Aramark Loyola Job Opportunities
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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