food service assistant

IHG Hotels & Resorts

Job Title
Food and Beverage Assistant Luxury Hospitality Dubai, UAE
Job Description
Food and Beverage Assistant Luxury Hospitality Dubai, UAE Location: United Arab Emirates Location: Dubai Industry: Food Services / Hospitality Function: Food Preparation / Service Salary: 3000 4500 monthly (Market estimated) Gender: Any Candidate Nationality: Any Candidate Preferred Location: Any Job Type: Full-time Role Summary The Food and Beverage Assistant at Crowne Plaza Dubai Marina will deliver high-quality service to guests, ensuring each dining experience is memorable. This role involves greeting and seating guests, providing expert menu guidance, and maintaining service standards that reflect the hotel s commitment to modern business hospitality combined with Arabian traditions. What You ll Do * Provide professional food and beverage service in line with hotel performance standards * Greet and seat guests warmly, ensuring a personalized experience * Maintain detailed knowledge of menu items to provide accurate recommendations * Monitor quality of food and beverage served and ensure guest satisfaction * Address guest complaints or queries promptly and effectively * Maintain cleanliness and hygiene in the outlet and service equipment * Prepare the service area before, during, and after operations, including mis-en-place and mis-en-scene Ideal Profile * 1 2 years of experience in a similar role within a four or five-star hotel or comparable hospitality environment * Strong interpersonal and communication skills, with the ability to work in multicultural teams * Quality-oriented with keen attention to detail and high performance standards * Ability to multi-task and meet deadlines in a fast-paced environment * Basic technical proficiency in relevant software is an advantage Why Join Us Crowne Plaza Dubai Marina offers the opportunity to work in a prestigious location in the heart of Dubai s cosmopolitan marina district. You will be part of an enthusiastic and supportive team, with career development opportunities and access to the global network of IHG Hotels & Resorts. About the Company Crowne Plaza Dubai Marina is a contemporary business and leisure hotel featuring 273 stylish rooms, extensive dining options, and proximity to Dubai Marina Mall and the scenic waterfront promenade. Part of IHG Hotels & Resorts, the property blends modern hospitality with Arabian traditions, offering guests an ideal balance between productivity and relaxation in one of Dubai s most vibrant areas.
Post Details

Food and Beverage Assistant Luxury Hospitality Dubai, UAE

Catawba County Schools

<div>JOB TITLE: School Nutrition Assistant/Custodian
 
FLSA STATUS: Non-Exempt 
BENEFITS STATUS: Full-Time, 6 Hours/Day 
SALARY RANGE (HOURLY): $15.00 &ndash; $17.41 BASED ON EXPERIENCE 
GENERAL STATEMENT OF JOB 
SN Assistant 
Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, and all other food service activities. Will assist with development of kitchen staff and promotes good community relations among school staff, parents, and operation departments. Should function as cook, cashier, server or helper on a rotation basis. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the School Nutrition Manager. 
 
Custodian
Under general supervision, performs a variety of general custodial and light groundskeeping work in the care and maintenance of assigned school buildings and other school system facilities. Work involves sweeping, mopping and using vacuum cleaners to clean floors; washing walls, woodwork and fixtures; and policing buildings to empty trash and pick up debris, etc. Reports to the school principal or assigned supervisor. 
SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS 
SN Assistant<ul><li>
Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided.</li><li>
Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period.</li><li>
Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards.</li><li>
Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule.</li><li>
Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines.</li><li>
Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards.</li><li>
Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies.</li><li>
Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory.</li><li>
May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service.</li><li>
Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service.</li><li>
Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period.</li><li>
May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed.</li><li>
Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity.</li><li>
Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files.</li><li>
Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures.</li><li>
May assist manager with preparation of deposit and may deliver or secure bank deposit in manager&rsquo;s absence.</li><li>
Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager.</li><li>
Assists students, parents, teachers and school staff with questions concerning meal program.</li><li>
Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room.</li><li>
Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record.</li><li>
Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier&rsquo;s cash summary.</li><li>
Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries.</li><li>
Must follow workplace safety procedures including the use of safety and personal protective equipment.</li><li>
Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis.</li><li>
May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections.</li><li>
Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public.</li><li>
Ensure compliance with established food safety practices regarding proper dress and hygiene.</li><li>
Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services.</li><li>
Hours may fluctuate year to year or as the manager sees fit to maintain a fluid operation.</li></ul> 
ADDITIONAL JOB FUNCTIONS
May function as cook, cashier, server or helper. Should be prepared to answer questions regarding 
ingredients that address food allergies or meal components eligibility, food items as they count toward a 
reimbursable meal and/or pricing of a la carte items. 
 
Performs other related work as required. 
Custodian<ul><li>
Performs minor or routine maintenance on appliances and equipment, as abilities allow.</li><li>
Sweeps, mops, vacuums, shampoos, strips, waxes and buffs floor surfaces.</li><li>
Cleans restroom areas and replenishes paper supplies, hand soap, hand sanitizer as necessary.</li><li>
Cleans windows, walls, woodwork, blinds and light fixtures.</li><li>
Dusts and cleans desks and other furniture.</li><li>
Empties trash receptacles; deposits recyclable material in proper containers.</li><li>
Inspects heating system and patrols buildings to inspect for safety or maintenance problems.</li><li>
Sweeps sidewalks and walkways outside of buildings; polices grounds, picking up debris; shovels snow and/or applies de-icing compounds to walkways and driveways.</li><li>
Disinfects high touched and widespread areas.</li></ul> 
ADDITIONAL JOB FUNCTIONS
Opens and/or secures buildings at start and end of work day, respectively; turns on and off lights at start and end of day, respectively; and adjusts heating or air conditioning as appropriate. Arranges furniture for meetings or other events. Lifts and/or moves furniture, equipment and supplies.
Works at special school events as required. Performs other related functions as directed by the supervisor. 
MINIMUM TRAINING AND EXPERIENCE 
A High School Diploma or GED. 
SN Assistant 
One to two years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. 
Custodian
Two years of experience in custodial work or any equivalent combination of training and experience, which provides the required knowledge, skills and abilities. 
MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM
ESSENTIAL JOB FUNCTIONS 
Physical Requirements: 
SN Assistant: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. 
Physical Requirements:
Custodian: Must be physically able to operate vacuum cleaners, carpet shampooers, buffers, brooms, mops, small hand tools, etc. Must be able to exert up to 50 pounds of force occasionally, and/or up to 25 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Must be able to perform work involving physical strength for extended periods of time. Physical demand requirements are for Medium to Heavy Work. 
Data Conception: 
Requires the ability to compare and/or judge the readily observable, functional, structural or composite 
characteristics (whether similar or divergent from obvious standards) of data, people, or things. 
 
Interpersonal Communication: 
Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability 
to receive instructions, assignments or directions from superiors. Requires the ability to work 
cooperatively with coworkers to complete group tasks and to serve customer needs. 

 
Language Ability: 
SN Assistant: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. 
Language Ability:
Custodian: Requires the ability to read simple forms. Requires the ability to prepare time sheets and supply requisitions using prescribed format. 
 
Intelligence: 
Requires the ability to apply common sense understanding to carry out instructions furnished in written, 
oral, or diagrammatic form; to deal with problems involving several concrete variables in or from 
standardized situations. 
 
Verbal Aptitude:
Requires the ability to record and deliver information, to explain procedures, and to follow oral and written 
instructions. Must be able to communicate effectively and efficiently in standard English. 
 
Numerical Aptitude: 
Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add 
and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to 
complete their time sheet correctly. 
 
Form/Spatial Aptitude: 
Requires the ability to inspect items for proper length, width, and shape. 
 
Motor Coordination: 
SN Assistant: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment. Requires the ability to use two hands simultaneously to pan food items and otherwise increase work speed. 
Motor Coordination:
Custodian: Requires the ability to coordinate hands and eyes rapidly and accurately in using custodial equipment. 
 
Manual Dexterity: 
Requires the ability to handle a variety of items such as kitchen and/or custodial equipment. Must have minimal levels of eye/hand/foot coordination. 
 
Color Discrimination: 
Requires the ability to differentiate between colors and shades of color. 
 
Interpersonal Temperament: 
Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to 
performing under stress and when confronted with emergency situations. Must be courteous and 
respectful of coworkers and customers. 
 
Physical Communication: 
Requires the ability to talk and hear. (Talking: expressing or exchanging ideas by means of spoken words. Hearing: perceiving nature of sounds by ear.) Employees should wear all prescription glasses and hearing aids when necessary to perform work assignments in a safe atmosphere. Store and take prescribed medication appropriately. 
Other: Requires valid NC driver&rsquo;s license and school bus driver&rsquo;s license (if applicable). Also, job may require driving to different schools to complete job assignments. 
KNOWLEDGE, SKILLS, AND ABILITIES
SN Assistant<ul><li>
Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers.</li><li>
Ability to establish and maintain effective working relationships as necessitated by work assignments.</li><li>
Ability to read, understand and follow written work schedules written in English language.</li></ul><ul><li>
Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner.</li><li>
Ability to select and organize materials needed to perform tasks and to return supplies to the proper storage places.</li><li>
General knowledge of food preparation, standards of sanitation and safety, TPHC and HACCP procedures.</li><li>
General knowledge of proper storage methods for various foods, supplies, and equipment.</li><li>
General knowledge of how to operate and clean kitchen equipment.</li><li>
General knowledge of the importance of using standardized recipes and ability to follow them.</li><li>
Ability to exercise independent judgment, use initiative to resolve problems, and make improvements in the cafeteria operation.</li><li>
Ability to read and follow standardized recipes and written instructions. Ability to recognize meal components for meal eligibility. Ability to learn USDA meal pattern and to respond to inquiries regarding food content particularly as it relates to meal pattern and food allergies.</li><li>
Ability to properly clean and sanitize kitchen area, equipment, and utensils.</li><li>
Ability to calculate recipe extensions, foods needed and used, ability to calculate correct change for a monetary transaction.</li><li>
Ability to complete basic records such as temperature logs and production sheets.</li><li>
Ability to record time worked using a computerized time management system. Ability to use a computer quickly and precisely.</li><li>
Ability to follow established policies and procedures.</li><li>
Ability to establish and maintain effective working relationships as necessitated by work assignments.</li><li>
Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria operation.</li></ul>
Custodian<ul><li>
General knowledge of the standard methods, materials and equipment employed in custodial work.</li><li>
General knowledge of safety precautions and warning signals regarding school building equipment.</li><li>
General understanding of the proper procedures for handling hazardous wastes and hazardous substances.</li><li>
Some knowledge of cleaning procedures and the use of cleaning materials.</li><li>
Ability to follow a written schedule.</li><li>
Ability to follow instructions.</li><li>
Ability to perform medium to heavy physical work.</li><li>
Ability to exercise independent judgment and initiative in completing assignments.</li><li>
Ability to establish and maintain effective working relationships as necessitated by work assignments.</li></ul> 
DISCLAIMER 
The preceding job description has been designed to indicate the general nature and level of work 
performed by employees within this classification. It is not designed to contain or be interpreted as a 
comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job. It is not a contract or guarantee of employment, salary or benefits.</div>

School Nutrition Assistant (4 hr) at Mill Creek / Custodian (2 hr) at Catawba Elementary

University of Vermont Health - Porter Medical Center

Job Description The Nutrition Assistant is responsible for assisting in preparing foods, distributing and collecting food/beverage meal services on a daily basis. Assists patients with food/beverage menu requests and to represent the department in a professional and courteous manner to patients, employees and visitors. Prepares kitchen production sheets according to patient preferences. Assist department staff with completing staff meals and catering needs as necessary. Responsible for ensuring safety and sanitation of the department in compliance with Regulatory Agencies. Utilizes patient EMR in accordance with prescribed therapeutic diets. Education High School diploma or equivalent Experience Minimum 18 years of age. Able to read, write, and speak the English language. Demonstrates willingness to adapt to change. Mental and physical sufficient to meet the demands of the position. Professional appearance. Satisfactory references. Works well with all levels of staff, patients and families.Ability to follow standardized recipes and prepare foods in compliance with diet orders. Ability to modify food textures and portion foods correctly. Ability to follow therapeutic diets as ordered. Minimum one year experience in the Food Service field desired. Experience in Food Safety desired.<img src="https://www.jobg8.com/Tracking.aspx?qn2dWMJXE5NysBytHXCYEHWABiHtqdQ6q" width="0" height="0" />

Nutrition Assistant

<div>JOB TITLE: School Nutrition Assistant/Custodian
 
FLSA STATUS: Non-Exempt 
BENEFITS STATUS: Full-Time, 8 Hours/Day 
SALARY RANGE (HOURLY): $15.00 &ndash; $17.41 BASED ON EXPERIENCE 
GENERAL STATEMENT OF JOB 
SN Assistant 
Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, and all other food service activities. Will assist with development of kitchen staff and promotes good community relations among school staff, parents, and operation departments. Should function as cook, cashier, server or helper on a rotation basis. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the School Nutrition Manager. 
Custodian
Under general supervision, performs a variety of general custodial and light groundskeeping work in the care and maintenance of assigned school buildings and other school system facilities. Work involves sweeping, mopping and using vacuum cleaners to clean floors; washing walls, woodwork and fixtures; and policing buildings to empty trash and pick up debris, etc. Reports to the school principal or assigned supervisor. 
SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS 
SN Assistant<ul><li>
Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided.</li><li>
Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period.</li><li>
Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards.</li><li>
Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule.</li><li>
Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines.</li><li>
Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards.</li><li>
Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies.</li><li>
Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory.</li><li>
May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service.</li><li>
Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service.</li><li>
Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period.</li><li>
May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed.</li><li>
Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity.</li><li>
Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files.</li><li>
Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures.</li><li>
May assist manager with preparation of deposit and may deliver or secure bank deposit in manager&rsquo;s absence.</li><li>
Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager.</li><li>
Assists students, parents, teachers and school staff with questions concerning meal program.</li><li>
Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room.</li><li>
Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record.</li><li>
Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier&rsquo;s cash summary.</li><li>
Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries.</li><li>
Must follow workplace safety procedures including the use of safety and personal protective equipment.</li><li>
Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis.</li><li>
May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections.</li><li>
Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public.</li><li>
Ensure compliance with established food safety practices regarding proper dress and hygiene.</li><li>
Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services.</li><li>
Hours may fluctuate year to year or as the manager sees fit to maintain a fluid operation.</li></ul> 
ADDITIONAL JOB FUNCTIONS
May function as cook, cashier, server or helper. Should be prepared to answer questions regarding 
ingredients that address food allergies or meal components eligibility, food items as they count toward a 
reimbursable meal and/or pricing of a la carte items. 
 
Performs other related work as required. 
Custodian<ul><li>
Performs minor or routine maintenance on appliances and equipment, as abilities allow.</li><li>
Sweeps, mops, vacuums, shampoos, strips, waxes and buffs floor surfaces.</li><li>
Cleans restroom areas and replenishes paper supplies, hand soap, hand sanitizer as necessary.</li><li>
Cleans windows, walls, woodwork, blinds and light fixtures.</li><li>
Dusts and cleans desks and other furniture.</li><li>
Empties trash receptacles; deposits recyclable material in proper containers.</li><li>
Inspects heating system and patrols buildings to inspect for safety or maintenance problems.</li><li>
Sweeps sidewalks and walkways outside of buildings; polices grounds, picking up debris; shovels snow and/or applies de-icing compounds to walkways and driveways.</li><li>
Disinfects high touched and widespread areas.</li></ul> 
ADDITIONAL JOB FUNCTIONS
Opens and/or secures buildings at start and end of work day, respectively; turns on and off lights at start and end of day, respectively; and adjusts heating or air conditioning as appropriate. Arranges furniture for meetings or other events. Lifts and/or moves furniture, equipment and supplies.
Works at special school events as required. Performs other related functions as directed by the supervisor. 
MINIMUM TRAINING AND EXPERIENCE 
A High School Diploma or GED. 
SN Assistant 
One to two years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. 
Custodian
Two years of experience in custodial work or any equivalent combination of training and experience, which provides the required knowledge, skills and abilities. 
MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM
ESSENTIAL JOB FUNCTIONS 
Physical Requirements: 
SN Assistant: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. 
Physical Requirements:
Custodian: Must be physically able to operate vacuum cleaners, carpet shampooers, buffers, brooms, mops, small hand tools, etc. Must be able to exert up to 50 pounds of force occasionally, and/or up to 25 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Must be able to perform work involving physical strength for extended periods of time. Physical demand requirements are for Medium to Heavy Work. 
Data Conception: 
Requires the ability to compare and/or judge the readily observable, functional, structural or composite 
characteristics (whether similar or divergent from obvious standards) of data, people, or things. 
 
Interpersonal Communication: 
Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability 
to receive instructions, assignments or directions from superiors. Requires the ability to work 
cooperatively with coworkers to complete group tasks and to serve customer needs. 

 
Language Ability: 
SN Assistant: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. 
Language Ability:
Custodian: Requires the ability to read simple forms. Requires the ability to prepare time sheets and supply requisitions using prescribed format. 
 
Intelligence: 
Requires the ability to apply common sense understanding to carry out instructions furnished in written, 
oral, or diagrammatic form; to deal with problems involving several concrete variables in or from 
standardized situations. 
 
Verbal Aptitude:
Requires the ability to record and deliver information, to explain procedures, and to follow oral and written 
instructions. Must be able to communicate effectively and efficiently in standard English. 
 
Numerical Aptitude: 
Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add 
and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to 
complete their time sheet correctly. 
 
Form/Spatial Aptitude: 
Requires the ability to inspect items for proper length, width, and shape. 
 
Motor Coordination: 
SN Assistant: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment. Requires the ability to use two hands simultaneously to pan food items and otherwise increase work speed. 
Motor Coordination:
Custodian: Requires the ability to coordinate hands and eyes rapidly and accurately in using custodial equipment. 
 
Manual Dexterity: 
Requires the ability to handle a variety of items such as kitchen and/or custodial equipment. Must have minimal levels of eye/hand/foot coordination. 
 
Color Discrimination: 
Requires the ability to differentiate between colors and shades of color. 
 
Interpersonal Temperament: 
Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to 
performing under stress and when confronted with emergency situations. Must be courteous and 
respectful of coworkers and customers. 
 
Physical Communication: 
Requires the ability to talk and hear. (Talking: expressing or exchanging ideas by means of spoken words. Hearing: perceiving nature of sounds by ear.) Employees should wear all prescription glasses and hearing aids when necessary to perform work assignments in a safe atmosphere. Store and take prescribed medication appropriately. 
Other: Requires valid NC driver&rsquo;s license and school bus driver&rsquo;s license (if applicable). Also, job may require driving to different schools to complete job assignments. 
KNOWLEDGE, SKILLS, AND ABILITIES
SN Assistant<ul><li>
Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers.</li><li>
Ability to establish and maintain effective working relationships as necessitated by work assignments.</li><li>
Ability to read, understand and follow written work schedules written in English language.</li><li>
Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner.</li><li>
Ability to select and organize materials needed to perform tasks and to return supplies to the proper storage places.</li><li>
General knowledge of food preparation, standards of sanitation and safety, TPHC and HACCP procedures.</li><li>
General knowledge of proper storage methods for various foods, supplies, and equipment.</li><li>
General knowledge of how to operate and clean kitchen equipment.</li><li>
General knowledge of the importance of using standardized recipes and ability to follow them.</li><li>
Ability to exercise independent judgment, use initiative to resolve problems, and make improvements in the cafeteria operation.</li><li>
Ability to read and follow standardized recipes and written instructions. Ability to recognize meal components for meal eligibility. Ability to learn USDA meal pattern and to respond to inquiries regarding food content particularly as it relates to meal pattern and food allergies.</li><li>
Ability to properly clean and sanitize kitchen area, equipment, and utensils.</li><li>
Ability to calculate recipe extensions, foods needed and used, ability to calculate correct change for a monetary transaction.</li><li>
Ability to complete basic records such as temperature logs and production sheets.</li><li>
Ability to record time worked using a computerized time management system. Ability to use a computer quickly and precisely.</li><li>
Ability to follow established policies and procedures.</li><li>
Ability to establish and maintain effective working relationships as necessitated by work assignments.</li><li>
Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria operation.</li></ul>
Custodian<ul><li>
General knowledge of the standard methods, materials and equipment employed in custodial work.</li><li>
General knowledge of safety precautions and warning signals regarding school building equipment.</li><li>
General understanding of the proper procedures for handling hazardous wastes and hazardous substances.</li><li>
Some knowledge of cleaning procedures and the use of cleaning materials.</li><li>
Ability to follow a written schedule.</li><li>
Ability to follow instructions.</li><li>
Ability to perform medium to heavy physical work.</li><li>
Ability to exercise independent judgment and initiative in completing assignments.</li><li>
Ability to establish and maintain effective working relationships as necessitated by work assignments.</li></ul> 
DISCLAIMER 
The preceding job description has been designed to indicate the general nature and level of work 
performed by employees within this classification. It is not designed to contain or be interpreted as a 
comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job. It is not a contract or guarantee of employment, salary or benefits.</div>

School Nutrition Assistant (4 hr) / Custodian (2 hr) at Bandys

Aarvees Group

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 <ul> <li>Greet and welcome guests, clients, and visitors.</li> <li>Prepare and serve beverages to guests and staff as required.</li> <li>Maintain cleanliness and organization of the Kitchen and caf area.</li> <li>Assist in basic food preparation such as sandwiches, snacks, and salads, when required.</li> <li>Refill and maintain pantry stock (milk, coffee, sugar, etc.) and ensure everything is in order throughout the day.</li> <li>Support in setting up refreshments for meetings and events.</li> <li>Follow hygiene, food safety, and cleanliness protocols at all times.</li> <li>Coordinate with the Admin or HR department for pantry supply inventory and reorders.</li> <li>Handle equipment and appliances with care, ensuring they are well-maintained and cleaned regularly.</li> <li>Maintain a friendly and helpful attitude towards staff and visitors at all times.</li> </ul> </div>
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 <ul> <li>Minimum 4 5 years of experience working as a waitress or assistant in caf s, restaurants.</li> <li>Basic culinary skills and food preparation knowledge are essential.</li> <li>Excellent verbal communication skills in English; must understand and speak fluently.</li> <li>Presentable and polite.</li> <li>Female Indian/Filipino candidates are preferred for this role.</li> </ul> </div>
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Waitress

Ambrosia QSR

Overview Level: Experienced Job Location: 12332 - Arlington, WA Position Type: Full Time Education Level: None Salary Range: $18.25 - $22.25 Hourly Travel Percentage: None Job Shift: Any Job Category: Restaurant - Food Service Description: Reports To: General Manager Job Location: Field FLSA Status Type: Non-Exempt - Hourly Direct Reports: None, Assistant Manager Position Overview The Assistant Manager role at Ambrosia QSR supports the overall operations of a single restaurant. Assistant Managers must have open availability, work full-time (35+ hours per week), and be scheduled to work shifts that complement the General Manager's schedule (opposing days and shifts). They serve as the right hand to the General Manager and will participate in ongoing development training to foster internal growth within the company. Assistant Managers should possess strong coaching skills, be proficient in all workstations, and have a solid understanding of shift control responsibilities. They must also be capable of handling administrative tasks as requested. Job Responsibilities <ul> <li>Recruit, train, and develop new and existing team members while adhering to training plans, procedures, and systems established to meet targeted goals</li> <li>Coordinate team meetings, including pre-shift and safety committee meetings</li> <li>Lead by example, fostering a "guest first" mindset and outstanding service</li> <li>Ensure compliance with all applicable local, state, and federal regulations, including but not limited to break laws, minor employment laws, safety policies, sick leave policies, timekeeping, and scheduling</li> <li>Ensure a safe and inclusive work environment free from harassment, discrimination, and retaliation, and promptly report any concerns or complaints to the General Manager and Human Resources</li> </ul> Guests <ul> <li>Greet every guest warmly and promptly, creating a welcoming atmosphere</li> <li>Strive to provide an exceptional experience for every guest on every visit, addressing any issues with positivity and sound judgment</li> <li>Regularly walk through the restaurant to check on guests, inquire about their dining experience, and ensure the building's interior and exterior is inviting and safe</li> <li>Stay informed about the local market trends and community needs to make guest-centric decisions</li> </ul> Operations <ul> <li>Oversee compliance with all food safety regulations and restaurant safety procedures, with clear postings as required</li> <li>Adhere to local marketing plans, ensuring staff are properly trained and prepared for promotions using materials provided by the franchisor</li> <li>Enforce policies, procedures, and best practices to maintain a safe and positive work environment</li> <li>Ensure daily food safety standards and operational procedures are consistently met</li> <li>Maintain open communication with the general manager and leadership as needed</li> </ul> Profitability <ul> <li>Ensure all food is prepared fresh to order, following company recipes, and accurately record all items in the POS system</li> <li>Oversee inventory management by performing regular stock checks and placing orders as needed, while maintaining cost standards</li> <li>Monitor staffing levels throughout the day to ensure accurate payroll and timekeeping</li> <li>Manage labor costs to maximize profitability while maintaining employee productivity</li> <li>Oversee proper use of equipment, small wares, and products</li> <li>Conduct regular equipment functionality checks and enforce safety rules and regulations</li> <li>Follow company policies and procedures for cash handling to ensure accuracy, security, and compliance with financial guidelines</li> </ul> Education And Work Experience <ul> <li>High school diploma or equivalent</li> <li>Serv Safe training & certificate</li> <li>Prior experience with a POS System</li> <li>1-2 years of hands-on food or retail management experience</li> </ul> Qualifications And Skills <ul> <li>Authorized to work in the United States</li> <li>Must be at least 18 years of age</li> <li>Able to successfully pass a background check, including criminal history and a Motor Vehicle Report (MVR)</li> <li>Ensure compliance with all required training as mandated by local, state, and federal laws, as well as company policies, to maintain operational and regulatory standards</li> <li>Have reliable transportation, a valid driver's license and all state required insurances</li> <li>Maintain a working cell phone and effectively communicate via text, phone calls and emails</li> <li>Intermediate or higher proficiency in Microsoft 365</li> <li>Strong communication and leadership skills, with the ability to collaborate effectively</li> <li>A responsible team player, demonstrating punctuality, proper attire, and respect for others</li> <li>Experience in a fast-paced office environment with shifting priorities is a plus</li> <li>Engage in hands-on leadership with a strong focus on growth and development of people</li> <li>Be able to work with, coach, and develop a diverse group of people from different backgrounds and with varying strengths</li> <li>Demonstrate the core Cultural Foundations of Energy, Engagement, Empathy, and Execution through all interactions with both internal and external stakeholders</li> </ul> Work Environment And Physical Requirements The work environment is fast-paced, high-energy, and dynamic, requiring the ability to multitask and remain organized under pressure. You will be working in a team-oriented atmosphere, collaborating with other members of the team to ensure smooth restaurant operations. This role involves frequent interaction with customers, creating a welcoming and efficient dining experience. The restaurant environment includes both indoor and outdoor areas, and you may be required to stand, walk, and move throughout the shift. Safety and cleanliness are top priorities, and all staff members are expected to follow health and safety protocols. Flexibility in working hours, including nights, weekends, and some holidays, is required. Benefits <ul> <li>Medical - United Healthcare and Kaiser</li> <li>Voluntary Life Insurance, Dental and Vision - United Healthcare</li> <li>Company Paid Life Insurance - United Healthcare</li> <li>Flexible Spending Accounts - Medical, Limited Dental & Vision, Dependent Day Care</li> <li>Matching 401(K) and Roth retirement savings plans - age 20 or above</li> <li>Vacation Time - 10 days a year</li> <li>Floating Holidays - 3 days a year</li> <li>Sick Time - 1 hour for every 30 hours worked, no waiting period</li> <li>Direct Deposit</li> <li>Monthly Bonus</li> <li>Quarterly Bonus</li> <li>Flexible Scheduling</li> <li>Growth Opportunities</li> <li>Complimentary meal for each shift worked</li> </ul><img src="https://www.jobg8.com/Tracking.aspx?cfX0j3ddO%2br66tD9WitNPimwQfjZVcMYh" width="0" height="0" />

Assistant Manager Arlington Burger King

Houston Methodist

<div>At Houston Methodist, the Nutrition Assistant position is responsible for educating the patient on the dining services programs/process, is the initial point of contact for problem resolution, and assures that information regarding the diet is accurate. This position is available to assist the patient with menu selection specific to their physician prescribed diet order, ensure timely meal/tray delivery, and monitor feedback for improvement in selection and quality. The Nutrition Assistant position is responsible for correcting issues relayed from patients to appropriate staff and communicates with peers and management regarding identified hazards in the workplace, following correct procedures in sanitation of work areas as appropriate. This position follows all department policies and procedures and complies with the local relevant Food Ordinances.
<div>
PEOPLE ESSENTIAL FUNCTIONS 
<ul><li>
Greets patients, using their name whenever possible, and educates them on the dining services programs/process, specific to their physician prescribed diet order when available. Interacts in a positive, professional manner with patients, family and staff. Communicates clearly and professionally to nursing, interprofessional staff and peers to promote both work efforts and problem resolution.</li><li>
Serves as the first point of contact for all complaints involving patient Food Services. Follows through with resolving any problems and communicating to management when patient food service problems are identified.</li><li>
Communicates pertinent information, e.g., difficulty eating, poor appetite, nourishment concerns, formula usage, requests to see the Dietitian, etc., to ensure proper handling and processing of information.</li><li>
Contributes towards improvement of department scores for employee engagement, i.e. peer-to-peer accountability.</li></ul> 

SERVICE ESSENTIAL FUNCTIONS 
<ul><li>
Assures that all new admits receive information regarding the operation of the dining services program and their prescribed diets. Assists and accommodates patients, as needed, with information regarding their diets, e.g., answering questions about their menu selections, placing their order using computerized software, meal ordering directions and problems, etc. Distributes tube feedings, nourishments/supplements, fruit baskets, and birthday cakes, when ordered, to patients at the assigned times.</li><li>
Identifies menu items and describes every item on the menu, responding to inquiries regarding taste and ingredients, as appropriate.</li><li>
Checks the tray for accuracy and presentation prior to delivering to the patient. Secures any missing items or additional items requested by the patient at the time of delivery. Assists in plating food items on patients' trays during peak times, per team leader or management. Delivers trays and sets up accordingly.</li><li>
Accurately logs and tracks customer concerns on appropriate document. Utilizes appropriate patient identifiers prior to meal delivery. Ensures that patients are satisfied with all levels of service ensuring that patient is satisfied prior to leaving the room. Contributes towards improvement of department score for patient satisfaction, through peer-to-peer accountability to service standards.</li></ul> 

QUALITY/SAFETY ESSENTIAL FUNCTIONS 
<ul><li>
Confirms diet orders listed as &iquest;no orders&iquest; on the patient meal work sheets, including orders, which do not conform to standard diet orders, maintaining current and knowledgeable of patient diet orders and hospital menus. Reviews Insulin reports/tickets for patients on diabetic medications that require medication reminders prior to meal delivery as appropriate; contacts nursing accordingly.</li><li>
Performs quality or PI projects, as directed, which may include test trays. Ensures correct selection of meals is served to reduce waste and redundancy. Collects soiled trays from patient rooms, returns to food carts and records calorie count information on the tray tickets.</li><li>
Provides accurate documentation of work performed. Maintains an orderly work area, ensuring that supplies, equipment, parts, etc., are stored in cabinets, closets or other designated areas.</li></ul> 

FINANCE ESSENTIAL FUNCTIONS 
<ul><li>
Inventories and keeps condiments at pre-established amounts to reduce waste and stay within budgeting funds. Maintains stock of patient menus on assigned floors.</li><li>
Utilizes resources with cost effectiveness and value creation in mind. Self-motivated to independently manage time effectively and prioritize daily tasks, assisting coworkers as needed.</li></ul> 

GROWTH/INNOVATION ESSENTIAL FUNCTIONS<ul><li>
Makes recommendations to improve patient satisfaction scores through excellent room service advocacy. Assists management in developing as well as implementing process improvements for increasing patient satisfaction.</li><li>
Seeks opportunities to identify self-development needs and takes appropriate action. Ensures own career discussions occur with appropriate management. Completes and updates the My Development Plan on an ongoing basis.</li></ul> 
This job description is not intended to be all-inclusive; the employee will also perform other reasonably related business/job duties as assigned. Houston Methodist reserves the right to revise job duties and responsibilities as the need arises.</div>
<div>EDUCATION 
<ul><li>
High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.)</li></ul> 

WORK EXPERIENCE 
<ul><li>
One year of customer service or hospitality experience preferred</li></ul></div>
LICENSES AND CERTIFICATIONS - REQUIRED 
<ul><li><div>
Must have one of the following certifications:
</div></li><li><ul><li>Food Handlers Permit - Accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI)
</li><li>Certified Food Manager - Obtain in 90 days; Once Food Service Manager Certification is obtained, Food Handler Permit is no longer required; Food Service Manager must be renewed every 5 years
</li></ul></li></ul>KNOWLEDGE, SKILLS, AND ABILITIES 
<ul><li>
Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through ongoing skills, competency assessments, and performance evaluations</li><li>
Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security</li><li>
Ability to effectively communicate with patients, physicians, family members and co-workers in a manner consistent with a customer service focus and application of positive language principles</li><li>
Must possess good communication skills and be able to work in a fast-paced environment</li><li>
Demonstrates good judgment in professional decision-making</li><li>
Demonstrates skills and ability to obtain as well as analyze pertinent information in order to make informed decisions</li><li>
Demonstrates active listening skills giving full attention to what other people are saying</li><li>
Demonstrates the skills and ability to take appropriate follow-up action to ensure that the workload is processed and identified discrepancies are resolved within established time frames</li><li>
Demonstrates good judgment in professional decision-making</li></ul>
SUPPLEMENTAL REQUIREMENTS 
WORK ATTIRE<ul><li><div> 
Uniform Yes</div></li><li><div>
Scrubs No</div></li><li><div>
Business professional No</div></li><li><div>
Other (department approved) Yes</div></li></ul><div>
ON-CALL* 
<ul><li>Note that employees may be required to be on-call during emergencies (ie. DIsaster, Severe Weather Events, etc) regardless of selection below.</li></ul></div><ul><li><div> 
On Call* No</div></li></ul>
TRAVEL** 
**Travel specifications may vary by department**<ul><li><div> 
May require travel within the Houston Metropolitan area No</div></li><li><div>
May require travel outside Houston Metropolitan area No</div></li></ul>
Company Profile:
Houston Methodist Hospital is recognized by U.S. News &amp; World Report as the No. 1 hospital in Texas and one of America&rsquo;s &ldquo;Best Hospitals.&rdquo; As a full-service, acute-care hospital located in the Texas Medical Center and the flagship hospital of Houston Methodist, it has evolved into one of the nation&rsquo;s largest nonprofit teaching hospitals and a leader in innovative medical research with a comprehensive residency program. Two of Houston Methodist&rsquo;s primary academic affiliates are among the nation&rsquo;s leading health care organizations: Weill Cornell Medicine and New York-Presbyterian Hospital. Houston Methodist also has affiliations with Texas A&amp;M University and the University of Houston. With 948 operating beds, 85 operating rooms and more than 8,400 employees, Houston Methodist Hospital offers unparalleled care for thousands of patients from around the world.
Houston Methodist is an Equal Opportunity Employer.</div>

Nutrition Assistant - Part Time/Evenings

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