Career Opportunities

Aramark is hiring a Food Service Worker in Georgia to support food preparation, portioning, and serving duties with a customer-first mindset. You will learn on the job, work as part of a team, and maintain a positive attitude while delivering consistent service. Responsibilities include station setup, cooking according to recipes, portion control, temperature logging, and ensuring cleanliness and safety in the kitchen.

Cook Supervisor - Competitive Benefits #NLX294212283 ?% ! COMPARISON DETAILS ?% Education A survey of workers in the occupation First-Line Supervisors of Food Preparation and Serving Workers found that 50.62% had a High School Diploma (or GED or Equivalent), 32.25% had Less than a High School Diploma, 5.58% had a Professional Degree (example: law, and medicine) ?% Experience A survey of workers in the occupation First-Line Supervisors of Food Preparation and Serving Workers found that 43.50% had no experience, 20.40% had from 1 to 2 years of experience, and 13.99% had from 6 months to 1 year of experience. Habla espanol? Noi tieng Viet? Description • *Food Service Supervisor** **Job Reference Number:** 40252 **Employment Type:** Full-Time **,** Onsite **Segment:** Corrections **Brand:** Summit **Location:** Greenville **,** Mississippi (US-MS) **The Role at a glance:** We are looking to add an experienced, motivated food service supervisor to our correctional team in Greenville, MS. As a food service supervisor, you will have th ... See All Company Elior North America Source NLX Occupation First-Line Supervisors of Food Preparation and Serving Workers Openings Available 1 Location and Contact Information Work Location Boyle, 38730 USA Contact Information Boyle, 38730 USA Salary and Work Requirements Work Hours Per Week Not Available Pay Range Min: $0.00 Tips Not Earned Driver's License Not Required Minimum Age Not Available Tools Not Required Relocation Required Work Days Not Available Shifts Not Available First-Line Supervisors of Food Preparation and Serving Workers in Mississippi 7% By 2034, Mississippi will need 7% more "First-Line Supervisors of Food Preparation and Serving Workers" Show County-Level Map 2024 AVERAGE ANNUAL SALARY $32,614 An equal opportunity employer and program, MDES has auxiliary aids and services available upon request to those with disabilities. Those needing TTY assistance may call 601-493-9427. Funded by the U.S. Department of Labor through the Mississippi Department of Employment Security.

Job DescriptionThis position serves as a first line assistant supervisor responsible for preparation, production and/or serving of food items for University Catering. Will assist with training students and full-time, holding team members accountable, and will act as the lead for certain assignments and team members. Position is primarily a production/kitchen focus.Duties:May determine work priorities and assign work to food service workers and students.Provides guidance and training in food preparation, serving techniques, safe operation of equipment and proper sanitation.Plans cooking and preparation schedules to assure timetables are met. Prepares, season, cooks, fires and bakes food according to standard recipes following portion control standards. Modifies recipes and/or production amounts.Ensures optimal quality of food throughout preparation and service.Prepares food items for individual serving following portion control standards.Determines food quantities, prepares estimates of time, labor and materials for assigned tasks.Oversees maintenance of inventory, food consumption and other food service records.Operates a variety of manual and/or automatic kitchen equipment such as ovens, grills, mixers, slicers, etc.Handles operational readiness and safety of equipment and supplies.Adheres to university and Health Department quality standards.Advises supervisor concerning quantity and quality of food and supplies.Performs other related duties as assigned. Normally, employees on a 5-hour shift receive a free meal. Uniforms are provided at no cost but must be maintained by the employee. Job RequirementsRequired Education/Experience: High school diploma or GED or graduate of culinary school, AND:12 months of restaurant/customer service experienceSkills:Uses tools, such as knives, splicers, potato peelers, etc. and/or small kitchen equipment in a manner requiring reasonable proficiency, generally derived from previous training or during the introductory period. Skilled in the safe, sanitary, and effective handling of food, cooking utensils, food processing equipment, walk-in refrigeration, elevators, cash registers, dishwashers, time clock, etc.Performs addition, subtraction, multiplication, simple accounting, and division effectively enough to count change, when necessary, take inventory, serve portions, enter time on a times sheet, etc.Reads and interprets routine written materials, menus, instructions and e-mails. Communicates effectively, in English, orally and/or in writing.Understands and demonstrates Housing and Food Services core values at all times.Basic understanding of nutrition and portion control. Understands and applies time and attendance guidelines with ability to use systems to clock in/out.Able to handle varying workloads and meet deadlines as necessary.Basic math and computer skill.Advertised Physical/Environmental Requirements:Perseverance, both physically and mentally, for fast-paced and demanding responsibilities required.Exposure to disagreeable conditions such as handling greasy, dirty materials, walking on slippery floors, walking or riding between buildings on campus, going in and out of walk-in refrigeration units, etc.Frequent and repetitive arm and wrist movement.Exposure to chemicals and noxious odors.Ability to lift objects up to 50 lbs., and push/pull up to 100 lbs., depending on job assignment.Ability to stand and/or walk for long periods of time and adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit).Climb stairs, as necessary, and depending on job assignment, occasionally to frequently. This will be determined by employee's assignment.As essential personnel you may be required to work during University closings. Nights and weekends may apply for any operations especially those operating 24/7.Department Preferences:ServSafe Certification12months of restaurant kitchen/cooking supervisory experienceSupervision of Others:Will serve as a lead for a small teamSupervision:Position receives general supervision from supervisor and restaurant manager.Certifications:Safe Food Handling and Sanitation Certification will be required upon employment.Hepatitis A vaccine required if hiredSpecial Instructions: If you are selected as a final candidate for this position, you will be subject to The University of Oklahoma Norman Campus Tuberculosis Testing policy. To view the policy, visit https://hr.ou.edu/Policies-Handbooks/TB-Testing .Why You Belong at the University of Oklahoma: The University of Oklahoma values our community's unique talents, perspectives, and experiences. At OU, we aspire to harness our innovation, creativity, and collaboration for the advancement of people everywhere. You Belong Here!Equal Employment Opportunity Statement: The University, in compliance with all applicable federal and state laws and regulations, does not discriminate on the basis of race, color, national origin, se

Directly train, schedule, supervise and coordinate activities of workers engaged in food service. Interact with the members dining to ensure satisfaction with food and service and address any complaints. Socially converse with members and provide establishment specialties and features. Maintain contact with kitchen staff, management, and dining room staff to ensure that dining satisfaction is upheld along with prompt and courteous service. Inspect dining and service areas for cleanliness and proper set up. Requisition supplies and equipment for tables and service stations. Assist with seating members, serving food and beverages, and clearing, cleaning, and resetting tables. Finalize receipts and reports for establishment upon closing. Assist in the planning of special events and private parties. Anticipated days and hours of work per week and schedule: Minimum of 35 hours per week (meaning no less than). All employees work at least 5 shifts per week. Typical shifts: 7am to 3pm and 3pm to 11 pm. Shift days and times vary depending on the demand or event scheduled. Overtime: As Needed Only. SEE ATTACHED DOCUMENT UPLOAD FOR FULL COPY OF THE JOB OFFER - Note to Certifying Officer: Attached is a full copy of the job offer. If any information on this job offer needs to be added to the ETA-9142, we grant you permission to add the information listed in this attachment.

This position serves as a first line assistant supervisor responsible for preparation, production and/or serving of food/beverage items at Bookmark Cafe. Will assist with processing payments as well as training students and full-time employees, to include holding team members accountable.May determine work priorities and assign work to food service workers and students. Provides guidance and training in food/beverage preparation, serving techniques, safe operation of equipment, to include cash register, and proper sanitation.Plans cooking and preparation schedules to assure timetables are met.Ensures optimal quality of food and beverages throughout preparation and service.Prepares items for individual serving following portion control standards.Determines food/beverage quantities, prepares estimates of time, labor and materials for assigned tasks.Oversees maintenance of inventory, equipment, food consumption and other food service records.Operates a variety of manual and/or automatic kitchen equipment such as ovens, espresso machines, coffee grinders, coffee brewers, blenders, etc.Handles operational readiness and safety of equipment and supplies.Adheres to university and Health Department quality standards.Advises supervisor concerning quantity and quality of food and supplies.Performs other related duties as assigned. Normally, employees on a 5-hour shift receive a free meal. Uniforms tops are provided at no cost but must be maintained by the employee.