Aramark Loyola Job Opportunities

Aramark Loyola

OPPORTUNITY KNOCKS!

December 11, 2014

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

Lead FSW, $12.15

Cook, $13.15

Utility, $11,15

Location	Classification	Thurs	Fri	Sat	Sun	Mon	Tues	Wed
Damen Food Court	Lead FSW	3p – 11p	3p – 11p	3p – 11p	OFF	OFF	3p – 11p	3p – 11p
Simpson	Utility	7a – 3p	7a – 3p	7a- 3p	6:30a – 2:30p	6:30a – 2:30p	OFF	OFF
Catering	Utility	Varies	Varies	Varies	Varies	Varies	Varies	Varies

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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