Aramark Loyola

OPPORTUNITY KNOCKS!

January 12, 2015

• Associate must be in his/her current position for a minimum of 6 months
• Associate must be in good standing
• Internal applicants can only apply for one position at a time

All interested parties should complete Internal Vacancy Application Form and return to:

Shannon Mysliwiec

Phone: 773-508-3846

Email: [email protected]

CC: Unite Here, Local 1

 

Please see included requirements and qualifications

Pay scale is per CBA

FSW, $11.15

Utility, $11.15

 

 

 

Location	Classification	Thurs	Fri	Sat	Sun	Mon	Tues	Wed
Damen Dining – Grill	FSW	OFF	OFF	1-9p	1-9p	1-9p	1-9p	1-9p
Engrained	FSW	6a – 230p	6a – 230p	OFF	OFF	6a – 230p	6a – 230p	6a – 230p
De Nobili	Utility	130 – 930p	130 – 930p	830a – 430p	830a – 430p	3 – 11p	OFF	OFF
De Nobili	FSW	1 – 9p pasta/deli	1 – 9p pasta/deli	10a – 6p pasta /deli	OFF	OFF	11a – 7p grill	11a – 7p grill/pasta

 

 

JOB DESCRIPTIONS

Food Service Worker

Reports to: Manager                                                                                                           Status: Non-Exempt

Department: Residential/Retail                                                                                        Environment: Union

Summary of Position:

Participate in the work engaged in serving foods, in cleaning facilities, and in preparing meals.

Duties & Responsibilities:

• Maintains a guest focus while performing duties including customer service and up selling techniques.
• Assumes 100% responsibility for quality of products served.
• Complete opening and closing checklists to include station inventory responsibility.
• Follow daily prep list or production sheet at the start of each shift for assigned duties.
• Promptly reports necessary equipment repairs, food quality or shortage problems to Manager.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, recipes, policies, and procedures.
• Complies with Food Management Fundamentals process to include taking inventory of food on hand at the designated station and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area.
• Assists cooks and others in preparing and cooking food in short order
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores, labels, and rotates all products properly and in accordance to applicable city and state laws.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Follows and completes daily production records.
• Monitors and records food temperatures.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Ensures a safe work environment and reports any unsafe concerns or practices immediatesly.
• May operate a cash register.
• May work at a coffee station preparing specialty drinks and serving coffee.
• Perform “other” job-related duties as assigned by management, which achieve the established goals of ARAMARK and the client.

Qualifications:

• Must possess a positive attitude and work well with other employees and managers.
• Must be able to read and follow a recipe unsupervised
• Must be able to communicate clearly with managers and employees
• Be able to reach, bend, stoop and frequently lift up to 50 pounds
• Be able to work in a standing position for long periods of time (up to but not limited to 8 hours)
• Be willing to follow direction and ask questions for clarification if needed.
• Ability to adapt to varied and fast paced activities and environments.

Requirements:

• Must be able to lift items up to 50 lbs.
• Has the flexibility to work extended and variable schedules. Open availability is a MUST.
• 2 years of experience preferred.
• Previous experience in the culinary field a preferred.

Uniform Requirements:

• Clean non-slip shoes
• Socks must be worn
• Clean black pants
• ARAMARK approved T-shirt or any ARAMARK approved uniform as assigned
• Under shirts may be worn in subdued color
• ARAMARK approved clean apron (provided)
• ARAMARK hat must be worn
• ARAMARK approved Name Tag
• Deodorant must be worn

 

Cook

Reports to: Manager                                                                                                           Status: Non-Exempt

Department: Residential/Retail                                                                                        Environment: Union

Summary of Position:

Participate in the work engaged in serving foods, in cleaning facilities, and in preparing meals.

Duties & Responsibilities:

• Maintains a guest focus while performing.
• Assumes 100% responsibility for quality of products served.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Complete opening and closing checklists.
• Follow daily prep list or production sheet at the start of each shift for assigned duties.
• Promptly reports necessary equipment repairs, food quality or shortage problems to Manager.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, recipes, policies, and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores, labels, and rotates all products properly and in accordance to applicable state laws.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Follows and completes daily production records.
• Monitors and records food temperatures.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Ensures a safe work environment and reports any unsafe concerns or practices immediately.
• Perform “other” job-related duties as assigned by management, which achieve the established goals of ARAMARK and the client.

Qualifications:

• Must possess a positive attitude and work well with other employees and managers.
• Must be able to read and follow a recipe unsupervised
• Must be able to communicate clearly with managers and employees
• Be able to reach, bend, stoop and frequently lift up to 50 pounds
• Be able to work in a standing position for long periods of time (up to but not limited to 8 hours)
• Be willing to follow direction and ask questions for clarification if needed.
• Ability to adapt to varied and fast paced activities and environments.

Requirements:

• Must be able to lift items up to 50 lbs.
• Has the flexibility to work extended and variable schedules. Open availability is a MUST.
• 2 years of experience preferred.
• Previous experience in the culinary field a preferred.

Uniform Requirements:

• Clean non-slip shoes
• Socks must be worn
• Clean black pants
• ARAMARK approved T-shirt or any ARAMARK approved uniform as assigned
• Under shirts may be worn in subdued color
• ARAMARK approved clean apron (provided)
• ARAMARK hat must be worn
• ARAMARK approved Name Tag
• Deodorant must be worn

Lead Food Service Worker

Reports to: Manager                                                                                                           Status: Non-Exempt

Department: Residential/Retail                                                                                        Environment: Union

Summary of Position:

Supervise and participate in the work engaged in serving foods, in cleaning facilities, and in preparing meals.

Duties & Responsibilities:

• Supervises and maintains a guest focus while performing duties including customer service and up selling techniques.
• Assists in training employees and student workers and supports in evaluating job performance for the purpose of achieving success in the food and customer service.
• Insures 100% responsibility for quality of products served.
• Directs other food service personnel and student workers for the purpose of guiding them in performing their function in a safe and efficient manner and maximizing the efficiency of the workforce.
• Insures completion of the opening and closing checklists.
• Refer to Daily Prep list at the start of each shift and assigns duties.
• Promptly reports equipment and food quality or shortage problems to Manager.
• Supports in vendor ordering and inventory counts.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, recipes, policies, and procedures.
• Complies with Food Management Fundamentals process to include taking inventory of food on hand at the designated station and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Responsible for maintaining clean and sanitary work stations
• Monitors students in the dining room for the purpose of providing a safe and supportive environment.
• Insures that food service workers and cooks prepare and cook food in short order
• Insures proper plate presentation and garnish set up for all dishes.
• Performs functions of other positions within area of responsibility for the purpose of providing overall coverage of food service operations.
• Tests prepared food for flavor, appearance and temperature for the purpose of ensuring the acceptance of items by students and staff.
• Handles, stores, labels, and rotates all products properly and in accordance to applicable city and state laws.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Follows and completes daily production records.
• Monitors and records food temperatures.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Ensures a safe work environment and reports any unsafe concerns or practices immediately.
• May operate a cash register.
• Close out cashier at the end of their shift.
• May work at a coffee station preparing specialty drinks and serving coffee.
• Ensures a safe work environment and reports any unsafe concerns or practices.
• Perform “other” job-related duties as assigned by management, which achieve the established goals of ARAMARK and the client.

Qualifications:

• Must possess a positive attitude and work well with other employees and managers.
• Must be able to read and follow a recipe unsupervised
• Must be able to communicate clearly with managers and employees
• Be able to reach, bend, stoop and frequently lift up to 50 pounds
• Be able to work in a standing position for long periods of time (up to but not limited to 8 hours)
• Be willing to follow direction and ask questions for clarification if needed.
• Ability to adapt to varied and fast paced activities and environments.

Requirements:

• Must be able to lift items up to 50 lbs.
• Has the flexibility to work extended and variable schedules. Open availability is a MUST.
• 2 years of experience preferred.
• Previous experience in the culinary field a preferred.

Uniform Requirements:

• Clean non-slip shoes
• Socks must be worn
• Clean black pants
• ARAMARK approved T-shirt or any ARAMARK approved uniform as assigned
• Under shirts may be worn in subdued color
• ARAMARK approved clean apron (provided)
• ARAMARK hat must be worn
• ARAMARK approved Name Tag
• Deodorant must be worn

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