Food Services Attendant supports the daily operation of the Salvation Army’s food service program by assisting with food preparation, meal service, sanitation, inventory management, and kitchen maintenance.
Responsibilities
Oversee preparation, cooking, packing and serving of all meals and snacks for residents and staff
Maintain cleanliness and sanitation of kitchen, dining, storage, and food preparation areas
Receive, inspect, store, rotate and distribute food and kitchen supplies
Monitor food temperatures and document required food safety records
Develop, implement, and maintain structured training activities for beneficiaries
Requirements
High school diploma or general education degree (GED) certificate, or equivalent
Nice to have: Bachelor’s degree in Food Service Management, Culinary Arts, Hospitality Management, Purchasing, Supply Chain management, or related field
Provides functional direction to the kitchen operation, supervising kitchen employees, facilities, and costs to ensure maximum Food and Beverage department profit is achieved.
Responsibilities
Supervise the functioning of all kitchen employees, facilities and costs
Establish the rota for the staff under your supervision
Control and analyse quality levels of production and presentation
Ensure guest satisfaction, cleanliness, sanitation, and hygiene
Do the production, preparation and presentation of all food items
Lead the kitchen team at Noordzee Résidence Cadzand-Bad, coordinating daily operations, preparing dishes, supervising staff, ensuring quality and hygiene, and managing stock.
Compensation
A salary between €2640 en €3215 gross per month*.
Responsibilities
Coordinating and supervising the daily kitchen operation.
Preparing and finishing dishes according to recipes and quality standards.
Coaching and supporting kitchen employees during their work.
Monitoring quality, hygiene and HACCP procedures.
Keeping track of stock levels and checking deliveries.
As a Chef de Partie, you oversee the preparation of high-quality dishes and supervise the kitchen team to deliver memorable guest experiences while maintaining high standards.
Responsibilities
Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation
Supervise the kitchen team: Oversee line cooks to ensure and provide support as needed in the absence of senior chefs to ensure smooth and efficient operations
Maintain kitchen cleanliness: Keep all work areas clean, tidy, and free of cross-contamination
Monitor ingredient quality, ensuring proper storage and stock rotation
Assist with cost management: Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets
The Assistant Kitchen Manager assists the Kitchen Manager in overseeing daily operation of the Back of House and assisting with ordering, receiving, preparation, and presentation of food.
Compensation
Annual holiday bonus, Monthly Profit-Sharing Program, Quarterly Restricted Stock Units Program
Responsibilities
Supervises and oversees the production of food
In conjunction with all management, enforces compliance with all employment policies in area of responsibility
Monitors tickets and sets the pace during peak hours
Manages through “hands on” supervision of the restaurant. This includes but is not limited to non-scheduled assistance with serving, hosting, cooking, etc.
The Assistant Kitchen Manager oversees daily operations of the Back of House, assisting with ordering, receiving, preparation, and presentation of food.
Compensation
$45,000.00 - $60,000.00 annually
Responsibilities
Supervises and oversees the production of food
In conjunction with all management, enforces compliance with all employment policies in area of responsibility
Monitors tickets and sets the pace during peak hours
Manages through “hands on” supervision of the restaurant, including non-scheduled assistance with serving, hosting, cooking, etc.
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