Primary Responsibilities
The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
These duties and responsibilities will be rated on the Annual Performance Review.
Plan, Coordinate, train, motivate, monitor and evaluate performance on employees.Assign duties to employeesEnsure that all employees are trained in kitchen safety, sanitation, and safe use of cleaning supplies, customer service, disability awareness and sensitivity.Establish and maintain high standards in food handling, serving, cleaning and sanitation.Oversee all assigned operations including supervision of employees, meeting of contractual obligations and other items as necessary.Hire/Termination responsibilities.Additional Duties
Establish and follow standard operation procedures to maintain consistency of service performed.Recommend changes in service, personnel, equipment and controls which will improve services to the customer.Continually and critically evaluate all assignees work activities as a base for developing more informative data for management decision making, increased efficiency and/or reduced cost.Perform all duties and responsibilities in a timely and efficient manner and in accordance with established company policies to achieve the overall objectives of this position.Keep immediate supervisor fully informed of all problems or unusual matters of significance promptly and take necessary corrective action where appropriate or suggest alternative courses of action.Supervise the orientation and training of all food service personnel to maximize productivity and their work potential and permit promotion from within as the needs of the operation and company require.Hold staff and employee meetings on a regular basis.Evaluate on a continuing basis the work performance of assigned personnel as the basis for individual counseling to improve work performance or commendation where justified. Recommend transfer or dismissal of unqualified or otherwise unsatisfactory employees and salary adjustments.At all times, project a favorable image of GMI Inc. to promote its aim and objectives and to foster and enhance public recognition and acceptance of the company.Assist in the development and recommendation of operational objectives.Process injury reports and disability claims.Develop and train Assistant Managers and appraise their performance.Perform administrative tasks as requiredAssist in facility inspectionsAssist in the requisitioning of equipment and supplies.Assist in interviewing and screening applicants for employment.Perform other duties as directed.Qualifications: Education, Experience and Certification(s)
Five years’ experience with at least two years as a Project Manager or Dining Facility Manager of a similar project and three years general experience.Bachelor of Science or Bachelor of Arts degree in Food Management; may be substituted for general experience.ServSafe (Renew every 5 Years) Certified or similar sanitation certification.Knowledge, Skills and Abilities
Must be thoroughly knowledgeable in the following areas: sanitation, conducting training, security, food preparation, customer relations, menu selection, safety and accident prevention, equipment maintenanceAbility to operate a computer using Microsoft software.Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee is occasionally required to stand and walk. The employee may occasionally lift or move office products and supplies, up to 75 pounds. Specific vision abilities required by this job include close vision, distance vision, depth perception, and ability to adjust focus.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.
What We Offer – for Benefit Eligible Employees May Include:
Because GMI hires the best people, we work hard to provide benefits that make their lives better, so we offer a comprehensive benefit program which features:
Health coverage for you and your family through Medical, Dental, and Vision plans.Financial protection with 100% company paid Disability, Life, Accidental Death & Dismemberment insurance.A generous paid time-off program in which the benefits increase based on your tenure with the company.GMI is committed to hiring and retaining a diverse workforce. We are an Equal Opportunity and Affirmative Action Employer, making decisions without regard to race, color, religion, sex, national origin, age, veteran status, disability, or any other protected class. GMI is a E-Verify Employer and enforces a drug-free workplace. Pre-employment background checks are required for all employment positions.
PAY TRANSPARENCY POLICY STATEMENT:
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
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Help us Serve those who Serve us in the USMC! Yes, come help take care of our Troops!
Food Service Worker (FSW) works under the direction of the Food Service Manager/Lead Supervisor. The FSW performs a wide variety of simple serving and cleaning tasks under general supervision. Performance is evaluated on compliance with instructions, accepted serving practices, customer service skills, and sanitary requirements.
LANGUAGE SKILLS
Requirements:
The ability to read and comprehend simple instructions, short correspondence, and memos. The ability to write simple correspondence. Ability to communicate with customer as required.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; use hands to manipulate or feel objects, tools, or controls; and reach with hands and arms. The employee frequently is required to communicate. The employee is occasionally required to walk, stoop, kneel, or crouch, and taste or smell. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. However, while lifting amounts above 30 pounds a partner must be used. The employee is required to stand for approximately 80% of the time and will frequently be required to bend.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions within the work environment. The noise level in the work environment is usually loud.
Duties and responsibilities
· Sets up food on serving lines and portions food for individual servings in accordance with master menu requirements.
· Resupplies hot and cold food on service lines during meal periods.
· Replaces glassware, dishes and silverware and refills condiment containers.
· Clean, wash and sanitize tables and countertops.
· Cleans work area, utensils and equipment; removes garbage; mops floors, walls, windows and tables.
· Removes dirty dishes, glasses and silverware from the serving counters.
· Operates electric dish washing machines in Scullery & Pot Shack Areas; loading and unloading, and/or washes dishes, glassware, pots and pans and kitchen utensils by hand.
· Makes coffee in urns.
· Performs a wide variety of manual tasks in kitchen or dining area of a food activity, which involves light to moderate physical effort and is done according to established procedures.
· Maintains equipment, work areas, restrooms, exterior of building and utensils and tables to established sanitation standards.
· Empties all trash containers.
· Assemble and maintains equipment.
· Ensuring that proper sanitization and cleaning processes and procedures are followed standards reached.
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Position: Cook II
Reports to the Chief Cook
Position Summary
Cook works under the direction of the Chief Cook and Messhall manager. Cook II performs a wide variety of simple cooking tasks under general supervision, or performs difficult and complex cooking under supervision, usually in training for a full performance level cook position. Performance is evaluated on compliance with instructions, accepted cooking practices, sanitary requirements and quality and appearance of food served.
LANGUAGE SKILLS
The ability to read and comprehend simple instructions, short correspondence, and memos. The ability to write simple correspondence. Ability to communicate with customer as required.
MATH SKILLS
The ability to perform basic math skills, such as addition, subtraction, multiplication, and division.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; use hands to manipulate or feel objects, tools, or controls; and reach with hands and arms. The employee frequently is required to communicate. The employee is occasionally required to walk, stoop, kneel, or crouch, and taste or smell. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. However, while lifting amounts above 30 pounds a partner must be used. The employee is required to stand for approximately 80% of the time and will frequently be required to bend.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions within the work environment. While performing the duties of this job the employee is often exposed to wet/or humid conditions and extreme heat usually in excess of 90 degrees. The noise level in the work environment is usually loud.
Duties and Responsibilities
· Follows standards of the regional master menu.
· Follows HACCP processes.
· Ensures storage of food and management of food storage in accordance with quality control guidelines.
· Maintains food production work sheets.
· Makes suggestions regarding menu adjustments.
· Read, comprehend, and follow recipes step by step.
· Prepares and cooks a full variety of meats, poultry, seafood, vegetables, soups, stew, broth, sauces and gravies while following recipe scale and methodology.
· In serving lines ensures food is served using the correct utensils and food portioning for individual servings.
· Makes recommendations for approval from management team to improve taste and/or appearance of food.
· Ensures products are prepared within quality control guidelines before serving to maintain freshness.
· Performs duties as a chief cook when required.
· Complies with all GMI safety procedures at all times.
· Required reports are completed in an accurate and timely manner, including HACCP and MCFMIS.
· Assembles and maintains equipment.
· Ensures that proper sanitization and cleaning processes and procedures are followed standards reached.
· Ensures GMI and client standard of customer service is met at all times.
· Complies with all GMI administrative requirements at all times
· Ensures that all GMI presentation standards are met at all times
· All other tasks as assigned
Qualifications
Successful completion of high school, vocational school or equivalent.Two years of job related experience in a Commercial (Institutional), restaurant, cafeteria or comparable food service establishment.Must attend and complete all provided training including but not limited to culinary foundation, serve safe program, orientation and safety.Must be able to demonstrate extensive knowledge of HACCP procedures
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