Jobs near Palo Alto, CA

“All Jobs” Palo Alto, CA
Jobs near Palo Alto, CA “All Jobs” Palo Alto, CA

Responsibilities: Report to the Executive Chef and General Manager for the following areas and duties, including but not limited to:


  • Work a weekly schedule of designated shifts

  • In coordination with other managers - supervise kitchen operations and set the level of professional expectations

  • Participate in hiring, discipline and terminations for hourly employees

  • Training of newly hired BOH staff and those placed in new positions

  • Ongoing training/coaching of all BOH staff, on each aspect of their positions with follow up and periodic performance reviews

  • Work to resolve employee performance issues in a timely and positive manner. Asses appropriate discipline as needed and in accordance with company policies. Seek support as needed from senior management or HR

  • Support effective staffing that provides adequate coverage and meets budget.

  • Maintain vendor/supplier ordering and purchasing systems, including effective pars to optimize product quality and use and minimize waste

  • Help track product usage and variances with accurate monthly inventories

  • Assist in coordination and timelines of repair and maintenance

  • Ensure exceptional presentation in all areas including: Line and station cleanliness and organization, employee appearance and uniforms and other kitchen facilities

  • Ensure quality, consistency and speed of menu items being served to guests

  • Understand and adhere to Airport rules and regulation

  • Complete daily administrative duties in timely and effectively including manager log notes, temp checks and employee documentation

  • Maintain thorough, effective and timely communication with other management personnel

  • Follow, teach and enforce excellent food safety and sanitation practices

  • Follow, teach and enforce all Company policies and procedures

  • Work to maintain a productive and positive work environment for and relations with employees, colleagues and business associates.

  • Manage daily inventories of prepared items, included perishable and shelf stable items

  • Additional duties as directed by the Executive Chef and General Manager

  • Provide a safe work environment and ensure execution of food safety practices

  • Participate follow and foster all Company Training programs including new hire training, safety training, guest service etc.

  • Understand and follow all Operations and HR procedures as required


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Carrie Dove Catering & Events is hiring for a part time / weekend Dishwasher.

The schedule would be:

Saturdays 9AM - 5PM

Sundays 6AM - 2PM

Dishwashers are a key member of our team, and assist with:

-- unloading vans

-- cleaning catering equipment

-- washing prep dishes

-- cleaning facility

Job benefits include:

-- competitive pay

-- meals every day

-- frequent take home meals

-- paid sick time

-- bonuses

If you are interested, and available those days & times, please forward your resume. Qualified candidates will be called back. WE WILL HIRE SOMEONE WITHIN ONE WEEK

Se Habla Espanol, tambien.


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To be hired for this position, candidate must pass a U.S. government, 10-year criminal background check and TSA security threat assessment.

We seek a team player in the hospitality or retail industry who has demonstrated organization, follow through and team leadership. We offer competitive pay, and a benefits package, including growth opportunities.

Job Duties:


  • Product quality control, including presentation

  • Product inventory and ordering

  • Adjust and maintain order pars as needed

  • Adjust and maintain prep pars

  • Train and effectively manage kitchen staff in a manner that helps boost morale and provides guidance before discipline

  • Ensure consistency of recipe execution

  • Waste tracking and management

  • Ensure food safety and sanitation guidelines are enforced, and taught when necessary.

  • Maintain cleanliness of all BOH areas and equipment

  • Analyze product costs and trends to suggest changes that would be profitable while adhering to guest demand while not sacrificing quality

  • Perform all BOH crew duties as needed including prep and supportive work, butchery and working all line stations and expediting

  • Report to Executive Chef

Basic Requirements:


  • 1-year kitchen supervisory experience

  • Proven staff management skills

  • Experience with high volume

  • Desire to grow through demonstrated performance

  • Basic knowledge of food and labor costing

  • Flexible schedule (location is open from 4am - 11pm)

  • Ability to multi task, problem solve and work well under pressure

  • Knowledge of Microsoft Word and Excel

  • Organized

  • Understanding of safety and sanitation principals

  • Able to identify problems and opportunities, create an action plan and effectively implement change.

  • Must have a positive attitude, good people skills (with superiors, subordinates, purveyors and guests) and be a team player.

  • Experience with union staff a huge plus

  • Food safety and sexual harassment certified (training provided)

  • Able to speak, read and write English (bi-lingual a plus)

  • Basic physical requirements including standing for long periods, ability to work in high temperature, push, pull, lift and carry up to 50 lbs., able to finger / grasp / and use equipment with dexterity, possess all abilities needed to perform job duties in a safe manner.

Compensation:

$50k annually, excellent bonus plan, 100% employer paid individual medical with dental vision and dependent options, 401k, free parking.

To be hired for this position, candidate must pass a U.S. government, 10-year criminal background check and TSA security threat assessment.


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JOIN OUR TEAM!

Sector 19 is a 16,000 square-foot dining and entertainment destination with a state-of-the-art laser arena, the newest video games and virtual reality simulator technology. Craft Eatery is a restaurant located within Sector 19 and will offer a chef-inspired menu for lunch and dinner. We are seeking customer focused, friendly staff for all positions, part and full time, lunch and dinner, including weekends.

RESTAURANT

Cooks - Prepare all food items as directed in a sanitary and timely manner; Follow recipes and presentation specifications; Operate standard kitchen equipment safety and efficiently; Clean and maintain station in practicing good safety and sanitation; Assist with the cleaning and organization of kitchen and equipment; Restock items as needed throughout the shift’; Adhere to all sanitation and food production codes; Other responsibilities as directed. Starting at $15-$18 DOE.

Dishwashers - Responsible for maintaining kitchen sanitation; Washing dishes; Restocking dishes; Trash removal; Kitchen and service floor maintenance and other responsibilities as directed. Starting at $13-16 DOE.

Busser/ runner - Deliver food orders from the kitchen to guest's tables rapidly and accurately; Remove dirty dishes and utensils and clean tables; Perform nightly cleaning duties and side work as directed; Other responsibilities as directed. Starting at $13-16 DOE.

Counter server / beer tender - Provide the customer with a pleasant and friendly experience; Input orders into the POS system quickly and accurately; Cash and card handling, etc; Pour and serve soft beverages, beer and wine, and make drinks to order based on recipe; Perform opening and closing duties. (Must be age 21+ to serve alcohol.) Starting at $13 plus tips.

REPLY WITH RESUME IN THE BODY OF YOUR EMAIL


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Caviar for Companies is the full-service catering arm for Caviar. As a Catering Captain, you will be the front line of the operation, running white-glove and drop-off catering services hands-on with our corporate clients. You will make a great Captain if you have a go-getter attitude, a desire to learn and improve, and a customer service-oriented mindset. There are no prior skills or experience required – if you have the right attitude and capability to learn, we will provide all the training you need to succeed in this role!

A bit more about this role: While hours may vary, Captains typically work 3-5 hour shifts between 8:30am-3pm (though we do also occasionally have morning/evening shifts for breakfast/dinner). You must have a passion for providing outstanding customer service, or a desire to learn more about the hospitality industry. Many Caviar clients form such a strong bond with Captains that they specifically request their favorite Captains to serve their meals.

As a Captain, your responsibilities will include:


  • Pick up pre-scheduled healthy breakfasts, lunches and dinners from restaurants and deliver them to local companies.

  • Work with a team of Catering Captains to beautifully present meals that wow our clients.

  • Provide client feedback using our proprietary app.

  • Maintain professionalism while interacting with clients and restaurant partners.

  • Complete maintenance and operational tasks as assigned by the Hub Manager.

Requirements


  • Be 18 years old or older.

  • Be willing to obtain a food handler card.

  • Be available for at least two lunch shifts from Monday to Friday.

  • Have an iPhone or Android phone.

  • Have a valid driver's license and a clean driving record. (Not a requirement in NYC.)

  • Own your own vehicle. (Not a requirement in NYC.)

Want to learn more? Watch A Day in the life of a Catering Captain

Sound like an opportunity you may be interested in? Start your application below!

Please note: In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification document form upon hire.

Caviar is an equal employment opportunity employer and makes employment decisions on the basis of merit. We seek to employ the most qualified person in every job. All applicants for employment are required to complete and submit this Employment Application. The Company does not discriminate on the basis of sex, gender (including pregnancy, childbirth, breastfeeding or related medical conditions), gender identify, gender expression, age, color, race, religion, marital status, national origin, ancestry, sexual orientation, physical & mental disability, medical condition, genetic information, military and veteran status, or any other basis protected by federal, state or local law. Applicants with disabilities may be entitled to reasonable accommodation under the terms of the Americans with Disabilities Act and certain state or local laws.


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We currently have an exciting opening for a Catering Sales Administrator at Eisenhauer's Catering and Events, a leading off-premise catering company located in Sunnyvale, CA. We welcome the opportunity to speak to you regarding this position.

As a Catering Sales Administrator, one solicits, supports solicitations, assists in negotiations and books new/repeat business via outside sales calls, telemarketing, mailings, networking, etc. Requirements of the position include: a thorough knowledge of the practices and procedures of the catering, food/beverage and hospitality professions; effective communication skills, and the ability to negotiate, influence and sell to professionals and/or prospective customers.

The Administrator will be reporting directly to the owner. This candidate must have a proven track record of success in helping maximize revenues through the implementation of creative promotions and successful selling techniques. You must be sharp, energetic and effective in prospecting for and closing on business. Short term and long term planning abilities are a must as well as coordination of service needs to the Operations Department.

Priorities

• Assist in all sales account details, including but not limited to: preparing detailed proposals, contracts, event orders, and closing sales

• Maintain all clients catering needs

• Communicate via email, phone calls, and in-person meetings

• Follow up with pre and post event communications

• Complete call log as needed with information regarding calls

• Answer client questions and needs

• Achieve quarterly and yearly Catering Sales goals

• Interface effectively with event service and kitchen teams by relaying client input to the appropriate department

• Attend all sales meetings, both internally, and externally (site visits, etc)

• Maintains, manages and works to improve systems, procedures and business processes

• Create interest in ECE by scheduling and conducting site visits, lunches, tours, and creating proposals.

• Generate referrals from existing client base.

• Participate in community events, professional organizations, represent and promote the organization through community involvement.

• Achieve or exceed established prospecting and revenue goals

• Provide accurate sales reports in a timely and efficient manner.

• Actively assist in prospecting potential clients and meeting weekly/monthly prospecting goals.

• Assist with projects as needed (goal setting, menu pricing, comp set review, annual sales plan, etc.)

QUALIFICATIONS, EDUCATION AND/OR EXPERIENCE

• Experience in menu planning, catering logistics, and fundamental understanding of food, including: ingredients, sources, definitions, and seasonality

• Familiarization with CaterEdge/ filemaker based programs, or other catering software, and google docs

• A strong desire to exceed client expectations

• Must be available to work some weekends and evenings

• Four year college or university program certificate preferred or Three - Five years hospitality sales experience and/or training; or equivalent combination of education and experience.

• Must be willing and able to travel locally as needed. Must have a valid driver's license and be able to drive to and from client meetings and drive catering vans as needed.

• The ability to read, write and speak English fluently is required to analyze and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.

• Ability to write reports, business correspondence, and procedure manuals.

• Ability to effectively present information and respond to questions from group of managers, clients, customers, and the general public.

• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio and percent as well as to draw and interpret bar graphs.

• The ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

• The ability to interpret instructions furnished in written, oral, diagram or schedule form is required to successfully perform the essential duties described above.

• Must possess negotiation skills and contract knowledge

WORK ENVIRONMENT

• The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position.

• While performing the duties of this position, the team member must:

• Lift, reach, bend, twist, push, pull, squat, grasp and use arm-hand coordination on a consistent basis

• Have the ability to lift 50 pounds occasionally.

*ServeSafe certification is a plus


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Position Summary: Plans, directs, and coordinates catered events for an establishment. Negotiates contracts, assists in the customization of menu items, schedules catering staff, arranges for facilities or equipment, and communicates customer needs to the appropriate personnel. Develops and maintains catering accounts by ensuring customer satisfaction before, during, and after the event.

Familiar with a variety of the field's concepts, practices, and procedures. Relies on experience and judgment to plan and accomplish goals. Performs a variety of tasks. Works closely with and reports to Business Development Manager on new and existing accounts.

Responsibilities:

• Develop and expand TOW’s catering department by creating new business, clientele, and building relations with existing accounts.

· Identify and delegate responsibilities to select vendors and staff (if requested) to ensure objectives are met and excellent service is consistently achieved

• Manage operations with passion, integrity, and knowledge while promoting the culture and values of the TOW. 

• Consistently review catering operations and staff to identify any problems, concerns, and opportunities for improvement

• Manage the catering services to meet or exceed standards in food quality, safety, cleanliness, and timeliness. Must work directly with food truck vendors to meet requirements.

• Solicit guest feedback to understand the needs and wants of customers

• Organize and monitor catering drop-off and on-site services

• Follow the TOW policies and procedures, including those for cash handing and safety/security

Market Manager: Part-time (anywhere from 3-8 weekly markets)

Position Summary:

The Market Manager is the key to our day to day operations within any event. This person is responsible for transporting the event assets, setting up and preparing the space for guests, coordinating with our vendors, and being the hospitality presence for guests and vendors on site. Responsible for day of coordination, to ensure our markets are set up and taken down in addition to creating a memorable experience for everyone attending our events. You will be a face for TOW, creating a positive environment for your team and always striving to improve market performance.

The Market Manager will be the liaison between day to day operations and lead management. Through communication and the responsibility to make decisions in the moment, this role allows the opportunity to recognize opportunities and improve the overall market experience.

These markets will be CRUCIAL for building relations with food vendors and potential clients**

Key Responsibilities:

• Take ownership of the public market; must demonstrate hospitality, production, execution, client management, etc.

• Market Setup and Teardown -- unload/loading, setting up/ taking down tables/chairs, displays, garbage/recycling, electrical supply, ensuring location is spotless upon departure

• Food Truck Vendor Relations-- provide support as needed, ensure they are one of the family while helping to provide the best service to our customers

• Represent TOW -- greet, welcome and thank guests, provide information as needed, go the extra mile for guests; represent our brand with pride, role modeling our values, standards and foodie-passion, answer any questions they may have

• Safety Monitoring -- remove any obstacles and potential dangers, help keep areas clean and debris free

• Networking, collecting and relaying customer and vendor feedback, providing information on company; i.e. line ups and market schedules, catering contact info, website and social media handles.

Job Requirements:

• Reliable transportation to locations throughout the Bay Area

• Enthusiasm for people and food

• Available to work evenings and weekends on a regular basis – Catering specialist must be present at all booked catering events**

• Possess a supportive and can-do attitude

• Must collect and report all end of market numbers


See full job description

Position Summary: Plans, directs, and coordinates catered events for an establishment. Negotiates contracts, assists in the customization of menu items, schedules catering staff, arranges for facilities or equipment, and communicates customer needs to the appropriate personnel. Develops and maintains catering accounts by ensuring customer satisfaction before, during, and after the event.

Familiar with a variety of the field's concepts, practices, and procedures. Relies on experience and judgment to plan and accomplish goals. Performs a variety of tasks. Works closely with and reports to Business Development Manager on new and existing accounts.

Responsibilities:

• Develop and expand TOW’s catering department by creating new business, clientele, and building relations with existing accounts.

· Identify and delegate responsibilities to select vendors and staff (if requested) to ensure objectives are met and excellent service is consistently achieved

• Manage operations with passion, integrity, and knowledge while promoting the culture and values of the TOW. 

• Consistently review catering operations and staff to identify any problems, concerns, and opportunities for improvement

• Manage the catering services to meet or exceed standards in food quality, safety, cleanliness, and timeliness. Must work directly with food truck vendors to meet requirements.

• Solicit guest feedback to understand the needs and wants of customers

• Organize and monitor catering drop-off and on-site services

• Follow the TOW policies and procedures, including those for cash handing and safety/security

Market Manager: Part-time (anywhere from 3-8 weekly markets)

Position Summary:

The Market Manager is the key to our day to day operations within any event. This person is responsible for transporting the event assets, setting up and preparing the space for guests, coordinating with our vendors, and being the hospitality presence for guests and vendors on site. Responsible for day of coordination, to ensure our markets are set up and taken down in addition to creating a memorable experience for everyone attending our events. You will be a face for TOW, creating a positive environment for your team and always striving to improve market performance.

The Market Manager will be the liaison between day to day operations and lead management. Through communication and the responsibility to make decisions in the moment, this role allows the opportunity to recognize opportunities and improve the overall market experience.

These markets will be CRUCIAL for building relations with food vendors and potential clients**

Key Responsibilities:

• Take ownership of the public market; must demonstrate hospitality, production, execution, client management, etc.

• Market Setup and Teardown -- unload/loading, setting up/ taking down tables/chairs, displays, garbage/recycling, electrical supply, ensuring location is spotless upon departure

• Food Truck Vendor Relations-- provide support as needed, ensure they are one of the family while helping to provide the best service to our customers

• Represent TOW -- greet, welcome and thank guests, provide information as needed, go the extra mile for guests; represent our brand with pride, role modeling our values, standards and foodie-passion, answer any questions they may have

• Safety Monitoring -- remove any obstacles and potential dangers, help keep areas clean and debris free

• Networking, collecting and relaying customer and vendor feedback, providing information on company; i.e. line ups and market schedules, catering contact info, website and social media handles.

Job Requirements:

• Reliable transportation to locations throughout the Bay Area

• Enthusiasm for people and food

• Available to work evenings and weekends on a regular basis – Catering specialist must be present at all booked catering events**

• Possess a supportive and can-do attitude

• Must collect and report all end of market numbers


See full job description

Position Summary: Plans, directs, and coordinates catered events for an establishment. Negotiates contracts, assists in the customization of menu items, schedules catering staff, arranges for facilities or equipment, and communicates customer needs to the appropriate personnel. Develops and maintains catering accounts by ensuring customer satisfaction before, during, and after the event.

Familiar with a variety of the field's concepts, practices, and procedures. Relies on experience and judgment to plan and accomplish goals. Performs a variety of tasks. Works closely with and reports to Business Development Manager on new and existing accounts.

Responsibilities:

• Develop and expand TOW’s catering department by creating new business, clientele, and building relations with existing accounts.

· Identify and delegate responsibilities to select vendors and staff (if requested) to ensure objectives are met and excellent service is consistently achieved

• Manage operations with passion, integrity, and knowledge while promoting the culture and values of the TOW. 

• Consistently review catering operations and staff to identify any problems, concerns, and opportunities for improvement

• Manage the catering services to meet or exceed standards in food quality, safety, cleanliness, and timeliness. Must work directly with food truck vendors to meet requirements.

• Solicit guest feedback to understand the needs and wants of customers

• Organize and monitor catering drop-off and on-site services

• Follow the TOW policies and procedures, including those for cash handing and safety/security

Market Manager: Part-time (anywhere from 3-8 weekly markets)

Position Summary:

The Market Manager is the key to our day to day operations within any event. This person is responsible for transporting the event assets, setting up and preparing the space for guests, coordinating with our vendors, and being the hospitality presence for guests and vendors on site. Responsible for day of coordination, to ensure our markets are set up and taken down in addition to creating a memorable experience for everyone attending our events. You will be a face for TOW, creating a positive environment for your team and always striving to improve market performance.

The Market Manager will be the liaison between day to day operations and lead management. Through communication and the responsibility to make decisions in the moment, this role allows the opportunity to recognize opportunities and improve the overall market experience.

These markets will be CRUCIAL for building relations with food vendors and potential clients**

Key Responsibilities:

• Take ownership of the public market; must demonstrate hospitality, production, execution, client management, etc.

• Market Setup and Teardown -- unload/loading, setting up/ taking down tables/chairs, displays, garbage/recycling, electrical supply, ensuring location is spotless upon departure

• Food Truck Vendor Relations-- provide support as needed, ensure they are one of the family while helping to provide the best service to our customers

• Represent TOW -- greet, welcome and thank guests, provide information as needed, go the extra mile for guests; represent our brand with pride, role modeling our values, standards and foodie-passion, answer any questions they may have

• Safety Monitoring -- remove any obstacles and potential dangers, help keep areas clean and debris free

• Networking, collecting and relaying customer and vendor feedback, providing information on company; i.e. line ups and market schedules, catering contact info, website and social media handles.

Job Requirements:

• Reliable transportation to locations throughout the Bay Area

• Enthusiasm for people and food

• Available to work evenings and weekends on a regular basis – Catering specialist must be present at all booked catering events**

• Possess a supportive and can-do attitude

• Must collect and report all end of market numbers


See full job description

Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.

Reports to: Kitchen Manager

Requirements/Responsibilities


  • Complete opening and closing checklists.

  • Refer to Daily Prep List at the start of each shift for assigned duties.

  • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.

  • Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

  • Portions food products prior to cooking according to standard portion sizes and recipe specifications.

  • Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.

  • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

  • Attends all scheduled employee meetings and brings suggestions for improvement.

  • Promptly reports equipment and food quality problems to Kitchen Manager.

  • Inform Kitchen Manager immediately of product shortages.

  • Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.

  • Performs other related duties as assigned by the Kitchen Manager or manager-on-duty. Qualifications:

  • A minimum of 1 year of experience in kitchen preparation and cooking.

  • At least 6 months experience in a similar capacity.

  • Must be able to communicate clearly with managers and kitchen personnel.

  • Be able to reach, bend, stoop and frequently lift up to 40 pounds.

  • Be able to work in a standing position for long periods of time (up to 5 hours). Special Instructions

Please do not send any emails, resumes, or call.

We are making it really easy to apply for this position.

Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team.


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Calling all COOKS!

Get cooking gigs with Kora at https://mykoralife.com. We help you create you digital profile and menus and then connect you with people who are looking for in-home cooks. 

You get to work with your own recipes and during times that work for you. You don't need to be a professional chef, but you should know how to whip up delicious food.

If you have the following?

• Skills - Everyone says that your cooking is amazing?

• Menu - You have at least 5 tasty recipes that you can whip up like a pro.

• Flexibility - You get to manage your own calendar...work when YOU want to work.

• Ambition - You want to make money doing what you love.

Then Kora is the place for you! Go to https://mykoralife.com to create your profile and get started.

Happy Cooking!


See full job description

Calling all COOKS!

Get cooking gigs with Kora at https://mykoralife.com. We help you create you digital profile and menus and then connect you with people who are looking for in-home cooks. 

You get to work with your own recipes and during times that work for you. You don't need to be a professional chef, but you should know how to whip up delicious food.

If you have the following?

• Skills - Everyone says that your cooking is amazing?

• Menu - You have at least 5 tasty recipes that you can whip up like a pro.

• Flexibility - You get to manage your own calendar...work when YOU want to work.

• Ambition - You want to make money doing what you love.

Then Kora is the place for you! Go to https://mykoralife.com to create your profile and get started.

Happy Cooking!


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Vinum Bar And Tapas in Newark, CA is looking for one line cook to join our 21 person strong team. We are located on 2025 Newpark Mall Rd. Our ideal candidate is self-driven, punctual, and reliable.

Responsibilities


  • Set up and stock stations with all necessary supplies *Chop vegetables, prepare sauces and other food preparation. *Cook menu items in cooperation with the rest of the kitchen staff *Clean up station and take care of leftover food *Stock inventory Qualifications

  • Cooking experience or Back of the House experience preferred *Able to meet all scheduling commitments *Able to anticipate needs of others in the kitchen and proactively work to meet those needs *Strong attention to detail We are looking forward to receiving your application. Thank you.

Available shifts and compensation: We have available shifts all days of the week. Compensation depends on your experience.

By applying to this job, you agree to receive a text message with a link to your profile as well as a text message when an employer has responded to your application.


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Lucrative Signing Bonus + Full Time with benefits/Healthcare Insurance covered at 90%

JOB SUMMARY

Prepares and produces nutritious, well‑balanced meals in accordance with current applicable federal, state and local standards, guidelines and regulations, established policies and procedures, to assure that quality food service is provided at all times.

ESSENTIAL FUNCTIONS

Prepares foods in a timely manner, in accordance with sanitary regulations, and in accordance with planned menus as well as established policies and procedures.

Develops and maintains a good working rapport with inter‑department personnel to assure that food service is properly maintained to meet the needs of the residents.

Handles, stores, and rotates foods and supplies in the proper manner.

Assures that the food production area and equipment are in good condition, properly sanitized and free of safety hazards.

Supervises the serving of meals and ensures the food is at proper temperature, properly styled, palatable and appetizing in appearance.

Handles leftover foods by properly storing, wrapping, labeling and dating or properly follows up to ensure usage or disposal.

Prepares food for therapeutic diets in accordance with planned menus, standardized recipes, and special diet orders.

Consults with Director of Dining Services or Chef regarding food production and carries out other duties as assigned by Chef or Supervisors.

Maintains a good working relationship with co-workers.

Regular attendance.


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Newport Healthcare is a series of evidence-based healing centers for adolescents and families struggling with mental health issues. With locations across the United States, Newport Healthcare offers a family-systems approach, providing gender-specific, individualized, and comprehensive holistic programs that encompass clinical therapy, academic support, and experiential practices. We treat individuals, ages 12–18, who are experiencing depression, anxiety, eating disorders, trauma, and substance abuse. Offerings include residential treatment, intensive outpatient programming, therapeutic day schools, and day treatment. Newport Healthcare nurtures the physical, psychological, social, educational, and spiritual needs of adolescents and their families, from a foundation of compassionate care, clinical expertise, and unconditional love. Our primary mission is to empower teens and restore families. Experts include medical directors, psychiatrists, therapists, registered dietitians, nurses, licensed social workers, teachers, and more.

Empowering Lives. Restoring Families.®

The Prep/porter is responsible to complete all items on the daily preparation list including vegetables and other food items, keeping the area stocked with basic, critical items throughout the shift, cleaning, sanitizing and maintaining equipment, utensils and tools. Responsible for ensuring the availability of clean dishes by washing dishes, pots, pans, and flatware. Maintain clean work area while following health and safety guidelines. The prep cook/porter will follow directions of the chef and use the guidance of the other cooks in the kitchen.


  • Following proper storage and rotation procedures.

  • Assists with keeping the walk-in refrigerators and freezers clean and organized.

  • Assist with washing of large pots, sheet trays and hotel pans.

  • Attends meetings as required.

  • Ensure the kitchen adheres to State Health and Hygiene Requirements as well as Newport Academy culinary standards.

  • Assist chef with receiving daily orders, storing the meat and other products appropriately.

  • 3 months of restaurant experience preferred.

Newport Healthcare is an Equal Opportunity Employer.

Job Type: Full-time

Benefits:


  • Health insurance

  • Vision insurance

  • Paid time off

  • Professional development assistance

  • Tuition reimbursement


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BLUE LINE PIZZA (sister brand to legendary Little Star Pizza) is searching for enthusiastic COOKS & KITCHEN STAFF to join our Team.

If you have a passion for great food, a dedication to delivering excellent service and are looking for a company where you can learn, grow and move to new heights, this is the opportunity and place for you!

Blue Line Pizza (La tienda hermana de Little Star Pizza) esta buscando Cosineros y Ayudantes de Cosina para entrar en nuestro equipo. Si tienes passion para comida deliciosa, dedicado a brindiar un excelente servicio al cliente.y estan buscando una compania donde pueden aprender, crecer y ascender Blue Line Pizza es para ti!

Please feel free to reach out with any additional questions. 


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Calling all COOKS!

Get cooking gigs with Kora at https://mykoralife.com. We help you create you digital profile and menus and then connect you with people who are looking for in-home cooks. 

You get to work with your own recipes and during times that work for you. You don't need to be a professional chef, but you should know how to whip up delicious food.

If you have the following?

• Skills - Everyone says that your cooking is amazing?

• Menu - You have at least 5 tasty recipes that you can whip up like a pro.

• Flexibility - You get to manage your own calendar...work when YOU want to work.

• Ambition - You want to make money doing what you love.

Then Kora is the place for you! Go to https://mykoralife.com to create your profile and get started.

Happy Cooking!


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Calling all COOKS!

Get cooking gigs with Kora at https://mykoralife.com. We help you create you digital profile and menus and then connect you with people who are looking for in-home cooks. 

You get to work with your own recipes and during times that work for you. You don't need to be a professional chef, but you should know how to whip up delicious food.

If you have the following?

• Skills - Everyone says that your cooking is amazing?

• Menu - You have at least 5 tasty recipes that you can whip up like a pro.

• Flexibility - You get to manage your own calendar...work when YOU want to work.

• Ambition - You want to make money doing what you love.

Then Kora is the place for you! Go to https://mykoralife.com to create your profile and get started.

Happy Cooking!


See full job description

Calling all COOKS!

Get cooking gigs with Kora at https://mykoralife.com. We help you create you digital profile and menus and then connect you with people who are looking for in-home cooks. 

You get to work with your own recipes and during times that work for you. You don't need to be a professional chef, but you should know how to whip up delicious food.

If you have the following?

• Skills - Everyone says that your cooking is amazing?

• Menu - You have at least 5 tasty recipes that you can whip up like a pro.

• Flexibility - You get to manage your own calendar...work when YOU want to work.

• Ambition - You want to make money doing what you love.

Then Kora is the place for you! Go to https://mykoralife.com to create your profile and get started.

Happy Cooking!


See full job description

Must have basic knowledge of food preparation, service standards, guest relations and etiquette.

Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.

Follow all procedures as required by local, state and health codes

Hold a current California Food Certificate (preferred)

Hours:

Sunday 3:00 - close

Monday 3:00 - close

Wednesday and Friday 6:00 - 10:00 p.m.


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Line Cook/ Grill needed Wednesday Thru Sunday

dinner shift

Full time or part time available

• 2-3 years of experience working in a high-volume kitchen.

• Must be on time and have reliable means of transportation.

• Must have an eye for detail and emphasize safety and cleanliness in all their work.

• Must have a desire to learn, with the ability to work under guidance but also work independently.

The Mountain House Restaurant is located at 13808 Skyline blvd.

5.5 miles from Hwy 92

20 minutes from HMB, 20 minutes from San Mateo, 30 minutes from Redwood City

good communication skills

Good Knife skills

possess food handlers safety card

assist in food preparation and plating in all aspects of the kitchen

Maintain a clean and sanitary work environment

Please email resume or call 650 851-8541.

Medical benefits available for full time


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Do you have a great attitude, and are willing to be the foundation of an exciting restaurant?

Fish Cutter / Kitchen Prep: Responsibilities may include, but are not limited to: dishwashing, food prep, and light bussing. We're looking to hire immediately. Experience with fish cutting and food handlers card preferred, but not required. Must be willing to get food handlers card (will be reimbursed).

Server/Cashier: Responsibilities may include, but are not limited to: light food prep, serving customers, and cashier duties. We're looking to hire immediately. Experience and food handlers card preferred, but not required. Must be willing to get food handlers card (will be reimbursed).

Pokeatery is a quick serve restaurant currently in Castro Valley's Lake Chabot Public Market. Think Chipotle, but with Hawaiian poké. Poké is a raw salad served in Hawaiian cuisine. Customers will have the ability to choose a base, protein, mix-ins, sauce, sides, and toppings. Apply or contact us to find out more information, and join our team today! We look forward to putting together the best team out there!

Se habla español


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Draeger's Cooking School is seeking a Part-time Culinary Instructor/Class Manager in San Mateo and Menlo Park

Draeger's Cooking School is a Bay Area cooking school open to the public.

We are seeking an experienced, personable individual who can quickly get up to speed to help manage cooking classes and events. Our clients range from true novices to "foodie" gourmets.

The ideal candidate will be well-versed in a variety of cooking styles and cuisines, with a professional culinary education and professional kitchen experience. In addition to our public classes we also host corporate team-building parties with hands-on cooking fun!

This job is a combination of hospitality as well as cooking. This is not a catering or line cook position, and we interact directly with our guests.

Classes are both daytime and evenings and candidates must be flexible to work according to our scheduling needs.

Culinary Instructor Duties During Demonstration and Hands-on Classes Include:

-Oversee the functioning of classes to ensure a great customer experience

-Attend to customer service needs at a professional level

-Manage staff assistants during prep and throughout class

-Work with recipes provided by our department and guest chefs

-Food preparation and mise en place

-Knife work, serving, kitchen and counter organization

-Dish washing, and kitchen cleanup as a team

Culinary Instructor Requirements:

-Evening and weekend availability a must. Weekly shifts will vary

-Professional culinary experience required

-Solid foundation in culinary terms, knife skills, and techniques

-Dependable, motivated, and enthusiastic

-Ability to lift 30 pounds

-Physical stamina and endurance for a 6-hour shift of standing/walking

-Willingness to pitch-in and work as a team

-Excellent customer service skills

-Adaptability to work with many different chefs and styles of cuisine

References required

All applicants must submit to drug testing and a background check before further consideration.

Please submit a personalized cover letter along with your resume. No phone calls please.


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SchoolFoodies prepares and delivers lunches to schools, childcare centers and summer camps across the Bay Area.

We have a great team that works in a clean, newly renovated kitchen in Hayward.

We prepare and serve approximately 2500 freshly prepared meals each day.

We are looking for an individual to perform the following duties:

- Manage a kitchen team of 10 workers with daily preparation of meals and sides

- Effectively manage inventory, review forecasts and accurately order ingredients from vendors

- Ability to follow and scale recipes keeping waste to a minimum

- Maintain consistent taste, quality and appearance of prepared foods

- Manage the process of heating and transferring bulk prepared foods to our morning production team

- Ensure kitchen equipment/utensils are used effectively (slicers, food processors, mixers, etc.)

Requirements:

- Previous commercial kitchen experience

- Ability to create new menu items and enhance existing recipes

- High volume industrial food production experience a major +

- Basic Microsoft Excel skills a major +

- Bilingual English/Spanish a major +

- Ability to manage a strong team

- Strong knife and food preparation skills

- Ability to handle tasks quickly and efficiently

- Dependable, on-time each day

- Assist wherever needed, team player

Details:

4:00 am to noon, Monday through Friday

$25.00 per hour, starting wage

Matching 401k, plus many additional benefits after one year of employment

Please submit your resume for consideration.


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  85°C Bakery Cafe is Hiring for Cake and Bread Production Associates for Mid Shift! Hours for this position are 8 am to 4 pm or 10 am to 6pm (Weekends and Holidays required.) 

 

As a member of 85C Bakery Café cake team, your role is to produce high quality cake and bread products using a variety of processing equipment. Associates are expected to take an active role in areas of Safety, Quality, and Productivity. Above all, excellent communication, interpersonal & team building skills are essential in becoming successful within 85C Bakery Café in Newark.

 

Essential Duties and Responsibilities:


  • Operate in work groups and monitor processes within an area of responsibility

  • Comply and must be able to function, perform, and follow 85C Bakery Cafe policies and standards under limited supervision

  • Prepare, produce and package pastry and cakes

  • Decorate quality products and maintain quality standards

  • Operate processing equipment while evaluating product and package quality

  • Maintain equipment and work space cleanliness

  • Adhere to uniform and grooming policy as defined by company policy

  • Meet punctuality and attendance standards

You have:


  • Experience in the food production (Preferred, not required)

  • Good physical stamina and energy- Love being on your feet and can lift up to 50 pounds

  • A passion and love for 85C Bakery Cafe product, brand, and experience

  • A keen attention to detail

  • A high school diploma or higher

  • Must be able to function, perform, and follow 85C Bakery Cafe standards and policies under limited supervision if scheduled early morning opening shift or night (evening) closing shift.

  • An ability to work well under pressure and at a consistent pace, even when you are timed to ensure you are producing up to speed

  • Able to communicate verbally and understand and follow written and verbal instructions

  • A team player

  • Able to multi-task in a fast paced environment

We offer 20% off products off duty, accelerated career advancement plans, benefits and great work culture!(Overtime a possibility due to volume of work per day)  


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Job Description


Want to be part of a young and innovative company? Get the opportunity to leave your thumbprint and contribute toward our national expansion. Join us!


 


Education:


Bachelor’s Degree Preferred; Associate degree (A.A.) from two-year College or technical school; or high school diploma or equivalent with 10 years related experience or equivalent combination of education and experience.


Overall management of daily operations as it relates to:



  • The overall operation of the unit including Operations (food, sanitation and transportation departments), Quality, and Purchasing.

  • Ensure appropriate operating processes are in place to meet or exceed requirements.

  • Maintaining successful profit and loss financials. Oversee attain of budget commitments including on-going identification of areas of opportunity and execution of cost savings plans.

  • Continuously improve quality levels in unit, including monitoring plans and other audits to ensure all company, customer and USDA requirements are exceeded or met.

  • Oversee on-going implementation of HACCP, SSOP, GMP and all regulatory requirements.

  • Develop and lead a cohesive team committed to high-performance levels and continuous improvement.

  • Ensure the development of an annual business plan and monthly/annual budgeting

  • Oversee the unit’s economic and operating performance. Ensure that the unit is managed and controlled efficiently. Lead the unit to achieve the budget targets and initiate corrective actions if necessary

  • Ensure that the Unit’s work methods are in line with the company standards and customer contracts

  • Initiate and control continuous optimization of processes

  • Ensure compliance with safety, health, environmental and quality guidelines provided by corporate and local regulations and customer requirements

  • Guide, motivate and develop the subordinate employees within the Human Resources Policy

  • Plan / Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations

  • Participate and Support Company sponsored initiatives such as VIP Flights, Internal system development, Hazard Analysis and Critical Control Points (HACCP), Lean Manufacturing, Work Place Safety


Nonessential functions:


  • Perform other related duties as assigned.

Qualifications:


· Successful track record in leading airline catering unit, with extensive experience managing International Airline Accounts preferred.


· Experience in the budgeting process and managing an operating plan.



  • Must have strong leadership, project management, and process improvement skills.

  • Must be multiple-task oriented and comfortable with a high level of performance requirements.

  • Manufacturing experience and/or Food Processing industry a plus

  • A minimum of 4-5 years broad-based Operations Management

  • Working knowledge of HACCP and FDA compliance

  • Financial management and Leadership skills

  • Effective employee relations skills

  • Proficient with Microsoft Office suite

  • Ability to solve quality related problems

  • Ability to deal with a variety of compliance situations and continuous improvement.

  • Knows and follows all safety requirements; strives to maintain a safe work environment.


 


Company Description

dnata is one of the world’s largest air services providers. Established in 1959, the company ensures the aviation industry operates smoothly and efficiently in 127 airports. Offering ground handling, cargo, travel, and flight catering services in 35 countries across six continents, dnata is a trusted partner for over 300 airline customers around the world. Each day, the company handles over 1,900 flights, moves over 8,500 tons of cargo, books over 16,000 hotel stays, and uplifts over 320,000 meals.


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Job Description



The purpose of the EHS Regional Manager position is to ensure all EHS hazards and risks to the business are identified, monitored and effectively mitigated to a level of ALARP; (As low as reasonably practicable):


The EHS Regional Manager leads a team of professionals and delivers results by coaching, leading and executing activities in a transparent and collaborative approach that supports corporate objectives.


You Will:



  • Reducing risk, losses and exposure to the company by implementing dnata’s Integrated Management System (IMS), standards and processes aligned to industry best practices and country regulatory requirements;

  • Providing technical expertise, advice, support and direction to the businesses on all matters related to Occupational Health & Safety, Environment and Incident Management.

  • Establishing annual strategic objectives, SMART goals and KPI’s that are shared, monitored and actioned by Senior Management and support continuous improvement.

  • Providing assurance that the EHS issues are managed in accordance with company, industry and regulatory requirements;

  • Influence and presence to create change with executive and operational leaders.

  • Coordinate with Corporate Safety & Standards global mandates, initiatives and campaigns.


Health


Responsible for the establishment and oversight of Occupational Health for the business including:



  • Implementation of the dnata global health processes including health standards, health monitoring and reporting as well as occupational health & hygiene risk mitigation.

  • Establish a health risk profile and programs.


Safety



  • Responsible for oversight, administration and implementation of safety management systems including reporting and compliance obligations of the business including:

  • Identification of hazards, effective mitigation, monitoring and administration including.

  • Implement the dnata STOP observation program.

  • Implement workplace inspections to ensure we are providing a “Safe Place” for our employees.

  • Implementing the dnata Hub as the single source of truth.

  • Implementing dnata incident investigation processes including reporting, investigations and fit for purpose CAPA’s.

  • Establishing incident management capability within the safety team.

  • Establish safety training matrix.

  • Establishing a EHS Governance Framework including EHS Board and supporting committee’s process incorporating trends, actions and initiatives for improvement.


Environment



  • Responsible for oversight of the environment management program for the business including:

  • Implementation of the dnata environment monitoring programme based on identified environmental impacts, aspects and risks to the business.

  • Implementation of proactive measures to reduce the environmental impact as a result of our operations such as waste reduction, emissions, re-use, recycle etc.

  • Coordinate implementation, monitoring and reporting of environmental of initiatives across multiple site with Corporate Environmental Manager.

  • As a highly motivated professional in a challenging and fast paced work environment our EHS Regional Manager is a results-oriented individual with significant experience in a similar capacity and strong leadership abilities who strives for excellence, thrives in a high achieving team and demonstrates commitment by walking the talk.


Potential Additional Responsibilities


Security


Responsible for oversight of the security management, reporting and compliance obligations of the business including:



  • Identification of security threats, regulatory requirements, monitoring and reporting requirements.

  • Ensure adequate controls are in place for effective mitigation including access and egress control.


Training


Responsible for oversight and delivery of training within the business including:


  • Implementation of the dnata Learning Management System including delivery, recording, monitoring, competence assessments and reporting.

Integrated Management System


Accountable for:



  • Communicating dnata policies, standards, procedures and practices to dnata staff and key stakeholders.

  • Demonstrating compliance to regulatory, industry and alignment to best practices.

  • Ensuring EHS training is embedded into training matrices and meets requirements.

  • Ensuring EHS governance accountabilities relevant to the business size and risk profile are in place.

  • Monitoring of EHS KPI’s through the development of monthly performance reports for each site and presentations to Management teams, CEO and EHS Board.

  • Establishing KPI’s for multi-site relevant to business and corporate KPI’s.

  • Maintaining appropriate records and documents and assures accessibility to stakeholders.

  • Establish assurance capabilities to identify contractor and supplier EHS capabilities.

  • Monitoring performance and compliance to EHS & training standards and escalating concerns to Senior Management.

  • Timeliness, completeness and integrity of performance reporting including leading and lagging indicators, trends, mitigation plans, CAPA closeout and any other areas of concern to senior management and corporate; providing support to business leaders in the implementation of solutions which will eliminate the contributing exposures (conditional, cultural, and /or behavioral in their nature) in the case of significant occurrences.


You Have:



  • Holder of a Risk Management degree or professional Safety qualification (Degree or Diploma) from an International Safety Institution such as the Institute of Occupational Safety and Health (IOSH), National Education Board of Safety and Health (NEBOSH), CSP, CRSP or equivalent.

  • Training and audit qualifications from a recognized institute or organization.

  • Min 5+ Years’ field experience as Safety Advisor executing, monitoring or supporting health, safety, security or environment functional activities.

  • Min 5+ Years’ experience, in as a Safety Manager (ideally in a heavy industry, manufacturing or process environment) and/or corporate health/safety/security/environment leadership role.

  • ·Relevant experience in accident and incident investigation focussing loss control, exposure elimination & root cause.


Knowledge and Skills:



  • Professional relationship building, communication, problem solving, and negotiation Skills.

  • Professional knowledge of management systems including assurance processes with broad safety knowledge and rules governing EHS.

  • Excellent knowledge in EHS continuous improvement.

  • Excellent data collection and analyses skills.


Company Description

dnata is one of the world’s largest air services providers. Established in 1959, the company ensures the aviation industry operates smoothly and efficiently in 127 airports. Offering ground handling, cargo, travel, and flight catering services in 35 countries across six continents, dnata is a trusted partner for over 300 airline customers around the world. Each day, the company handles over 1,900 flights, moves over 8,500 tons of cargo, books over 16,000 hotel stays, and uplifts over 320,000 meals.


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Job Description


We are searching for a creative and motivated Sous Chef to join our talented kitchen team at our SFO facility. In this position, you will work side by side by our Executive Sous Chef, following and enforcing our Executive Chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs.


You Will:



  • Produce daily prep and production lists in accordance with airline specifications

  • Direct and mentor culinary employees with the goal of raising levels of education, morale, and productivity.

  • Translate the philosophy of the Executive Chef through leading by example with high standards in food quality, organization, professionalism, and sanitation.

  • Maintain and enforce safe and sanitary working conditions within the culinary department through proper education of equipment, hazardous material and other governing food auditing bodies.

  • Assists with ordering of perishable food, non-food supplies.

  • Control waste through proper calculation of ordering and production.

  • Assist in the creation and documentation of new recipes.

  • Maintain a visionary approach to the culinary department, promoting continuous improvement of standards, quality, systems and financial expenses.

  • Responsible for all culinary operations in the absence of the Executive Chef.

  • Maintain awareness of employee schedules. Supervise check-in and check-out temporary labor. Responsible for training culinary employees in proper clock-in and out procedures.

  • Responsible for overall production of hot and cold foods.

  • Supervise the Culinary staff in a manner consistent with the company’s Human Resource Policies and Procedures.

  • Assure the safety of the work environment and report any potential hazards to the General Manager and Human Resources.

  • Document all work-related injuries and illnesses by responsible immediate reporting to department management on duty.

  • Responsible for controlling food and labor costs.

  • Responsible for proper uniforms, hair restraints and sanitation practices of culinary staff.


You Have:



  • Knowledge of all major kitchen equipment and appliances.

  • Ability to properly operate ovens, stoves, grills, steamers, smoker, mixers, kettles, char-broiler and other kitchen equipment.

  • Must be able to identify and properly use all kitchen small wares.

  • Excellent communication skills, verbal and written.

  • Strong knowledge of HACCP and sanitation standards.

  • Ability to adhere to strict grooming standards established by Good Manufacturing Practices (GMP).

  • Ability to recognize and utilize weights and measurements, both liquid and dry.

  • Knowledge of accounting and cost control principles.

  • Ability to supervise and manage employees including training, progressive discipline and hiring.

  • Knowledge of purchasing related to food items and small wares.

  • Knowledge and skills in diverse culinary techniques including Cold Displays, Sauces, Protein Cutting, Plate Presentation, and Sanitation.

  • Skill in volume production and hands-on cooking.

  • Ability to perform basic math functions necessary to execute recipes.

  • Strong organizational skills and ability to multi-task.

  • Ability to work extended hours productively.

  • Good understanding of computer software programs to include Microsoft Word, Excel and Outlook.

  • Two-year degree in Culinary field or appropriate continuing education experience and relevant work experience.

  • Minimum of two (2) years experience as a Sous Chef.

  • Minimum of two (2) years experience in a kitchen environment.

  • Minimum of two (2) years in a supervisory role.


 


dnata Catering is an Equal Opportunity Employer


Company Description

dnata is one of the world’s largest air services providers. Established in 1959, the company ensures the aviation industry operates smoothly and efficiently in 127 airports. Offering ground handling, cargo, travel, and flight catering services in 35 countries across six continents, dnata is a trusted partner for over 300 airline customers around the world. Each day, the company handles over 1,900 flights, moves over 8,500 tons of cargo, books over 16,000 hotel stays, and uplifts over 320,000 meals.


See full job description

Job Description


As a strategic partner, the Human Resources Business Partner will align business objectives with employees and management in the Brisbane unit within dnata catering.


You Will:



  • Work with Corporate HR, Payroll and Operations teams to administer the company programs; evaluate personnel actions for compliance and accuracy and provide guidance to managers.

  • Ensure regulatory compliance and partners with operations to identify and reduce legal risks.

  • Provide day-to-day performance management guidance in line with company policy and to police consistency and fairness.

  • Responsible for delivering on-boarding and meeting all pre- and post-employment requirements.

  • Partner with Operations to deliver training and development experiences about a variety of soft skills, food safety, and leadership opportunities.

  • Coordinate management training in interviewing, hiring, terminations, promotions, performance reviews, sexual harassment, food safety, safety, DOT and other skills or compliance opportunities.

  • May assist with the design and development of company policies that are intended to attract, retain, and promote a diverse workforce.

  • May research, evaluate and recommend changes to existing programs or the implementation of new programs.

  • Work in collaboration with the HR team to implement metrics/dashboard, processes, systems, and best practices to measure progress and ensure consistent practices across all markets.

  • Help drive division-wide strategy, programs and processes into units.

  • Partner with Operations and recruiting functions to identify and understand workforce needs; may be required to actively participate in recruiting union hourly employees and support recruitment for exempt and non-exempt positions.

  • Serves as the primary employee and labor relations manager to mediate and resolve employee disputes and union grievances for the kitchen. Conducts effective, thorough and objective investigations, as necessary.

  • Provide policy interpretation and ensures accurate and consistent application of all company policies and procedures, and related local, state and federal laws, and applicable collective bargaining agreement.

  • Receive and responds to employment-related claims from various government or public agencies up to and including WC Claims; recommends settlement or defense based on the actual investigation of facts.

  • Accomplish human resources and organization mission by completing related results as needed.

  • Perform other related duties and responsibilities as assigned.

  • Ensure compliance with federal, state, and local legal requirements, enforce adherence to requirements, advise management on needed actions

  • Conduct internal investigations and serve as liaison with legal counsel Keep abreast of industry knowledge by participating in conferences and educational opportunities, reading professional publications, maintaining professional networks, and participating in professional organizations


You Have:



  • Bachelor's preferred, or Associates degree with a minimum of 5 plus years of related experience or high school diploma with 10 plus years of related experience.

  • 3+ years of Human Resource Business Partner or Generalist experience

  • Proficient knowledge with California Employment and Payroll Regulations

  • Experience of working knowledge of multiple human resource disciplines

  • Previous experience working in a Food Manufacturing or hospitality environment

  • Strong technical ability to work with excel spreadsheets, formulas, custom reporting, interfaces, and data transfer.


 



    Company Description

    dnata is one of the world’s largest air services providers. Established in 1959, the company ensures the aviation industry operates smoothly and efficiently in 127 airports. Offering ground handling, cargo, travel, and flight catering services in 35 countries across six continents, dnata is a trusted partner for over 300 airline customers around the world. Each day, the company handles over 1,900 flights, moves over 8,500 tons of cargo, books over 16,000 hotel stays, and uplifts over 320,000 meals.


    See full job description

    Posted Date: Feb 24, 2020

    TEXT TO APPLY: You can now complete your entire job application for this job via SMS text messaging!
    Simply text JOB to 75000 & search for the requisition ID number 380888.
    Click here to learn more.


    • We have an opening for a CATERING MANAGER position.


    • Location: The Forum at Rancho San Antonio - 23500 Cristo Rey Drive. Cupertino, CA 95014. Note: online applications accepted only.


    • Schedule: Schedule varies. More details upon interview.


    • Details: The catering manager will oversee all catering functions for a large independent living community.


    • Requirement: Must have catering experience preferably in a hotel or country club environment.

    • *Internal Employee Referral Bonus Available


    WE MAKE IT EASY! You can now prerecord video introductions. Be more than just words on a resume and get in front of the hiring manager faster. Click here to get a sneak peek preview.

    If you have a positive attitude and a love for learning, you may be interested in joining our team.

    It's rewarding to be the best part of someone's day. No matter what your dreams are for the future, Morrison Living will help you get there. As the nation's leading provider of inspired dining, wellness, environmental, and hospitality services to senior living communities across the country, everything we do means more when it's served with care. We believe that the best way to provide meaningful, genuine experiences for residents is to train, develop, and recognize our greatest asset-our people. Joining our team means you're taking a step towards a rewarding career with opportunities to help you grow personally and professionally. Are you ready to be the best part of someone's day?

    Full time associates at Morrison Living are offered many fantastic benefits such as:

    • Medical

    • Dental

    • Vision

    • Flexible Spending Accounts (FSAs)

    • Commuter Benefits

    • Wellness Program

    • Employee Assistance Program

    • Life Insurance for Associates and Eligible Dependents

    • Short Term Disability (STD) and Long Term Disability (LTD)

    • Accidental Death & Dismemberment (AD&D) Insurance

    • Discount Marketplace

    • And other voluntary benefits


    Job Summary

    Summary: As a Catering Manager, you will be responsible for managing the Catering Department in all duties including training new associates, overseeing event set-ups, and directing any temporary personnel in addition to their everyday assignments. You will ensure proper service to clients during events, including proper set-up, cleaning, and breakdown procedures.

    Essential Duties and Responsibilities:

    • Supervises all catering events.

    • Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities.

    • Works with the Chef in creating menus.

    • Trains catering associates in service techniques, menu presentation, and customer service.

    • Tracks and monitors the labor and food cost for each event.

    • Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships.

    • Assists in the responsibility for all foodservice-related activities.

    • Performs other duties as assigned.


    Qualifications:

    • 2 years of food service experience including 1 year at the management level.

    • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.

    • Catering experience is required.

    • Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.

    • Financial, budgetary, accounting and computational skills.

    • Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet.

    • ServSafe Certification.

    • Associate's degree is preferred.


    About Compass Group: Achieving leadership in the foodservice industry

    Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

    Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.*Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance).


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    Job Description


    Back A Yard Caribbean Grill in San Jose, CA is looking for one Catering Sales Admin to join our strong team. Our ideal candidates are Sales Professionals with a proven track record of upselling existing customers and generating referrals in catering sales.


    Responsibilities



    • Achieve and exceed individual monthly set quotas

    • Maintain current customers and support reordering

    • Execute best sales practices and technique as provided by management

    • Achieve up-sell goals through educating customers

    • Plan event menus and schedules in accordance with customer needs

    • Schedule deliveries in a timely manner

    • Notify the kitchen of upcoming events

    • Coordinate with staff and client to ensure the best service is met


    Qualifications



    • 2 years of sales experience

    • Proven work experience as a caterer or a similar position

    • Exceptional verbal and written communication skills

    • Ability to work under pressure with little supervision

    • Knowledgeable of food preparation and pairings


    We are looking forward to receiving your application.



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