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Job Description BASIC FUNCTIONS AND RESPONSIBILITIES: Assist the Beverage Manager in ensuring efficient, professional beverage service to guests and in the efficient purchasing, receiving, storing, and distribution elements of the department. ESSENTIAL JOB FUNCTIONS: -Maintain complete knowledge of and ensure that staff members strictly abide by State Liquor Regulations, particularly those prohibiting service to minors and intoxicated persons. -Enforce all procedures and policies of the Food & Beverage Department and maintain intended spirit of the Mohonk Mountain House beverage policies. -Promote a positive team atmosphere within department and Food and Beverage Division. -Serve as a role model for department employees with careful attention to detail in all aspects of personal and professional dealings. -Maintain a professional appearance and positive attitude when dealing with guest and staff members. -Recommend changes or improvements in all aspects of department’s operations. -Attend any and all meetings, as requested by the Beverage Manager. -Maintain a personal, physical presence in the dining areas during meals and assist servers or guests with any questions they may have regarding beverage service. -Meet and interact with other department mangers to promote active and productive communications. -Assist in the preparation of staff schedules and cover any bartender or barback shifts as necessary. Be ready to personally fill in bartending or barback duties when necessary. -Work days, nights, weekends, holidays and at times until early morning hours as needed and adjust schedule to meet demands of the operation. -Prepare for inventory after each 28-day period. Preparations would include being certain all stock has been appropriately shelved in the wine coolers, liquor shelves, and beer coolers. -Program beverage and food product changes and/or price modifications into Micros P.O.S. system as needed. -Assist in preparation of payroll materials on a weekly basis. -Prepare and distribute requisitions for the Service Bar, Carriage Lounge, Banquets and Spirits on the Sunset. -Assist in maintaining proper inventory levels by ordering or assisting in the ordering of all department products. -Maintain a high level of security for all alcoholic beverages as well as other company assets. -Increase beer, wine and alcoholic beverage knowledge. Stay up-to-date with current trends and offer recommendations. -Inspect the work of others by touch, sight, sound and smell for conformance to prescribed Beverage Department standards. -Establish standards of cleanliness, sanitation and working order of all equipment and supplies for the department. -Maneuver carts or dollies safely with loads up to 200 pounds up and down stairs, elevators, through passageways or outdoors up to 200 feet. -Supervise staff in all areas of responsibility. Assist in training basic bartending skills including proper check and cash transaction procedures, as well as wine service for Dining Room staff. -Work closely with Training Bartender, Relief Beverage Supervisor and Beverage Manager in maintaining highest standards when it comes to training new and existing staff. Assist in creating and updating Beverage Manual. -Perform other duties on a timely basis as requested by the Beverage Manager or Food and Beverage Director. -Knowledge of wine, beer and spirits as well as experience working with Beverage and Dining Room staff in written and verbal form. -Possess excellent communication skills, both verbal and written as well as clear speaking voice in person and on the phone. -Demonstrate good organizational and business writing skills to accomplish daily objectives. -Flexible to changing priorities; analyze problems and develop and implement action plans to address problems. -Produce visually pleasing food and beverage set-ups. -Speak, read and write the English language and communicate in a clear and congenial manner, with our guests, visitors and employees. Hear verbal instructions, directions and warnings. -Respond to clients' inquiries and converse in a pleasant manner as well as process requisitions and other paperwork. -Have a working knowledge of personal computers, Windows Operating System and working knowledge of Micros or similar Point-of-Sale program. -Compute basic mathematical calculations such as addition, subtraction, multiplication and division. -Operate or learn to operate Micros programming and Microsoft Office products, including Word, Publisher and Excel. -Reach with hands and arms, bend, kneel, stoop, twist and flex arms, walk up and down stairs/inclines, sit, climb up/down ladders or stand for up to 5 hours at a time. -Exert physical effort and endure abundant physical movements throughout the work area. -Lift up to 50 pounds from ground level to waist level and carries a distance of up to 100 feet with/ without assistance. Walk up to 7 miles per day. -See close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus. -Adhere to basic procedures of personal hygiene such as neat, clean, and pressed clothes, styled hair, and manicured hands when on duty and on Mohonk Mountain House Mountain House property. -Wear proper footwear, approved by Food and Beverage Department standards. -Work in a manner that will not endanger self or others. -Adhere to all of Mohonk Mountain House Mountain House Mountain House safety and security regulations. -Act calmly and effectively in emergency situations. -Become familiar with and apply Mohonk Mountain House 14 Service Steps. -Work days, nights, weekends and holidays as needed and adjust schedule to meet demands of the operation. -Drive company vehicles in a safe, legal manner. -Taste sweet, sour, bitter, and salty and demonstrate a sense of smell. QUALIFICATIONS: -Valid Driver’s License and at least 21 years of age, or 20 years of age with at least two years of licensed driving experience. -College degree in Hospitality or two years’ experience in service management preferred -Previous bartending experience. -Basic knowledge of Hotel Front of House and Food and Beverage operations. -TIPS or other state-recognized Alcohol Awareness Training Certification preferred 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.

Job DescriptionDescription: Position Overview Responds to emergency service calls, 24 hours/day, 7 days/week, to perform tire repairs, replacements, and general service to tires and wheels at customer’s location, on the road, or at STTC. Responsible for delivering prompt, courteous and professional service to STTC internal and external customers. The person who takes this job should be willing to make customer satisfaction a number one priority, must be flexible and understand that job priorities will constantly change due to customer preference. Essential Job Functions (include the following. Other duties may be assigned.) • Perform 24-hour Emergency Road Service. Be in rotation of on-call duty and/or back-up duty. Strive to complete all road calls within 2 hours., • Be proficient in duties of Inside Service Personnel (see that job description)., • Mounting, dismounting, balancing, replacing, repairing of truck tires at STTC, customer’s location or on the road using a service vehicle or in-service shop., • Raise vehicle with hydraulic jack, use air tools and heavy hand-held tools. Repair truck tires using inspection equipment, drills, and rollers., • Removing or replacing mounted tire assembly from vehicles., • Ability to recognize repairable tires and properly perform repair., • Keep service department clean and organized., • Communicate all work performed via legible writing on tags, work orders and/or invoices., • Perform all tasks in a safe and efficient manner. Use all provided safety equipment including seat belts, gloves, jack stands, wheel chocks, safety glasses, and cages. Communicates equipment needs. Report all tools or equipment that need repair or that are broken. Report all unsafe actions, problems or abnormal situations to Service Manager or Branch Manager., • Perform daily maintenance to vehicle, tools and equipment. Clean and wash service vehicle at least once/week., • Quote product and service prices to customer as needed., • For night calls, call customer and/or dispatcher back upon completion of road call. Obtain PO’s., • Complete service work orders with complete information such as required customer information, repairs, mounts, mileage, new tires, valves, tolls and hours of service before giving to Service Manager., • Ensure that all products leave with proper paperwork. Report to Service Manager any attempts made by an employee who violates any safety rule or violates company policy/procedures., • Ensure that VMR is complete and turned in to office once a week., • Keep vehicle organized and stocked with necessary tools and supplies needed to provide routine tire services., • Ensure customer’s safety by keeping them away from servicing area., • As needed, perform miscellaneous job duties to ensure prompt services to our customers. 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. Requirements: Requirements • Education and/or experience: 1 year or more related work experience helpful. STTC will train., • Language skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine correspondence. Ability to speak effectively before customers or employees of STTC., • Basic mathematical skills., • Ability to apply common sense understanding to carry out instructions furnished in writing, oral or diagram form., • Computer skills: Ability to use computer; training will be provided as needed., • Certificates, Licenses, Registrations: Valid driver’s license and clean driving record., • Equipment: Capable of operating lift gates, service truck, service tools, air compressors, hydraulic jacks, air guns, air gauges, mounting and balancing machines in the service shop or from a service truck; and computer and office equipment., • Dress code: Uniforms are provided by Service Tire Truck Centers at a reasonable cost per company policy. Uniforms must remain clean and free from holes or tears. Present a well groomed and professional appearance to STTC customers. 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 frequently required to stand, walk, use hands to handle or feel: reach with hands and arms; and talk or hear. The employee is occasionally required to sit and stoop, kneel, crouch or crawl. The employee must frequently lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision and depth perception. Work environment: while performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions and outside weather conditions; and frequently exposed to hot and cold warehouse conditions. The noise level in the work environment is usually moderate. Competency • Problem Solving, • Customer Service, • Oral Communication, • Written Communication, • Teamwork, • Organizational Support, • Planning / Organizing, • Safety and Security, • Quality, • Adaptability, • Attendance / Punctuality, • Dependability, • Initiative NOTE: This job description is not intended to be all-inclusive. Employee may perform other related duties as negotiated to meet the ongoing needs of the organization.

Job Description BASIC FUNCTIONS AND RESPONSIBILITIES: Responsible for the preparation of fresh and wholesome hot buffet foods for breakfast and lunch for a hotel serving up to 2500 meals per day ensuring a smooth operation, proper sanitation, and sound management of three to ten employees. ESSENTIAL JOB FUNCTIONS: • Assume responsibility for the overall production of hot breakfast items, lunch, and additional hot banquet preparations served for both breakfast and lunch., • Open kitchen and coordinate all hot food preparations for breakfast, and lunch, ensuring food is presented in accordance with company specifications., • Work with Front of the house buffet staff to ensure opening timelines are met for the Main dining room and lower dining rooms., • Oversee hot food garnishes and ensure that all buffet foods are replenished in a timely manner., • Work with Room service team to ensure all in room dining orders are handled expeditiously., • Work directly with Employee Cafeteria team to minimize waste and coordinate menu production using foods available at end of shift., • Oversee the production and quality of all saucier prepared soups, stocks and braised items., • Requisition food materials daily or as needed for the preparation of breakfast, and lunch, to be filled by the Receiving Department., • Ensure all requisitions are stored and rotated in a timely manner., • Develop menus, prep lists, requisitions, photograph, costing, and new menu packets with assistance of Executive Chef., • Maintain work spaces including stainless steel tables, equipment, dry storage shelves, walk-in refrigerators, upright freezer, and general sanitary condition of hot side kitchen and vegetable prep area in a neat and orderly fashion., • Execute on-line production of meal period., • Assist Granary staff during prep and ensure delivery timelines are met., • Ensure all food product is used as effectively as possible., • Monitor the quality and quantity of food that is prepared. Ensure adherence to quality expectations and standards including all assigned production., • Keep up to date on house counts on a daily and weekly basis for proper menu breakdown., • Demonstrate advanced knife handling skills and familiar with kitchen equipment and machines., • Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards., • Ensure proper rotation of product in all refrigerators to minimize wastage/spoilage., • Work on the line under time constraints, extreme temperatures, and high business levels., • Learn, retain, and demonstrate a full knowledge and understanding of all menu items, Carriage Lounge, and banquet menus as trained., • Follow kitchen policies, procedures and service standards., • Bake, roast, broil, and steam meats, fish, vegetables, and other foods., • Check and ensure the correctness of the temperature of appliances and food., • Check the working condition of equipment and machinery in accordance with specifications., • Communicate assistance needed during busy periods., • Ensure proper portion, arrangement, and food garnish., • Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist., • Prepare special dietary meals or substitute items., • Regulate temperature of ovens, broilers, grills, and roasters., • Test foods to determine if they have been cooked sufficiently., • Weigh, measure, and mix ingredients., • Supervise, train, evaluate and schedule a staff up to 10., • Meet with Dining Room managers to discuss daily services and special functions., • Attend to any problems that may occur during the AM shift and report the incident to the Executive Chef., • Check daily house counts for all meals and their scheduled times, maintain attention to any special requests., • Delegate designated prep work load for entire AM hot side crew., • Maintain an awareness of and minimize costs/expenses., • Carry out supervisory responsibilities in accordance with Mohonk Mountain House policies. Maintain a knowledge of local, state, federal health and employment laws., • Interview, hire and train employees; plan, assign, and direct work; appraising performance; reward and coach/counsel/discipline employees; address complaints., • Act calmly and effectively in emergency situations., • Analyze problems and develop and implement action plans to address problems., • Monitor schedule daily to minimize overtime., • Delegate and participate in food preparation for next day's shift., • Facilitate/attend shift briefings and actively participate daily., • Inspect the work of others by touch, sight, sound, taste and smell for conformance to prescribed standards, • Maintain confidentiality of proprietary information; protect company assets., • Maintain good working relationships with coworkers, guests, and managers., • Research industry trends regularly and maintain a current knowledge of common or trending practices in the industry., • Inventory and maintain equipment and supplies, initiate purchases, and safeguard equipment and supplies., • Work clean and be responsible for kitchen organization and orderliness. Clean and scrutinize work stations periodically during work shift., • Maintain proper Kitchen safety procedures., • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment., • Follow all safety and sanitation policies when handling food and beverage., • Handle hot items with care., • Inform Executive Chef, Executive Sous Chef of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets., • Keep refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards., • Maintain food and cooler logs., • Perform job safely while maintaining a clean, safe work environment., • Complete safety training and certifications when offered., • Wash and disinfect kitchen area, tables, tools, knives, and equipment., • Lift up to 50 pounds from ground level and carry a distance of up to 100 feet with/ without assistance. Walk up to 5 miles per day., • Follow all company and safety and security policies and procedures, • Maneuver carts or dollies safely with loads up to 200 pounds up and down stairs, elevators, through passageways or outdoors up to 75 yards., • Identify safety hazards, report, and follow up to see that corrective action is taken., • Inform supervisor of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets., • Reach with hands and arms, bend, kneel, stoop, twist and flex arms, walk up and down stairs/inclines, sit, climb up/down ladders or stand for up to 5 hours at a time., • Operate equipment such as ovens, stoves, grills, microwaves, steamers, kettles, and fryers., • Speak, read and write the English language and communicate in a clear and congenial manner, with our guests, visitors and employees. Hear verbal instructions, directions and warnings., • Perform basic mathematical functions with recipes such as addition, subtraction, multiplication, and division., • See close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus., • Prepare administrative reports in a clear, logical manner., • Demonstrate proficiency with Windows-based operating systems and use software including MS Word, MS Excel, MS Outlook., • Develop and implement short and long-term goals and objectives for the department and Mohonk Mountain House., • Offer consistently professional, friendly and proactive guest service while supporting fellow colleagues., • Assist all service staff and company workers in a professional manner insuring our guest service is in accordance with company standards., • Adhere to Mohonk Mountain House’s Dress and Grooming Standards; presenting a neat, clean and well-groomed appearance and maintaining a positive, professional image to our customers., • Learn and successfully demonstrate the Mohonk Mountain House Service Steps with Service Strategies with guests and staff., • Maintain a flexible work schedule including days/nights, weekdays/weekends, holidays, and during peak periods of business., • Taste sweet, sour, bitter, and salty and demonstrate a sense of smell. QUALIFICATIONS: • Associates degree in Culinary Arts from accredited culinary school or 5-7 years experience in similar operation., • Valid Driver’s License and at least 21 years of age, or 20 years of age with at least two years of licensed driving experience., • Certified in food service sanitation practices and prevention of food borne illnesses. 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.

Job Description BASIC FUNCTIONS AND RESPONSIBILITIES: Preparation and production of baked goods, pastries, breakfast pastries, and all associated pastry items for a resort serving up to 2500 meals per day, in accordance with company standards and local health regulations. ESSENTIAL JOB FUNCTIONS: -Support Bakery and Pastry Operation, and adhere to kitchen standards regarding proper uniform, service standards, food production, safety and sanitation, and morale. -Maintain work spaces including stainless steel tables, equipment, dry storage shelves, walk-in refrigerators, freezer, and general sanitary condition of bake shop production and storage areas in a neat and orderly fashion. -Monitor the quality and quantity of food that is prepared. Ensure adherence to quality expectations and standards including all assigned production. -Check inventory and maintain par stocks, requisition items as needed and maintain an awareness of costs/expenses. -Monitor the quality and quantity of food that is prepared prior to distributing to “front of house” staff for delivery to guest. -Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. -Prepare special dietary meals or substitute items. -Weigh, measure, and mix ingredients. -Organize and detail the work area for AM and PM dessert service -Test and inspect foods to determine if they have been cooked sufficiently. -Demonstrate basic knife handling skills and familiarity with basic kitchen equipment and machines. -Operate equipment such as ovens, stoves, grills, mixers, proofers, microwaves, steamers, kettles, and fryers. -Research industry trends regularly and maintain a current knowledge of common or trending practices in the industry. -Work productively and efficiently with or without supervision when performing routine tasks. -Learn, retain, and demonstrate a full knowledge and understanding of all dessert menu offerings. -Assist in production planning, record keeping and reporting as required. -Assist in the requisitioning and receiving of all food and supplies as required. -Perform job safely while maintaining a clean, safe, and organized work environment. -Follow all Mohonk Mountain House safety and security policies and procedures. -Maintain proper rotation of product in all refrigerators (FIFO) to minimize wastage/spoilage. -Maintain food storage and cooler logs in adherence to food safety standards. -Sanitize and ensure cleanliness and maintenance of all work areas, utensils, and equipment. -Reach with hands and arms, bend, kneel, stoop, twist and flex arms, walk up and down stairs/inclines, sit, climb up/down ladders or stand for up to 5 hours at a time. -Maneuver carts or dollies safely with loads up to 200 pounds up and down stairs, elevators, through passageways or outdoors up to 75 feet. -Lift up to 50 pounds from ground level to waist level and carries a distance of up to 100 feet with/ without assistance. Walk up to 5 miles per day. -Handle hot items with care. -Check the working condition of equipment and machinery in accordance with specifications. -Identify safety hazards, report, and follow up to see that corrective action is taken and inform supervisor of hazardous situations. -Complete safety training and certifications when offered. -Speak, read and write the English language and communicate in a clear and congenial manner, with our guests, visitors and employees. Hear verbal instructions, directions and warnings. -Perform basic mathematical functions such as addition, subtraction, multiplication, and division. -Listen well, communicate effectively and establish effective working relationships with other staff, management, vendors and guests that have a variety of educational backgrounds and values. -Communicate assistance needed during busy periods. -Inspect the work of others by touch, sight, sound and smell for conformance to prescribed standards. -See close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus. -Analyze problems and develop and implement action plans to address problems. -Work under time constraints, extreme temperatures, and high business levels. -Offer consistently professional, friendly and proactive guest service while supporting fellow colleagues. -Assist all service staff and company workers in a professional manner insuring our guest service is in accordance with company standards. -Attend shift briefings and actively participate daily. -Maintain confidentiality of proprietary information; protect company assets. -Adhere to Mohonk Mountain House’s Dress and Grooming Standards; presenting a neat, clean and well-groomed appearance and maintaining a positive, professional image to our customers. -Learn and successfully demonstrate the Mohonk Mountain House Service Steps with Service Strategies with guests and staff. -Maintain a flexible work schedule including days/nights, weekdays/weekends, holidays, and during peak periods of business. -Taste sweet, sour, bitter, and salty and demonstrate a sense of smell. QUALIFICATIONS: -3 years culinary experience in similar operation. -Valid Driver’s License and at least 21 years of age, or 20 years of age with at least two years of licensed driving experience. -Certification in food service sanitation practices and prevention of food borne illnesses preferred. 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. .

Family Dollar - 633 Main Street - Responsibilities: Assist customers with questions and recommendations; Manage sales transactions while working assigned cash register; Maintain security of cash and protect company assets; Keep the store well-stocked, and recover merchandise; Ensure a positive, safe

Job Description Title: Practice Operations Manager Salary: $70,000 - $78,000 annually Status: Full-Time, Exempt, 40 hours per week Supervisor: Vice President of Operations Location: Ulster & Dutchess Behavioral Health Centers Function: The Practice Operations Manager is responsible for designing, standardizing, and strengthening how outpatient clinic operations function across sites. This role serves as the operational control point for practice management and the primary partner to the Vice President of Operations in shaping a more consistent, reliable, and effective clinic operating model. This role directly oversees front office practice management operations through the Sr. Office Manager and leads the development of standardized workflows, training systems, and performance expectations across sites. In parallel, the role partners with clinical leadership to design and improve end-to-end clinic workflows that support access, engagement, throughput, and completion of care. This position does not oversee clinical care delivery but is accountable for the operational conditions that enable clinical teams to function effectively, efficiently, and at top of license. The Practice Operations Manager is expected to bring a clear, evolving vision for a high-functioning, team-based practice management model grounded in healthcare and medical practice principles. This includes defining what effective, reliable clinic operations should look like and working across front office staff and clinical leadership to implement that vision in a practical, sustainable way. Position Responsibilities:| Practice Management Leadership and Supervision • Lead and develop the Sr. Office Manager, establishing clear expectations for performance, accountability, and leadership across Office Managers and Office Specialists., • Ensure consistent supervision, communication, and performance management across sites., • Ensure operational expectations are consistently upheld across sites through structured performance management and follow-through. Front Office Practice Management Systems and Execution • Design and maintain standardized front office and practice management workflows and standard operating procedures, including scheduling, intake logistics, confirmations, copay collection, demographic and insurance documentation, telehealth coordination, and client communication., • Establish and maintain training systems, onboarding approaches, and competency expectations that enable consistent execution across clinics., • Work closely with the Sr. Office Manager and Office Managers to ensure workflows are operationalized, reinforced, and continuously improved in day-to-day practice., • Partner with General Operations Facilities and Security staff to support safe, functional, and well-maintained clinic environments, including coordination around site readiness, environmental standards, and site-specific security procedures and relationships. Standardization and Local Adaptation • Ensure the Sr. Office Manager establishes a clear vision for cross-site consistency in practice management operations, defining appropriate local adaptation, and developing, implementing, and maintaining operational standards across clinics., • Provide direction, coaching, and oversight to ensure that standards are actively managed, continuously refined, and consistently executed through Office Managers and staff. Clinic Workflow Design and Operational Improvement • In alignment with the Vice President of Operations, define and advance a cohesive practice management model for clinic operations and lead the design and re-design of workflows — beginning with front office processes and extending to end-to-end client flow (referral into care through completion of an episode of treatment). Partner closely with Clinical Directors, Clinical Supervisors, and the Vice President of Behavioral Health to assess and design clinical operational systems., • Work closely with the Health Informatics/EHR team to ensure workflows are supported by system configuration, reporting, and day-to-day usability., • Drive operational improvement efforts that reduce friction, improve coordination, and strengthen alignment between clinical, operational, and financial performance. Access, Flow, Throughput, and Engagement Reliability • Strengthen the operational systems that support timely client access, follow-up scheduling, early engagement, visit continuity, and completion of care., • Identify and address breakdowns in client flow — particularly in early engagement, follow-up coordination, and handoffs between front office and clinical staff — to improve throughput and reduce avoidable drop-off. Revenue Cycle and Compliance Readiness Support • Ensure practice management workflows reliably support billing readiness, documentation handoffs, copay collection, demographic accuracy, and compliance with OMH, Medicaid, HIPAA, and internal standards., • Partner with Finance, Compliance, and Billing teams to reduce revenue leakage and strengthen alignment between services delivered and services captured. Operational Visibility and Escalation • Create visibility into clinic operations through direct observation and use of data. Identify recurring patterns, operational constraints, and system-level issues, and escalate where leadership intervention is required., • Ensure that operational issues are addressed at the appropriate level and do not persist as recurring workarounds. Operational Leadership and Continuous Improvement Culture • Use a practical, relational, and change-oriented approach to challenge leaders constructively, push for prioritization and follow-through, and support a culture in which operational improvement is part of how clinics function day to day., • Ask strong questions, surface unclear assumptions, and help connect operational improvement efforts to measurable differences in access, engagement, and care delivery. Other duties as assigned Skills and Abilities: • Systems thinking and operational design, • Process improvement (LEAN, Six Sigma, or equivalent experience preferred), • Ability to translate strategy into executable workflows, • Strong judgment in balancing standardization with local needs, • Clear, direct communication and expectation-setting, • Comfort working across clinical and administrative boundaries, • Ability to build structure without adding unnecessary complexity, • Strong team leadership, including delegation, prioritization, and development of high-performing teamsQualifications:, • Bachelor’s degree required; master’s degree in health administration, business, public administration, social work administration, or related field preferred, • 5–8+ years of experience in healthcare operations, practice management, or multi-site service delivery, • Experience in behavioral health, outpatient services, or NYS OMH-regulated environments strongly preferred, • Demonstrated experience designing and improving workflows and operational systems, • Familiarity with EHR systems and healthcare data/reporting environments, • Experience supervising managers and leading cross-site or cross-functional teamsEssential Requirements:, • Ability to frequently and efficiently travel to Agency locations across Dutchess and Ulster Counties, • Must have established cell phone, willing to use for work (will be reimbursed), with effective coverage for the Hudson Valley area. Benefits: • Medical, dental, and vision coverage., • 403(b) retirement plan with employer match up to 5%., • Generous paid vacation, holiday, sick and personal time package (2 weeks’ vacation in first year, 13 paid holidays per year, 12 sick days per year and 4 personal days per year)., • Access to Family Services’ Compassionate Leave Program where employees can donate/receive unused time off., • Group term life and long-term disability insurance., • Supplemental life insurance & accidental death and dismemberment coverage (AD&D),, • Supplemental insurance through Aflac., • Employee assistance program (EAP)., • Pet insurance. Our Mission: Family Services brings people together to find the support they need, improving their lives and communities, and building a stronger safer Hudson Valley. Our Values: Compassion – Extending empathy and understanding to others. Integrity – Being honest and dependable. Hope – Believing in the strength of the human spirit and heart, to emerge and thrive when faced with a challenge. Diversity – Promoting a vision of community comprised of wide-ranging assets. Respect – Treating all individuals with dignity and without judgement. Community – Recognizing and reinforcing the importance of our world as being comprised of people of differing strengths and perspectives. Justice – Promoting social and economic equity and fairness. Quality – Aspiring for excellence in every aspect of our work. #INDBH Family Services, Inc. complies with federal and state disability laws and makes reasonable accommodations for applicants and employees with disabilities. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and privileges of employment, please contact hr@familyservicesny.org. Family Services is an equal opportunity employer. We follow federal, state, and local laws prohibiting discrimination in hiring and employment. Must be authorized to work in the United States without work sponsorship. Powered by JazzHR n2a7BfT3XX

Job Description BASIC FUNCTIONS AND RESPONSIBILITIES: Preparation and production of wholesome meals in accordance with company standards and local health regulations. ESSENTIAL JOB FUNCTIONS: • Prepare and service all food items for a la carte and/or buffet menus serving up to 2500 meals per day according to hotel recipes and standards., • Follow recipes, instructions from sous chefs, and work as part of larger team unit focusing on quality and consistency., • Bake, roast, broil, and steam meats, fish, vegetables, and other foods., • Check and ensure the correctness of the temperature of appliances and food., • Ensure adherence to quality expectations and standards., • Ensure proper portion, arrangement, and food garnish., • Keep refrigerators and storerooms clean and neat. Ensure food and supply items are stored per standards., • Monitor food quality while preparing food., • Monitor the quality and quantity of food that is prepared prior to distributing to “front of house” staff for delivery to guest., • Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist., • Prepare special dietary meals or substitute items., • Weigh, measure, and mix ingredients., • Maneuver carts or dollies safely with loads up to 200 pounds up and down stairs, elevators, through passageways or outdoors up to 75 feet., • Inspect the work of others by touch, sight, sound and smell for conformance to prescribed standards., • Operate equipment such as ovens, stoves, grills, microwaves, steamers, kettles, and fryers., • Regulate temperature of ovens, broilers, grills, and roasters., • Reach with hands and arms, bend, kneel, stoop, twist and flex arms, walk up and down stairs/inclines, sit, climb up/down ladders or stand for up to 5 hours at a time., • Lift up to 50 pounds from ground level to and carries a distance of up to 100 feet with/ without assistance. Walk up to 5 miles per day., • Speak, read and write the English language and communicate in a clear and congenial manner, with our guests, visitors and employees. Hear verbal instructions, directions and warnings., • Test and inspect foods to determine if they have been cooked sufficiently., • Set-up and break down work station., • Maintain proper rotation of product in all refrigerators (FIFO) to minimize wastage/spoilage., • Wash and disinfect kitchen area, tables, tools, knives, and equipment., • Sanitize and ensure cleanliness and maintenance of all work areas, utensils, and equipment., • Work clean and be responsible for kitchen organization and orderliness., • Perform job safely while maintaining a clean, safe work environment., • Handle hot items with care., • See close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus., • Check the working condition of equipment and machinery in accordance with specifications., • Follow all Mohonk Mountain House safety and security policies and procedures., • Identify safety hazards, report, and follow up to see that corrective action is taken., • Inform supervisor of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets., • Maintain food storage and cooler logs in adherence to food safety standards., • Complete safety training and certifications when offered., • Adhere strictly to directives and instructions from Sous Chef, Executive Sous, Executive Chef., • Work under time constraints, extreme temperatures, and high business levels., • Assist in production planning, record keeping and reporting as required., • Assist in the requisitioning and receiving of all food and supplies as required., • Perform basic mathematical functions such as addition, subtraction, multiplication, and division., • Research industry trends regularly and maintain a current knowledge of common or trending practices in the industry., • Work productively and efficiently with or without supervision when performing routine tasks., • Learn, retain, and demonstrate a full knowledge and understanding of all menu items, carriage lounge, and banquet menus as trained., • Demonstrate basic knife handling skills and familiarity with basic kitchen equipment and machines., • Offer consistently professional, friendly and proactive guest service while supporting fellow colleagues., • Listen well, communicate effectively and establish effective working relationships with other staff, management, vendors and guests that have a variety of educational backgrounds and values., • Follow kitchen policies, procedures and service standards, • Assist all service staff and company workers in a professional manner insuring our guest service is in accordance with company standards., • Attend shift briefings and actively participate daily., • Communicate assistance needed during busy periods, • Maintain confidentiality of proprietary information; protect company assets., • Adhere to Mohonk Mountain House’s Dress and Grooming Standards; presenting a neat, clean and well-groomed appearance and maintaining a positive, professional image to our customers., • Learn and successfully demonstrate the Mohonk Mountain House Service Steps with Service Strategies with guests and staff., • Maintain a flexible work schedule including days/nights, weekdays/weekends, holidays, and during peak periods of business., • Taste sweet, sour, bitter, and salty and demonstrate a sense of smell. QUALIFICATIONS: • 3 years culinary experience in similar operation., • Valid Driver’s License and at least 21 years of age, or 20 years of age with at least two years of licensed driving experience., • Certification in food service sanitation practices and prevention of food borne illnesses preferred. 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. #ZR #ZP

Job DescriptionDescription: Hudson River Housing improves lives and communities through housing with compassion and development with vision. We are dedicated to building strong, sustainable communities by developing and preserving quality affordable housing and helping families and individuals obtain and maintain housing through education, advocacy and support services. We are a committed group of people from all backgrounds who care deeply about our community and want to make it a better place. Position: Property Protection General Description: The Property Protection/Security position will provide additional support to staff and will monitor residents, visitors, staff, physical plant and property. He/She will provide continuous on foot monitoring of all grounds, both inside and outside of the buildings and around the perimeter of the properties. Property Protection will become the on-site contact person in the event that Police, Fire or EMS needs to be dispatched to any facility. Property Protection will be responsible for all written accounts of incidents during scheduled hours. This position does not require the carrying of a firearm or a NYS Security License Principal Duties: • Conduct continuous “on-foot” monitoring of all of the grounds, both inside buildings and outside perimeter of the property. It is imperative to maintain a safe and secure environment for both the residents of the site as well as HRH staff and volunteers., • Property Protection staff are expected to perform the following duties: Physically check vacant rooms at least 2x per night, verify that emergency exit doors are secured, windows on the ground floor are closed and/or secured throughout the night, kitchen facility is locked and secured, laundry rooms are closed, smoking rules are being adhered to, noise violations are addressed, non-approved visitors are escorted off grounds, report suspicious vehicles on grounds overnight, report and/or attend to any slip hazards identified, etc…., • Rules and policies are to be enforced in a compassionate and human manner. Ultimately, the safety of all guests, staff and volunteers must be a primary concern., • Provide assistance to other on-site staff when unusual sightings are observed or situations present themselves. All suspicious activity must be checked out., • Call local police when necessary to assist with conflicts that might occur. Property Protection should never attempt to act in a situation that could be deemed dangerous. Property Protection will become the contact person when the police arrive on the scene., • An accurate account of all incidents will be recorded on an HRH Incident Report Form and submitted for appropriate signatures. Any incident that requires that the police, fire department, CPS or other governmental agency be called should be documented. In addition, any on-site incident that could be perceived as an altercation, major violation of rules, disturbance or questionable behavior should be documented by property protection staff., • A daily/nightly log should be kept to record all rounds that are done and any notable actions that are taken., • It may be necessary from time to time for the Property Protection staff to fill in for routine tasks normally assigned to the Front Desk in the event that a staffing shortage cannot be avoided., • Other duties may be assigned by supervisory staff or HRH Administrative staff. Secondary duties: • Must demonstrate sensitivity toward the Program’s target population, and ability to comfortably and effectively relate to individuals of diverse backgrounds, and be respectful of cultural differences. Must be responsible, non-judgmental, and able to work independently and as part of a team. Must have a strong commitment to personal and professional ethics and standards and be able to set and maintain appropriate boundaries with program participants. The position requires the ability to stand on your feet for long periods of time as well as climb stairs multiple times throughout the night. Must be able to react quickly and effectively in a crisis situation., • This position requires a criminal background check in accordance with applicable state and federal regulations, • The position also requires the ability to drive to multiple program sites and properties as needed. Qualifications: Experience: • Prior experience dealing with emergency and/or crisis situations. Education: A variety of educational experiences and skill sets will be considered for all positions. Licensing/Certification Requirements: Valid NYS Driver’s License. Valid/current NYS Security License is helpful but is not required. Salary: $18.00 per hour Location: Poughkeepsie, NY Immediate Supervisor: Security Manager Equity is a core value at Hudson River Housing. We believe in promoting a culture that decenters bias, celebrates difference, enhances equitable communication, and nurtures relationship building. It is important to us that community members have access to stable means of economic growth. We are continually committed to hiring from within our community including applicants with lived experience that can inform and strengthen our work. Hudson River Housing is dedicated to maintaining a work environment that is free from harassment and discrimination on the basis of age, race, creed, color, national origin (including ancestry), religion, gender or sex, gender identity or expression, sexual orientation, pregnancy (including childbirth and related medical conditions), alienage or citizenship status (unless required by law), disability, reproductive health decision making (including, but not limited to, the decision to use or access a particular drug, device, or medical service), marital status, partnership status, caregiver status, domestic violence victim status, familial status, military status, unemployment status, genetic information (including genetic characteristics), or any other protected status under federal, state, or local laws. Hudson River Housing is dedicated to the fulfillment of this policy with respect to all aspects of employment, including, but not limited to, recruiting, hiring, placement, transfer, training, promotion, compensation, termination, and all other terms, conditions, and privileges of employment. Requirements:

Job Description BASIC FUNCTIONS AND RESPONSIBILITIES: Responsible for set up, service and breakdown of all meetings, private functions, hospitalities and coffee breaks. Also assists with regular cleaning, maintenance and up keep of all meeting rooms and equipment. ESSENTIAL JOB FUNCTIONS: -Execute requirements relating to meetings, programs, guest entertainment, and food functions; coordinate this work with other departments as per Banquet Event Orders. -Set up and break down audio visual equipment including microphones, speakers, sound boards, LCD projectors, televisions, media players, both during functions and between uses, including delivery and pickup of TVs by guest request. -Troubleshoot problems with audio visual equipment and Windows-based and Mac operating systems. -Maintain conference equipment by checking all aspects of equipment requiring bending and kneeling to floor level to check legs on chairs, tables, table cloths, and other equipment. -Perform minor maintenance on conference equipment requiring good dexterity with tools and cordless equipment. -Maintain inventory and control of all conference supplies, including audio/visual equipment, pencils/pens, stationary, tables, chairs, and other equipment. -Follow and complete schedule of daily tasks. Complete necessary logs as needed. -Clean, organize, and maintain all conference storage areas. Perform daily and regularly scheduled cleaning and maintenance of meeting rooms before, during and after scheduled usage. -Vacuum carpeted areas, dry/wet mop hardwood floors, wipe up any spills, and remove smudges from window sills. -Maintain good communication with departments regarding events. -Understand company goals and policies; participate in establishing and maintaining departmental standards. -Traverse the property to travel to and from the Conference Center and other locations. -Follow all policy and procedures to provide correct, efficient, friendly service to our guests. -Speak, read, and write in English and communicate in a clear and congenial manner, with our guests, visitors and employees. Hear verbal instructions, directions and warnings. -Carry a two-way radio and use earpiece as a communication device and understand proper procedure for use of radios. -Anticipate and assist guests with tact and use a diplomatic approach in all situations. -Answer guest questions with accurate information and demonstrate a friendly and helpful personality by smiling, eye contact, initiating conversation and engaging with others. -Work in a manner that will not endanger self or others. -Adhere to all of Mohonk Mountain House safety and security regulations. -Adhere to Mohonk Mountain House’s Dress and Grooming Standards; present a neat, clean and well-groomed appearance and maintain a positive, professional image to our customers. -Attend events, programs, and trainings as needed to enforce and support Mohonk Mountain House policies and culture. -Develop and maintain positive working relationships with other staff. -Learn and retain knowledge of historical facts and information about Mohonk Mountain House. -Learn and successfully demonstrate the Mohonk Mountain House Service Steps with Service Strategies with guests and staff. -Listen well, communicate effectively and establish effective working relationships with other staff, management, vendors and guests that have a variety of educational backgrounds and values. -Identify safety hazards, report, and follow up to see that corrective action is taken. • Inspect the work of others by touch, sight, sound and smell for conformance to prescribed standards. -Maintain a flexible work schedule including days/nights, weekdays/weekends, holidays and during peak periods of business. Work three meals per day as needed. -Work productively and efficiently with or without supervision when performing routine tasks. Work independently and as part of a team. -Lift up to 100 pounds from ground level and carries a distance of up to 30 feet with/ without assistance. Walk up to 7 miles per day. -Disassemble conference rooms at appropriate break down times requiring bending and lifting 5-70 pound conference and banquet tables, lifting banquet chairs in stacks of 7 to 5’ height. -Reach with hands and arms, bend, kneel, stoop, twist and flex arms, walk up and down stairs/inclines, sit, climb up/down ladders or stand for up to 5 hours at a time. -Push, pull and lift a variety of conference tables and other equipment weighing 5-70 pounds; put risers into place each weighing 150 pounds; lift 24 pound 3’ x 3’ dance floor sections and bend down to construct them; move chairs of various weights and styles. -Walk and push equipment carts weighing up to 300 lbs. safely up and down stairs, elevators, through passageways or outdoors up to 150 feet. -Walk and push refresh cart weighing up to 30 lbs. to specific rooms on upper and lower floors. -See close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus. -Act calmly and effectively in emergency situations. -Analyze problems and develop and implement action plans to address problems. -Operate vehicles safely while driving and/or parking in compliance with Mohonk Mountain House Traffic Rules and Regulations. -Drive, park and backup vehicles safely including a box truck, pickup truck and golf cart using only side mirrors. -Drive automatic and manual transmission vehicles in a safe, legal manner. QUALIFICATIONS: -Valid Driver’s License and at least 21 years of age, or 20 years of age with at least two years of licensed driving experience. 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.

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