Company Detail

Job Description

The Barista is responsible for creating a positive customer experience by providing helpful and friendly service and maintaining a clean and organized retail space. Duties of this position include, preparing quality food and beverage products consistently as instructed. The ideal candidate for this position will be able to work independently, operate a cash register and understand and carry out verbal and written instructions. A high school diploma or equivalent is required and experience working in a retail environment is preferred. This position requires standing, walking, and bending throughout the entire work day and the ability to lift, stack and maneuver objects that may weigh 30 to 50 pounds. Performs other related duties as assigned by management

About us:

We're a culinary group dedicated to providing best-in-class dining experiences for one-of-a-kind events, cultural centers, professional settings, restaurants, and cafes.

Our goal is simple: we're here to make you happy. And our people work tirelessly to ensure that your experience meets and exceeds every one of your expectations.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

Job Detail

• Company:
  Elior North America

Job Description

Responsibilities Include:

• handling high volume crowds in a timely manner

• maintaining a safe & professional work environment

• contributing to a dedicated team while exceeding service standards

• Responsible for running food form the kitchen to the customers

Requirements:

• minimum of 1 year experience in a similar position

• high volume experience is preferred

• works cleanly and efficiently under pressure

• a passion for impeccable service & guest satisfaction

• open availability/flexible schedule

About Us:

We're a culinary group dedicated to providing best-in-class dining experiences for one-of-a-kind events, cultural centers, professional settings, restaurants, and cafes.

Our goal is simple: we're here to make you happy. And our people work tirelessly to ensure that your experience meets and exceeds every one of your expectations.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

Job Detail

• Company:
  Elior North America

Job Description

The Chef is responsible for supervising and participating in the preparation, seasoning and cooking of food according to the schedule and menu set forth and agreed upon by the client and Food Service Director. Duties of this position include, planning and developing menus in accordance with consumer tastes, nutritional needs and budgetary constraints, ensuring the quality of ingredients, proper production, safety and sanitation standards are maintained. The ideal candidate will have education and training from an accredited culinary program and a minimum of 2 years experience in institutional large quantity production. This position requires standing, walking, and bending throughout the entire work day and the ability to lift, stack and maneuver objects that may weigh 30 to 50 pounds.

Performs all other related duties as assigned by management

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

Job Detail

• Company:
  Elior North America

Job Description

The Food Service Worker is responsible for routine food service tasks in the kitchen, cafeteria, dining room, dish room and special function areas. Duties of this position include preparing, serving and distributing food and may require working in various areas of the department; such as tray line, dish room, cafeteria and storeroom. The ideal candidate must possess strong interpersonal and customer skills. Prior food service experience is preferred. This position requires standing, walking, and bending throughout the entire work day and the ability to lift, stack and maneuver objects that may weigh 30 to 50 pounds. Performs all other related duties as assigned by management.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

Job Detail

• Company:
  Elior North America

Job Description

The Food Service Supervisor is responsible for assisting in the successful operation of a dining service location and to help ensure client satisfaction. Duties of this position include supervising daily food production to ensure that standards of quality are being met consistently. The ideal candidate will have experience supervising multiple employees and have strong interpersonal and organizational skills. Preference may be given to candidates who possess an advanced degree in culinary arts or related field. This position requires standing, walking, and bending throughout the entire work day and the ability to lift, stack and maneuver objects that may weigh 30 to 50 pounds.

Performs all other related duties as assigned by management.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

Job Detail

• Company:
  Elior North America

Job Description

$300 SIGN ON BONUS!!

Cura Hospitality is hiring a Utility Worker at Homestead Village in Lancaster, PA!

• No late-night shifts! Flexible Schedules

• Paid Meals and Uniforms are provided!

• Get paid weekly! Overtime available!

About Cura Hospitality:

The people at Cura Hospitality are committed to doing good. This means that alongside serving healthy, delicious food, we take our responsibility seriously to make a positive impact on our communities and our environment.

Cura is part of the Elior North America family with more than 50 years of industry experience and 15,000 team members, the Elior family of companies is united in our passion for food.

Our most important ingredient in YOU! We provide our employees with an opportunity to grow their career in an environment that fosters a commitment to service while making a difference.

Position Summary:

The Utility Worker is responsible for overseeing sanitation operations and coordinating timing of tasks to ensure completion.

Job Duties:

• Sanitation of table areas and floors

• Restocking supplies in dining area

• Removal and Proper Disposal of waste

• Receiving and stocking inventory

• Performs all other related duties as assigned by management.

Benefits:

• Base Medical (Critical Illness, Hospital Indemnity)

• Vision

• Tuition Reimbursement

• Discount Program

• EAP

• 401k

• Sick

• Holiday Pay (9 paid holidays)

Minimum Qualifications:

• No experience required - We will train you!

• Must have excellent customer service skills.

• Must be able to stand, walk, and bend throughout the entire workday and the ability to lift, stack and maneuver objects that may weigh 30 to 50 pounds.

• Must be able to pass a pre-employment background check

• Must be able to read, write, speak, and understand English, with the ability to follow written and verbal instructions

• Authorized to work in the United States

• Vaccination against Covid-19 is mandatory.

Cura Hospitality is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status

The Utility Worker is responsible for overseeing sanitation operations and coordinating timing of tasks to ensure completion. Duties of this position include, care and cleaning of floors, sanitation of table areas, restocking supplies in the dining area, removal and proper disposal of waste and receiving and stocking inventory. The ideal candidate will be dependable, able to use safe operating procedures and judgment, must be a self starter and possess a high level of motivation. This position requires standing, walking, and bending throughout the entire work day and the ability to lift, stack and maneuver objects that may weigh 30 to 50 pounds.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

Job Detail

• Company:
  Elior North America

Job Description

The Dishwasher is responsible for cleaning, maintaining and sanitizing dishes, utensils, cooking equipment, dish room and other miscellaneous equipment. Duties of this position may include assisting in the preparation of food items and performing job related functions as assigned by supervisors. The ideal candidate must be able to follow instructions and work both independently and as a team with other employees. This position requires standing, walking, and bending throughout the entire work day and the ability to lift, stack and maneuver objects that may weigh 30 to 50 pounds. Performs all other related duties as assigned by management.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

Job Detail

• Company:
  Elior North America

Job Description

The Utility Worker is responsible for overseeing sanitation operations and coordinating timing of tasks to ensure completion. Duties of this position include, care and cleaning of floors, sanitation of table areas, restocking supplies in the dining area, removal and proper disposal of waste and receiving and stocking inventory. The ideal candidate will be dependable, able to use safe operating procedures and judgment, must be a self starter and possess a high level of motivation. This position requires standing, walking, and bending throughout the entire work day and the ability to lift, stack and maneuver objects that may weigh 30 to 50 pounds.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

Job Detail

• Company:
  Elior North America

Job Description

The Grill Cook is responsible for taking orders for grill food items and preparing the order according to the recipe, keeping in mind additional customer specifications or dietary needs. Duties of this position include set up and break down of the grill station and cooking items according to specified cook times to ensure they are safe for consumption by the customer. The ideal candidate must have high level product knowledge, provide friendly and helpful customer service and be able to multi-task in a fast paced environment. This position requires standing, walking, and bending throughout the entire work day and the ability to lift, stack and maneuver objects that may weigh 30 to 50 pounds. Performs all other related duties as assigned by management.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

Job Detail

• Company:
  Elior North America

Job Description

The Cashier is responsible for serving our customers courteously, quickly and efficiently with a sincere, positive, pleasant and enthusiastic manner. Duties of this position include filling orders, receiving money, accurately counting back change and maintaining a clean and organized work station. The ideal candidate will possess basic knowledge of math and handling money and have experience providing superior customer service. This position requires standing, walking, and bending throughout the entire work day and the ability to lift, stack and maneuver objects that may weigh 30 to 50 pounds. Performs other related duties as assigned by management

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

Job Detail

• Company:
  Elior North America

Job Description

Role Overview

The Food Service Director oversees and directs the unit and ensures that the Company's vision, goals and objectives are met based on client and contractual obligations. The Food Service Director ensures that quality nutritional food is provided to all customers and that professional standards are met and maintained in the unit.

• Oversees and directs the procurement, production, and service of food to all customers to achieve the account financial and non-financial objectives

• Meets targeted profit objective by controlling food, supply, and labor costs and maximizes sales potential through aggressive marketing and/or promotions

• Analyzes financial data and operational statistics to ensures all required weekly financial reports are sent to corporate by established deadlines

• Manages all unit personnel

• Establish unit specific goals which meet with client expectations and communicates goals regularly with client(s) to assess and discuss progress of financial and non-financial goals and objectives. Reports progress on these discussions to District Manager

• Monitors inventory and places orders utilizing quantities on hand

• Completes an assessment of and performs training with kitchen personnel in sanitation practices. Establishes cleaning schedules and other sanitary controls as required by the county and or state health department and Company policy

• Assists with maintaining the highest rating on health inspections and corrects any deficiencies

Qualifications

• Possesses excellent written and verbal communications skills to communicate with all levels of employees, vendors, clients and customers

• Able to make judgments concerning the interpretation of policies and procedures

• Demonstrated ability to assist with sales projects and proposals

• Strong customer service orientation and capable of addressing complaints at numerous levels

• Demonstrated experience directing and controlling management activities of others to meet goals and objectives

• Strong mentor who can coach and train employees

• Must have a strong knowledge of expense management, financial planning, and strategic planning

Requirements for the Role

• A High School Diploma and three (3) years of experience in food service management required. A College degree in food services management, business, or related field is preferred.

• Must have computer experience using Microsoft Word and Excel, including report creation and analysis, and using internet and electronic mail systems.

• Experience in menu development, catering, and production management preferred.

• Knowledge of merchandizing techniques and -special events- within a food service setting a big plus.

• ServSafe certification required.

About Elior North America

Elior North America enhances people's lives through culinary innovation and a commitment to providing exemplary service. Our family of companies, with more than 17,000 employees, provides food services and catering to over 1,500 client accounts in five industry segments across the continental United States. We are proud to be the fifth largest culinary management company in the country and excited to be the fastest growing organization in the industry.

We focus on three ingredients for success to differentiate Elior from our competitors and position our company as a disruptor in the markets we serve. To support our ingredients for success and drive our mission and values, we need talented team members throughout our family of companies.

Click here to view a video about Elior North America (https://vimeo.com/436228885/45e6cb04d9)

Elior North America is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status.

Job Detail

• Company:
  Elior North America

Job Description

Are you looking for an opportunity to join a company that is making a difference? Look no further, this is the opportunity you have been looking for.

Position Summary:

The Assistant Food Service Director will assist with overseeing all culinary, safety and sanitation as well as the operations functions for the account. You will manage and lead a team of associates. Additionally, as the Assistant Director of the account, you will be responsible for assisting with the following:

Plans, directs, organizes, and coordinates the activities of the Food Service Department to provide outstanding dining options to our contracted client, establishes policies and procedures to provide administrative direction for menu formation, food preparation, distribution and service, budgeting, purchasing, sanitation standards, safety practices, staffing, and staff development. Assures compliance with standards of practice and regulatory requirements.

Key Accountabilities:

• Manage all functions of the food service department and resources.

• Confers with District Manager or other departments regarding the technical and administrative aspects of dining service.

• Interviewing, training, disciplinary actions, competency reviews, staffing and attending appropriate meetings.

• Ensures account is meeting all budgetary targets and forecasts.

• Reviews and implements Quality Assurance/Quality Improvement programs.

Minimum Requirements:

• Bachelor's degree in culinary arts or related field preferred.

• Minimum 2 years' experience coordinating food service operations.

• Excellent communication skills and experience with communicating with hourly staff as well as Executive level communications.

• The ability to manage in a diverse environment with a sharp focus on client and customer services, as well as building, growing and owning a strong business.

• Experience with and knowledge of all Microsoft Office suite applications.

Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Job Detail

• Company:
  Elior North America

Job Description

Are you looking for an opportunity to join a company that is making a difference? Look no further, this is the opportunity you have been looking for.

Position Summary:

The Assistant Food Service Director will assist with overseeing all culinary, safety and sanitation as well as the operations functions for the account. You will manage and lead a team of associates. Additionally, as the Assistant Director of the account, you will be responsible for assisting with the following:

Plans, directs, organizes, and coordinates the activities of the Food Service Department to provide outstanding dining options to our contracted client, establishes policies and procedures to provide administrative direction for menu formation, food preparation, distribution and service, budgeting, purchasing, sanitation standards, safety practices, staffing, and staff development. Assures compliance with standards of practice and regulatory requirements.

Key Accountabilities:

• Manage all functions of the food service department and resources.

• Confers with District Manager or other departments regarding the technical and administrative aspects of dining service.

• Interviewing, training, disciplinary actions, competency reviews, staffing and attending appropriate meetings.

• Ensures account is meeting all budgetary targets and forecasts.

• Reviews and implements Quality Assurance/Quality Improvement programs.

Minimum Requirements:

• Bachelor's degree in culinary arts or related field preferred.

• Minimum 2 years' experience coordinating food service operations.

• Excellent communication skills and experience with communicating with hourly staff as well as Executive level communications.

• The ability to manage in a diverse environment with a sharp focus on client and customer services, as well as building, growing and owning a strong business.

• Experience with and knowledge of all Microsoft Office suite applications.

Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Job Detail

• Company:
  Elior North America

Job Description

The Cook is responsible for performing food preparation and production tasks efficiently and accurately while following safe food handling policies, procedures, and recipes. Duties of this position include, ensuring portion control, temperature, and appearance of food items is per standard. The ideal candidate will have prior cooking experience preferably in an institutional setting with an emphasis on scratch and high quantity cooking. The ability to read, write and understand directions and to work both independently or as part of a team is also required. This position requires standing, walking, and bending throughout the entire work day and the ability to lift, stack and maneuver objects that may weigh 30 to 50 pounds. Performs all other related duties as assigned by management.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

Job Detail

• Company:
  Elior North America

Job Description

The Food Service Worker is responsible for routine food service tasks in the kitchen, cafeteria, dining room, dish room and special function areas. Duties of this position include preparing, serving and distributing food and may require working in various areas of the department; such as tray line, dish room, cafeteria and storeroom. The ideal candidate must possess strong interpersonal and customer skills. Prior food service experience is preferred. This position requires standing, walking, and bending throughout the entire work day and the ability to lift, stack and maneuver objects that may weigh 30 to 50 pounds. Performs all other related duties as assigned by management.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

Job Detail

• Company:
  Elior North America

Job Description

Position Summary:

This position has responsibility for supervising production, culinary standards, sanitation and training for the contracted client's retail/catering food service team.

Key Accountabilities:

• Plan, organize and supervise daily culinary operation of retail and catering services.

• Plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe.

• Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.

• Direct and coordinate the work of production and dish room staff.

• Maintain proper production, safety and sanitation standards.

• Direct and participate in the daily preparation of standard and gourmet food items.

• Evaluate the quality of raw food and ensure the quality of the finished products.

• Plan, develop and supervise a culinary team using a comprehensive menu management program.

• Ensure overall consistency and high quality across the various operations.

• Develop culinary training programs for food production employees and serve as a culinary resource to promote quality food services.

• Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.

• Plan, develop and implement culinary production for special events, monotony breakers, and catered functions.

• Supervise and participate in the preparation and display of menu items for special functions.

• Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations.

• Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff.

• Handle corrective action process with human resources and make salary recommendations.

• Control revenue and expenses to ensure financial goals.

• Ensure the highest level of customer service.

• Respond to inquiries and concerns from faculty, staff, and students.

• Maintain university policies and procedures.

• Other duties as assigned.

Minimum Requirements:

• Certification by a recognized culinary institution or an equivalent combination of education and experience is necessary.

• Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.

• Must have 3- 5 years of culinary management experience.

• Strong leadership, oral and written communication skills are required.

• A proven track record of successfully controlling costs and managing annual budgets.

• Experience with a computerized menu management system, and knowledge of office and industry software applications is necessary.

• Ability to effectively supervise and train a diverse work staff.

Working Conditions:

• Must be able to remain standing for most of working hours.

• Must be able to lift at least 35 pounds.

• Must be able to perform respective tasks.

• Must be able to work flexible hours and days.

• May be exposed to hot, humid work areas.

• May be exposed to sharp instruments and power driven equipment.

• May be exposed to caustic chemicals.

About Elior NA

Elior North America enhances people's lives through culinary innovation and a commitment to providing exemplary service. Our family of companies, with more than 18,000 employees, provides food services and catering to over 1,500 client accounts in five industry segments across the continental United States. We are proud to be the fifth largest culinary management company in the country and excited to be the fastest growing organization in the industry.

We focus on three ingredients for success to differentiate Elior from our competitors and position our company as a disruptor in the markets we serve. To support our ingredients for success and drive our mission and values, we need talented team members throughout our family of companies.

Do you have what it takes to be a part of the company that is, - Small enough to care...and...Big enough to make a difference-?

View video about Elior North America here (https://vimeo.com/436228885/45e6cb04d9)

Elior North America is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status.

Job Detail

• Company:
  Elior North America

Job Description

The Utility Worker is responsible for overseeing sanitation operations and coordinating timing of tasks to ensure completion. Duties of this position include, care and cleaning of floors, sanitation of table areas, restocking supplies in the dining area, removal and proper disposal of waste and receiving and stocking inventory. The ideal candidate will be dependable, able to use safe operating procedures and judgment, must be a self starter and possess a high level of motivation. This position requires standing, walking, and bending throughout the entire work day and the ability to lift, stack and maneuver objects that may weigh 30 to 50 pounds.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

Job Detail

• Company:
  Elior North America

Job Description

The Cook is responsible for performing food preparation and production tasks efficiently and accurately while following safe food handling policies, procedures, and recipes. Duties of this position include, ensuring portion control, temperature, and appearance of food items is per standard. The ideal candidate will have prior cooking experience preferably in an institutional setting with an emphasis on scratch and high quantity cooking. The ability to read, write and understand directions and to work both independently or as part of a team is also required. This position requires standing, walking, and bending throughout the entire work day and the ability to lift, stack and maneuver objects that may weigh 30 to 50 pounds. Performs all other related duties as assigned by management.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

Job Detail

• Company:
  Elior North America

Job Description

Position Summary:

Plans, directs, organizes, and coordinates the activities of the Food Service Department to provide outstanding dining options to our contracted client, establishes policies and procedures to provide administrative direction for menu formation, food preparation, distribution and service, budgeting, purchasing, sanitation standards, safety practices, staffing, and staff development. Assures compliance with standards of practice and regulatory requirements.

Key Accountabilities:

• Supervises food storage, production and service programs.

• Maintains inventory system for food and supplies.

• Ensures food preparation for optimal nutrition and economic handling of food as well as efficient usage of time.

• Plans menus, purchases food and supplies, and assigns duties for special meals or special occasions.

• Checks food for flavor, temperature, and appearance on a regular basis.

• Confers with District Manager or other departments regarding the technical and administrative aspects of dining service. Coordinates food service activities with other disciplines.

• Maintains ongoing communication with Dietitian/Clinical Support staff to keep informed of customer nutritional concerns.

• Interviews applicants for employment; evaluates employees on a regular basis according to prescribed guidelines; terminates employees according to standard procedures as required.

• Provides orientation and job specific training to employees.

• Plans, conducts, and oversees continuous employee training, competencies and reviews.

• Prepares work schedules, vacation schedules, etc. Maintains records of tardiness and absenteeism.

• Maintains facility specific staffing patterns to include: appropriate levels, replacement procedures, and assignments appropriate to qualifications.

• Attends department head, safety, infection control, quality assurance, and other facility or corporate meetings as directed.

• Makes frequent inspections of all work, storage, and servicing areas to determine that regulations and directions governing Foodservice activities are followed including compliance with safety and sanitation.

• Plans and/or conducts and retains records of monthly staff meetings, employee training and/or in services.

• Keeps administration and District Manger informed of department activities, needs, and problems.

• Reviews department performance and institutes changes in techniques or procedures to improve services, simplify work flow, assure compliance with regulatory requirements, and promote more efficient operation of the food service Department.

• Other duties as assigned.

Minimum Requirements:

• Minimum 2 years experience coordinating food service operations.

• Demonstrated ability to teach others is required.

• Demonstrated ability to relate well to individuals and groups with widely

• Varying backgrounds, perspectives, education, and skills is required.

• Excellent work record, superior communication, cooperation, and organizational skills required.

• Demonstrated experience in supervising large staff required.

Working Conditions:

• Must be able to remain standing for most of working hours.

• Must be able to lift at least 35 pounds.

• Must be able to perform respective tasks.

• Must be able to work flexible hours and days.

• May be exposed to hot, humid work areas.

• May be exposed to sharp instruments and power driven equipment.

• May be exposed to caustic chemicals.

About Elior NA

Elior North America enhances people's lives through culinary innovation and a commitment to providing exemplary service. Our family of companies, with more than 18,000 employees, provides food services and catering to over 1,500 client accounts in five industry segments across the continental United States. We are proud to be the fifth largest culinary management company in the country and excited to be the fastest growing organization in the industry.

We focus on three ingredients for success to differentiate Elior from our competitors and position our company as a disruptor in the markets we serve. To support our ingredients for success and drive our mission and values, we need talented team members throughout our family of companies.

Do you have what it takes to be a part of the company that is, - Small enough to care...and...Big enough to make a difference-?

View video about Elior North America here (https://vimeo.com/436228885/45e6cb04d9)

Elior North America is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status.

Job Detail

• Company:
  Elior North America

Job Description

JOB SUMMARY

As part of the management team, supervises the quality standards and practices of the food production process including purchasing, food specifications, meal preparation, service and sanitation. Orients and trains new employees in production areas. Develops standardized recipes and utilizes other production tools to ensure food quality and cost objectives are met. Participates in the planning and execution of special events. Supervises and oversees culinary and utility teams.

ESSENTIAL FUNCTIONS

Client, Resident, and Guest Relations

• Responds to client, resident and guest meal surveys to identify areas for improvement.

• Develops and maintains cooperative and congenial rapport with staff in other departments.

• Visits all dining areas to assess customer satisfaction levels; evaluates customer suggestions and implements changes as needed.

Financial Results:

• Purchases all food according to budget and approved purchasing guidelines.

• Prepares food cost reports and reviews them with the General Manager or Director.

• Ensures that proper portions of food are being served, monitors waste, and oversees food preparation to minimize waste so that food costs stay within approved budget guidelines.

• Prepares meal counts for food preparation and monitors accuracy.

Operational Execution:

• Ensures high quality, palatable and well-presented foods are served to residents, staff, retail customers and catering guests.

• Assists in the completion and implementation of production sheets, recipes, order books, temperature logs, etc. as needed. Monitor staff to ensure systems are utilized.

• Develops menus to meet customer preferences, seasonal variances and cost objectives.

• Maintains all Quality Assurance files and logs at 100% completion and compliance, taking corrective actions required and documenting such action for follow-up.

• Ensures employee practices meet HACCP and infection control standards.

• Enforces safety standards with team members. Ensures safety problems are corrected to prevent staff injuries.

• Ensures sanitation standards are enforced. Implements and maintains routine cleaning procedures.

• Assists in the planning and execution of catered events in conjunction with other team members.

• May assume responsibility for the General Manager or Director in his/her absence.

• Communicates to staff regularly both formally and informally, holds daily production update meetings.

• Is knowledgeable of Department of Health, and Federal OBRA standards. Ensures team member practices comply with standards.

Human Resource Practices:

• Orients and train staff to ensure competence in job performance, equipment use and safety and sanitation practices

• Adheres to the human resource policies and procedures of the facility. Treats team members with fairness and respect.

• Participates in hiring, orienting, performance appraisal, and discipline of staff.

• Serves as a role model for team members by maintaining standards for appearance, dress, attendance and professional behavior.

Qualifications:

• 3+ years' progressive culinary management experience.

• Associate degree in culinary arts preferred.

• American Culinary Federation certification desirable.

• Ability to organize workloads and meet time deadlines.

• Strong leadership and team management skills.

• Event/catering experience helpful.

• Proficiency with Microsoft software programs.

Physical Demands and Working Conditions:

• Lifting objects up to 50 lbs.

• Bending, reaching and grasping.

• Walking short distances.

• Exposure to high noise levels.

• Exposure to high heat and humidity levels.

• Standing for long periods on hard surfaces.

Job Hazards include:

• Burns, cuts, slips, falls and back sprains.

About Elior North America

Elior North America enhances people's lives through culinary innovation and a commitment to providing exemplary service. Our family of companies, with more than 17,000 employees, provides food services and catering to over 1,500 client accounts in five industry segments across the continental United States. We are proud to be the fifth largest culinary management company in the country and excited to be the fastest growing organization in the industry.

We focus on three ingredients for success to differentiate Elior from our competitors and position our company as a disruptor in the markets we serve. To support our ingredients for success and drive our mission and values, we need talented team members throughout our family of companies.

Click here to view a video about Elior North America (https://vimeo.com/436228885/45e6cb04d9)

Elior North America is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status.

Job Detail

• Company:
  Elior North America

Job Description

JOB SUMMARY

The General Manager plans, organizes and oversees all activities and systems in the Dining Service Department. Functions as the liaison in all administrative roles within the facility and may participate in multidisciplinary capacities. He/She assures that the nutritional needs of the patients and/or residents are met through clinical nutrition services. Assumes responsibility for budget development and compliance, sanitation, safety, regulatory compliance, menu development, preparation and service of food. Supervises staff and facilitates staff development. Assures Cura standards of quality, service and cleanliness are being met. Makes changes as needed to improve services, increase efficiency, manage costs and meet client requirements. Coaches management team and hourly associates to achieve company goals. Performs related duties as assigned by supervisor.

ESSENTIAL FUNCTIONS

Client, Patient, and Guest Relations:

• Demonstrates a strong focus on resident and guest satisfaction.

• Coordinates nutrition services with other disciplines. Confers with other department directors and develops a good rapport with the resident care team.

• Frequently visits all service areas to assess resident and customer satisfaction.

• Proactively addresses client needs to enhance client satisfaction and retention.

• Develops meaningful relationship with primary client contact and other key client personnel.

• Accurately assesses and responds quickly to client needs.

• Supports Cura to client and keeps client informed on unit and Cura activities/accomplishments.

• Reviews financial and other data with client on a regular basis.

• Coaches management team on importance of resident and guest satisfaction.

• Works with management team to meet client needs.

• Assesses patient satisfaction and responds appropriately.

Financial Results:

• Develops annual budgets for operations and capital equipment needs; works within budget to meet goals.

• Compiles and reviews weekly cost accountability and reports variances to the District Manager.

• Fully understands contract and ensures both client and company are in compliance with contract terms.

• Reviews financial data and prepares reports as requested by client or District Manager.

• Uses company systems to track and monitor financial performance. Responds to variances in a timely and appropriate manner.

Operational Execution:

• Reviews all aspects of department performance and makes changes as needed to improve services, increase efficiency, manage costs and meet regulatory requirements.

• Frequently visits all dining service areas to assess guest satisfaction levels.

• Ensures systems for food production and service, such as recipes, production sheets, purchasing records, temperature controls etc are developed.

• Develops menus with the Executive Chef to meet patient, resident and guest preferences and diet modifications, seasonal variations, and cost objectives.

• Ensures that sanitation and safety meets or exceeds specification of regulatory agencies, company standards, and infection control policies.

• Coordinates all aspects of dining and nutrition services with other disciplines.

• Confers with other department directors and develops a good rapport with the administrative and patient care team.

• Ensures that team member practices meet HACCP and infection control standards.

• Has detailed knowledge of Department of Health and Federal OBRA standards for food and nutrition services. Ensures team member practices comply with regulations,

• Maintains updated policies and procedures to reflect current practices within the department.

• Enforces safety standards with team members. Ensures safety problems are corrected to prevent staff injuries.

• Ensures sanitation standards are enforced. Directs other team members in implementation of routine cleaning procedures.

• Ensures security of storage areas, computer equipment and department cash on hand.

• Attends required department director meetings, training sessions and resident meetings.

• Maintains a planning system for special events. Organizes and executes special events to deliver high quality, cost effective and timely events.

• Maintains confidentiality of patient and staff records according to HIPAA guidelines.

• Makes necessary operational adjustments throughout the year to assure conformance with policy, procedures and practices.

• Prepares written goals and objectives for entire department/site. Translates these into action plans for self and team.

• Following established policies, coordinates the food and supplies acquisition and receiving process.

• Ensures management team implements corporate marketing programs, uses appropriate merchandising techniques.

Human Resource Practices:

• Adheres to the human resource policies and procedures of the facility, treats team members with fairness and respect.

• Supervises the hiring, orientation, training, appraisal and discipline of team members.

• Ensures team members are trained and competent to perform job duties.

• Works with District Manager in the hiring, training, appraisal and discipline of salaried managers.

• Maintains accurate personnel records including those for hiring, orienting, training, disciplining, and appraising performance.

• Complies with all local, state and federal laws.

• Develops management team to ensure a positive work environment and a clear understanding of HR policies and procedures.

• Works through management team to maintain staff productivity, engagement and morale.

• Serves as a role model for team members by maintaining standards for appearance and dress, and attendance.

• Maintains a plan for self-development and professional growth.

• Meets with staff weekly on a formal and informal basis.

• Ensures that team members are trained and competent to perform job duties.

• Seeks assistance to improve staffing/productivity, morale and other aspects of employee relations as appropriate from others in the company.

• Maintains confidentiality of patient and staff records according to HIPAA guidelines.

Qualifications:

• 3+ years' progressive food service management experience within a healthcare setting.

• Bachelor's Degree in Nutrition, Hotel and Restaurant Management, or related field preferred; or equivalent related job experience.

• Certified Dietary Manager Certification or Registered Dietitian helpful.

• Proven experience in financial management and controls.

• Comprehensive knowledge of food service systems and administration.

• Excellent interpersonal, communication and leadership skills.

• Advanced skills in math and financial management desired.

• Proficiency in Microsoft software required.

Physical Demands and Working Conditions:

• Lifting objects up to 40 pounds.

• Bending, reaching, grasping and lifting.

• Walking long distances.

• Exposure to high noise levels.

• Exposure to high heat and humidity levels.

Job Hazards include:

• Burns, cuts, slips, falls and back sprains.

About Elior North America

Elior North America enhances people's lives through culinary innovation and a commitment to providing exemplary service. Our family of companies, with more than 17,000 employees, provides food services and catering to over 1,500 client accounts in five industry segments across the continental United States. We are proud to be the fifth largest culinary management company in the country and excited to be the fastest growing organization in the industry.

We focus on three ingredients for success to differentiate Elior from our competitors and position our company as a disruptor in the markets we serve. To support our ingredients for success and drive our mission and values, we need talented team members throughout our family of companies.

Click here to view a video about Elior North America (https://vimeo.com/436228885/45e6cb04d9)

Elior North America is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status.

Job Detail

• Company:
  Elior North America

Job Description

Role Overview

The Food Service Director oversees and directs the unit and ensures that the Company's vision, goals and objectives are met based on client and contractual obligations. The Food Service Director ensures that quality nutritional food is provided to all customers and that professional standards are met and maintained in the unit.

• Oversees and directs the procurement, production, and service of food to all customers to achieve the account financial and non-financial objectives

• Meets targeted profit objective by controlling food, supply, and labor costs and maximizes sales potential through aggressive marketing and/or promotions

• Analyzes financial data and operational statistics to ensures all required weekly financial reports are sent to corporate by established deadlines

• Manages all unit personnel

• Establish unit specific goals which meet with client expectations and communicates goals regularly with client(s) to assess and discuss progress of financial and non-financial goals and objectives. Reports progress on these discussions to District Manager

• Monitors inventory and places orders utilizing quantities on hand

• Completes an assessment of and performs training with kitchen personnel in sanitation practices. Establishes cleaning schedules and other sanitary controls as required by the county and or state health department and Company policy

• Assists with maintaining the highest rating on health inspections and corrects any deficiencies

Qualifications

• Possesses excellent written and verbal communications skills to communicate with all levels of employees, vendors, clients and customers

• Able to make judgments concerning the interpretation of policies and procedures

• Demonstrated ability to assist with sales projects and proposals

• Strong customer service orientation and capable of addressing complaints at numerous levels

• Demonstrated experience directing and controlling management activities of others to meet goals and objectives

• Strong mentor who can coach and train employees

• Must have a strong knowledge of expense management, financial planning, and strategic planning

Requirements for the Role

• A High School Diploma and three (3) years of experience in food service management required. A College degree in food services management, business, or related field is preferred.

• Must have computer experience using Microsoft Word and Excel, including report creation and analysis, and using internet and electronic mail systems.

• Experience in menu development, catering, and production management preferred.

• Knowledge of merchandizing techniques and -special events- within a food service setting a big plus.

• ServSafe certification required.

About Elior North America

Elior North America enhances people's lives through culinary innovation and a commitment to providing exemplary service. Our family of companies, with more than 17,000 employees, provides food services and catering to over 1,500 client accounts in five industry segments across the continental United States. We are proud to be the fifth largest culinary management company in the country and excited to be the fastest growing organization in the industry.

We focus on three ingredients for success to differentiate Elior from our competitors and position our company as a disruptor in the markets we serve. To support our ingredients for success and drive our mission and values, we need talented team members throughout our family of companies.

Click here to view a video about Elior North America (https://vimeo.com/436228885/45e6cb04d9)

Elior North America is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status.

Job Detail

• Company:
  Elior North America

Job Description

The Cook is responsible for performing food preparation and production tasks efficiently and accurately while following safe food handling policies, procedures, and recipes. Duties of this position include, ensuring portion control, temperature, and appearance of food items is per standard. The ideal candidate will have prior cooking experience preferably in an institutional setting with an emphasis on scratch and high quantity cooking. The ability to read, write and understand directions and to work both independently or as part of a team is also required. This position requires standing, walking, and bending throughout the entire work day and the ability to lift, stack and maneuver objects that may weigh 30 to 50 pounds. Performs all other related duties as assigned by management.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

Job Detail

• Company:
  Elior North America

Job Description

The Utility Worker is responsible for overseeing sanitation operations and coordinating timing of tasks to ensure completion. Duties of this position include, care and cleaning of floors, sanitation of table areas, restocking supplies in the dining area, removal and proper disposal of waste and receiving and stocking inventory. The ideal candidate will be dependable, able to use safe operating procedures and judgment, must be a self starter and possess a high level of motivation. This position requires standing, walking, and bending throughout the entire work day and the ability to lift, stack and maneuver objects that may weigh 30 to 50 pounds.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

Job Detail

• Company:
  Elior North America

Job Description

The Student Worker is responsible for assisting with the production and service of all food for the dining area. Duties of this position include preparing food items for the next meal period, keeping food lines stocked and clean throughout service and assisting with meal service as assigned. The ideal candidate will be organized, reliable and have prior food service experience. Preference may be given to candidates who are currently enrolled as students of the academic facility. This position requires standing, walking, and bending throughout the entire work day and the ability to lift, stack and maneuver objects that may weigh 30 to 50 pounds.

Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

Job Detail

• Company:
  Elior North America