12 restaurant food service jobs found

Position Summary Able to perform the essential function of kitchen staff positions on an as-needed basis. Opaa! Food Management, Inc. operates in 8 states in the Midwest. Our pay rates vary depending on state and position. Please apply, and a Hiring Manager will discuss pay with you in more detail. Functions of the Job Essential Functions Production Assist with set-up of serving lines daily and make sure that all food is held at the required temperature. Milk coolers are stocked and ready for service. Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes, as required. Plan and prep ahead for the next day menus. Operate slicers, mixers, grinders, and other equipment with proper certification. Keep work areas neat, clean, and organized. Clean kitchen and cafeteria areas including equipment and dishes. Keep inventory stock organized and practice First In/First Out (FIFO) procedures. Keep cooler/storage racks clean and free from...

Position Summary Able to perform the essential function of kitchen staff positions on an as-needed basis. Opaa! Food Management, Inc. operates in 8 states in the Midwest. Our pay rates vary depending on state and position. Please apply, and a Hiring Manager will discuss pay with you in more detail. Functions of the Job Essential Functions Production Assist with set-up of serving lines daily and make sure that all food is held at the required temperature. Milk coolers are stocked and ready for service. Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes, as required. Plan and prep ahead for the next day menus. Operate slicers, mixers, grinders, and other equipment with proper certification. Keep work areas neat, clean, and organized. Clean kitchen and cafeteria areas including equipment and dishes. Keep inventory stock organized and practice First In/First Out (FIFO) procedures. Keep cooler/storage racks clean and free from...

To deliver more than is expected to my customers and associates by providing a positive first impression, determining actual needs, delivering real solutions, adding value where I can by supervising the store and leaving the customer so satisfied that no competitor is an acceptable alternative. Bakery/Deli Clerk: What I Do, How I Do It, and Why I do it As a Bakery/Deli Clerk, this is what I do: Bakery/Deli Department Operations – I support bakery/deli department operations including department readiness, staffing, supervision, price maintenance, policies and procedures, inventory preparation, department financial goals and objectives, department cleanliness, and safe use of equipment and tools. Replenishment & Inventory Procedures –I support replenishment and inventory processes including ordering, replenishment, receiving, invoicing and accounting, back stock, reclamation and returns, damages and reworks, supply use and inventory preparation. Merchandising & Sales...

Stocker Summary To deliver more than is expected to my customers by providing a positive first impression, determining actual needs, delivering real solutions, adding value where I can, and leaving the customer with an impression so satisfying that no competitor is an acceptable alternative. Stocker: What I Do, How I Do It, and Why I do it As a Stocker, this is what I do: Grocery Department Operations I support grocery department operations including department readiness, staffing, supervision, price maintenance, policies and procedures, inventory preparation, department financial goals and objectives, department cleanliness, and safe use of equipment and tools. Replenishment & Inventory Procedures – I support replenishment and inventory processes including ordering, replenishment, receiving, invoicing and accounting, back stock, reclamation and returns, damages and reworks, supply use and inventory preparation. Merchandising & Sales Floor Standards – I...

To deliver more than is expected to my customers by providing a positive first impression, determining actual needs, delivering real solutions, adding value where I can, and leaving the customer with an impression so satisfying that no competitor is an acceptable alternative. Produce Clerk: What I Do, How I Do It, and Why I do it As a Produce Clerk, this is what I do: Produce Department Operations – I support produce department operations including department readiness, staffing, supervision, price maintenance, policies and procedures, inventory preparation, department financial goals and objectives, department cleanliness, and safe use of equipment and tools. Replenishment & Inventory Procedures – I support replenishment and inventory processes including ordering, replenishment, receiving, invoicing and accounting, back stock, reclamation and returns, damages and reworks, supply use and inventory preparation. Merchandising & Sales Floor Standards – I support...

Cake Decorator Summary To deliver more than is expected to my customers and associates by providing a positive first impression, determining actual needs, delivering real solutions, adding value where I can by supervising the store and leaving the customer so satisfied that no competitor is an acceptable alternative. Cake Decorator: What I Do, How I Do It, and Why I do it As a Cake Decorator, this is what I do: Bakery Department Operations – I support bakery department operations including department readiness, staffing, price maintenance, policies and procedures, inventory preparation, department financial goals and objectives, department cleanliness, and safe use of equipment and tools. Bakery Department Replenishment & Inventory Procedures –I support bakery department replenishment and inventory processes including ordering, replenishment, receiving, invoicing and accounting, back stock, reclamation and returns, damages and reworks, supply use and inventory...

Meat Clerk Summary To deliver more than is expected to my customers and associates by providing a positive first impression, determining actual needs, delivering real solutions, adding value where I can by supervising the store and leaving the customer so satisfied that no competitor is an acceptable alternative. Meat Clerk: What I Do, How I Do It, and Why I do it As a Meat Clerk, this is what I do: Meat Department Operations – I support meat department operations including department readiness, staffing, supervision, price maintenance, policies and procedures, inventory preparation, department financial goals and objectives, department cleanliness, and safe use of equipment and tools. Meat Department Replenishment & Inventory Procedures –I support meat department replenishment and inventory processes by assisting in ordering, replenishment, receiving, invoicing and accounting, back stock, reclamation and returns, damages and reworks, supply use and inventory...

JOB REQUIREMENTS Education Must have the ability to read, write, take verbal instruction and perform basic arithmetic. Experience One year experience in a customer service/food service position preferred. Physical This is a safety sensitive position. Please see the St. Bernards Substance Abuse Policy for further information. Normal hospital environment. Occasional exposure to heat, steam and cold. Normal corrected eyesight. Hearing within normal range. Distinguish tastes and smells, distinguish temperature by touch. Uses food service equipment, elevators, trash compactor, dish machine, Lifting and carrying up to 50 lbs. Pushing /pulling up to 150 lbs. Frequent standing and walking. JOB SUMMARY The dish room position will be responsible for cleaning and sanitizing all dishes, utensils, pots, pans, carts used for both retail and room service operation. In addition, this position will retrieve...

JOB REQUIREMENTS Education Must have the ability to read, write, take verbal instruction and perform basic arithmetic. Experience One year experience in a customer service/food position similar to SBMC preferred. Physical This is a safety sensitive position. Please see the St. Bernards Substance Abuse Policy for further information. Normal hospital environment. Occasional exposure to heat, steam and cold. Normal/corrected eyesight. Hearing within normal range. Distinguish tastes and smells, distinguish temperature by touch. Uses food service equipment, telephone. Lifting and carrying up to 50lbs. Pushing/pulling up to 100lbs. Frequent standing and walking. JOB SUMMARY The Host/hostess position is responsible for delivering meals to patients and guests, following specific guidelines. A Host/hostess demonstrates a positive service attitude and is held accountable for meeting that standard. The...

JOB REQUIREMENTS Education Must have the ability to read, write, take verbal instruction and perform basic arithmetic. Experience One year experience in a customer/food service position.  One year food service experience similar to St. Bernards Village preferred. Physical This is a safety sensitive position. Please see the St. Bernards Substance Abuse Policy for further information. Normal health care facility environment.  Occasional exposure to heat, steam, and cold.  Normal/corrected eyesight.  Hearing within normal range.  Distinguish tastes and smells, and temperature by touch.  Uses food preparation equipment.  Lifting and carrying up to 50 lbs.  Pushing/pulling up to 60 lbs.  Frequent standing and walking.  Exposure to wet surfaces in the daily cleaning of the department.  Exposure to chemicals in cleaning.  Noise level is moderate except in time of equipment use. JOB SUMMARY The...

JOB REQUIREMENTS Education Must have the ability to read, write, take verbal instruction and perform basic arithmetic. Experience One-year experience in a customer service/food service position. One year cooking experience similar to SBMC preferred. Physical This is a safety sensitive position. Please see the St. Bernards Substance Abuse Policy for further information. Normal hospital environment. Occasional exposure to heat, steam and cold. Normal/corrected eyesight. Hearing within normal range. Distinguish tastes and smells, distinguish temperature by touch. Uses food preparation equipment. Lifting and carrying up to 50lbs. Pushing/pulling up to 100lbs. Frequent standing and walking. JOB SUMMARY The cook performs a variety of food production duties based on production lists, recipes, menus, procedures and schedules.

JOB REQUIREMENTS Education Must have the ability to read, write, take verbal instruction and perform basic arithmetic. Experience One-year experience in a customer service/food service position preferred. Physical This is a safety sensitive position. Please see the St. Bernards Substance Abuse Policy for further information. Normal hospital environment. Occasional exposure to heat, steam & cold. Normal/corrected eyesight. Hearing within normal range. Distinguish smells and tastes. Distinguish temperatures by touch and proximity. Uses food service equipment, dish machine. Lifting and carrying up to 50lbs. Pushing/pulling up to 100lbs. Frequent standing and walking. Able to assemble 4 patient trays per minute. JOB SUMMARY The Café Assistant performs a variety of guest meal assembly, service and cleaning duties based on menus, special request, time and duty schedules and procedures.