Chef - Lansing¸ MI
Company Name:
Serco
Company:
Serco Inc. (Serco) is the Americas division of Serco Group, plc, one of the world's leading and most admired service companies. Serco serves Federal, state and local governments, along with the Canadian government and commercial customers. We help our customers deliver vital services more efficiently, while increasing the satisfaction of their end customers. Headquartered in Reston, VA, Serco has approximately 10,000 employees with an annual revenue of $1.2 billion and is part of a $7 billion global business that helps transform government and public services around the world.
Serco recognizes that our employees are our most valuable asset. Our successes directly relate to our employees. At Serco, we listen, respect and support our employees and through continuous training, development and information-sharing, we advance talent internally, enhancing career growth and progression which enables not only our employees to excel but enables our customers to excel as well. Our employees personally can make a difference. It is not just a job at Serco; at Serco, we offer career opportunities. We invite you to become part of our dynamic team.
Serco is an equal opportunity employer committed to diversifying its workforce (Race/ Color/ Gender/ Religion/ National Origin/ Disability/ Vets).
Functional Area:
Operations & Maintenance
Job Description:
Oversees and participates in the preparation of high quality food for patients, hospital staff, catered events and retail operations. Responsible for the safe receiving, handling, cooking and serving of food, and adhering to all local, state and federal guidelines related to a commercial food service operation. Monitors general department operations, establishes work schedules, issues daily work assignments and responds to requests for service.
Acts as a resource to employees, which includes training/orienting, providing day-to-day work direction, and giving input on performance. Assigns, monitors, and reviews progress and accuracy of work, directs efforts and provides guidance on more complex issues.
Assists with human resource responsibilities, which may include interviewing and selection of new employees, orientation, staff development, providing performance feedback, resolution of employee concerns, and employee morale.
Prepares general and special diet foods in accordance with standardize recipes.
Prepares food and maintains efficient standards of operation. Prepares food in sufficient quantities to cover all service requirements. Schedules food preparation so that items such as vegetables and grilled foods are prepared in small batches continually throughout the serving period.
Ensures all food on cycle menu master is completed by those responsible, on time, in correct quantity, and of optimum quality (appearance, taste, and temperature). Monitors food temperatures and utilizes established procedures to insure safe food handling techniques and prevent bacteria contamination.
Consults with manager when ordering food from vendors or procures it from storage.
Assists in planning, developing and implementing cooking standards, menus, recipes and food presentation.
Orders and plans menus for over production of food. Consults with manager to estimate food requirements and controls serving portions, eliminating waste and leftovers. Prepares and maintains production reports and food waste reports daily.
Assists in the development of food production procedures to comply with the Hazard Analysis Critical Control standards and maintains compliance. Establishes and manages the preventative maintenance program for all food production equipment.
Maintains high standards of sanitation in main kitchen production area. Performs quality control audits as assigned. Follows and monitors department standards for safe food handling, temperature logs, recipes and production sheets and portioning.
Must be able to demonstrate knowledge and skills necessary to provide care appropriate to the age of the patients served. Must demonstrate knowledge of the principles of growth and development over the life span and possess the ability to assess data reflective of the patient's status and interpret the appropriate information needed to identify each patient's requirements relative to his/her age-specific needs, and to provide the care needed as described in the department's policies and procedures. Age-specific information is developed further in the departmental job standards.
This is not an active open position. Serco Inc. is using this posting for the purpose of building a pipeline of interested candidates for future anticipated positions with our company.
Required Skills and
Experience:
Licensure, Registration and/or Certification Required:
ServSafe Food Handler certification issued by the National Restaurant Association.
Education Required:
Advanced training beyond High School that includes the completion of an accredited or approved program in Culinary Arts.
Experience Required:
Requires 5 years of experience in food production in settings such as hotel, restaurant or high end institutional environment.
Knowledge, Skills & Abilities Required:
Proficiency in meat roasting and preparation of sauces, gravies, vegetables, meats, cereal, hors d'oeuvres, eggs, soup, casseroles, frying, broiling, steaming, baking, and grilling.
Familiarity with diet restrictions and ability to adapt recipes accordingly.
Ability to measure and scale amounts of ingredients used in a recipe.
Strong interpersonal skills.
Strong computer skills.
Ability to recognize and solve problems.
Must have decision-making skills.
Physical Requirements and Working Conditions:
Operates all equipment necessary to perform the duties of the job.
Stands, walks, and lifts the majority of the workday as well as squats, bends, twists, reaches above the shoulders, kneels and climbs throughout.
Continuously lifts up to 20 lbs., frequently lifts up to 35 lbs., and occasionally lifts up to 50 lbs.
Working atmosphere may contain fumes and odors from food and dust from sources such as flour, spices, etc.
May be exposed to mechanical, electrical and chemical hazards. This is a result of working with ovens, deep fryers, cutlery, and cleaning agents.
Protective clothing must be worn as necessary.
Job ID: 51462486
Location Information: Lansing, MIUSAEstimated Salary: $20 to $28 per hour based on qualifications.
Serco
Company:
Serco Inc. (Serco) is the Americas division of Serco Group, plc, one of the world's leading and most admired service companies. Serco serves Federal, state and local governments, along with the Canadian government and commercial customers. We help our customers deliver vital services more efficiently, while increasing the satisfaction of their end customers. Headquartered in Reston, VA, Serco has approximately 10,000 employees with an annual revenue of $1.2 billion and is part of a $7 billion global business that helps transform government and public services around the world.
Serco recognizes that our employees are our most valuable asset. Our successes directly relate to our employees. At Serco, we listen, respect and support our employees and through continuous training, development and information-sharing, we advance talent internally, enhancing career growth and progression which enables not only our employees to excel but enables our customers to excel as well. Our employees personally can make a difference. It is not just a job at Serco; at Serco, we offer career opportunities. We invite you to become part of our dynamic team.
Serco is an equal opportunity employer committed to diversifying its workforce (Race/ Color/ Gender/ Religion/ National Origin/ Disability/ Vets).
Functional Area:
Operations & Maintenance
Job Description:
Oversees and participates in the preparation of high quality food for patients, hospital staff, catered events and retail operations. Responsible for the safe receiving, handling, cooking and serving of food, and adhering to all local, state and federal guidelines related to a commercial food service operation. Monitors general department operations, establishes work schedules, issues daily work assignments and responds to requests for service.
Acts as a resource to employees, which includes training/orienting, providing day-to-day work direction, and giving input on performance. Assigns, monitors, and reviews progress and accuracy of work, directs efforts and provides guidance on more complex issues.
Assists with human resource responsibilities, which may include interviewing and selection of new employees, orientation, staff development, providing performance feedback, resolution of employee concerns, and employee morale.
Prepares general and special diet foods in accordance with standardize recipes.
Prepares food and maintains efficient standards of operation. Prepares food in sufficient quantities to cover all service requirements. Schedules food preparation so that items such as vegetables and grilled foods are prepared in small batches continually throughout the serving period.
Ensures all food on cycle menu master is completed by those responsible, on time, in correct quantity, and of optimum quality (appearance, taste, and temperature). Monitors food temperatures and utilizes established procedures to insure safe food handling techniques and prevent bacteria contamination.
Consults with manager when ordering food from vendors or procures it from storage.
Assists in planning, developing and implementing cooking standards, menus, recipes and food presentation.
Orders and plans menus for over production of food. Consults with manager to estimate food requirements and controls serving portions, eliminating waste and leftovers. Prepares and maintains production reports and food waste reports daily.
Assists in the development of food production procedures to comply with the Hazard Analysis Critical Control standards and maintains compliance. Establishes and manages the preventative maintenance program for all food production equipment.
Maintains high standards of sanitation in main kitchen production area. Performs quality control audits as assigned. Follows and monitors department standards for safe food handling, temperature logs, recipes and production sheets and portioning.
Must be able to demonstrate knowledge and skills necessary to provide care appropriate to the age of the patients served. Must demonstrate knowledge of the principles of growth and development over the life span and possess the ability to assess data reflective of the patient's status and interpret the appropriate information needed to identify each patient's requirements relative to his/her age-specific needs, and to provide the care needed as described in the department's policies and procedures. Age-specific information is developed further in the departmental job standards.
This is not an active open position. Serco Inc. is using this posting for the purpose of building a pipeline of interested candidates for future anticipated positions with our company.
Required Skills and
Experience:
Licensure, Registration and/or Certification Required:
ServSafe Food Handler certification issued by the National Restaurant Association.
Education Required:
Advanced training beyond High School that includes the completion of an accredited or approved program in Culinary Arts.
Experience Required:
Requires 5 years of experience in food production in settings such as hotel, restaurant or high end institutional environment.
Knowledge, Skills & Abilities Required:
Proficiency in meat roasting and preparation of sauces, gravies, vegetables, meats, cereal, hors d'oeuvres, eggs, soup, casseroles, frying, broiling, steaming, baking, and grilling.
Familiarity with diet restrictions and ability to adapt recipes accordingly.
Ability to measure and scale amounts of ingredients used in a recipe.
Strong interpersonal skills.
Strong computer skills.
Ability to recognize and solve problems.
Must have decision-making skills.
Physical Requirements and Working Conditions:
Operates all equipment necessary to perform the duties of the job.
Stands, walks, and lifts the majority of the workday as well as squats, bends, twists, reaches above the shoulders, kneels and climbs throughout.
Continuously lifts up to 20 lbs., frequently lifts up to 35 lbs., and occasionally lifts up to 50 lbs.
Working atmosphere may contain fumes and odors from food and dust from sources such as flour, spices, etc.
May be exposed to mechanical, electrical and chemical hazards. This is a result of working with ovens, deep fryers, cutlery, and cleaning agents.
Protective clothing must be worn as necessary.
Job ID: 51462486
Location Information: Lansing, MIUSAEstimated Salary: $20 to $28 per hour based on qualifications.
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