Prep Cook

Belmond Santa Barbara , CA 93103

Posted 2 weeks ago

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El Encanto, has been meticulously restored to capture all the romance and glamour that endeared it to both the local Santa Barbara community and visitors alike. Ninety-two quintessential, California-styled suites and bungalows dot the lush, terraced grounds featuring seven-acres of gloriously landscaped gardens with sweeping views of Santa Barbara and the Pacific Ocean. Original architectural features have been lovingly restored, including the historic, trellis-lined Arbor and Lily Pond. Modern additions to the expansive outdoor zero-edge pool and a new beautifully appointed boutique spa enhance the journey for todays luxury-seeking guest.

We are seeking a dynamic Prep Cook to assist the culinary team in providing five-star standards of service and cooking to guests while practicing El Encantos policies and procedures. Prepares and cooks food with attention to cleanliness and sanitation, quality standards and taste, timeliness and cost effectiveness. Maintains a clean, organized and safe workstation. Will ensure that the food quality, portioning and presentation reflect our promise for serving fresh California Coastal Cuisine.

Requirements

Essential:

Minimum of one-year culinary experience in specified area or training equivalent.
Demonstrates a can do attitude.
Conversational English vocabulary.
Proven ability to follow directions and follow recipes.
Knowledge of Health Department regulations and state, local, Food Safety, MSDS and OSHA
Ability to focus attention to details in performing repetitive tasks. with a high level of accuracy
Must be able to handle multiple tasks with the ability to prioritize work assignments.
Enthusiasm for working in a team oriented, fast paced environment that fosters creativity.
Ability to prioritize, work under pressure and meet deadlines.
Ability to apply common sense understanding to carryout detailed but uninvolved written or oral instructions
Must maintain a sense of urgency work under pressure to meet deadlines

Ability to perform repetitive tasks.
Knowledge of proper food handling, sanitation regulations and preparation procedures.

Excellent guest service skills and attitude.

Ability to prepare food according to standardized recipes and El Encanto kitchen standards.

Desirable:

Ability to read, write and communicate in the English language.

Culinary Degree or Certificate from an accredited establishment.
Previous experience in resort or at an upscale restaurant
High-volume cooking/baking experience.

Benefits

El Encanto offers a full array of benefits, including medical, dental and vision coverage. In addition, the company pays for basic life and AD&D as well as short term disability. Team members can choose additional coverage to include voluntary life/AD&D, spouse life/AD&D, dependent life, critical care, hospital indemnity, accident and flexible spending.

The Company offers paid time off, sick pay, a 401(k) program with Company matching, and an employee assistance program. Team members enjoy free cafeteria meals and discounts on food and beverage, spa treatments, and retail boutique items.

The Discovering Belmond program offers complimentary accommodation for team members while on leisure travel outside their region at any Belmond hotel and resort. It also offers food and beverage at a discounted rate. In addition to the complimentary offerings, discounted rates are available for safaris, trains and cruises.

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Pharmacist Career Prep Program

Pharmacy Careers

Posted 7 days ago

VIEW JOBS <div dir="ltr">Pharmacist Career Prep Program </div><div dir="ltr">Are you a new grad just starting your career in pharmacy? Or, a seasoned pharmacist? Are you finding the job search process frustrating because no matter how qualified you are for the opening, you still aren't getting much of a response from your job applications? </div><div dir="ltr">Then You Should Apply For the Pharmacist Career Prep Program</div><div dir="ltr">Pharmacy Career Coaches program is designed exclusively for Pharmacists like you that helps you navigate all aspects of your job search from the initial search to salary negotiations. </div><div dir="ltr">You’ll get the proven strategies and techniques for the following:</div><ul dir="ltr"><li style="padding: 0; margin: 0;">Submitting resumes and job applications but not hearing back?</li><li style="padding: 0; margin: 0;">You have the skills, but can't seem to get an interview?</li><li style="padding: 0; margin: 0;">Have interviews, but still don't get an offer?</li><li style="padding: 0; margin: 0;">Struggling with your resume or cover letter?</li><li style="padding: 0; margin: 0;">Not sure where to begin your job search?</li><li style="padding: 0; margin: 0;">Wondering what hiring managers are "really" looking for?</li><li style="padding: 0; margin: 0;">Wanting to get out of Retail and don't know how?</li><li style="padding: 0; margin: 0;">Have too much or too little experience?</li><li style="padding: 0; margin: 0;">Don't have a big enough network?</li></ul><div dir="ltr">Enroll Today ==> <a href="http://www.pharmacycareercoach.com/webinar-registration">http://www.pharmacycareercoach.com/webinar-registration</a></div><div dir="ltr">Qualifications:</div><ul dir="ltr"><li style="padding: 0; margin: 0;">Must be a licensed Pharmacist (or soon to be)</li><li style="padding: 0; margin: 0;">Must be willing to systematically work through the program</li><li style="padding: 0; margin: 0;">Must be driven and open to new techniques</li></ul><div dir="ltr">Requirements:</div><ul dir="ltr"><li style="padding: 0; margin: 0;">Computer access</li><li style="padding: 0; margin: 0;">Email access</li></ul><div dir="ltr">Enroll Today ==> <a href="http://www.pharmacycareercoach.com/webinar-registration">http://www.pharmacycareercoach.com/webinar-registration</a></div><div dir="ltr">Keywords: Pharmacist, RPh, PharmD, Pharm.D., R.Ph</div>

Sr Cook

University Of California

Posted 2 days ago

VIEW JOBS Job Posting DetailsPosition InformationPayroll Title: COOK SR.Job Code: 5522Job Open Date: 7/21/22Application Review Begins: 8/5/2022Department Code-Name: FDFT- Campus DiningPercentage of Time: 100%Collective Bargaining Unit (CBU): SX - Service UnitGrade Type/Grade: N/AFLSA Exemption Status: Non-ExemptWork Location: Portola Dining Commons - may varyPay Rate/Range: $18.78/hr. - $21.57/hr.Days/Hours: Sunday-Thursday, 12:30 pm<ul><li>9 pm, may vary</li></ul>Benefits Eligibility: Full BenefitsDepartment Marketing StatementHousing, Dining & Auxiliary Enterprises houses 10,000 students, faculty and family residents on campus, provides support services for 9,300 students residing in the communities adjacent to the campus, serves 21,000 customers daily in its retail and board dining programs, manages the UCSB Campus Store and University Center, hosts 150,000 guests annually for conferences and meetings, manages a major events center (Events Center), and oversees the administration of transportation, parking and fleet services. Additional responsibilities in the HDAE portfolio include Administrative & Residential Information Technology (ARIT) and The Club & Guest House. HDAE employs 600 full-time employees and 1,800 student employees. HDAE maintains a physical plant of more than 3 million square feet of buildings and 250 acres of grounds and landscaping.Benefits of BelongingWorking at UC means being part of this vibrant institution that shines a light on what is possible. People make UC great, and UC recognizes your contributions by making this a great place to work. Excellent retirement and health are just one of the rewards. Learn more about the benefits of working at UCBrief Summary of Job DutiesServes as a working supervisor performing skilled culinary duties and overseeing a kitchen area serving up to 1,500 meals per shift. Ensures that high standards of food quality, service, sanitation and safety are met. Trains full time and student cooks in new culinary techniques, food and sanitation guidelines. Maintains efficient food preparation methods.Minimum Requirements<ul><li>High School Diploma or equivalency and three years progressively more responsible culinary experience in a high-volume culinary environment with one year in a supervisory capacity; or an equivalent combination of education and experience.</li><li>Knowledge of and experience with advanced culinary techniques, including but not inclusive of sautéing, grilling, frying, steaming, preparing sauces and stocks. This includes experience working with commercial kitchen equipment and preparing large quantities.</li><li>Communication skills sufficient to direct the work of others and interact successfully within a large staff.</li><li>Supervisory skills and leadership to coordinate, train, oversee and review the work of others. Exhibits organizational skills involving multi-tasking and deadline management sufficient to ensure timely output of meals.</li><li>Ability to read and write English for the purpose of preparing food from recipe guidelines and producing reports.</li><li>Ability to perform basic mathematical calculations including addition, subtraction, division, and multiplication needed for recipe development and other required functions.</li></ul>Special Conditions of Employment<ul><li>Ability to lift up to 50 pounds and work standing for up to 8 hours per shift.</li><li>Satisfactory criminal history background check.</li><li>UCSB is a Tobacco-Free environment.</li></ul>Job Functions/Percentage of Time/DutiesCulinary Planning and Quality Control<ul><li>60% - Daily</li></ul><ul><li>Prepares assigned menued items daily.</li><li>Supervises the food production, service, portion control, safety and sanitation assurance within a defined work area.</li><li>Monitors cost control within a given area by employing effective and timely professional techniques with regards to the following: food production, portion control, utilizing leftover food items, recognizing safety, budget and quality factors, tracking food usage specific to an area via the daily usage report.</li><li>Executes the testing of new recipes and recommends suggested alterations. Coordinates the revision of recipes for many different customer bases, including Regional American, Asian, Italian and Mexican, vegetarian, Vegan and special diets.</li><li>Works with perishable products inspecting for freshness and safety during production, service and storage. Adjusts refrigeration and heating techniques to ensure products remain safe for consumption. Identifies problem areas and brings to the attention of the Department Head.</li><li>Prints recipes using CBORD, a computerized Food Management System.</li><li>Prepares menus in conjunction with the Principal Cook for catered events or special meals.</li></ul>Supervision of Area<ul><li>20% - Daily</li></ul><ul><li>Serves as a working supervisor for career and student cooks. Assists in scheduling, assigning and reviewing work.</li><li>Serves on interview committees.</li><li>Helps to determine food preparation methods with staff daily. Assists in assigning specific jobs to staff throughout the shift, keeping staff on task and able to meet multiple daily deadlines. Assures staff consistently uses culinary techniques current with style of service, i.e.- batch cooking, cooking to order, etc.</li><li>Assists with monitoring kitchen prep labor and requests additional help if necessary.</li><li>Assures that all cleanup for assigned area is maintained throughout meal periods and completed at end of shifts.</li><li>Assures that supervised staff follows all university and departmental policies. Works with the Principal Cook to consistently identify and correct inappropriate staff behavior</li></ul>Training and Development<ul><li>10 % - Daily</li></ul><ul><li>Works with staff to maintain accountability on the job.</li><li>Under the direction of the Principal Cook, trains Cooks, Assistant Cooks and student cooks as needed in aspects of food production and sanitation.</li><li>Assesses jobs and duties on a continuous basis to assure injuries are prevented.</li></ul>Safety, Sanitation and HACCP<ul><li>5 % - Daily</li></ul><ul><li>Ensures that food quality and safety guidelines are maintained to achieve the highest public health standards and reduce the risk of food borne illness.</li><li>Records daily HACCP time and temperature logs. Adheres to HACCP guidelines to ensure practices are in continued compliance with State and Federal Sanitation Guidelines.</li><li>In conjunction with the Principal Cook, monitors kitchen facilities, property and staff for safety and security.</li><li>Oversees staff in utilizing appropriate cleaning agents for assigned jobs</li></ul>Other Duties<ul><li>5 % - Weekly</li></ul><ul><li>Helps to coordinate assistance and support for other kitchen departments, including cross training as needed.</li><li>Cleans large and small equipment within a given area during building closure periods and throughout the year.</li><li>Notifies the production staff and/or managers of broken, unsafe and/or unmet equipment needs on a timely basis.</li><li>Displays a sense of teamwork. Interacts effectively as a team member with sensitivity towards a multi-cultural work and living environment.</li><li>Participates in production and other unit and/or departmental meetings, workshops and conferences on a regular basis.</li><li>May be required to oversee or work at a campus field kitchen in remote locations to provide food for the adjacent community in times of disaster.</li></ul>Pandemic StatementThe University of California is vigilantly monitoring and acting in accordance with all applicable public health directives related to COVID-19. As a condition of employment, you will be required to comply with the University of California SARS-CoV-2 (COVID-19) Vaccination Program Policy. All Covered Individuals under the policy must provide proof of Full Vaccination or, if applicable, submit a request for Exception (based on Medical Exemption, Disability, and/or Religious Objection) or Deferral (based on pregnancy) no later than the applicable deadline. New University of California employees must (a) provide proof of receiving at least one dose of a COVID-19 Vaccine no later than 14 calendar days after their first date of employment and provide proof of Full Vaccination no later than eight weeks after their first date of employment; or (b) if applicable, submit a request for Exception or Deferral no later than 14 calendar days after their first date of employment. (Capitalized terms in this paragraph are defined in the policy.) 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A person accessing a Healthcare Location as a patient, or an art, athletics, entertainment, or other publicly accessible venue at a Location as a member of the public, is not a Covered Individual.</li></ul>Equal Opportunity/Affirmative Action StatementThe University of California is an Equal Opportunity/Affirmative Action Employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law.Reasonable AccommodationsThe University of California endeavors to make https://jobs.ucsb.edu accessible to any and all users. If you would like to contact us regarding the accessibility of our website or need assistance completing the application process, please contact Katherine Abad in Human Resources at 805-893-4664 or email katherine.abad@hr.ucsb.edu. This contact information is for accommodation requests only and cannot be used to inquire about the status of applications.Privacy Notification StatementThe State of California Information Practices Act of 1977 (effective July 1978) requires the University to provide the following information to individuals who are asked to supply information about themselves: Application: The principal purpose for requesting information on the Application is for applicant-tracking purposes and to collect applicant contact information. Affirmative Action and Equal Employment Opportunity Data Form: Information furnished on this form is requested by UCSB's Affirmative Action Office. The University of California, Santa Barbara is a Federal contractor and, therefore, must comply with Affirmative Action regulations issued pursuant to Executive Order 11246, Federal Revised Order No. 4, Section 503 of the Rehabilitation Act of 1973 and Section 402 of the Vietnam Era Veterans Readjustment Assistance Act of 1974. Furnishing the information on this form is voluntary. There is no penalty for not completing this form. The offices responsible for maintaining the information supplied on this form are the UCSB Human Resources Office and the Affirmative Action Office.GENERAL DATA PROTECTION REGULATION (GDPR) STATEMENT FOR PERSONS IN THE EUROPEAN ECONOMIC AREA: As part of our commitment to protecting your privacy, the General Data Protection Regulation (GDPR) Privacy Statement ("Privacy Statement") is designed to provide you, as a person in the European Economic Area, with information regarding the types of personal information that the University of California's Human Resources departments and offices collect about you. The Privacy Statement can be found at: https://ucnet.universityofcalifornia.edu/gdpr.html.nformation supplied on this form are the UCSB Human Resources Office and the Affirmative Action Office.Notice of Availability of the UCSB Annual Security ReportThe University is committed to providing a safe and secure campus environment for our students, faculty, staff, and visitors. In accordance with the "Jeanne Clery Disclosure of Campus Security Policy and Campus Crime Statistics Act" (Clery Act), UCSB publishes an Annual Security Report to provide information regarding campus safety and security policies, crime statistics, and resources to current and prospective students and employees. This report includes statistics for the previous three years concerning crimes reported to Campus Security Authorities (CSAs) that occurred on campus, in certain off-campus buildings or property, and on public property adjacent to and accessible from campus. The report also includes campus policies concerning crime prevention, crime reporting, alcohol and drug use, sexual and interpersonal violence, student discipline, and other matters. To access the Annual Security Report, visit www.police.ucsb.edu/asr. A copy of this report may also be requested by contacting the UCSB Police Department (call 805-893-3446 or visit 574 Public Safety Bldg., Santa Barbara, CA 93106 during business hours). To learn more about the Clery Act and CSA duties and reporting requirements, please visit www.police.ucsb.edu/clery-act.

Pastry Cook 1

Rosewood Hotels & Resorts

Posted 3 days ago

VIEW JOBS Begin Your Rosewood JourneyWe believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.Rosewood Miramar Beach is looking for a Pastry Cook I for our Pastry Kitchen Team!OverviewThe Pastry Cook I is responsible for prep and set up of the Pastry/Bake Shop to include, but not limited to, pastries, desserts, bread, ice creams, gelato, sorbets, creams, simple syrups, jams, displays/centerpieces by departmental quality standards and specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment.Essential Duties and Responsibilities * Monitor Maintain complete knowledge of and comply with departmental policies, service procedures, and standards. * Ensure that standards are maintained at a superior level daily. * Maintain and strictly abide by state sanitation/health regulations and hotel requirements. * Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, correctly, and safely. * Maintain complete knowledge of and comply with all departmental/hotel policies and procedures. * Meet with Pastry Chef/Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance. * Complete opening duties: * Set up a workstation with required mis en place tools, equipment, and supplies according to standards. * Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies with standards. * Check production schedule and pars. * Establish priority items for the day. * Inform the Kitchen Supervisor of any supplies that need to be requisitioned for the day's tasks. * Transport supplies from the storeroom and stock in designated areas. * Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift. * Start prep work and production of items needed for the day. * Prepare and produce dessert menu items for Restaurants, Room Service, and Banquets following recipes and yield guides. * Prepare amenity orders for Room Service by specified requirements and hotel standards. * Prepare all dishes following recipes and yield guides, according to department standards. * Inform the Chef of any shortages before the item runs out. * Communicate any assistance needed during busy periods to the Kitchen Supervisor to ensure optimum guest service. * Inform Chef of any excess items that can be used in daily specials or elsewhere. * Assist the Baker as required to ensure optimum service to guests. * Maintain proper storage procedures as specified by Health Department and hotel requirements. * Minimize waste and maintain controls to attain forecasted food costs. * Disinfect and sanitize cutting boards and worktables. * Transport empty, dirty pots and pans to the pot wash station. * Direct and assist Stewards in the making cleaning up a more efficient process. * Breakdown workstation and complete closing duties according to department standards: * Return all food items to the proper storage areas. * Rotate all returned products. * Wrap, cover, label, and date all items being put away. * Straighten up and organize all storage areas. * Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves. * Return all unused and clean utensils/equipment to the specified locations. * Turn off all equipment not needed for the next shift. * Restock items that were depleted during the transition. * Review status of work and follow-up actions required with the Supervisor before leaving. * Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees. * All other duties as required.About Rosewood Miramar BeachRosewood Miramar Beach features 161 ultra-luxury guestrooms across 16 acres, including a glamorous Presidential Residence, a Bridal Suite, and multi-bedroom family bungalows nestled among rolling lawns and mature landscaping. Guests are treated to estate-style service, entirely personalized to complement their every need. Amenities include an oceanside bar and restaurant with an outdoor terrace, a signature restaurant, two swimming pools, a Sense® spa, a state-of-the-art fitness center, a beach club, and a screening room. In addition, the resort offers 12,000 square feet of indoor and outdoor event space, including a 6,000-square-foot ballroom.Competitive Benefits * Medical * Dental * Vision * Life Insurance and AD&D* Short Term and Long-Term Disability * Complimentary Room NightsConnect with us * LinkedIn: https://www.linkedin.com/company/rosewood-hotels-&-resorts * Facebook: https://www.facebook.com/RosewoodMiramar * Instagram: https://www.instagram.com/rosewoodmiramarJob RequirementsGeneral SkillsMust be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize, and follow up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain the confidentiality of guest information and pertinent hotel data.Technical Skills* <li>Knowledge Ability to perform job functions with attention to detail, speed, and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm, and resolve problems using good judgment; ability to work well under the pressure of meeting production schedules and timelines for guests' hot food orders;* Ability to maintain good coordination; ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy, and sometimes close conditions;* Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met * Ability to differentiate dates; ability to operate, clean, and maintain all equipment required in job functions;* Ability to comprehend and follow recipes; ability to expand and condense recipes; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.LanguageRequired to speak, read and write English, with fluency in other languages preferred.Physical Requirements* <li>Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. * Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces, and appliances such as stove, oven, dishwasher, cooking top, and housekeeping and cleaning tools.Qualifications * Diploma/Some College or an equivalent combination of education and work-related experience.Experience * Minimum three years experience as a Pastry Cook * Hotel operational exposure (i.e., Culinary) preferred * Experience with a luxury or ultra-luxury property or brand preferredLicenses and Certifications: * Certifications as required t</li>

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Prep Cook

Belmond

Prep Cook

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Pharmacist Career Prep Program

Sr Cook

Pastry Cook 1

Prep Cook

Prep Cook

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Pharmacist Career Prep Program

Sr Cook

Pastry Cook 1

Prep Cook

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