Eurest Dining Menu Jobs in Usa

• Review, read, notate, and initial Daily Log to document and learn about pertinent information about residents.
• Participate in the development of the ISPs and monthly updates.
• Review designated assignments.
• Responsible for a designated group of residents during the shift, knows where residents are, and physically checks on them throughout the shift.
• Observe, report, and document symptoms and conditions of residents for changes in condition such as skin, behavior, alertness, weight, diet, and participation in activities.
• Attend daily Cross Over meetings by the lead care manager.
• Notify supervisor and resident care director if a resident has increased care needs.
• Inform supervisor of any resident changes in condition.
• Respond to security system and resident call bells promptly and immediately. Take appropriate action including resetting call bells.
• Greet guests, family members, residents, and team members.
• Answer, direct and/or respond to phone calls in a timely, courteous, and professional manner.
• Assist with continence management and dispose of all continence products properly to ensure sanitation of resident suite and community restrooms using standard care procedures.
• Communicate with families and is a resource as needed.
• Help residents maintain independence and physical safety and promote dignity of each resident adhering to the standards of Resident Rights and Sunrise Principles of Service.
• Participate/lead and assist residents with activities of daily living (ADLs) and Invite, Encourage, and Assist (IEA) residents to participate in activities as indicated on the ISP.
• Engage residents in life skills and other life enrichment activities throughout the day in reminiscence.
• Strive to understand and respond to each resident with empathy, always remaining mindful of the resident's unique communication patterns or history and basic human needs.
• Maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment.
• Ensure the established safety regulations are always followed.
• Practice routinely good Standard Care Precautions of cleanliness, hygiene, and health.
• Host and engage in activities with the residents daily.

• Partner with community team to ensure community is in compliance with national/provincial regulations pertaining to occupational health and safety requirements, promoting Risk Management programs and policies, and adhering to safety rules and regulations.
• Practice safety procedures at all times including Personal Protective Equipment (PPE), fire extinguishers, Safety Data Sheets (SDS), and Lockout Tagout procedures.
• Report all accidents/incidents immediately.
• Reports all unsafe and hazardous conditions/equipment immediately.
• Ensure any cords, carts, equipment, and other hazards are always kept out of the way, not blocking exits, and in compliance with fire codes.
• Understand and practice the proper method of attending to and disposing of, and the possibility of exposure to, blood borne pathogens, bodily fluids, infectious waste, sharp sticks, and hazardous materials.
• Report occupational exposures to blood, body fluids, infectious materials, sharp sticks, and hazardous chemicals immediately.
• Ensure oxygen tanks are stored safely, exchanged when empty and monitored to make sure liters of oxygen are at prescribed levels.

• Maintain and clean resident's room as assigned including making beds, emptying trash, putting clothes away appropriately, spot sweeping, and mopping as needed.
• Wash resident's laundry as noted in the ISP and as needed.
• Wash and fold dining room linens and napkins.
• Complete assigned housekeeping tasks.
• Maintain common areas in a clean and tidy manner at all times.

• Serve meals in the dining room and work in the dining room as assigned.
• Promote and ensure a pleasant dining experience during all meals.
• Assist with dining room set up and clean up as assigned.
• Participate in pre-meal meetings.
• Follow residents' diets as indicated on ISP and Confidential Diet Board/Chart.
• Observe, note, and document in daily log any resident changes in dining habits.
• Respond to the dining needs of the residents and guests while maintaining Sunrise hospitality and service standards.
• Provide room service delivery as needed.
• Practice safe food handling in compliance with universal care precautions at all times.

• IEA residents in life skills and other life enriching activities as indicated on ISP and demographic profile.
• IEA residents to attend the afternoon social.
• Incorporate the concept of 'Creating Pleasant Days' into the resident's daily routine.
• Integrate the individual resident's life skills into their daily routine.
• Blend a variety of multi-sensory experiences into the resident's day.
• Participate in monthly letters home and letter writing with the residents and their families.

• Participate as a member of a team and commits to working toward team goals.
• Demonstrate in daily interactions with others, our Team Member Credo.
• Commit to serving our residents and guests through our Principles of Service.
• Contribute to the overall engagement programs and processes (customer and team member engagement) including participating in the team member engagement survey and engagement improvement planning workshops.
• Attend regular meetings; Town Hall, Department Team, Cross Over, and others as directed by the Supervisor/Department Coordinator.
• Attend regular training by Assisted Living Coordinator (ALC), Resident Care Coordinator (RCC) or Reminiscence Coordinator (RC) using mini modules.
• Comply with all infection control techniques, placement of bio-hazard containers, and removal techniques as listed in policies and procedures.
• Maintains compliance in assigned required training and all training required by state/province or other regulating authorities as applicable to this role to ensure that Sunrise standards are always met.
• Perform other duties as assigned.

• Ability to react and remain calm in difficult situations
• Ability to handle multiple priorities
• Possess written and verbal skills for effective communication and a level of understanding
• Competent in organizational and time management skills
• Demonstrates good judgment, problem solving and decision-making skills

• High School diploma/GED accepted and may be required per state/provincial regulations.
• CPR Certificate and First Aid as required by state/provincial regulations
• Must be at least 18 years of age
• Previous experience working with seniors preferred
• Desire to serve and care for seniors
• Ability to make choices and decisions and act in the resident's best interest
• As applicable, all Sunrise team members who drive a Sunrise vehicle must sign the Driver job description and understand the key essential duties for safety and regulatory compliance

• Medical, Dental, Vision, Life, and Disability Plans
• Retirement Savings Plans
• Employee Assistant Program / Discount Program
• Paid time off (PTO), sick time, and holiday pay
• myFlexPay offered to get paid within hours of a shift
• Tuition Reimbursement
• In addition to base compensation, Sunrise may offer discretionary and/or non-discretionary bonuses. The eligibility to receive such a bonus will depend on the employee's position, plan/program offered by Sunrise at the time, and required performance pursuant to the plan/program.
• Some benefits have eligibility requirements

Position Description:

Responsible for developing and executing culinary solutions to meet guests? needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and expectations. Oversees and manages culinary brigade to meet production, presentation, and service excellence standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

Scope of Role:

Responsible for oversight of food operations within the location, reporting to the Executive Chef and/or Hospitality Director.

• Manages the performance, attendance, customer service, appearance, and conduct of the culinary brigade.
• Focuses on culinary excellence, innovation, and experience relative to the food program in support of operational excellence.
• Coaches employees by establishing a shared understanding of what needs to be achieved and how it is to be accomplished.
• Ensures food offerings align with the Harvest Table Culinary Group?s Core Pillars and Menu Commitments.
• Implements and monitors menu and inventory management system including (but not limited to) ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits, maintenance of appropriate inventory levels based on menu needs, etc.
• Is a leader in ensuring excellent quality and presentation of all food to all guests by offering sustainable, responsibly-sourced, and nutritionally-balanced options.
• In collaboration with the Culinary/Chef?s Council, develops and implements relevant training to increase the knowledge and capability of culinary staff.
• Assists in the development and management of annual operational budget, which includes the estimation and management of food and labor cost goals.
• Maintains food cost at reasonable levels without any adverse impact to Harvest Table?s quality standards.
• Monitors and directs culinary brigade to ensure that recipes and portion standards are followed, and that any adjustments made adhere to the Harvest Table Culinary Group?s standards and comply with the QA process.
• Participates in the food management process by learning and understanding the PRIMA system to assist with ordering and invoice processing.

• Interacts with guests via weekly table touches to obtain feedback on food quality, service, and special events utilizing the VOC (Voice of the Consumer) program.
• Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards.

• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Ensures compliance with Harvest Table?s food, occupational, and environmental safety polices in all culinary and kitchen operations.
• Participates in service education through daily pre-shift huddles, menu meetings, and new associate training programs.

• Ability to communicate with a wide range of individuals and ensure full comprehension of the topic, risk, or liability level.

• Knowledge of food safety and sanitation, food products, and food service equipment.
• Degree from an accredited culinary institute preferred but not required. Bachelor?s degree preferred.
• 4-7 years? executive-level culinary management experience required.
• Minimum 2-3 years? culinary management experience in a multi-unit setting required.
• ServSafe Certification.
• Passion for food trends, flavors, innovation, and recipe development.

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

Lead Registered Dietitian

Brooklyn Center for Rehabilitation & Healthcare | Brooklyn, NY

Brooklyn Center for Rehabilitation & Healthcare is seeking an experienced Lead Registered Dietitian to oversee and direct nutritional services for our skilled nursing facility. This leadership role is responsible for clinical nutrition oversight, regulatory compliance, interdisciplinary collaboration, and supervision of dietary operations to ensure the highest standards of resident care.

Key Responsibilities:

• Provide leadership and clinical oversight of all nutrition services
• Assess and monitor residents' nutritional status; develop, implement, and evaluate individualized care plans
• Provide nutrition recommendations to medical providers and interdisciplinary teams
• Oversee nutrition support related to weight changes, skin integrity, and specialized dietary needs
• Coordinate procurement of nutrition supplements and supplies with vendors and department leadership
• Monitor meal service to ensure compliance with prescribed diets and modifications
• Educate residents, families, and staff on nutrition principles and diet modifications
• Review and evaluate dietary care plans regularly for effectiveness and quality outcomes
• Participate in weekly interdisciplinary care plan meetings
• Collaborate closely with Speech-Language Pathology to ensure appropriate mechanically altered diets for residents with dysphagia
• Review and approve menu changes to ensure compliance with facility policy and state/federal regulations
• Update diet orders and menu changes in computerized menu systems
• Supervise and mentor dietary staff, promoting excellence in resident-centered care
• Conduct routine audits related to nutritional care, weight monitoring, and regulatory compliance
• Ensure full compliance with applicable state and federal nutrition regulations
• Maintain ongoing communication with interdisciplinary teams to support quality resident outcomes

Qualifications:

• Registered Dietitian (RD) credential required
• Degree in Nutrition or Dietetics
• Strong leadership, communication, and interpersonal skills
• Thorough knowledge of state and federal regulatory requirements
• Proficiency with EMR systems and computerized menu software

About Us:
Brooklyn Center for Rehabilitation & Healthcare is a state-of-the-art 281-bed skilled nursing and rehabilitation facility located in Crown Heights, Brooklyn. Our modern campus features advanced therapy services and expansive outdoor spaces. As a recognized leader in short-term rehabilitation and long-term care, we are committed to promoting health, dignity, and quality of life for every resident. Brooklyn Center is proud to be a member of Centers Health Care, the largest post-acute healthcare network in the Northeast.

EOE – M/F/D/V

Triboro Center is hiring a Registered Dietitian (RD) in Bronx, NY.

DUTIES:

• Assess / monitor the residents' nutritional status, provide recommendations to medical staff, and develop adequate care plans
• Evaluate special needs of residents regarding nutrition support, skin breakdown, and significant weight issues
• Coordinate procurement of nutrition support supplies and oral supplements with outside vendors as well as involved department heads
• Monitor resident meal service to ensure diet modifications are followed
• Educate residents, families and staff in concepts of nutrition & diet modification
• Routinely evaluate Dietary Care plans for effectiveness to ensure high quality of care
• Meet weekly with interdisciplinary team to review and adjust residents' plan of care
• Work closely with Speech-Language Pathologist to ensure appropriate mechanically altered diets are provided for residents with dysphagia
• Reviewing all menu changes to ensure they follow facility's policies/procedures & State/Federal guidelines
• Update diet order and menu changes in computer menu software on a daily basis
• Supervising & working closely with the dietary team to provide excellent resident care
• Conduct audits of areas relevant to providing quality nutrition care on a routine basis
• Ensure facility is in compliance with regulations and policies on weight monitoring
• Communicate with interdisciplinary team on a daily basis to provide quality care to residents

REQUIREMENTS:

• Must be a Registered Dietitian
• Degree in Nutrition or Dietetics
• Exceptional interpersonal & leadership skills
• Knowledge of applicable state and federal guidelines
• Computer literacy and proficiency with EMR software and computer-based menu systems

About us:

Triboro Center is a 405-bed rehabilitation and skilled nursing facility located in the Bronx. Our size enables a warm, nurturing environment, which allows each resident to maintain his or her individuality. Triboro Center's staff is committed to ensuring the highest quality of life for all our residents, by maintaining each resident's dignity and independence. Triboro Center is a proud member of the Centers Health Care consortium.

Equal Opportunity Employer –M/F/D/V

At Danbury, you don’t just clock in at a job. You walk in the door to a work family who wants to make the day count. We truly believe our employees and residents are a family that comes together to enjoy the good things in life, including one another. When our employees feel special, so do our residents. That’s the Danbury Difference

We are currently seeking applicants for an Executive Chef position.

Responsibilities include but are not limited to:

• The executive chef will plan, organize, develop, inspire and direct the overall operation of Dining Services to assure that delicious quality nutritional services are provided.
• It is the responsibility of this director to ensure that the department is maintained in a clean, safe and sanitary manner.
• Determine how food should be presented and create decorative food displays. Standardize methods in which work will be accomplished.
• Assist in planning regular and special diet menus as prescribed by the attending physician. Assure that food is available for preparation.
• Perform administrative requirements such as completing necessary forms, reports, evaluations, studies, etc., and submit as required.
• Coordinate dining services with other departments as necessary.
• Develop and maintain a good working rapport with all community staff to assure that dining service can be properly maintained to meet the needs of the residents.
• Ensure that department staff, residents, visitors, etc., follow established policies and procedures at all times.
• Delegate authority, responsibility, and accountability to other responsible department staff.
• Establish dining service production lines, etc., to assure that meals are prepared on time.

Requirements:

• This department director has should extensive experience in providing fine dining in a variety of venues.
• The ideal candidate will have a culinary degree from an accredited institution and 5 years of dietary/dining service experience in a supervisory capacity in a restaurant, hospital, health care/senior living facility.
• Training/education in cost control, food management, and/or diet therapy for healthcare residents is a must.

Benefits for full time employees:

• Company paid Short Term Disability, Long Term Disability, Life and AD&D
• Medical, Dental, Vision, Additional Voluntary Life, Additional Voluntary AD&D
• 401(k)
• Paid Time Off
• Paid Holidays
• Tuition Reimbursement

If you are outstanding in your profession, have a positive outlook, and would like to work on a great team then we want to hear from you!

Danbury Senior Living provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

IND789

At Danbury, you don’t just clock in at a job. You walk in the door to a work family who wants to make the day count. We truly believe our employees and residents are a family that comes together to enjoy the good things in life, including one another. When our employees feel special, so do our residents. That’s the Danbury Difference

We are currently seeking applicants for an Executive Chef position.

Responsibilities include but are not limited to:

• The executive chef will plan, organize, develop, inspire and direct the overall operation of Dining Services to assure that delicious quality nutritional services are provided.
• It is the responsibility of this director to ensure that the department is maintained in a clean, safe and sanitary manner.
• Determine how food should be presented and create decorative food displays. Standardize methods in which work will be accomplished.
• Assist in planning regular and special diet menus as prescribed by the attending physician. Assure that food is available for preparation.
• Perform administrative requirements such as completing necessary forms, reports, evaluations, studies, etc., and submit as required.
• Coordinate dining services with other departments as necessary.
• Develop and maintain a good working rapport with all community staff to assure that dining service can be properly maintained to meet the needs of the residents.
• Ensure that department staff, residents, visitors, etc., follow established policies and procedures at all times.
• Delegate authority, responsibility, and accountability to other responsible department staff.
• Establish dining service production lines, etc., to assure that meals are prepared on time.

Requirements:

• This department director has should extensive experience in providing fine dining in a variety of venues.
• The ideal candidate will have a culinary degree from an accredited institution and 5 years of dietary/dining service experience in a supervisory capacity in a restaurant, hospital, health care/senior living facility.
• Training/education in cost control, food management, and/or diet therapy for healthcare residents is a must.

Benefits for full time employees:

• Company paid Short Term Disability, Long Term Disability, Life and AD&D
• Medical, Dental, Vision, Additional Voluntary Life, Additional Voluntary AD&D
• 401(k)
• Paid Time Off
• Paid Holidays
• Tuition Reimbursement

If you are outstanding in your profession, have a positive outlook, and would like to work on a great team then we want to hear from you!

Danbury Senior Living provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

IND789

At Danbury, you don’t just clock in at a job. You walk in the door to a work family who wants to make the day count. We truly believe our employees and residents are a family that comes together to enjoy the good things in life, including one another. When our employees feel special, so do our residents. That’s the Danbury Difference

We are currently seeking applicants for an Executive Chef position.

Responsibilities include but are not limited to:

• The executive chef will plan, organize, develop, inspire and direct the overall operation of Dining Services to assure that delicious quality nutritional services are provided.
• It is the responsibility of this director to ensure that the department is maintained in a clean, safe and sanitary manner.
• Determine how food should be presented and create decorative food displays. Standardize methods in which work will be accomplished.
• Assist in planning regular and special diet menus as prescribed by the attending physician. Assure that food is available for preparation.
• Perform administrative requirements such as completing necessary forms, reports, evaluations, studies, etc., and submit as required.
• Coordinate dining services with other departments as necessary.
• Develop and maintain a good working rapport with all community staff to assure that dining service can be properly maintained to meet the needs of the residents.
• Ensure that department staff, residents, visitors, etc., follow established policies and procedures at all times.
• Delegate authority, responsibility, and accountability to other responsible department staff.
• Establish dining service production lines, etc., to assure that meals are prepared on time.

Requirements:

• This department director has should extensive experience in providing fine dining in a variety of venues.
• The ideal candidate will have a culinary degree from an accredited institution and 5 years of dietary/dining service experience in a supervisory capacity in a restaurant, hospital, health care/senior living facility.
• Training/education in cost control, food management, and/or diet therapy for healthcare residents is a must.

Benefits for full time employees:

• Company paid Short Term Disability, Long Term Disability, Life and AD&D
• Medical, Dental, Vision, Additional Voluntary Life, Additional Voluntary AD&D
• 401(k)
• Paid Time Off
• Paid Holidays
• Tuition Reimbursement

If you are outstanding in your profession, have a positive outlook, and would like to work on a great team then we want to hear from you!

Danbury Senior Living provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

IND789

Sr. Director of Dining Services Macon, GA

Salary: $115,000 – $135,000 + Bonus + Relocation Assistance

We’re seeking a dynamic Sr. Director of Dining Services to lead dining operations in Macon, GA. This role is ideal for a hands-on, hospitality-driven leader who is passionate about delivering exceptional food and service while building strong client relationships and developing high-performing teams.

Key Responsibilities

• Lead all daily dining services operations, ensuring exceptional hospitality and service standards
• Deliver high-quality food programs that meet and exceed client expectations
• Oversee food safety, sanitation, and maintenance programs to ensure compliance
• Build and maintain strong partnerships with community leadership and staff
• Recruit, mentor, and develop a high-performing culinary and service team
• Foster collaboration across departments to align dining services with the community’s mission and resident experience

Qualifications

• Bachelor’s degree or equivalent experience preferred
• Minimum 5+ years of leadership experience in foodservice or hospitality operations
• 2–4 years of direct foodservice management experience, including purchasing and inventory oversight
• Strong knowledge of food trends, quality standards, sanitation, and food cost control
• Experience managing P&L performance and contract-managed service environments preferred
• ServSafe® certification is a plus
• A forward-thinking, proactive leader who can confidently represent the company and elevate the dining experience

Step into a leadership role with the finest view in Tacoma! As the General Manager of Slahal, EQC's premier fine dining venue, you'll bring your passion for exceptional dining experiences to life by leading and inspiring both front and back of house teams.

The Slahal General Manager is an experienced hospitality and operations leader dedicated to creating unforgettable dining experiences in a high-volume, fine dining, and gaming environment. This role oversees all front- and back-of-house operations, ensuring seamless service, operational excellence, and guest satisfaction that reflect the Emerald Queen Casino standard of hospitality. The ideal candidate thrives in a fast-paced, dynamic environment, leading with a balance of strategic vision, hands-on leadership, and deep commitment to community and culture.

Salary range is based on skills and experience. This full-time position features excellent employer-paid medical, dental, vision and life insurance benefits.

Key Responsibilities:

• Provide profit-driven, hospitality-focused leadership that motivates teams and delights guests.
• Oversee daily front-of-house, back-of-house, and bar operations to ensure consistent, high-quality service delivery.
• Foster a culture of excellence and respect, promoting teamwork, professional growth, and accountability.
• Manage budgets, cost controls, inventory, and payroll to meet financial performance goals.
• Maintain compliance with gaming, alcohol, and food safety regulations, as well as departmental standards.
• Develop and manage staffing schedules, optimizing staff efficiency while maintaining superior guest experiences.
• Lead team training and performance development programs to enhance service standards and retention.
• Partner with executive leadership to implement strategic initiatives and operational improvements.
• Monitor guest satisfaction metrics and resolve issues promptly with professionalism and care.
• Contribute to special projects and support casino-wide hospitality initiatives as assigned.

Minimum Qualifications:

REQUIRED:

• High School Diploma or GED equivalent

• Five years of experience in hospitality management

• Three years of experience in a high-volume, fine dining restaurant environment

• Certified Food Protection Manager certification

PREFERRED

• Bachelor’s degree in Hospitality management or related field

• Gaming experience

• Experience working with tribal entities

Additional education/experience may substitute for the minimum requirements of the position.

Competencies:

The ideal candidate is a proven hospitality professional and hands-on operations leader with exceptional communication, customer service, and team development skills. They bring a comprehensive understanding of restaurant, bar, and culinary operations, supported by strong proficiency in POS systems (such as InfoGenesis), Microsoft Office applications, and inventory management tools. With expertise in P&L management, budgeting, and operational efficiency, this individual demonstrates advanced analytical thinking, time management, and organizational abilities, ensuring the seamless coordination of all front- and back-of-house functions.

A deep knowledge of casino operations, gaming and alcohol compliance, and hospitality regulations is essential, as is the ability to maintain meticulous records and uphold the highest service standards. The successful candidate is adaptable, proactive, and results-oriented, thriving in fast-paced, high-volume environments while motivating teams to deliver superior guest experiences. They exhibit a steadfast commitment to guest service excellence, cultural respect, community values, and continuous improvement, reflecting the spirit of hospitality that defines Emerald Queen Casino.

Physical Requirements:

This role requires the physical ability to sit or stand for up to 10 hours a day in an office or gaming floor environment, with frequent walking, climbing, reaching, bending, crouching, pushing, and pulling. Candidates should possess strong hand-eye coordination, finger dexterity, and the ability to concentrate in loud or busy settings. The position involves occasional lifting of items up to 40 lbs. and working in a smoke-filled environment.

Additional Requirements:

Our facilities operate 24 hours a day, 365 days a year which may require this position to work evening, weekend, and holiday shifts.

All applicants must obtain a Class III A license as required by the Puyallup Tribal Gaming Regulatory Office and the Washington State Gaming Commission. Pre-employment drug testing is required for all positions. However, the use of marijuana will not disqualify an applicant unless the position requires driving a company vehicle. The Emerald Queen is an Equal Opportunity Employer. Indian Preference in hiring shall apply according to the policies adopted by Puyallup Tribe’s Emerald Queen Casino. Job descriptions are intended to present a brief summary of the position and the description is not intended to list all of the duties performed within the job.

Flagship Culinary Services helps some of the world’s largest high-tech companies provide high quality dining experiences for their employees, clients and visitors. Our highly qualified staff support our culinary program in preparing tasty and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients. This position is participating in decisions such as hiring, training and employee development and performance evaluations.

Our cafes are fast-paced, welcoming and put collaboration and learning at the forefront. No two days are the same and our Jr. Sous enjoy a work/life balance with a set schedule, weekends off and on-the-job-training for continuing your career in the culinary field.

We are looking for someone ideally with Asian cuisine cooking experience, as well as fine dining on the Mid-shift, 7:30PM- 5PM (hours may vary based on the business needs).

Experience cooking Asian cuisines or any fine dining experience is a plus!

Benefits/Perks:

• No Weekends
• Monday to Friday: 7:30PM- 5PM (salaried position; hours may vary)
• Snacks and meals provided during shifts
• Medical, Dental, and Vision Insurance
• 12 paid holidays
• 401K with match
• Vacation and Sick days

Organization Background

Flagship Culinary Services helps some of the world’s largest high-tech companies provide high quality dining experiences for their employees, clients and visitors. Our highly qualified staff support our culinary program in preparing tasty and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients.

The Vision: Bring the world closer together.

Summary/Objective

Flagship Culinary Services helps some of the world’s largest high-tech companies provide high quality dining experiences for their employees, clients and visitors. Our highly qualified staff support our culinary program in preparing tasty and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients. This position is participating in decisions such as hiring, training and employee development and performance evaluations.

Essential Functions*

• Responsible for achieving company objectives and goals.
• Foster and promote the Flagship brand and values within the client’s culinary culture.
• Promote and ensure that all staff is adhering to Flagship’s safety culture.
• Maintains a safe working environment by using food handling skills and proper food safety guidelines.
• Develop and maintain an employee engagement program that is based on Flagship core values.
• Partner with upper management and HR for guidance regarding corrective actions, reviews and employee issues.
• Responsible for consistently meeting the Company’s Key Performance Indicators [i.e., safety, staffing levels, attrition, etc.].
• Follows standard operation procedures set by the company.
• Manages assigned staff, to including scheduling Workday time clock activity and performance.
• Communicates job expectations to hourly employees; planning, monitoring, and appraising job results; coaching, counseling, and disciplining employees; developing, coordinating; and enforcing systems, policies procedures, and productivity standards.
• Continuously seeks opportunities to improve the customer experience. Encourages and builds mutual trust, respect, and cooperation among team members.
• Ability to work well under pressure in a fast-paced environment.
• Serves as a role model for hourly employees, to demonstrate appropriate behaviors.
• Responsible for production according to recipes/directions.
• Sets, manage and follow up on prep and production goals.
• Maintains food quality standards for the café.
• Oversees all phases of food procurement, production and service. Including: inventory, ordering, storage/rotation, food preparation, recipe adherence, plate presentation, service and production time standards.
• Conducts daily line checks, food reviews and recipes of the day.
• Ensures that clear feedback is provided to the entire kitchen team.
• Ensures the cleanliness of the kitchen by maintaining to specified standards, passing Health Department audits with a minimum of 90% or equivalent, and training staff on proper sanitation guidelines.
• Prepares food items consistently by adhering to standards with portion sizes, quality standards and kitchen rules, policies, and procedures.
• Able to interview new team members considering our values and culture. Other duties as assigned.

Knowledge and Skills

• Follows safety and sanitation procedures with all guidelines from OSHA and Department of Health.
• Excellent verbal skills with an ability to adjust communication style to suit the audience.
• Excellent culinary skills.
• Lead by example.
• Ability to manage multiple tasks and projects on a consistent basis.
• Ability to understand and speak Spanish is a plus but not required.
• Mid to high level skill in navigation/use of common work programs included in Microsoft Office, as well as ERP, and any other program use by Flagship to conduct business.
• Ability to stay organized, prioritized and manage a busy schedule.
• Ability to handle kitchen equipment and tools safely.
• Interpersonal and organizational skills.
• Utilization of knife skills in a fast, efficient and safe manner.
• Sense of urgency.
• Professional appearance.
• Ability to move throughout the café and kitchen.
• High volume production & large batch cooking.
• Strong leadership skills.
• Ability to work with and support union employees and collaborate with union representatives (if applicable).
• Able to delegate work and hold others accountable for achieving needed results within designated timelines.
• Strong ability to influence positive change.
• Know where things are in the kitchen and how to use the equipment.

Education and Work Experience

• Culinary Degree (preferred but not required).
• Exemplary record of attendance, safety and performance in previous position.
• Solid track record of success in previous assignments demonstrating upward career tracking.
• 3-5 years’ experience of kitchen management in a full service, moderate to high volume restaurant or equivalent.

Work Environment

• The work environment for includes the following large kitchen environment elements and exposures.
• The noise level in the work environment is moderate to high noise level.
• The job operates in a corporate kitchen.
• Fast paced office environment when working in the café office.
• Fast paced kitchen, frequently changing environment in which interruptions are considered normal.
• Work environment involved constant exposure to working with chemicals.
• Work environment entails constant exposure to food allergens such as milk, egg, nuts, fish, shellfish, wheat and soy.
• High sense of urgency. Slippery/uneven surfaces may be encountered.
• Frequently moving from cold freezer to normal kitchen environment.

Requirements

Must have and maintain an active Management Level Food Handlers’ Certification (ServSafe) and adhere to local food handler requirement. Consistently perform all duties in a responsible and efficient manner.