Full-Time
Non-Exempt/Hourly
Places Restaurant
Back of House
Previous cooking experience required
JOB SUMMARY
Assists in the management of operation of designated Village restaurant, including coordination of food service activities at social functions, estimating food cost and supplies, hiring and scheduling of personnel, product ordering and inventory control. Responsible for following instructions and carrying out assignments properly. May be involved in menu development, planning, forecasting, purchasing, receiving and storage, inventory control, food preparation and serving. Supportive of the Village mission, values and service/hospitality (PRIDE) expectations. Completes training as required by policy.
ESSENTIAL JOB FUNCTIONS
Assists in coordination of catering activities at restaurant.
Estimates and oversees cost control of food, supplies and inventory.
Will be required to work on a kitchen line, preparing food to order.
Responsible for hiring, training, scheduling, and supervision of staff.
Adheres to all safety regulations and requirements.
Ability to handle stress and get along with others within the workplace and with customers outside the department.
Ability to maintain acceptable standards of workplace conduct.
The responsibilities described above represent the primary responsibilities of the job. Other responsibilities may be assigned by the supervisor as warranted by business needs. The incumbent is expected to perform all assigned responsibilities.
ESSENTIAL QUALIFICATIONS
Education:
Certification from a two year program in Home Economics or Food Management. Will consider an equivalent minimum of two (2) years combination of experience and education required.
Licenses/Certifications:
Must obtain current Food Handler Permit within 15 days of start date.
Must possess a current Class E Drivers license or equivalent. (Fireside Restaurant Only)
Knowledge and Skills (required unless otherwise noted):
Ability to work with a large group of residents/customers.
Intermediate level knowledge of cash handling and cash register operation.
Awareness of cost control responsibilities of the position within the Department.
Basic knowledge of Microsoft Word, Excel and Outlook
Ability to work irregular hours.
Ability to speak in simple sentences.
Ability to read and interpret documents such as safety rules, operating instructions, handbooks and procedure manuals.
Ability to write reports, business correspondence, and procedure manuals.
Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's.
Ability to perform tasting and/or smelling.
Ability to apply common sense understanding to carry out detailed but straight-forward written or oral instructions.
Special Working Conditions
Primarily works in a kitchen and restaurant environment.
The associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.
The associate is exposed to infectious diseases.
The associate is required to function around individuals with challenged mental capacities.
All associates may be called upon to assist other departments in a declared emergency situation.
Required to drive from one location to another if necessary for services provided through the department.
The Food Service Associates and Restaurant/Village Care Center Management Staff and Catering Staff and Supervisors are exposed to both extreme heat and cold with working around ovens/grills/cooktops and in freezers/coolers. These positions are also exposed to steam when handling food. They also handle sharp blades such as knives.
PHYSICAL AND MENTAL DEMANDS
The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Maximum occasional lift of 55lbs from 4-64 inches; maximum frequent lift of 35 lbs from 0-75 inches; Maximum occasional carry of 55 lbs at self-selected height for 50 ft; maximum frequent carry of 25 lbs for 100 ft; Maximum occasional horizontal push/pull of 60 lbs for 50 ft; maximum frequent horizontal push/pull of 18 lbs (2 person of 35 lbs) for 1300 ft; maximum occasional vertical push/pull of 30 lbs from 36-72 inches; Frequent grip force of 45 lbs; constant grip force of 10 lbs; constant pinch force of 5 lbs; Occasional climb of 18 inches; Frequent forward reach of 40 inches; occasional overhead reach of 84 inches; frequent lateral reach of 40 inches; Constant bend/crouch; frequent crouch/kneel; frequent neck flexion; occasional neck extension; frequent neck rotation; frequent trunk rotation; Frequent fine motor coordination; frequent hand coordination; constant foot coordination; constant balance; constant walking; occasional sitting.
PDC Level: HEAVY
SUPERVISION RECEIVED/GIVEN
Occasional supervision received from Restaurant Manager.
Direct supervision given to assigned restaurant staff. May rotate to other restaurants as needed.
EOE/D/V
Nicotine-Free Workplace
Post-offer background check and health screening required
Experience
Required
Must obtain Food Handler Permit within 15 days of start date.
Certification from a two year program in Home Economics or Food Management required. Will consider an equivalent minimum of two (2) years combination of experience and education.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)