Lead Cook Salary at Okemo BETA

* POSITION STANDARDS * Ability to read, write, speak and understand English. * Good communications skills. * Sound mental and physical health. * Ability to get along well with others. * Must demonstrate flexibility and patience, to work as a member of a team, and to demonstrate a high level of sensitivity and interest in people, especially older adults. * High school education preferred. * Possesses the ability to follow instructions, work well with others and maintain a good rapport with the residents. * POSITION PHYSICAL REQUIREMENTS * Anything listed here requires a pre-employment physical by Employee Health to determine if the employee is capable of meeting the requirements. * Physical Activity: * Upper Extremity: * Ability to see and hear, or to use prosthetics that will enable these senses to function adequately to assure that position requirements can be fully met. * Sufficient manual dexterity to operate a fire extinguisher. * Must have the ability to push a sweeper and wipe th

Why We're Here We believe heartfelt, human connections make people's lives better. Especially the people who work here. Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today. Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you. How We're Different Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day. It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and ce

ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: •Assist General Manager in managing all production requirements following recipes, safe food handling principles in a sanitary and professional manner. •Manage and cultivate team to perform up to standards set forth by management. •Coordinate all cooking, prepping, etc. of skillet station according to production schedule. •Be proficient in recipe procedure, measurement conformity, cooking techniques. •Perform temperature checks during production period to ensure food is being held and prepared at correct temperatures. Maintain all Logs. •Follow and manage sanitation requirements as prescribed by head chef or director. •Assist in implementation and follow-up on sanitation cleaning schedule for all kitchen areas and equipment. •Assist with production in cold pantry station when applicable. •Conduct weekly kitchen meetings to be attended by all kitchen personnel. REQUIRED QUALIFICATIONS AND COMPETENCIES: Education: •College / Culinary degr

Company Description Twin Farms is located in bucolic Barnard, Vermont, about 90 minutes from Burlington, three hours from Boston, or five from New York City. Stays are reserved for adults only and are inclusive of all meals, fine wines and spirits, as well as all activities and equipment. As one of the world's celebrated Five Star hotels and the only one in Vermont, we recognize that people are essential to our success. Indeed, the very essence of great hospitality comes from the dedication of every member of the Twin Farms team. We are an equal opportunity employer and prohibit discrimination/harassment 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. Job Description The Pastry Sous Chef serves in a leadership role in many areas of the kitchen's operations. He/she works in close collaboration

POSITION OVERVIEW The Lead Cook will ensure the Kitchen operates according to the real time demands of Long Trail and the service and quality standards of MBBC. The Lead Cook plays a critical role in maintaining a safe, clean, and highly productive work environment, in addition to maintaining the MBBC culture. POSITION RESPONSIBILITIES: These responsibilities include but are not limited to the following: Measure and assemble ingredients for menu items within your designated station Act as a lead to the part time kitchen staff providing guidance and support where needed Provide performance feedback on Kitchen staff to management to be tracked and used for professional development Collaborate with the kitchen staff and management to prepare meals during dining hours Maintain accurate food inventories for you designated areas Properly store food items at appropriate temperatures Rotate stock items as per established procedures Restock designated prep area for subsequent shifts Ensure dail

SUMMARY: This position is responsible for making and serving nutritious meals for students in a safe and healthful manner. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Service daily hot lunch line to ensure compliance with portioning, plate presentation and quality guidelines. Determine time and sequence of cooking operations to meet meal serving deadlines (e.g., breakfast, lunch, satellite). Batch cooking is required. Do not cook product for entire day service at once. Prepare and submit food and paper orders according to menu and production logs Perform temperature checks during meal period to ensure food is being served hot. Log results in temperature log. Follows assigned break schedules. Follow sanitation requirements according to state, federal or local safe food handling and as prescribed by manager. Assist in implementation and follow-up of sanitation cleaning schedule for all kitchen areas and equipment. Prepare and update Production records and temperature logs. When app

SUMMARY: •Assist General Manager in managing all production requirements following recipes, safe food handling principles in a sanitary and professional manner. •Manage and cultivate team to perform up to standards set forth by management. •Coordinate all cooking, prepping, etc. of required station according to production schedule. •Be proficient in recipe procedure, measurement conformity, cooking techniques. •Perform temperature checks during production period to ensure food is being held and prepared at correct temperatures. Maintain all Logs. •Follow and manage sanitation requirements as prescribed by head chef or director. •Assist in implementation and follow-up on sanitation cleaning schedule for all kitchen areas and equipment. •Assist with production in cold pantry station when applicable. •Conduct weekly kitchen meetings to be attended by all kitchen personnel. This position requires traveling within 50-minute radius of Rutland VT School District during the school year. During

Job Description: One of Global Partner’s subsidiaries, Subway, an American Fast Food Franchise store that primarily sells sandwiches, are looking for a Food Service Manager. The FSM is responsible for managing all aspects of the food service and beverage operation.   For over 90 years Global Partners LP has been delivering the energy our communities need to grow, move, and thrive. From Alltown Fresh, with its innovative chef-led creations and guest-focused retail experience, to our vast network of over 50 liquid energy terminals across the eastern seaboard and beyond, Global Partner’s integrated network of businesses delivers value day-in and day-out to our guests and customers across the US. At Global Partners we embrace the future, investing in the energy transition with initiatives like GlobalGLO and supporting the communities in which we operate with our charitable work. We’re excited for the next 90 years at Global Partners and what innovative new ideas we can bring to our guests