALIFICATIONS – is considered Education & Experience
- 3 years’ experience in kitchen lead supervisor role
- Sous Chef serves as a role model and sets the standard for all team members to maintain high-quality and consistent customer service. This requires an advanced knowledge of industry best practices and customer service
- Attention to details both verbally and non-verbally therefore, the Sous Chef must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management.
- Must adapt to different personalities of clients, vendors and coworkers without losing focus. Must possess high professional ethics and avoid extreme familiarity or conflicts with others
- Must evaluate current practices and processes; immediately recognize potential areas of conflict; and initiate ways to improve current business methods, quality of products and services provided to the customers
- A Sous Chef must recognize a problem when it arises and be able to resolve it appropriately by using good judgment, tact and initiative according to company policy and procedure. Requires the often-unbiased mediation skills to handle all types of conflicts that will occur at all levels of supervision and the ability to negotiate effectively
- Must enhance the quality of food-preparation services including ingredient changes to promote the uniqueness of recipes
- Must work overtime when needed and assist the workload of others
- Understands health and sanitation requirements for State of Colorado
- Familiar with computer/POS functions to include all MS Office functions
- Ability to effectively supervise others as well as be self-disciplined
- Must be familiar with how a restaurant and bar efficiently operates
- Available to work flexible schedule including weekends and holidays, etc
- Must pass a food handling and sanitation test
- Understands measurements of liquid and weight and temperatures
- Ability to work in high volume, sometimes loud and ever changing environment
- Basic to intermediate computer knowledge
- Must possess excellent guest service and communication skills with the ability to deal with guests.
- Ability to speak and write English.
- Ability to communicate information through spoken words and sentences that others will understand
- Ability to read and understand information and instructions presented in writing.
- Must be able to stand for duration of shift.
- Must be able to bend, stoop and continuously use hands.
- Ability to push and pull up to 25lbs pounds and occasionally up to 45lbs
- Ability to work all shifts including weekends and holidays when needed.
- Successfully pass a pre-employment criminal background check and drug screen.
Benefits Include:
- 2 Weeks Paid Vacation
- 6 Paid Holidays
- 1 Free Meal per Shift
- Round Trip Bus Tickets for Less Than $5 per Day
- Up to $100 in Weekly Cash Prizes
- Employee Referral Program – Not only do we pay you, we pay your referral!
- Free Parking
- Health Benefit Insurance Package for FT Team Members (medical, dental, vision, and disability and more)
- 401k Retirement Plan (with Company Match)
- Education/Tuition Reimbursement
An Equal Opportunity Employer: Monarch Casino Black Hawk does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, genetic information or any other status protected by law or regulation. It is Monarch’s intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.
Jennifer Johnson | Director of Human Resources
Monarch Casino Black Hawk
P.O. Box 9, 488 Main St. | Black Hawk, CO 80422
Direct: 720.406.3759 | Cellular: 303-859-7703 | Fax: 720-406-3858
6/8/18
Description
Job Title: Buffet Line Cook
Reports To: Supervisors/Sous Chefs
FLSA Status: Hourly
Overview
Want a job today for a career tomorrow? Interview now for on the spot hire!
Monarch Casino Black Hawk is a central part of a vibrant and diverse mountain community that focuses on providing an outstanding experience for our guests. Build your career in a dynamic and fast paced environment where you can pursue your interests.
Don’t want to drive to Black Hawk? You don’t have to! Check out these casino bus routes at www.casinoshuttle.com or www.aceexpresscoaches.com. As a Team Member of Monarch you can ride the casino bus for less than $5 per day!
This person will contribute to our success by prepping and cooking soups, meats, vegetables, or other food in the Buffet to restaurant specifications and in a timely manner.
RESPONSIBILITIES
•Apply various cooking methods to meats, fish, vegetables, and other foods.
•Execute prep lists and check lists in a timely manner as outlined by the supervisor.
•Inspect food preparation and service areas to ensure observance of safe, sanitary food-handling practices.
•Excellent memory skills allowing for preparation of many dishes at the same time.
•Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, piercing them with utensils, and through the use of thermometers.
•Must accurately distinguish flavors of salty, sweet, burnt, sour, bitter, spicy, and spoiled.
•Portion, arrange, and garnish food, and serve food to patrons in a timely manner.
•Regulate temperature of ovens, broilers, grills, and ranges.
•Season and cook food according to recipes.
•Substitute for or assist other cooks during emergencies or rush periods.
•Turn or stir foods to ensure even cooking.
•Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
•Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment.
•Perform all duties associated with any kitchen station including pantry, runner, carver, bakery, prep cook and line cook.
•Follow new recipes and procedures with minimal direction.
•Shut down and or clean assigned areas as required
QUALIFICATIONS – is considered Education & Experience
• Be able to lift heavy items
• Be able to stand/walk for majority of shift
• Be able to use various types of kitchen equipment
• Ability to multi-task
• Breakdown and clean equipment
• General knowledge of food and safety sanitation standards
• Work in a fast paced environment
• Know the entire menu and be able to follow recipes
• Produce a consistent and quality product
Benefits Include:
· 2 Weeks Paid Vacation
· 6 Paid Holidays
· 1 Free Meal per Shift
· Round Trip Bus Tickets for Less Than $5 per Day
· Up to $100 in Weekly Cash Prizes
· Employee Referral Program – Not only do we pay you, we pay your referral!
· Free Parking
· Health Benefit Insurance Package for FT Team Members (medical, dental, vision, and disability and more)
· 401k Retirement Plan (with Company Match)
· Education/Tuition Reimbursement
An Equal Opportunity Employer: Monarch Casino Black Hawk does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, genetic information or any other status protected by law or regulation. It is Monarch’s intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.
Jennifer Johnson | Director of Human Resources
Monarch Casino Black Hawk
P.O. Box 9, 488 Main St. | Black Hawk, CO 80422
Direct: 720.406.3759 | Cellular: 303-859-7703 | Fax: 720-406-3858
6/8/18
Description
Job Title: Prep Cook
Reports To: Supervisors/Sous Chefs
FLSA Status: Hourly
Overview
Want a job today for a career tomorrow? Interview now for on the spot hire!
Monarch Casino Black Hawk is a central part of a vibrant and diverse mountain community that focuses on providing an outstanding experience for our guests. Build your career in a dynamic and fast paced environment where you can pursue your interests.
Don’t want to drive to Black Hawk? You don’t have to! Check out these casino bus routes at www.casinoshuttle.com or www.aceexpresscoaches.com. As a Team Member of Monarch you can ride the casino bus for less than $5 per day!
This person will contribute to our success by assisting in the preparation of delicious dishes in the kitchen. A great prep cook will be quick and diligent and willing to improve on the job. The ideal candidate will also be able to function in an extremely fast pace, busy environment as a part of a team.
RESPONSIBILITIES
· Execute prep lists and check lists in a timely manner created by chefs to plan duties
· Measure ingredients and seasonings to be used in cooking
· Prepare cooking ingredients by washing, chopping, and cutting various types of food
· Undertake basic cooking duties such as reducing sauces, parboiling food etc.
· Prepare simple dishes such as salads, sandwiches etc
· Observe and test foods to determine if they have been cooked sufficiently
· Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.
· Ensure all food and other items are properly stored
· Perform other kitchen duties as assigned
QUALIFICATIONS – is considered Education & Experience
· Proven basic knowledge of food production and preparation techniques as a Prep Cook
· Knowledge of health and safety rules in a kitchen
· A team player with good communication skills
· Patient with an ability to stay positive under high pressure
· Ability to understand conversion of recipe yields
· Ability to understand measurements of liquid, weight, and temperatures
· Must be able to stand for duration of shift
· Must be able to bend, stoop and continuously use hands
· Ability to push and pull up to 25lbs pounds and occasionally up to 45lbs
· Ability to work all shifts including weekends and holidays when needed
· Successfully pass a pre-employment criminal background check and drug screen
· Must be at least 18 years of age
Benefits Include:
· 2 Weeks Paid Vacation
· 6 Paid Holidays
· 1 Free Meal per Shift
· Round Trip Bus Tickets for Less Than $5 per Day
· Up to $100 in Weekly Cash Prizes
· Employee Referral Program – Not only do we pay you, we pay your referral!
· Free Parking
· Health Benefit Insurance Package for FT Team Members (medical, dental, vision, and disability and more)
· 401k Retirement Plan (with Company Match)
· Education/Tuition Reimbursement
An Equal Opportunity Employer: Monarch Casino Black Hawk does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, genetic information or any other status protected by law or regulation. It is Monarch’s intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.
Jennifer Johnson | Director of Human Resources
Monarch Casino Black Hawk
P.O. Box 9, 488 Main St. | Black Hawk, CO 80422
Direct: 720.406.3759 | Cellular: 303-859-7703 | Fax: 720-406-3858
6/8/18
Description
COLORADO GOLF CLUB located in beautiful Parker, CO. is seeking qualified line cooks
LINE COOKS
Colorado Golf Club is looking for quality culinary professionals to work as line cooks.
COLORADO GOLF CLUB OVERVIEW
When designers Bill Coore and Ben Crenshaw went to work on the Championship Course at Colorado Golf Club, they envisioned a strategic and natural layout capable of testing golfers of the very highest ability and hosting major championships. They succeeded on all levels. Golfers of all skill levels enjoy the challenges encountered on the Championship Course, which stretches up to 7,604 yards and plays to par-72 and features multiple lines of play. In addition to the Championship Course, Coore and Crenshaw have designed a nine-hole Short Course that winds through the Ponderosa pines in the upper part of the Colorado Golf Club property. LINKS Magazine calls it one of the best in the country. The Short Course is a perfect late afternoon family getaway.
Colorado Golf Club's dramatic old-world clubhouse opened on October 1, 2011. Designed by renowned architectural firm MAI, the 44,000-square-foot clubhouse features richly finished woods, natural stone, and comfortable rooms and furnishings, all overlooking the spectacular peaks of the Front Range. The clubhouse features a fully equipped board room with state-of-the-art audio/visual capabilities. Members can hold catered meetings as well as private social gatherings. Members enjoy outstanding casual and fine dining in one of three lounges, the dining area or on the outside patio.
In addition to the clubhouse, six Club Cottages offer a total of 24 overnight rooms for member getaways and events or guest accommodations. Each cottage features four BR/BA suites, a spacious Great Room equipped with television and audio, a stone fireplace and game sets for relaxing evenings. Each cottage also features a stocked kitchen area and a private patio with grill and outdoor fireplace.
The men's and women's locker rooms provide a comfortable haven after a day outdoors, and fitness club and full spa facilities help keep both the body and spirit in healthy balance.
New in 2015 was the opening of a spectacular resort like pool complex complete with cabanas, pool side food service, a Tiki bar and a 60-foot water slide that meanders through the landscaping and into the pool.
HONORS & AWARDS
- Ranked #34 Golfweek Top 100 Modern Courses (2016)
- Host Site - 2019 U.S. Mid-Amateur Championship
- Host Site - 2013 Solheim Cup
- Host Site - 2010 Senior PGA Championship
- Clubhouse of the Year - Golf Inc. Magazine (2013)
Colorado Golf Club Website: www.coloradogolfclub.com
POSITION SUMMARY:
Line Cooks prepare hot and cold meals for presentation according to predetermined recipes and menus. Line Cooks also monitor portions, manage inventories and maintain a sanitary kitchen work area. This is a perfect climate for an enthusiastic individual looking to learn and take their career to the next level.
JOB RESPONSIBILITIES:
- Read and cook tickets on all stations including pantry, sauté and broiler.
- Cook steaks and seafood to proper temperatures.
- Season and cook food according to recipes using personal judgement and experience.
- Inspect all kitchen surfaces to ensure that all areas are safe and sanitary in accordance with food handling procedures.
- Able to break down meats to menu specifications.
- Organize food storage and kitchen equipment.
- Fill out station food production lists.
- Work with a sense of urgency filling orders quickly and accurately.
- Performs other duties as assigned by the Sous Chef and or Executive Chef
REQUIRED RESPONSIBILITIES, KNOWLEDGE, SKILLS AND ABILITIES:
- Customer Service: Every order is handled with a high level of professionalism and any customer complaints are dealt with quickly and efficiently.
- Communication: This position requires a commitment to details both verbally and non-verbally, therefore, the Line Cook must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management. Must understand instructions, read written company memorandums and communicate with little or no additional direction.
- Interpersonal Relationships: Must adapt to different personalities of clients, vendors and coworkers without losing focus. Must possess high professional ethics and avoid extreme familiarity or conflicts with others.
- Problem Solving: Must immediately recognize potential areas of conflict and adhere to current practices and processes to maintain quality of products and services provided to the customers.
- Respect (for your staff and the members)
- High energy (we set the tone)
• Required to work evenings, weekends and holidaysPHYSICAL REQUIREMENTS:
• Requires a wide range of constant physical activities, including but not limited to: sitting,
standing, walking, bending, kneeling, twisting, pushing, pulling, and reaching.
• Frequent repetitive movements.
• Frequent movement, lifting or carrying of objects or weights up to 25 lbs.
• Requires close, distance, peripheral vision and depth perception.
COMPENSATION:
Compensation based on experience.
Please e-mail your resume to chefbob@coloradogolfclub.com
6/8/18
Description
The St. Julien in Boulder is looking for PM cook positions. Positions are full time, but will consider part time if necessary. They are also looking for a full time Sous Chef. Excellent benefits and generous PTO. Visit www.stjulien.com to apply.
4/17/18
Description
| Children's Hospital Colorado has defined and delivered pediatric healthcare excellence for more than 100 years. Founded in 1908, Children's Colorado is a leading pediatric network entirely devoted to the health and well being of children. Continually recognized as one of the nation's outstanding hospitals by U.S. News & World Report, Children's Colorado is known both for its nationally and internationally recognized medical, research and education programs as well as the full spectrum of everyday care for kids throughout Colorado and surrounding states. With more than 1,000 healthcare professionals representing the full spectrum of pediatric specialties, Children's Colorado Network of Care includes its main campus, 16 Children's Care Centers and more than 400 outreach clinics.
A career at Children's Colorado will challenge you, inspire you, and motivate you to make a difference in the life of a child. |
|
| Additional Information | |
| Department: Food Services Hours per week: 40, eligible for benefits Shift: Monday-Friday with availability to work weekends if needed. |
|
| Job Overview | |
| Oversees daily operations for Patient Room Services. Ensures accuracy and timeliness of every patient tray that leaves the kitchen. Coordinates the activities of the Room Service Hosts and the Room Service Coordinators. Influences operational priorities within the department and cross-functional work teams.
Sous Chef will be responsible for production of the Daily Market special in the café. Must be creative and familiar with preparing a variety of ethnic cuisines. |
|
| Responsibilities | |
Population Specific Care
Essential Functions
|
|
| Other Information | |
| SCOPE AND LEVEL
Guidelines: Guidelines are generally but not always clearly applicable, requiring the employee to exercise judgment in selecting the most pertinent guideline, interpret precedents, adapt standard practices to differing situations, and recommend alternative actions in situations without precedent. Complexity: Duties assigned are generally complex and may be of substantial intricacy. Work assignment is performed within an established framework under general instructions but requires simultaneous coordination of assigned functions or projects in various stages of completion. Decision Making: Exercises judgment and discretion, and is responsible for determining the time, place and sequence of the work performed. Communications: Contacts with the public or employees where explanatory or interpretive information is exchanged, defended, and gathered and discretion and judgment are required within the parameters of the job function. Supervision Received: Performs work with minimal supervisory oversight. Under general supervision, the employee receives assignments and is expected to carry them through to completion with substantial independence. Work is reviewed for adherence to instructions, accuracy, completeness, and conformance to standard practice or precedent. Recurring work clearly covered by guidelines may or may not be reviewed. |
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| Qualifications | |
|
We would like to invite you to visit our careers site to complete your application.
DIRECTIONS:
- Select the link to access our careers site.
- Sign In to access your account or if you are not an existing user select the New User link to create one.
- Review the job description and select the Apply button to begin your application.
4/17/18
Description
Love to cook? Love to play Golf?
Come train to be a chef!
ACF professional chef of 24 years is looking for passionate cooks to join our team!
We run a creative and collaborative kitchen where working all stations is the norm. We make 95% of our items from scratch, including butchery, baking/pastry and we prepare international cuisine every week. We are currently hiring for both AM and PM shifts, and for our quick serve on course kitchen. Please submit your resume with references, and a letter of why you feel you would be a good fit on our team, to Christopher Moore cmoore@ravennagolf.com
We look forward to hearing from you!
Please add new employment opportunity:
Glenmoor Country Club is hiring for several different front and back of the house positions. Follow this link to learn more: https://recruiting.paylocity.com/recruiting/jobs/List/2747/Glenmoor-Country-Club
11/30/17
Description
MORNINGSTAR FOUNDATIONAL BELIEFS:
At MorningStar Senior Living we sincerely believe in caring for and loving the residents of our communities and that the human capacity to grow, to learn and to contribute is ageless. We consider it a privilege and responsibility to “cast a new light on senior living” through these foundational principles:
- Honoring God in our business practices and relationships, we are dedicated to strong moral values and ethics
- We value all seniors as gifted and contributing individuals
- We recognize the inherent quality of all human beings and are committed to enhancing our resident’s quality of life
- We are committed to hiring and retaining employees who use creative minds and compassionate hearts to serve our residents
With this vision, we will work to create a life of special moments for our residents
DUTIES AND RESPONSIBILITIES:
Prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals, including meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus.
The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures.
FUNCTIONS OF THE POSITION:
- Handle and prepare food that is palatable, appetizing and attractive
- Comply with meal schedules
- Maintain and use equipment and supplies
- Work cooperatively with other staff and departments
- Establish practice of serving hot food hot and cold food cold.
- Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste.
- Follow standard recipes, but make independent decisions in line with current experience.
- Cook a variety of foods in large quantities
- Understand importance of proper food-handling techniques and hazards of improper food handling
- Be familiar with seasoning and cooking time required
- Be aware of cooking characteristics of various cuts of meats, fish and fowl
- Estimate quantities of food required and apportion servings while monitoring portion controlled guidelines for individual residents
- Prepare foodstuffs for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone and trim meat, fish and fowl
- Taste, smell, and observe food to ensure conformity with recipes and appearance
- Serve food according to dietary guidelines, checking each tray for completeness and accuracy
- Wash pots, pans, and other equipment as used
- Responsible for supervision of other food service employees in absence of Executive Chef
- Cook food: Bake, roast, stew and steam-cook meats, fish and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces and soups
- Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages.
11/30/17
Description
MORNINGSTAR FOUNDATIONAL BELIEFS:
At MorningStar Senior Living we sincerely believe in caring for and loving the residents of our communities and that the human capacity to grow, to learn and to contribute is ageless. We consider it a privilege and responsibility to “cast a new light on senior living” through these foundational principles:
- Honoring God in our business practices and relationships, we are dedicated to strong moral values and ethics
- We value all seniors as gifted and contributing individuals
- We recognize the inherent quality of all human beings and are committed to enhancing our resident’s quality of life
- We are committed to hiring and retaining employees who use creative minds and compassionate hearts to serve our residents
With this vision, we will work to create a life of special moments for our residents
DUTIES AND RESPONSIBILITIES:
Maintain dishes, pots, pans, and utensils clean and ready for use; responsible for cleanliness of dishwashing and dietary areas provides tray service.
The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures.
QUALIFICATIONS:
Continuing Education: Attend in-service educations within the community.
Education: Ability to follow written and oral instructions
Experience: Previous experience in the dietary department of a health care facility preferred.
EEO
Primary responsibilities include but are not limited to:
- Block production. Ensure all ice is made crystal clear and stored properly
- Packaging of sculptures and consumable ice
- Finish and detail sculptures
- CNC machine operation
- Delivering and setup of sculptures. No vehicle necessary.
- Assist and learn 3d sculpting and design
11/30/17
Description
All positions Full-Time. Please visit: http://www.marriott.com/careers for more info.
11/30/17
Description
Housing Available
Live, work and play in Summit County Colorado
Applications available on line at Arapahoe Basin.com/employment opportunities
Or Call
Chris Rybak 970-513-5773
...
- Summer and year-round opportunities
- Sous Chef A frame food court and 6th Alley Bar and Grill
- Full time year-round
- Oversees day to day operations of A frame and 6th Alley kitchen
- Supervises kitchen staff, trains and oversees that all kitchen standards are met
- Culinary degree or 3 years kitchen supervisory experience
- Great pay and benefit package
- “Work for the best and ski at the rest”
- Summer Line and Banquet cooks
- Summer seasonal with potential for year round
- Prepare and cooks food for a la carte, weddings and special events
- Pay commensurate with experience
11/30/17
Description
Please contact Chris at 970-618-5987 for more information
11/30/17
Description
Please contact Chris at 970-618-5987 for more information