Related Categories

Kitchen/Cook, Clerical/Office
Title
Categories Kitchen/Cook
Salary 11.00-11.50
Location Fremont
Job Information

Dietary Aide – Temp to Hire – Monday through Sunday 6:00am to 7:30pm – VERY flexible on days and hours

To assist in preparation, serving, and clean-up of food to residents/tenants, guests, and team members in accordance with our established company policies and procedures, standards, and guidelines; and current federal, state and local laws and regulations governing the campus and as directed by the supervisor by performing the following duties.

Essential Duties and Responsibilities include the following.  (Please note:  This in no way states or implies that these are the only duties you will be required to perform.  The omission of certain duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position.  Other duties may be assigned as deemed necessary and appropriate).

  1. Possess, maintain, and use a practical knowledge base regarding issues and regulations affecting the campus and the Culinary Services department as well as the individual residents/tenants.
  2. Perform all work assignments and/or work schedules as instructed by supervisor in accordance with established policies and procedures including, but not limited to Safety, Infection Control, Culinary Services, Personnel, Resident/Tenant Rights including confidentiality and grievances, Abuse and Neglect, and HIPAA. Ask for clarification as needed and report any concerns regarding standard of practice of other staff members immediately to their supervisor.  These may include, but are not limited to:
  1. Assisting with food preparation.  Preparing food according to planned menus, recipes, and within proper temperatures.
  2. Serving food including, but not limited to setting trays/tables with appropriate eating utensils, napkins, condiments, and menu items according to diet and portion size, and serving the trays to residents/tenants/nursing staff as assigned.
  3. Meal clean-up including, but not limited to collecting dirty dishes on cart and returning cart to kitchen, washing/cleaning/sanitizing dishes and work areas and machines and collecting and placing garbage/trash in designated containers.
  4. Storing food in appropriate, dated containers and for appropriate lengths of time, keeping storage areas neat and orderly.
  5. Monitoring inventory for additional needs and/or excess inventory.
  1. Ensure kitchen, dining, and working areas are clean and neat including by performing the assigned/scheduled cleaning schedules and/or sanitation checks as assigned.
  2. Monitor resident/tenants and report any problems, changes, or concerns to the Culinary Services Manager and/or Charge Nurse including dietary intake, physical, emotional, and cognition status.
  3. Report any concerns voiced by residents/tenants and their families immediately
  4. Document all entries accurately and completely as assigned such as cleaning schedules and/or meal intakes per campus policy.

6.            Other duties as assigned.

Job Order 419-2

Applications for these positions are being accepted at Premier Staffing.



Title
Categories Kitchen/Cook
Salary 12.00-15.00
Location Fremont
Job Information

Assistant Cook – Temp to Hire position – Monday through Sunday – 6:0am to 7:30pm – Hours will vary and very flexible hours

Essential Duties and Responsibilities include the following.  (Please note:  This in no way states or implies that these are the only duties you will be required to perform.  The omission of certain duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position.  Other duties may be assigned as deemed necessary and appropriate).

  1. Possess, maintain, and use a practical knowledge base regarding issues and regulations affecting the campus and Culinary Services department as well as the individual residents/tenants.
  2. Perform all work assignments and/or work schedules as instructed by supervisor in accordance with established policies and procedures including, but not limited to Safety, Infection Control, Culinary Services, Personnel, Resident/Tenant Rights including confidentiality and grievances, Abuse and Neglect, and HIPAA. Ask for clarification as needed and report any concerns regarding standard of practice of other staff members immediately to their supervisor.  These duties may include, but are not limited to:
  1. Overseeing the Culinary Services production line to assure meals and snacks are prepared within established time frames and campus guidelines.
  2. Preparing food according to planned menus, recipes, and within proper temperatures.
  3. Serving food including, but not limited to setting trays/tables with appropriate eating utensils, napkins, condiments, and menu items according to diet and portion size, and serving the trays to residents/tenants/nursing staff as assigned.
  4. Meal clean-up including, but not limited to collecting dirty dishes to dishwashing area, cleaning/sanitizing work areas and machines, and collecting and placing garbage/trash in designated containers.
  5. Store food in appropriate, dated containers and for appropriate lengths of time, keeping storage areas neat and orderly.
  6. Monitoring inventory for additional needs and/or excess inventory.
  1. Ensure kitchen, dining, and working areas are clean and neat including by performing the assigned/scheduled cleaning schedules and/or sanitation checks as assigned.
  2. Monitor resident/tenants and report any problems, changes, or concerns to the Charge Nurse/person and/or the Director of Culinary Services including, but not limited to diet orders, dietary intake, physical, emotional, and cognition status.
  3. Report any concerns voiced by residents/tenants and their families immediately.
  4. Communicate closely with the Director of Culinary Services regarding the Culinary Services Department.
  5. Document all entries accurately and completely as assigned such as cleaning schedules and/or meal intakes per campus policy.
  6. Other duties as assigned.

Job Order 419-1

Applications for these positions are being accepted at Premier Staffing.

 



Title
Categories Clerical/Office, Kitchen/Cook
Salary 60K+ BOE
Location Fremont
Job Information

Executive Chef – Temp to Hire – Hours based on scheduled Events

Job Description

  1. Hires, trains and supervises and evaluates the work of all staff in the food production departments including dish washing
  2. Plans menus (with Food and Beverage Director and GM) for all food outlets in the club
  3. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
  4. Approves the requisition of products and other necessary food supplies
  5. Responsible for specifying new/used equipment and sourcing when needed
  6. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
  7. Establishes controls to minimize food and supply waste and theft
  8. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles
  9. Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
  10. Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
  11. Attends food and beverage staff and management meetings
  12. Consults with the banquet function manager about food production aspects of special events being planned
  13. Cooks or directly supervises the cooking of items that require skillful preparation
  14. Evaluates food products to assure that quality standards are consistently attained
  15. Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests
  16. Plans and manages the employee meal program
  17. Evaluates products to assure that quality, price and related goods are consistently met
  18. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology
  19. Recruits and makes selection decisions; evaluates job performance of kitchen staff; corrects, rewards and disciplines staff in a fair and legal manner
  20. Recommends compensation rates/increases for kitchen staff
  21. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
  22. Provides training and professional development opportunities for all kitchen staff
  23. Ensures that representatives from the kitchen attend service lineups and meetings.
  24. Motivates and develops staff including cross-training and promotion of personnel
  25. Periodically visits dining area.
  26. Hosts taste panels to assess feasibility of proposed menu items
  27. Undertakes special projects as assigned by the General Manager
  28. Adheres to the mission statement

Job Order 412:2

Applications for these positions are being accepted at Premier Staffing.