Offres kitchen staff à Columbus, GeorgiaCréer des alertes d'emploi

Find your next job here! Will train the right candidate! Average salaries from $12 - $22/Hr, full time and part time shifts available now! Hiring for: Kitchen Staff.

Job DescriptionCompany Description Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Job Description Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare!" You will be joining a company that will elevate your career to new heights! Forefront Healthcare is growing, and we need your culinary expertise along with the leadership you possess! Come be part of an exciting team and elevate the experience for those we serve! We are seeking an experienced Sous Chef in Columbus, Georgia. Check out our website: Summary/Objective: The Sous Chef prepares food in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with established policies and procedures and assuring resident safety. May be directed by the Executive Chef. The Sous Chef will be expected to lead the culinary team on sight, provide training, and leadership. The Sous Chef will maintain high standards of cleanliness and culinary excellence. Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Coordinate food preparation and meal service., • Plan and initiate cooking schedule for food preparation to meet meal schedule., • Prepare, season, cook and serve for assigned meal; ensure appropriate portioned servings according to portion control standards., • Prepare nutritional snacks for residents as directed by the Executive Chef., • Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service., • In the absence of the Executive Chef, checks and inspects food products and supplies as delivered. Supervise and assist in storage of supplies and food products., • Determine amount and type of food and supplies as required for daily menus., • Notify Executive Chef of food, supplies or equipment needs, Report equipment breakdowns and unsafe conditions to Executive Chef., • Supervise dietary staff in the absence of Executive Chef., • Clean equipment and work areas as assigned by the Executive Chef., • Be knowledgeable of Federal, State, and facility’s rules, regulations, policies and procedures., • Attend in-service educational programs., • Follow defined safety codes while performing all duties., • Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Qualifications Competencies: • Customer Service Oriented., • Basic Food Preparation Knowledge., • Sanitation and Safety Practices., • Thoroughness., • Must have the ability to coach others., • Proven ability to coach and teach within the kitchen. Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Ability to work with chemicals and cleaning agents. Must be free from infection or diseases. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. Must be able to lift and/or carry 50 to 75 pounds. Position Type/Expected Hours of Work: This is an hourly position, with expected hours to include: days, evenings, some weekends, and some holidays. Travel: N/A Required Education and Experience: • Ability to read, write and speak English., • Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, residents, family members and the public., • Numerical ability necessary to make various computations in keeping work records, and in recipe preparation., • Motor coordination and manual dexterity are required to prepare food and operate dietary equipment., • Willingness to perform routine, repetitive tasks with frequent interruptions. An appreciation of the value of food and dietary equipment and an awareness of the requirement for careful handling and economy of serving., • Ability to read, understand, and follow recipe directions, diet orders and work assignments. Able and willing to work flexible hours, such as during an emergency situation. Must be patient and tolerant toward staff, residents, and family members. Additional Information All your information will be kept confidential according to EEO guidelines.

Job DescriptionOverview: Assist the Executive Chef with planning, food preparation, and kitchen management.Responsibilities and requirements: · Set up station according to guidelines. · Follow recipes, portion controls, and presentation specifications set forth by the Executive Chef. · Check finished product before serving to guests. · Responsible for purchasing, receiving, storing, and proper rotation of goods. · Prepare menus while maintaining all quality standards. · Must maintain a clean and sanitized kitchen. · Knowledge and understanding how to properly use/maintain all kitchen equipment. · Assist with cleaning, sanitation, and organization of kitchen, walk-in coolers, and storage areas. · Implement strategies to increase efficiency within the Banquet/Catering/Restaurant Department. · Delegate responsibilities to the staff to ensure proper food turnout within a designated time frame. · Follow policy and procedures according to company standards. · Attend meetings/trainings required by management. · May be required to work nights, weekends, and holidays. · Perform other duties as assigned by management. Qualifications and Education Requirements · High school diploma or GED required. · Must have an excellent understanding of professional cooking. · Knowledgeable of safety, sanitation, and food handling procedures. · Previous banquet experience required with at least 1 million a year. · Fine dining experience and management preferred. · Must be able to work well in stressful situations and maintain composure under pressure. · Able to listen, understand clarify, and resolve concerns/issues raised by co-works and guests. · Detail oriented and strong written/verbal communication required. · Ability to work in a team environment. · Must pass background check and drug screen. Additional requirements · Must have above average knife skills. · Ability to troubleshoot recipes/menu items with little to no difficulty. Physical requirements · Must be able to stand for extended periods of time. · Able to lift, carry, push, and pull up to 40 lbs. · Occasional environmental exposures to cold, heat, and water. Disclaimer: The job description is not an exhaustive list of all functions the employee may be required to perform. Valley Hospitality reserves the right to revise the job description at any time. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Job Description A banquet captain oversees the planning, setup, execution, and breakdown of catered events, ensuring smooth service and high guest satisfaction. They supervise banquet staff, coordinate with other departments like the kitchen, and handle guest requests and complaints. Ultimately, the banquet captain is responsible for the overall success of the event from start to finish. Job Requirements: • Complete all required brand specific training, • Complete all required health and safety training, • Adhere to all Aperture Hotels and property specific brand standards Key Responsibilities: • Event Coordination: Supervising staff (servers, bartenders, etc.) and managing timelines to ensure events run smoothly., • Setup and Breakdown: Preparing banquet spaces, including tables, chairs, and equipment, and ensuring proper cleanup after the event., • Service Oversight: Ensuring food and beverage service is efficient, timely, and meets quality standards., • Guest Relations: Addressing guest needs, handling complaints, and ensuring a positive experience., • Staff Management: Training and guiding banquet staff, ensuring they adhere to safety and sanitary procedures., • Inventory and Supplies: Monitoring inventory of supplies and equipment, ensuring proper storage and minimizing waste., • Communication: Maintaining clear communication with the kitchen staff, and management regarding event details, changes, and any issues., • Safety and Security: Ensuring adherence to safety regulations, security protocols, and proper handling of food and beverages., • Problem Solving: Identifying and resolving any issues or challenges that arise during the event, ensuring a seamless experience for guests. Necessary Skills: • Keep confidential the business functions of the company including, but not limited to, financial status, customer/guest information, employee issues, etc., • Must be responsible for safety and security of guests, fellow employees and hotel assets, • Have knowledge of fire alarm system and evacuation procedures, • Have dependable transportation available, • Able to communicate effectively in writing, verbally, and in person, • Able to work a flexible schedule. We are a 24/7 business which may require work availability of nights, weekends, and holidays, • Is organized, honest, works well with others, and has an outgoing personality, • Maintain a clean and attractive work area, uniform, and person, • Able to work with people from diverse cultures and backgrounds Physical Requirements: • Be able to bend, reach, kneel, push, and stretch and lift and/or carry up to 35 pounds, • Can stand/walk on feet for 8 hours and work in a restrictive space/environment, • Must have eyesight enabling vision both near and far, • Must be comfortable using a step stool or ladder, • Must be able to use/lift arms for up to 8 hours, • Must be able to work in extreme conditions such as heat, cold and stress, • Have finger dexterity for operating equipment, • Must speak in a clear, understandable voice, hear at a basic level, and understand English, • Must be able to write Aperture Hotels is an established hotel management company with a management portfolio of well-known brands including Hilton Garden Inn, Homewood Suites, Hotel Indigo, Courtyard by Marriott, Hampton Inn and Suites, Fairfield Inn and Suites, Holiday Inn Express, Home2, as well as an Independent. We offer a dynamic work environment with avenues for professional and personal growth. Aperture strives to create a positive work environment where team members feel like they are part of family, receive a high level of respect, and are recognized for their merits and accomplishments. We are seeking an individual who embodies the core values that are integral to our success: • Be Transparent & Accountable, • Be Actively Curious, • Embrace Growth

Job DescriptionDescription: POSITION TITLE: Registered Dietitian REPORTS TO: COO FLSA STATUS: Non-Exempt SCHEDULE: Part time Essential Functions Plan, develop and implement meal menus to provide nutritional needs of Hospice patients on an individual basis according to patients’ likes, dislikes, and diet prescribed by the attending physicians according to hospice policies and procedures for nutrition management. Provide patient nutritional guidance to clinical staff as requested. Challenges in Position • Work 5-10 hours per month., • Work in environment, which includes much standing and walking., • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with professionalism and mutual respect for all., • The requirements in this job description are representative of knowledge, skill, and/or ability required., • Bachelor’s degree in Dietetics or related field of study – ADA (American Dietetic Association) approved program required. Required: • Current licensing by the states of Georgia and Alabama as a Licensed Dietitian, • Valid drivers’ license and satisfactory MVR., • Ability to define problems, collect data, establish facts, and draw valid conclusions., • Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations., • Ability to write reports, business correspondence, and procedure manuals., • Provide oversight in planning and implementing menus in accordance with patients’ care plan., • Provide patient nutritional guidance to Nurse Practitioner’s when requested., • Provide oversight in the preparation of food items for patients and families of the Columbus Hospice House., • Develop and present monthly in-service training to Dietary staff., • Guide and assist the Dietary Manager in disaster preparedness., • Guide and assist the Dietary Manager in inventory control., • Instruct staff in the proper operation and use of kitchen equipment and utensils., • Teach staff proper food handling and storage procedures., • Role models good communication and collaboration skills for staff., • Represent the company in a positive and professional manner at all times with others, e.g., co-workers, management, vendors, and customers., • Complete all job responsibilities in a thorough and complete manner, utilizing good judgment in all aspects of the job., • When unsure of a directed task or any part of job responsibilities, proactively seek the assistance of immediate supervisor., • Ensure job responsibilities are met, including attendance requirements and prompt arrival at work., • Participate in staff development annually and complete required online trainings., • Maintain privacy and confidentiality of all patient and employee information at all times according to established procedures., • Collaborate with management for anything not currently defined by Georgia State Rules and Regulations for food service or appropriate nursing service orders., • Assist with special projects, as requested. The physical demands described here are representative of those that must be met by an employee successfully perform the essential functions of this job. Reasonable accommodation 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 use hands to finger, handle, or feel and talk or hear. The employee frequently is required to stand, walk, sit, and taste or smell. The employee is occasionally required to reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral 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 accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, extreme heat, and risk of electrical shock. The noise level in the work environment is usually moderate. Requirements:

Job Description Sbarro 3131 Manchester Expy Space #F6 Columbus, GA 31909 Benefits • Paid Vacation, • Paid Sick, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance Reporting to the General Manager, the Team Member provides front-line service to Sbarro guests in an enthusiastic, friendly, outgoing, clean and safe manner. While each team member is hired for a primary position (such as Server / Cashier, Pizza Maker, Steam Cook / Prep, Dishwasher), due to sales volume fluctuations in any given restaurant and the various station responsibilities, each team member may be asked to assist in fulfilling other position duties. It is desirable that each Team Member be cross-trained in each duty. Essential Duties & Responsibilities Server / Cashier • Must serve customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Receives payment for all transactions following prescribed methods and with prescribed standards for guest service. • Follows all required procedures outlined in Sbarro cash handling policy., • Demonstrates full working knowledge of Sbarro point-of-sale register system., • Completes cleaning and stocking duties in accordance with the appropriate daily operating procedure. • Practices food safety and sanitation standards required of foodservice establishments., • Follows established cost control systems, including employee food policy and waste guidelines., • Assists other team members when required., • Responsible for the proper use of gloves, utensils, and portion size of each item, temperature of hot food, and the attractive presentation of all food. • Communicates in a timely manner with the co-workers and management regarding the amount of food on hand and its quality. • Assists other team members when required., • Other duties as assigned Pizza Maker • Prepare all food products in accordance with the specifications outlined in the Recipe Manual and Recipe Cards while utilizing predetermined safety and sanitary procedures. • Appropriately judges the volume of sales in relationship to pizza preparation and production., • Communicates in a timely manner with the co-workers and management regarding the amount of food on hand and its quality. • Completes cleaning and stocking duties in accordance with the appropriate daily operating procedure. • Practices food safety and sanitation standards required of foodservice establishments., • Follows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelines. • Serves customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Responsible for the proper use of equipment, gloves, utensils, and portion size of each item, temperature of hot food, and the attractive presentation of all food. • Assists other team members when required., • Other duties as assigned. Steam Cook / Prep • Prepares all food products in accordance with the specifications outlined in the Recipe Manual and Recipe Cards while utilizing predetermined safety and sanitary procedures. • Operates all station preparatory equipment in a safe and sanitary manner (i.e., knives, steam cooker, dough machine, pizza oven, stove etc.). • Functions independently to prepare adequate product according to predetermined production schedules or requirements. • Correctly maintains all displayed steam table items according to Sbarro Recipe Manual and Sbarro Product Cards while maintaining local health requirements. • Correctly rotates all new and prepared products in a FIFO (first-in, first-out) manner., • Follows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelines. Dishwasher • Maintains sink area, dining room tables and seating, floors, service stations, restrooms and trash receptacles, including doors, shelves and racks in a clean and sanitized manner in accordance with restaurant procedures and standards. • Cleans and sanitizes all restaurants’ trays, pots, pans, pans and other utensils, with the exception of knives using prescribed methods and procedures. • May be required to wash, clean and sanitize restaurant storage areas including walk-in freezers and refrigerator using prescribed methods and procedures. • Serves customers on an as needed basis within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, serving procedures, checking for guest satisfaction in accordance with the standards. • Completes cleaning and stocking duties in accordance with appropriate operating procedures., • Assists other team members when required., • Other duties as assigned., • Responsible for the proper use of equipment, gloves, utensils, and portion size of each item, temperature of hot food/cold food, and the attractive presentation of all food. • Serves customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Assists other team members when required., • Other duties as assigned. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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 where accommodations do not present an undue hardship to the company.. • Ability to follow all health and safety laws, policies and procedures., • Ability to deliver food orders within specified time goals, • Prolonged periods of standing, walking, bending and stooping., • Able to lift 50 pounds., • Able to effectively and safely use kitchen knives., • Adequate command of English language including understanding, speaking, reading and writing., • Basic mathematical skills for accurate cash handling. Other Requirements • Outgoing, enthusiastic, willing to serve the public in a positive manner., • Able to arrive to work on time., • Able to work in a cooperative manner with the other team members and management staff., • Ability to handle stressful situations in a calm, pleasant attitude., • Ability to manage multiple tasks. Employment Standards • Employees must be at least 16 years of age and possess all documents and permits required by law. • Employees under the age of 18 are prohibited from using any machines, equipment, or tools prohibited by law. • Previous restaurant experience is helpful but not required ABOUT SBARRO In 1956, Carmela and Gennaro Sbarro opened the doors to their Italian salumeria in Brooklyn. Carmela “Mama” Sbarro made pizza slices for shift workers looking for a quick meal. Her slices were so popular that they soon opened a second location focused solely on pizza. Since then, Sbarro has brought the best pasta, salad, and of course the XL NY slice to 630 eateries across 28 countries. You’re welcome, world.

Job Description Overview Role: Dietary Aide Join Healthcare Services Group (HCSG) as a Dietary Aide, where you will prepare and serve meals for residents in a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! Responsibilities • Assist with food preparation, including chopping vegetables and preparing salads., • Serve meals to residents according to dietary needs and portion sizes., • Clean and sanitize kitchen equipment, utensils, and dining areas., • Follow food safety and sanitation guidelines., • Interact positively with residents, staff, and guests, providing excellent customer service., • All other duties as assigned. Qualifications • High school diploma or equivalent preferred., • Previous experience in food service or kitchen environment is preferred but not required., • Ability to follow instructions and work as part of a team., • Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks., • Compliance with COVID-19 vaccination policies, • Must be able to lift/carry a maximum of 30 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods., • Must be able to perform routine, repetitive tasks continuously., • Must be able to work around food and cleaning products., • Current ServSafe or Food Handler certification is required based on State / County law., • Residency within the service area required Ready to Join Us? If you're looking for a role where you can contribute to providing nutritious meals and be part of a supportive and dedicated team, apply now and start making a difference at HCSG!

Job DescriptionDescription: Hospice House RN night positions may be eligible for a $5,000.00 Sign on Bonus Wage rate is determined by education (BSN) and number of years as a licensed RN Additional 3% added to base rate for BSN or MSN. Essential Functions • Provide individualized nursing care in accordance with Hospice philosophies and standards; provide education to patients and families; conduct ongoing assessments throughout shift to effectively provide symptom management; count and accurately administer medications., • Supervise and direct patient care activities to the CNAs and LPNs, ensure that all assigned duties are completed. If assigned as Charge Nurse, directly supervise nurses and CNAs in patient care., • If immediate personnel action is required, the Charge Nurse has authority to initiate disciplinary actions pending review from Nurse Manager. Challenges in Position • 12-hour shifts with 30-minute meal break on-site; weekend shifts required; holiday shifts required; work flexible work schedules., • On feet many hours, moving rapidly, evaluating situations as they occur, prioritizing and coordinating patient care activities to meet the needs of the patients. Individual Decision Making Parameters • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with professionalism and mutual respect for all., • The requirements in this job description are representative of knowledge, skill, and/or ability required. Required: • Associate's degree from two-year college or technical school Required: • Valid Georgia Registered Nurse License or Compact RN License, • CPR Certification, • Valid Driver's License, • Car Insurance per Columbus Hospice policy, • Ability to define problems, collect data, establish facts, and draw valid conclusions., • Ability to read, analyze, and interpret the most complex documents., • Ability to respond effectively to the most sensitive inquiries or complaints. Provide individualized patient care to include the following: • Assessment of: Patient- Both initial and ongoing, and of patient and family needs to include physical, social, emotional, and spiritual needs., • Accurate administration of medications; orders medications appropriately; counts controlled medications at shift change., • Develop a comprehensive nursing and team care plan in conference with the other members of the, • Interdisciplinary Team; updating the care plan weekly or more frequently if needed., • Seek optimal symptom and pain control for the patients through attentive and thorough examination and follow up., • Keep the attending physician apprised of patients status and request appropriate changes in care in accordance with established guidelines., • Coordinate with the Volunteer Coordinator in assigning, directing, and supporting volunteers., • Seek appropriate spiritual support for the patient/family through patients personal clergy or hospice chaplain., • Provide necessary on-going information, and teaching to the patient/family including hospice protocol, emergencies, and on-call procedures., • Solicit help from other members of the team as well as other agencies or organizations as appropriate., • Help patient/family to prepare for the death of the patient; maintain hope; encourage pre-planning., • Encourage family to actively participate in the patients care. Explain the need to destroy drugs after death occurs., • Support the family and volunteers with closure through the death process., • Accurate and timely recording of all phases of the patients care to include re-certification and physicians orders., • Participate in weekly IDTM meetings: to include documenting on IDTM sheets any changes or problems., • Supervise LPNs, CNAs; in absence of managers supervise Team Assistants, Housekeeping, and Dietary., • Will participate in shift report for continuity of care; reporting pertinent changes and patient information to the oncoming shift., • Will assume Charge Nurse role as assigned:, • Coordinates patient care by making staff assignments for RNs and CNAs., • Available to direct, advise and support staff in patient care decisions related to the plan of care and hospice philosophy., • Make rounds on all patients a minimum of two (2) times during the 12 hour shift., • Communicate with staff throughout the shift for updates on special patient issues or concerns., • In absence of Nurse Manager, coordinate admissions and discharges., • Communicate with Administrator on Call regarding problems or concerns that occur on the weekend and cannot wait until the next business day., • Assign CNA duties and ensures compliance., • Effectively oversee staff productivity in absence of Nurse Manager. Assigns extra tasks such as cleaning/organizing medication room: cleaning kitchen cabinets/drawers; cleaning break room, reading education articles from the Education Notebook; etc., • Assure that staff follows the rules and policies of the hospice house., • Coordinate coverage on unit to ensure that all staff receives a meal break., • After-hours charge nurse is responsible for security of building: making sure all doors in hallways, kitchen and patient rooms are locked., • Direct fire drills and actual emergencies. Make sure that all staff knows what steps to take for patient safety., • Maintain a patient caseload and provides services per plan of care., • Participate in hospice training as required, to include 15 hours of CEUs/year and competency check per policy., • Attend and/or participate in one Memorial Service per year, • Participate in performance improvement activities, • Participate in Joint Commission accreditation processes of Columbus Hospice and surveys by regulatory and other accrediting agencies, • Attend mandatory in-service education and staff meetings., • Take all reasonable precautions to maintain privacy and non-disclosure of any confidential information about patients, other staff members, and the general operations of Columbus Hospice., • Represent the company in a positive and professional manner at all times with others, e.g.,co-workers, management, vendors, and customers., • Complete all job responsibilities in a thorough and complete manner, utilizing good judgment in all aspects of the job., • When unsure of a directed task or any part of job responsibilities, proactively seek the assistance of immediate supervisor., • Ensure job responsibilities are met, including attendance requirements and prompt arrival at work., • Assist with special projects, as requested. 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; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and talk or hear. The employee frequently is required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit and taste or smell. The employee must occasionally lift and/or move more than 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral 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. While performing the duties of this job, the employee is regularly exposed to moving mechanical parts. The employee is frequently exposed to fumes or airborne particles. The employee is occasionally exposed to wet and/or humid conditions, toxic or caustic chemicals, outside weather conditions, risk of electrical shock, explosives, and risk of radiation. Potential exposure to variable environments, cigarette smoke, and pets. The noise level in the work environment is usually moderate. This job description is not intended to be a complete statement of job content, rather to act as a guide to the essential functions performed. Management retains the discretion to add or to change the duties of the position at any time. Requirements:

Job Description Want to earn a $1,500 sign-on bonus ? Jackmont Hospitality is opening a new restaurant, Twin Peaks , in Columbus, Georgia . If this sounds good, we need to hear from YOU! What are you waiting for... apply today!! The Kitchen Manager is responsible for managing all aspects of a specific department(s) within the restaurant including the selection, development and performance management of restaurant team members, optimizing profits and increasing sales. • Oversee the kitchen staff and hold the team accountable to meeting work performance standards, • Participate in the cooking and preparation of menu items, • Instruct kitchen staff to properly prepare, cook, garnish and present all menu items, • Work with management to determine food costs and kitchen staff scheduling, • Monitor sanitation and safety standards to ensure all regulations are being met, • Collaborate with management to develop specials and new menu items, • Maintain labor costs, • Communicate effectively with management team, • May perform additional duties as assigned Company DescriptionVisit our website at or Text ARP to 85000 to apply!Visit our website at or Text ARP to 85000 to apply!

Job Description Sbarro 3131 Manchester Expy Space #F6 Columbus, GA 31909 Benefits • Paid Vacation, • Paid Sick, • Employer paid Short-Term Disability, Long-Term Disability, Accidental Death, and Life Insurance, • Dental insurance, • Health insurance, • Vision insurance Reporting to the General Manager, the Team Leader opens the restaurant as business needs mandate and begins food preparation and production. Once the store opens, they provide front-line service to Sbarro guests in an enthusiastic, friendly, outgoing, clean and safe manner. In addition, due to sales volume fluctuations in any given restaurant and the various station responsibilities, the Team Leader will be asked to assist in fulfilling other position duties. It is desirable that the Team Leader be cross-trained in each duty. Essential Duties & Responsibilities Opening Duties • Unlocks and opens the restaurant for daily operations., • Supervises other team members in readying the restaurant for daily operations including cleaning duties, food preparation and assembly until the opening Manager arrives. • The Team Leader does NOT handle cash or access funds in the safe. That responsibility is reserved for the Opening Manager. • Other duties as assigned. Server / Cashier • Must serve customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Receives payment for all transactions following prescribed methods and with prescribed standards for guest service. • Follows all required procedures outlined in Sbarro cash handling policy., • Demonstrates full working knowledge of Sbarro point-of-sale register system., • Completes cleaning and stocking duties in accordance with the appropriate daily operating procedure. • Practices food safety and sanitation standards required of foodservice establishments., • Follows established cost control systems, including employee food policy and waste guidelines., • Assists other team members when required., • Responsible for the proper use of gloves, utensils, and portion size of each item, temperature of hot food, and the attractive presentation of all food. • Communicates in a timely manner with the co-workers and management regarding the amount of food on hand and its quality. • Assists other team members when required., • Other duties as assigned Pizza Maker • Prepare all food products in accordance with the specifications outlined in the Recipe Manual and Recipe Cards while utilizing predetermined safety and sanitary procedures. • Appropriately judges the volume of sales in relationship to pizza preparation and production., • Communicates in a timely manner with the co-workers and management regarding the amount of food on hand and its quality. • Completes cleaning and stocking duties in accordance with the appropriate daily operating procedure. • Practices food safety and sanitation standards required of foodservice establishments., • Follows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelines. • Serves customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Responsible for the proper use of equipment, gloves, utensils, and portion size of each item, temperature of hot food, and the attractive presentation of all food. • Assists other team members when required., • Other duties as assigned. Steam Cook / Prep • Prepares all food products in accordance with the specifications outlined in the Recipe Manual and Recipe Cards while utilizing predetermined safety and sanitary procedures. • Operates all station preparatory equipment in a safe and sanitary manner (i.e., knives, steam cooker, dough machine, pizza oven, stove etc.). • Functions independently to prepare adequate product according to predetermined production schedules or requirements. • Correctly maintains all displayed steam table items according to Sbarro Recipe Manual and Sbarro Product Cards while maintaining local health requirements. • Correctly rotates all new and prepared products in a FIFO (first-in, first-out) manner., • Follows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelines. Dishwasher • Maintains sink area, dining room tables and seating, floors, service stations, restrooms and trash receptacles, including doors, shelves and racks in a clean and sanitized manner in accordance with restaurant procedures and standards. • Cleans and sanitizes all restaurants’ trays, pots, pans, pans and other utensils, with the exception of knives using prescribed methods and procedures. • May be required to wash, clean and sanitize restaurant storage areas including walk-in freezers and refrigerator using prescribed methods and procedures. • Serves customers on an as needed basis within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, serving procedures, checking for guest satisfaction in accordance with the standards. • Completes cleaning and stocking duties in accordance with appropriate operating procedures., • Assists other team members when required., • Other duties as assigned., • Responsible for the proper use of equipment, gloves, utensils, and portion size of each item, temperature of hot food/cold food, and the attractive presentation of all food. • Serves customers within their assigned station, following prescribed methods and within prescribed standards for guest service. This includes greeting, enhancing sales through purchase suggestions to customers, proper serving procedure, checking for guest satisfaction in accordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items and specials. • Assists other team members when required., • Other duties as assigned. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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 where accommodations do not present an undue hardship to the company.. • Ability to follow all health and safety laws, policies and procedures., • Ability to deliver food orders within specified time goals, • Prolonged periods of standing, walking, bending and stooping., • Able to lift 50 pounds., • Able to effectively and safely use kitchen knives., • Adequate command of English language including understanding, speaking, reading and writing., • Basic mathematical skills for accurate cash handling. Other Requirements • Outgoing, enthusiastic, willing to serve the public in a positive manner., • Able to arrive to work on time., • Able to work in a cooperative manner with the other team members and management staff., • Ability to handle stressful situations in a calm, pleasant attitude., • Ability to manage multiple tasks. Employment Standards • Must be at least 18 years of age and possess all documents and permits required by law., • Previous restaurant experience is helpful but not required ABOUT SBARRO In 1956, Carmela and Gennaro Sbarro opened the doors to their Italian salumeria in Brooklyn. Carmela “Mama” Sbarro made pizza slices for shift workers looking for a quick meal. Her slices were so popular that they soon opened a second location focused solely on pizza. Since then, Sbarro has brought the best pasta, salad, and of course the XL NY slice to 630 eateries across 28 countries. You’re welcome, world.

Job Description Position Title: EXECUTIVE CHEF Pay Grade: 14 Reports To: SR. DFNS Salary: $75,000 - $95,000 Other Forms of Compensation: RELOCATION ASSISTANCE Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • A.S. or equivalent experience, • 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chef experience a must, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1511977 Morrison Healthcare MICHAEL GREMBA [[req_classification]]

Job DescriptionDescription: POSITION TITLE: Registered Nurse – Hospice House REPORTS TO: Hospice House Director/Nurse Manager FLSA STATUS: Non-Exempt SCHEDULE: Full Time Essential Functions Provide individualized nursing care in accordance with Hospice philosophies and standards; provide education to patients and families; conduct ongoing assessments throughout shift to effectively provide symptom management; count and accurately administer medications. Takes all reasonable precautions to maintain privacy and nondisclosure of any confidential information about patients, other staff members, and the general operations of Columbus Hospice. Supervisory Responsibilities Direct • Supervise and direct patient care activities for the CNAs, ensure that all assigned duties are completed., • If assigned as Charge Nurse, directly supervise nurses and CNAs in patient care., • 12 hour shifts with 30-minute meal break on-site; weekend shifts required; holiday shifts required; work flexible work schedules., • On feet many hours, moving rapidly, evaluating situations as they occur, prioritizing and coordinating patient care activities to meet the needs of the patients. Individual Decision Making Parameters • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with professionalism and mutual respect for all., • The requirements in this job description are representative of knowledge, skill, and/or ability required. Required: • Associate's degree from two-year college or technical school Required: • Influenza vaccine during influenza season (Nov. – March), • Valid Georgia Registered Nurse License or multi-state compact license, • Valid Driver’s License preferred, • Car Insurance per Columbus Hospice policy, • Ability to read, analyze, and interpret the most complex documents., • Ability to respond effectively to the most sensitive inquiries or complaints., • Ability to make effective and persuasive speeches and presentations on controversial or complex topics to professional students, medical students, employees, families and patients, and external customers. Position Requirements (not all-inclusive) • Provide individualized patient care to include the following:, • Assessment of: Patient- Both initial and ongoing, and of patient and family needs to include physical, social, emotional, and spiritual needs., • Accurate administration of medications; orders medications appropriately; counts controlled medications at shift change., • Develop a comprehensive nursing and team care plan in conference with the other members of the Interdisciplinary Team; updating the care plan weekly or more frequently if needed., • Seek optimal symptom and pain control for the patients through attentive and thorough examination and follow up., • Keep the attending physician apprised of patient’s status and request appropriate changes in care in accordance with established guidelines., • Coordinate with the Volunteer Coordinator in assigning, directing, and supporting volunteers., • Seek appropriate spiritual support for the patient/family through patient’s personal clergy or hospice chaplain., • Provide necessary on-going information, and teaching to the patient/family including hospice protocol,emergencies, and on-call procedures., • Solicit help from other members of the team as well as other agencies or organizations as appropriate., • Help patient/family to prepare for the death of the patient; maintain hope; encourage pre-planning., • Encourage family to actively participate in the patient’s care. Explain the need to destroy drugs after death occurs., • Support the family and volunteers with closure through the death process., • Accurate and timely recording of all phases of the patient’s care to include re-certification and physician’s orders., • Participate in weekly IDTM meetings: to include documenting on IDTM sheets any changes or problems., • Supervise LPNs, CNAs; in absence of managers supervise Team Assistants, Housekeeping, and Dietary., • Will participate in shift report for continuity of care; reporting pertinent changes and patient information to the oncoming shift., • Will assume Charge Nurse role as assigned:, • Coordinates patient care by making staff assignments for RNs and CNAs., • Available to direct, advise and support staff in patient care decisions related to the plan of care and hospice philosophy., • Make rounds on all patients a minimum of two (2) times during the 12-hour shift., • Communicate with staff throughout the shift for updates on special patient issues or concerns., • In absence of Nurse Manager, coordinate admissions and discharges., • Communicate with Administrator on Call regarding problems or concerns that occur on the weekend and cannot wait until the next business day., • Assign CNA duties and ensures compliance., • Effectively oversee staff productivity in absence of Nurse Manager. Assigns extra tasks such as cleaning/organizing medication room: cleaning kitchen cabinets/drawers; cleaning break room, reading education articles from the Education Notebook; etc., • Assure that staff follows the rules and policies of the hospice house., • Coordinate coverage on unit to ensure that all staff receives a meal break., • After-hours charge nurse is responsible for security of building: making sure all doors in hallways, kitchen and patient rooms are locked., • Direct fire drills and actual emergencies. Make sure that all staff knows what steps to take for patient safety., • Maintain a patient caseload and provides services per plan of care., • Participate in hospice training as required, to include 15 hours of CEUs/year and competency check per policy., • Attend and/or participate in one Memorial Service per year, • Participate in performance improvement activities, • Participate in Joint Commission accreditation processes of Columbus Hospice and surveys by regulatory and other accrediting agencies, • Attend mandatory in-service education and staff meetings., • Take all reasonable precautions to maintain privacy and non-disclosure of any confidential information about patients, other staff members, and the general operations of Columbus Hospice., • Represent the company in a positive and professional manner at all times with others, e.g.,co-workers, management, vendors, and customers., • Complete all job responsibilities in a thorough and complete manner, utilizing good judgment in all aspects of the job., • When unsure of a directed task or any part of job responsibilities, proactively seek the assistance of immediate supervisor., • Ensure job responsibilities are met, including attendance requirements and prompt arrival at work., • Assist with special projects, as requested. 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; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and talk or hear. The employee frequently is required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit and taste or smell. The employee must occasionally lift and/or move more than 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral 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. While performing the duties of this job, the employee is regularly exposed to moving mechanical parts. The employee is frequently exposed to fumes or airborne particles. The employee is occasionally exposed to wet and/or humid conditions, toxic or caustic chemicals, outside weather conditions, risk of electrical shock, explosives, and risk of radiation. Potential exposure to variable environments, cigarette smoke, and pets. The noise level in the work environment is usually moderate. Requirements:

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