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Job DescriptionBideawee was founded upon the principle that every homeless animal should have a place where they are welcome, and that sense of compassion, dedication, and justice remain at the core of who we are and what we do. We believe that a company is only as great as those who embody its mission, and we are committed to the growth, success, and well-being of our staff and community. Join an organization that has been making the world a better place for pets and the people who love them since 1903! Position Purpose: The Associate Veterinarian will provide high-quality medical and surgical care for dogs and cats in our isolation center, including spay/neuter surgeries/dentals. They will provide limited preventative care, such as vaccinations or wellness checks, to owned animals through our community outreach programs. This is a 2 day per week (fluctuating schedule Monday through Thursday) part-time position with an hourly rate of $80/hr. Must be legally authorized to work in the United States without the need for employer sponsorship. Responsibilities/Duties/Functions/Tasks: • Provide comprehensive medical assessments, diagnostics, and treatments for dogs and cats in our isolation center., • Perform routine and advanced surgical procedures, including spay/neuter surgeries, dental cleanings and extractions, minor wound repairs, and other soft tissue surgeries, as needed., • Participate in daily medical rounds, case reviews, and collaborate with veterinary and animal care staff on treatment plans., • Ensure medical records are accurate, complete, and up-to-date in accordance with shelter protocols., • Oversee and/or conduct intake exams on transports of animals, • Participation in Grand Rounds., • Apply best practices in shelter medicine to manage population health and prevent disease outbreaks., • Work closely with Animal Care and Facilities teams to ensure biosecurity, sanitation, and disease monitoring protocols are followed across all campuses., • Collaborate with shelter leadership to establish care protocols and evaluate treatment outcomes., • Work in partnership with the shelter’s behavior and animal training teams to evaluate animals with behavior or medical concerns and recommend adjustments to care plans., • Oversee care and make prompt, humane decisions for critical care or euthanasia cases as appropriate., • Support the education of shelter staff and volunteers through training sessions, workshops, and mentorship., • Contribute to the development of standard operating procedures (SOPs) and treatment protocols., • Assist in maintaining inventory of medical supplies and medications., • Participate in the development and review of program goals, shelter policies, and future planning., • Ensures proper inventory and controlled substance logs., • Create a culture of service and excellence so that employees, clients, volunteers and the animals are treated with respect and dignity., • Remain current on trends, ideas, and new developments in the field., • Provides oversight to the medical staff., • Collaboration and communication with all other DVMS employed at Bideawee to assure continuity of care and to quickly alert other Drs. of major disease outbreak affecting our population across all locations., • Represent the medical department in community events, donor presentations, or public education efforts as needed., • Offer basic veterinary services and routine vaccinations and microchipping as part of our low-income community pet wellness programming., • Provide consultation to pet owners during community events to improve animal health and support pet retention. Qualifications • Ideal candidates should have at least 7 years of experience as a veterinarian., • NYS veterinary license., • DEA license or ability to obtain one within a reasonable timeframe., • Shelter medicine experience preferred., • Able to perform soft tissue surgeries including but not limited to spays and neuters of dogs and cats., • Graduate with a DVM or VMD from a US accredited veterinary school., • Strong organizational, interpersonal, and communication skills., • Demonstrates compassion, empathy, and flexibility. Bideawee is committed to diversity, equity, and inclusion. We continuously strive to place our employees at the center of our thinking and elevate inclusive practices to develop and support a more engaged and productive workforce. Equal Opportunity Bideawee is an equal opportunity employer committed to achieving the goal of equal employment opportunity for all. Applicants and employees are considered and evaluated for positions without regard to mental or physical disability, race, creed, color, religion, gender, national origin, citizenship status, age, genetic information, military or veteran status, sexual orientation, marital status, employment status or any protected federal, state, or local status unrelated to the performance of the work involved. Powered by JazzHR r3ceeaMFUW

Category/Area of Expertise: Retail Operations Job Requisition: 469236 Address: USA-NY-Deer Park-421 Commack Road Store Code: SS - Human Resources Brands (2765678) Here at Stop & Shop, we've been serving our customers and neighborhoods for more than a century. A lot has changed in that time, but one thing hasn't: Stop & Shop is a place where everyone can thrive and feel like they're part of family. Our more than 50,000 associates enjoy competitive salaries, comprehensive benefits and discounts to support professional and personal journeys and flexibility that fits their lives. We invite you to pull up a seat and discover the ways you can make an impact. There's always room at our table! As a leader in the retail grocery industry, we are committed to feeding all the important moments in our customers' lives. We are seeking a highly motivated and results-oriented Non-Perishable Manager to oversee the daily operations of Grocery, General Merchandise, Health & Beauty Care, Frozen, and Dairy departments. What we'll ask of you: • Department Management:, • Oversee the daily operations of the Grocery, General Merchandise, Health & Beauty Care, Frozen, and Dairy departments, • Ensure departments meet or exceed sales and profit targets, • Maintain high standards of sanitation and safety, ensuring compliance with all regulations, • People Development and Diversity:, • Direct, oversee, and evaluate the training of all non-perishable department team members, • Monitor and evaluate associate performance and ensure associates have development plans to support professional growth, • Foster a culture of diversity and inclusion within the team, • Control turnover by fostering a positive work environment, • Labor Relations:, • Manage labor relations to ensure compliance with company policies and labor laws, • Address and resolve employee issues and grievances in a timely and effective manner, • Customer Service Excellence:, • Cultivate a culture of excellence in customer service, providing best-in-class service, • Ensure customers experience a well-stocked store with the freshest product offerings, • Support team members in their training to consistently deliver exceptional customer service, • Operational Efficiency:, • Coach and provide feedback for efficient operations to better reduce and control costs, • Implement and oversee action plans to improve department performance, • Monitor inventory levels and ensure accurate stock management, • Compliance and Safety:, • Ensure all departments comply with company policies and regulatory requirements, • Conduct regular safety audits and training sessions, • 1-3 years of supervisory or leadership experience, preferably in retail grocery with knowledge of Grocery, General Merchandise, Health & Beauty Care, Frozen, and Dairy, • Bachelor's degree in Business Administration, Retail Management, or related field (preferred) or equivalent years of work experience, • Highly motivated, results-oriented, and a self-starter with a proven track record of success, • Strong ability to influence and communicate effectively across different functions, • Excellent multitasking skills, with the ability to prioritize and manage multiple responsibilities simultaneously, • Demonstrated leadership and management skills, inspiring and guiding teams to achieve goals, • Exceptional written and verbal communication skills, with the ability to effectively interact with customers, team members, and stakeholders, • High level of customer service skills, with a genuine passion for exceeding customer expectations, • Creative and strategic thinking abilities to drive innovation and continuous improvement, • Effective organizational and time management skills to ensure efficient operations, • Culture committed to celebrating diverse backgrounds and experiences, • Comprehensive benefits, • Opportunities for professional development and career growth, • Associate discounts If you are passionate about customer service, thrive in a dynamic environment, and are committed to making a difference, we invite you to apply . Stop & Shop is an equal opportunity employer. We comply with all applicable federal, state and local laws. Qualified applicants are considered without regard to sex, race, color, ancestry, national origin, citizenship status, religion, age, marital status (including civil unions), military service, veteran status, pregnancy (including childbirth and related medical conditions), genetic information, sexual orientation, gender identity, legally recognized disability, domestic violence victim status or any other characteristic protected by law.

Job Description Location: Hofstra University • We are hiring immediately for a PREP COOK position., • Address: 1000 Fulton Avenue. Hempstead, NY 11550 Note: online applications accepted only., • Schedule: Full & Part Time Schedule: Evenings - Tuesday - Saturday; 2PM - 10PM., • Requirement: Previous professional kitchen and high volume experience required., • Fixed Pay Rate: $17.55 per hour., • Perks: Paid Meals, Summers Off! We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1481944. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion 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. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. 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.

Job Description:\n\nJOB SUMMARY: The Director of Wellness uses their specialized knowledge to insure the Resident’s care and management needs are being adequately and correctly met and assists the Executive Director, and the Director of Case Management as an additional liaison between Residents, the Residents Legal Representatives, their families, administrative staff, and community-based service providers. Responsibilities include the direct supervision of the Wellness and Reflections Unit; motivation, supervision and in-service training/education of the Resident Service Aides. The Director of Wellness will assure compliance with company policy and the State Health Department’s regulatory requirements for the admission and discharge procedure as well as appropriate documentation requirements. Additional responsibilities include: in-service education on health/wellness related topics and on the spot training to address identified performance concerns and/or improvements. As a member of a multi-disciplinary team the Director of Wellness facilitates development of the Resident’s individual plan of care under the direct supervision through collaboration with the Resident, the Resident’s family or Representative, the Resident’s primary care physician, the property Management Team, and any appropriate third-party providers. The Director of Wellness provides primary Resident supervision and acts as support to Residents, oversees admissions and discharges processes; provides orientation, social/emotional support, arranging for needed services; provides off-site visits and evaluations to residents in hospital and rehabilitation centers, and maintains Wellness/Reflections nursing notes as per company policy. DUTIES AND KEY RESPONSIBILITIES: 1. Administrative Services: a. Responsible for overall supervision of the Resident Services Department. i. The Director of Wellness will cross cover responsibility for the overall supervision of Wellness and Reflections b. Must be familiar with and able to implement emergency procedures as outlined in the Emergency and Disaster Plan. c. Responsible for the 24-hour, 7 days a week operation of the Wellness / Reflections Unit: i. Monitor proper scheduling and assignment of staff for Reflections Program in accordance with company policy and State Health Department regulations ii. Work collaboratively with RSC to ensure adequate coverage as needed in Wellness and Reflections d. Maintains on-going infection control surveillance, OSHA standards, universal precautions and basic sanitation and safety in Wellness Office and the Reflections Unit inclusive of the Resident’s apartments e. Assures the accuracy of Resident records and documentation in adherence with company policies as well as regulations of the State Department of Health f. Assures the medication management system adheres to State and local Department of Health laws and regulations and company policies, as well as Memory Care requirements: i. Assures thorough reviews of Medication Administration Records to include “chart to cart” audits, review of pre-MARs and final MARs. ii. Addresses all findings as a result of the review and develops appropriate training strategies to address such findings g. Follows the company policies and procedures related to incident reporting and notifications as well as State Department of Health Regulations i. Maintains incident report records ii. Informs Executive Director of all incidents h. Maintain active community and professional relationships to support positive promotion of the company. i. Develop contacts with community agencies serving senior citizens and clergy and refers residents where/when appropriate. ii. Maintain a liaison with facility and the community nursing homes, hospitals and assisted living facilities. i. Conducts, at the beginning of every shift, an observational walk-through of the entire Reflections Unit to insure no issue or concern needing immediate attention j. Conducts daily observational walk-through of the Main Dining Room/Reflections Dining Room to assure Residents are appropriately groomed and dressed k. Conducts supervised weekly scheduled checks of Reflections Resident’s apartments l. Performs other duties as assigned by the Executive Director. m. Monitor and maintain documentation on the Emergency Response System to ensure compliance, reporting findings to the ED as required 2. Resident Supervision: a. Acts as Resident advocate and assists Administrative staff in their continued service to the Resident i. Visits with each Resident to evaluate their concerns ii. Refers all Resident complaints and/or concerns to the Executive Director for immediate investigation and resolution b. Provides oversight to the admission process of the Resident to include: i. Appropriateness and accuracy of the Resident’s physician evaluation for sign off on same ii. Conducts (or delegates as appropriate) Initial Evaluation of Resident prior to admission into the community and follow-up evaluation as per company policy and State Department of Health regulations; • NJ only - If not licensed as an RN forwards Initial Evaluation to designated Registered Professional Nurse; iii. When indicated, assures completion of Behavioral Health evaluation as per company policy and State Department of Health regulation; iv. Provide initial and ongoing orientation to facility for new Residents; v. Acclimate Resident and introduces them to other Residents. vi. Encourage Residents to participate in social activities and insure that Wellness and Reflections front line staff is doing so also. c. Inform ED, Director of Case Management and Department Heads of the general well-being or Residents as well as their ability to live in the Assisted Living setting; d. Conduct as per company policy and State Department of Health requirements functional evaluations to identify Residents status and/or change in status and to determine the type and level of assistance needed: i. Develop and update each Resident’s service plan(s), evaluation, and other pertinent evaluations at specified intervals and when a change in Residents’ status warrants. • NJ only - If not licensed as an RN forwards all updated evaluations to the designated RN for sign off. ii. If delegated by ED, communicates change in Resident status to the Resident’s Representative and appropriate Administrative/Corporate Business staff; iii. Collaborate with a multidisciplinary team of providers, as well as the Resident and/or Resident’s Representative in the development of the Resident’s Individualized Service Plan on admission, appropriate revision within 30 days thereafter, and every 6 months; iv. Monitor the Wellness and Reflections Communication Logs daily for any unusual occurrences or changes in resident’s status and records and insures interventional strategies appropriately; v. Ensure all corporate policies and procedures and State Department of Health Regulations for Assisted Living Residences, Special Needs Program are followed and maintained; vi. Supervise Wellness and Reflections Unit staff to ensure that Residents receive appropriate care and activity program. vii. Ensure monthly support groups are conducted for families in the Reflections programs e. Coordinate care with the Department Heads, Resident’s physician, and other third-party providers: i. Collaborate with the Director of Case Management to assist residents with referrals to pertinent agencies when needed; i.e., Long Term Care insurance forms, nursing homes, social services agencies, Able Ride, etc. ii. Assist with hospital, skilled nursing facility, rehab centers, et al, with transfers and discharges and liaises external staff and discharge planner to determine suitability of Resident to return to facility: • Conduct off site visits as indicated/requested by ED/ Director of Case Management iii. Act as a liaison with Resident’s personal physician and other healthcare providers. iv. Refer Resident service problems to the appropriate Department Managers and Director of Case Management and Administration as necessary. f. Develop and keep accurate Resident records in compliance with company policy and regulatory rule: i. Collaborate in the development of the Resident service/care plans with Dietary Manager, (nutrition consult where indicated), Lifestyle Director, Director of Case Management, Resident’s primary care physician (and consultant specialists), third party providers (particularly home health) and the Resident’s family/Legal Representative; ii. Enter Wellness and Reflections Notes to include necessary social, recreational, physical, emotional, mental / behavioral health findings, needed and ordered interventions, and eventual outcomes iii. Review visiting and outside physician and provider notes and implement any changes in prescribed management as ordered by physician, g. Assure annual physician evaluations and where indicated behavioral health, pain, cognition, wander, fall, skin integrity evaluations; h. Oversee and document review of Residents who are self-administering medications to ensure continued competency and report all findings to ED, Director of Case Management, Resident’s physicians and Representatives – follow up as needed and indicated; i. Conduct skin observations on Residents, documenting findings to maintain compliance, and report findings for follow up. 3. Staff Education, Development, Supervision and Evaluation: a. At the request of the ED: i. Interview, recommend for hire and promotion, train, supervise, evaluate, discipline, and refer to ED for termination: ii. Supervise care staff as well as providing care to Residents iii. Conduct and/or schedule staff in-services to improve the quality of care by care staff to respond to both individual and global staff identified needs iv. Maintain in-service schedules to meet State Department of Health requirements as well as company policy v. Assure in-service training, competency observations vi. Assure Medication Aides are in compliance with all State Department of Health training, documentation of delegated tasks, and ongoing in-services requirements b. Assist in maintenance of personnel files including documentation of health evaluation, needed immunization and communicable disease clearances, certifications and/or licensure, et al; c. Conduct periodic health seminars for the Residents and/or Residents’ families in collaboration and coordination with the Lifestyle Director. d. Monitor and document scans of Electronic Health Records (EHR) and Emergency Response System to identify concerns, address findings, assure compliance and report findings to ED for follow up as needed e. Oversight of the staff audit process i. Conduct and monitor staff completion of audits including but not limited to: ERS, Controlled Substances, Medication Administration Records, Medication Carts, Resident medical files and Resident care ii. Report findings of the audits to the ED iii. Assist ED with plans of corrections based on findings; follow ups as required to ensure staff and findings are in compliance f. Follow all workplace injury procedures, including completion of reports for timely reporting and issuing corrective action when necessary. g. Adhere to and uphold company policies and procedures. 4. All other tasks as assigned by supervisor. QUALIFICATIONS: · Associate Degree at a minimum, Licensed Professional Nurse, preferred Bachelor Degree in Social Services, Nursing, Geriatric Health Services, Activities/Recreation or related field · Minimum of three (3) years’ experience working with the Alzheimer/dementia geriatric population · Experience managing care staff and medication technicians · Working knowledge of medical and nursing terminology · Level of proficiency with Microsoft Office and email · Some training or experience in use of computerized filing/data base management systems. · Ability to speak clearly and comfortably to and deal courteously, compassionately, and efficiently with Residents, Residents families, physicians, property personnel, and others · Ability to use discretion in handling confidential information · Ability and flexibility to tolerate frequent work interruptions, organize work and re-set priorities in order to complete work responsibilities in a timely manner; · Must be emotionally, mentally and physically able, with or without reasonable accommodations, to provide required services to residents, including verbally communicating with residents. · Must be able to speak, read, and write in English, which is the predominant language of a majority of our residents. · Must be able to listen attentively to residents' requests and preferences, ensuring exceptional customer service. · Excellent communications skills both verbal and written · Knowledge and demonstrated performance of in-service procedures. · Must complete all required annual trainings as directed. WORKING CONDITIONS & PHYSICAL REQUIREMENTS: · Responsible for the 24-hour, 7-day a week operation of the Wellness Department (Director of Wellness) · Responsible for the 24-hour, 7-day a week operation of the Reflections Unit - Special Needs Program. · Available and responsive to staff and/or Management and/or Residents families/providers for immediate consultation 24/7 and for off shift, on site visits to building when necessary. · Shift changes may be required depending on the needs of the Wellness Department and/or Reflections Unit · · Exposure to blood borne pathogens and body fluids. · Communication with Residents, Residents Families, physicians and other licensed providers · Acute sense of smell and intuitive nature · Listening for falls, cries, choking, door alarm, etc., 100% · Bending, squatting, kneeling and lifting occasionally. · Climbing stairs occasionally · Driving to off-site facilities/locations WORKING CONDITIONS: · Standing 10% · Walking 20% · Sitting 30% · Talking 30% · Driving 10% I have read and understand this position description thoroughly and will assume the responsibilities as indicated. I further understand that I may not refuse to do a job or task that is required to meet the standards of quality Resident care. I can perform these duties and responsibilities without accommodation: q Yes q No I will need the following accommodation to perform these tasks: Team Member’s Signature Date

Job Description EXECUTIVE CHEF - DESTINATION KP Sports Facilities Management, LLC LOCATION: Kings Park, NY DEPARTMENT: FOOD & BEVERAGE REPORTS TO: GENERAL MANAGER STATUS: FULL-TIME (EXEMPT) ABOUT THE COMPANY: Destination KP is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Kings Park, NY. You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth. Destination KP is a managed facility by Sports Facilities Management, LLC, a Sports Facilities Companies (SFC) company. SFC is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hyper-growing industry where you will enjoy the journey and learn from the industry's best while having some fun. SFC was awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us. POSITION SUMMARY: The Executive Chef is the senior culinary leader responsible for all back-of-house food operations across the recreation center's multi-outlet footprint-anchored by a high-end, full-service restaurant-along with quick-service/concessions, grab-and-go, café, catering, and special events. This role sets the culinary vision, builds and develops a high-performance kitchen team, ensures a consistently exceptional guest experience, and delivers business results through menu engineering, cost controls, food safety, and cross-functional partnership with Front-of-House, Events, and Venue Operations. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Lead menu development, tasting and iteration cycles, and seasonal rotations; ensure dishes are costed, scalable, and aligned with guest insights and profitability goals, • Uphold best-in-market quality for flavor, presentation, and consistency across all outlets (restaurant, concessions/QSR, café, catering, special events), • Establish and enforce recipe standards, portioning guides, prep lists, and expo protocols; ensure accurate recipe documentation and training compliance, • Recruit, train, and mentor Sous Chefs, BOH Supervisors, Cooks, Prep, Pastry (if applicable), and Utility/Dish teams, • Own culinary P&L levers: food cost, labor cost, waste, and controllables; meet or exceed targets through disciplined inventory, purchasing, and production planning, • Maintain procurement standards: negotiate with purveyors, source high-quality local/seasonal products, and ensure on-time, in-spec deliveries, • Oversee inventory controls (par levels, cycle counts), invoice accuracy, transfers, and waste tracking; drive accurate weekly/monthly closes with Finance, • Ensure kitchen equipment is maintained, calibrated, and safe; coordinate preventive maintenance and repairs, • Ensure compliance with NYC Health Code and New York State requirements; uphold policies to achieve and maintain an "A" grade, • Implement and audit HACCP-based procedures, allergen management, labeling, cooling logs, and sanitation checklists; conduct mock inspections and corrective actions, • Enforce OSHA-compliant practices, knife/hood/grease management, and safe chemical handling, • Provide clear shift briefings, prep priorities, and expo leadership; communicate proactively across departments to ensure a seamless guest experience., • Report weekly on KPIs, wins, risks, and action plans; contribute to annual planning and budgeting, • 7+ years progressive BOH leadership with 3+ years as Executive Chef or Chef de Cuisine in an elevated, chef-driven, scratch kitchen preferred, • Demonstrated success overseeing multi-outlet or high-volume operations (restaurant + catering/events; QSR/concessions a plus), • Expert-level culinary fundamentals, menu development, and plating standards for elevated dining; strong knowledge of regional/seasonal sourcing, • Proven financial acumen: food/labor cost control, menu engineering, inventory systems, and vendor negotiations, • Must be available on weekends, holidays, nights, and days, • Must be able to work independently with minimal supervision, • Effective time management skills, • Working environment is fast paced, • Must be able to lift and/or move up to 50 pounds infrequently, • Limited exposure to physical risk, • Limited physical effort required Job Posted by ApplicantPro

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. THIS POSITION IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Perform all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a checklist system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follows company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interact with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Uphold Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assist in developing and tasting recipes, • Assist in planning menu, • Recommends equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience in a Lead Role, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to Self-Motivate, • High Level Computer Literacy, • Recognize and Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day work 70-hour week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Must be able to stand for long periods of time, • Must be able to lift and carry 50 pounds, • Must be able to bend, stretch, and reach for extended period of time, • Must be ServSafe Manager Certified, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description Job description: JOB SUMMARY: Executive Chef The Executive Chef is responsible for the organization, management, and daily operation of the Dietary Department in accordance with the Nassau County Department of Health regulations, local regulations, and company policies. The Executive Chef at Encore Luxury Living will cultivate seasonal menus focusing on quality and consistency. Must be able to supervise and instruct the staff in policies and procedures under guidance of the Regional Director of Food Service and as directed by the Executive Director, with minimal supervision. Schedule: Tuesday - Saturday 9am-5:30pm Executive Chef DUTIES AND KEY RESPONSIBILITIES: • Is the leader of the Food Services Department and is the face of the culinary experience at Encore Luxury Living., • Creation and cultivation of seasonal menus focusing on quality and consistency., • Develop goals and objectives for the department., • Maintain policies and procedures to obtain these stated goals and objectives., • Prepare and manage the department budget and production of profit and loss statement., • Control department resources through appropriate planning, utilization, evaluation and data analysis., • Develop quality standard for food, equipment and service, and evaluations systems to determine department effectiveness., • Ensure on-going training and motivation of dietary staff., • Plan and coordinate all department activities., • Plan and implement food service systems, including department layout and equipment requirements., • Maintain effective communication with departmental personnel, other departments, administration and the public., • Ensure all Residents are satisfied with the food service, by regularly walking through the dining room, speaking one on one with the Residents and promoting meal specials., • Schedule staff to ensure sufficient coverage for kitchen and dining room., • Develop work assignments for all dietary service personnel, which are written, dated and posted in the kitchen area., • Continually upgrade personal knowledge of dietary management systems and nutrition through in-service training., • Purchase food and supplies using competitive purchasing practices., • Manages cost of food and supplies to maintain a total food cost within the guidance of the Community., • Check receipts of orders and invoices promptly. Approves statements for payment., • Record weekly menus of all diets served to Residents noting and initialing any changes made., • Conduct physical inventory monthly and maintains records on a weekly and monthly basis to include average food cost per meal served and supply cost per meal served., • Oversee the hiring, training and supervision of staff., • Comply with Company safety practices including infection control policies and procedures, and OSHA standards to ensure a safe working environment for self and others., • Follow all workplace injury procedures, including completion of reports for timely reporting and issuing corrective action when necessary., • Oversee kitchen cleaning and maintenance procedures. Insures that cleaning schedules are adhered to. Maintains kitchen to Department Health Code and standards., • Represent the department on all committees whose work affects the Food Service Department and participates with administration in the preparation of an operating and capital budget to include provisions., • Assist wherever necessary in the Food Service Department or Community as assigned by the Executive Director., • Prepare an annual budget and operates within that budget., • Prepare meals as necessary., • Wear clean and proper uniform. QUALIFICATIONS: • Must have a degree in Food Service Administration or Institutional Management., • High School graduation is required; a college degree is preferred., • The Food Service Sanitation course must have been completed., • Must have a clear sense of smell., • Minimum of four (4) year experience in food service supervision is required with a minimum of two (2) years institutional, restaurant or hospital preferred., • Effective oral communication skills to speak with management, residents, families, partners, and other customers., • Must be able to listen attentively to residents', requests and preferences, ensuring exceptional customer service., • Must be emotionally, mentally and physically able, with or without reasonable accommodations, to provide required services to residents, including verbally communicating with residents. WORKING CONDITIONS & PHYSICAL REQUIREMENTS: • Responsible to be a resource to departmental staff and available for off shift, on site visits to building when necessary., • Working in an assisted living community- a 24 hours/day & 7 days/week operation., • Occasional heavy lifting up to fifty (50) pounds., • Repetitive wrist motion for chopping, cutting, mixing, etc 30%, • Standing 40% of the time, • Stooping, reaching, bending 15% of time, • Exposure to heat of kitchen., • Some exposure to harsh chemicals. Benefits: • 401(k), • 401(k) matching, • Dental insurance, • Food provided, • Health insurance, • Paid time off, • Referral program, • Tuition reimbursement, • Vision insurance

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable BAKERS/ PASTRY CHEFS This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: • Control Inventory, • Assist in Assembling Orders, • Project Management, • Communication, • Uphold Wolfoods Standards of Service & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Woolfoods Camp Food Training Program, • Attend related in-service training and staff meetings, • Use weights and measures to properly execute recipes, • Prep and bake all bakery items for the menu and special events, • Follow standardized recipes, • Ensure production has accurate timing, quantity, quality, and plating, • Supervise bakery personnel, • Actively engaged in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production/leftovers, • Estimate baking needs, establish par levels, order adequate supplies, and maintain inventory, • Ensure bakery area and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Decorating, • Assist in developing and tasting recipes, • Assists in planning bakery products menu, • May act as kitchen supervisor in the absence of other Wolfoods staff, • 2+ years High Volume Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to self-motivate, • Able to both lead a team & take direction, • Minimum 6-day 70-hr work week, • Ability to work under pressure in environments that are above/below average temperatures, • Must live on-site in a rural setting with the possibility of shared living spaces, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend, stretch and reach for extended periods of time, • Must posses a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Looking for seasonal, summer opportunities., • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Competitive Salary, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description • Maintain complete knowledge of and comply with all departmental policies, service procedures and standards., • Ensure that standards are maintained at a superior level daily., • Provide excellent customer service, facial services, protocols and body therapies to all guests., • At all times to be flexible, courteous, resourceful, and cheerful. To create an environment that is professional., • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended., • To work in a safe manner and create a safe environment for internal external guests of the spa., • To know all the safety and fire procedures., • To report for duty punctually, wear the correct uniform and shoes., • To maintain a high standard of personal appearance and hygiene as per the spa grooming standards., • Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day., • Maintain positive guest relations at all times., • Resolve guest complaints, ensuring guest satisfaction., • Monitor and maintain cleanliness, sanitation and organization of assigned work areas to ensure the spa is kept to the highest standard of cleanliness and comply with health, hygiene, and safety regulations., • To always check and maintain the ambiance set-up in accordance with the minimum standards., • To greet guests in accordance with the standards., • To greet guests in accordance with the standards., • Providing spa beauty and massage treatments in accordance with spa standards.. Maintain heart of house work space in organized, well labeled manner. Do not store unnecessary items or overstock par levels., • Maintain back bar par levels with designated supplies, forms and resource materials, report shortages to treatment supervisor., • Follow all spa policies and procedures related to spa services, record-keeping, clientele, equipment, and environment., • Educate, inform, and promote spa services to spa clients and employees., • Inform Spa & Wellness management of any guests' complaints, concerns, equipment or supply issues., • Maintain knowledge of hours of operation, memberships, reservations, fees, treatments, products and merchandise as well as pertinent hotel information., • Communicate and develop good working relationships with the Spa team, and Hotel associates, members and repeat guests., • Assist with special events/workshop and perform other duties as assigned by the Spa & Wellness management., • Be familiar with all hotel/spa packages, promotions, prices and rates., • Attend all scheduled meetings, classes and training sessions; knowledge required within the Spa must be passed on to co-workers., • Perform opening and closing procedures., • Clean spa treatment room between clients and set up the treatment room for the next client, in accordance with spa standard set-up requirements., • Maintain inventory products., • Schedule guest appointments and fill in client history record for each client treated., • Verify medical releases from guests with applicable medical conditions., • Conduct appointments according to guest's comfort, desire and wellness goals. Follow service protocol., • Prepare guest consultation. Be thoroughly familiar and able to recommend Spa products and treatments as well as know pertinent hotel information., • Sanitize implements., • Sell/promote homecare recommendations and products., • Complete required post- treatment documents., • Handle emergency procedures and report any accidents to your manager and security., • Responsible for stocking supplies needed for cabinets (sheets, towels, blankets, refill oils, creams, and all products used by therapists while performing their treatments)., • Follow established standard guidelines for massage/ treatment procedures., • Assist all other staff at times of need., • To attend all departmental and general staff meetings., • Maintain a positive attitude toward guests, co-workers, subordinates, and Director of Spa & Wellness. Do not engage in gossip or any dialogue that may diminish the direction and goals of TAA., • Keep an open and flexible attitude; be willing to change., • All other duties as required.Other Standard Responsibilities, • Complies with the company policies., • Works within all pre-set budgetary limits, • Takes on other tasks in addition to the ones stated, in a reasonable framework., • Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group., • Is alwavs a "brand ambassador" and ensures brand integrity and clarity are always maintained., • Models the company's culture, vision, mission, and core values at all times, • General Skills, • Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems, using good judgment;, • As a 1099 employee you are required to supply all business materials, products, and cleaning supplies needed to conduct your daily day to day services. Commission only 1099 Aesthetician. For immediate resume submission please email subject ATTN: Samantha Esposito - Resume

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: • Controls Inventory, • Assists in assembling orders to be placed, • Project Management, • Communication, • Uphold Wolfoods Standards of Service & Quality, • In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities, • Interact with Campers, Staff, and Parents, • Uphold Wolfoods Standards of Service and Quality, • Recognize and Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Attend related in-service training and staff meetings, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure production has accurate timing, quantity, quality, and plating, • Supervise personnel, • Actively engage in planning, scheduling, directing, and training, • Understand the importance of cross-utilization, • Estimate production needs, establish par levels, order adequate supplies, and maintain inventory, • Understand that special diet ingredients could have a 2+ week lead time, • Recommends equipment purchases, • May act as front of house supervisor in the absence of other Wolfoods staff, • SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: • 2+ years Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to self-motivate, • Maintain a clean work environment, • Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day 70-hour work week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend. stretch, and reach for extended periods of time, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Must be able to identify the Big 9 Allergens in food and communicate effectively with others, • Must be able to cook from scratch with minimal supervision, • Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: • Looking for seasonal, summer opportunities., • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: • Control Inventory, • Assist in assembling orders to be placed, • Project Management, • Communication, • Uphold Wolfoods Standards of Service & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Attend related in-service training and staff meetings, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request items, • Follow standardized recipes, • Ensure production has accurate timing, quantity, quality, and plating, • Supervise kitchen personnel, • Actively engage in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production/leftovers, • Estimate production needs, establish par levels, order adequate supplies, and maintain inventory, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS, • Assist in developing and tasting recipes, • Assist in planning menu, • Recommend equipment purchases, • 2+ years High Volume Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to self-motivate, • Maintain a clean work environment, • Uphold Health Department Standards, • Able to both lead a team & take direction, • Must work a Minimum 6-days 70-hours per week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Must be able to stand for long periods of time, • Must be able to work for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend, stretch, and reach for extended periods of time, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Must be able to cook from scratch, • Looking for seasonal, summer opportunities., • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Competitive Pay based on skill, experience and position., • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description Who We Are: Community Mainstreaming is a non-profit human service agency dedicated to providing services that help individuals with intellectual and developmental disabilities lead meaningful, productive lives within their community. Learn more about our impactful work at communitymainstreaming.org. Overview: As a Cook/Housekeeper you are responsible for ensuring all food services functions at the house are executed. Additionally, the Cook ensures the safety of food handling practices, proper sanitation, and compliance with state and federal safety regulations. Minimum Qualifications: • High school diploma or equivalent, • Valid and clean New York State driver’s license, • Experience in food service or kitchen operations, • Experience in housekeeping, • Experience working with individuals with disabilities (preferred), • Strong listening skills and the ability to show empathy, • Excellent organizational skills with the ability to multitask effectively, • Medical Benefits: Generous employer contribution; eligibility begins the first day of the month following 60 days of employment., • Dental Benefits: Employer-paid., • Vision Plan, • Accident Insurance, • Critical Illness Insurance, • Pet Insurance, • Identity Theft & Fraud Protection, • Legal Services, • 403(B) Retirement Plan: Organization match of up to 5%., • Life Insurance: 100% employer-paid, coverage of 1x annual salary., • Tuition Assistance, • Section 125 Flexible Spending Program, • Up to 80 hours of vacation during the first calendar year of employment. Employees accrue an additional 8 vacation hours each subsequent calendar year, up to a maximum of 120 hours., • Up to 48 hours of personal time per calendar year. Pay: $20.00/hr. What You Will Do: • Overseeing the safe and efficient operation of the culinary area., • Managing grocery shopping and/or ordering supplies., • Preparing raw ingredients for recipes, including washing, chopping, storing, and handling., • Creating well-balanced, nutritious, and appealing meals tailored to participants’ dietary needs and restrictions, with appropriate substitutions as needed., • Developing and updating menus, maintaining grocery inventory, and assisting with kitchen equipment upkeep., • Assisting in planning and scheduling special occasion parties., • Following established recipes and using designated ingredients., • Practicing portion control and adhering to diet orders and physician recommendations., • Complying with all food handling and safety regulations., • Managing food storage, refrigeration, and inventory rotation., • Promoting safe food handling practices and encouraging accountability among clients., • Maintaining a clean and orderly workstation and kitchen equipment., • Reporting maintenance needs or hazardous conditions to the Manager or Maintenance Department., • Notifying the supervisor immediately of any necessary house or appliance repairs. Work Hours/Schedule: Full-time, 32 hours per week. Monday through Friday, 8:00 AM to 2:30 PM. Community Mainstreaming Associates is an equal opportunity employer.