<h3>Job Description</h3>
Job DescriptionDescription:
Florida Rural Legal Services, Inc. (FRLS) is a non-profit law firm that provides free civil legal aid to eligible individuals, families, and vulnerable communities across 13 Florida counties, as well as to farm workers statewide. Since 1966, FRLS has been dedicated to justice, offering legal services in housing law, family law, consumer protection, public benefits, elder law, disaster relief, education law, tax advocacy, and more—at no cost to our clients. FRLS partners with community organizations and pro bono attorneys to provide quality advocacy, outreach, and education aimed at protecting the rights of those in need. For over 50 years, FRLS has been a steadfast advocate for justice. Learn more at <a href="http://www.FRLS.org" target="_blank">www.FRLS.org</a>.
 
The purpose of this position is to provide services to migrant farm workers and their families thought the State of Florida, concentrating primarily on legal issues involving employment, housing, public benefit, and civil rights. Duties include, but are not limited to:
 
Essential Functions
<ul>
<li> Providing comprehensive legal services to farmworker clients with employment law related matters, including unemployment, wage theft, discrimination, housing, labor-based U-visas, and labor trafficking.</li>
<li> Co-counseling cases across Florida and other States.</li>
<li> Leading community outreach throughout Florida and other States.</li>
<li> Training staff on identifying the legal needs of farmworker clients.</li>
<li> Making appropriate referrals to outside agencies.</li>
<li> Attending trainings and maintaining up-to-date knowledge of current legal issues surrounding farmworker law.</li>
<li> Assisting with grant reporting requirements.</li>
<li> Supervising law student externs.</li>
<li>Interviews, certifies eligibility and identifies the legal problems of FRLS clients within a specific area of law and provide clients with appropriate legal assistance in the form of advice, referrals, or actual representation.</li>
<li>Participates in outreach.</li>
<li>Represents clients in court and before administrative agencies, including investigation, witness preparation, pre and post hearing written arguments, conduct of the hearing and related activities.</li>
<li>Provides documentation, statistical information and other records as required by the Managing Attorney, Deputy Director or Executive Director.</li>
<li>Participates in case acceptance meetings.</li>
<li>Participates in training to keep up CLE’s as may be provided by the program.</li>
<li>Adheres to office hours, exhibits a strong work ethic and excellent time management skills, communicates and treats clients and staff with courtesy and respect, provides constructive feedback to other advocates (paralegals) on cases discussed.</li>
<li>Serves as a role model to support staff by promoting the values of hard work, high quality advocacy and treating others with courtesy and respect.</li>
<li>Promotes accessibility of the local office(s) to clients, including rural clients, non-English speaking clients and client with disabilities.</li>
<li>Promotes good relations with the public, including client groups, service providers, press, and private bar, attending/speaking at local meetings as appropriate and approved by the Local Office Managing Attorney, Deputy Director and/or Executive Director.</li>
<li> Familiar with FRLS policies, as well as requirements of LSC and other funders, and adheres to those policies and requirements; and,</li>
<li> Other duties as determined by the Migrant Unit Managing Attorney and Advocacy Director.</li>
</ul>
 
Requirements:
<ol>
<li>Barred in Florida required. </li>
<li>Juris Doctorate from an ABA accredited law school.</li>
<li>Five (5) years of experience representing Migrant and Seasonal Farmworkers.</li>
<li>Appreciation of the importance of the legal system, commitment to the mission of FRLS and compassion for the clients.</li>
<li>Ability to forge positive relationships with prospects and colleagues.</li>
<li>Good organizational, interpersonal and communication skills.</li>
<li>Ability to work collaboratively, yet independently.</li>
<li>Creativity and ability to maximize the use of existing resources.</li>
<li>Working knowledge of Microsoft Suite (Word, Excel and PowerPoint and Legal Service software).</li>
<li>Skilled in using social media.</li>
<li>Must be able effectively communicate with peers, supervisors, clients and the public.</li>
<li>Must be able to effectively work in high pressure situations which involve deadlines</li>
<li>Must be able to work weekends and travel when needed.</li>
<li>Is familiar with FRLS policies, as well as requirements of LSC and other funders, and adheres to those policies and requirements.</li>
<li>Knowledgeable of State and Federal court procedures required.</li>
</ol>
 
Desirable Qualifications:
Applicants must be committed to a career in public interest legal services, especially in issues affecting migrant and seasonal farmworkers; have strong oral and writing skills; be highly organized; fluent in Spanish and/or Haitian Creole preferred; have a driver’s license and good driving record; be willing to travel up to 25% of the time; and able to work as part of a team.
 
Working conditions
This position operates in a professional office environment.
 
Physical requirements
<ol>
<li>This is a largely sedentary role; however, some lifting of office supplies up to 10 pounds may be required.</li>
<li>Must be able to travel, as needed.</li>
</ol>
 
Salary and Benefits:
The starting salary for this position is $68,000, which is based on a union scale and adjusted upward depending on experience. FRLS offers a very generous benefits package that includes 403(b) with employer-paid contribution; health insurance (medical, dental, and vision) for employees and their dependents; malpractice insurance; paid leave (up to 5 weeks of PTO, 2 personal days, and 13 holidays); law school loan repayment assistance. FRLS Attorneys operate in a hybrid work environment, requiring advocates to work in their assigned office at least three days per week.

Migrant Unit Staff Attorney

<h3>Job Description</h3>
Job Description
The Chef de Partie is responsible for overseeing cooks and ensuring that all orders are prepared in a timely manner and according to restaurant standards and customer specifications.
Duties and Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
<ul>
<li>Supervises team of cooks and assesses quality of food to ensure that all food is prepared safely, efficiently to restaurant standards</li>
<li>Supervises all food preparation, receiving and storage, and maintains knowledge of all standard procedures, policies and best practices to ensure a safe and sanitary work and food preparation environment.</li>
<li>Assists property leadership with ordering and inventorying of all food and food related products, to ensure adequate stock of all necessary items and ingredients. Maintains KWPMC order guides, receiving logs and inventory sheets to accurately account for food expense.</li>
<li>Assist in preparing meal ingredients, which includes washing, peeling, cutting, and slicing fruits and vegetables as well as marinating meats.</li>
<li>Preparing all menu items, event menus and special requests as requested by F&amp;B property leadership, ensuring that all items are plated and garnished in accordance with standards.</li>
<li>Ensuring that all kitchen stations are adequately stocked with the necessary meal ingredients, tools and equipment.</li>
<li>Ensuring that all kitchen stations, storage areas and surfaces are cleaned and disinfected after and after each shift.</li>
<li>Ensuring that all opening, preparation and closing checklists are completed daily.</li>
<li>Adhering to standard KWPMC food management practices to reduce food wastage and minimize the risk of contamination. </li>
<li>Supervises all daily, weekly &amp; monthly safety checklists and deep cleaning rotations to ensure that the kitchen environment is maintained, sanitary and safe. Follows up with maintenance and property leadership when any deficiencies are observed, following through to resolution.</li>
</ul>
Supervisory Responsibility
This position requires the supervision of the kitchen cooks &amp; stewards (dishwashers).
Work Environment
This job entails frequent exposure to smoke, steam, high temperatures, humidity and extreme cold. There is also frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to talk, hear and stand. The employee is frequently required to reach, bend, stoop, shake, stir, pour, carry, push and lift objects up to 30 pounds. There is substantial repetitive motion of the wrists, hands and fingers.
 Position Type/Expected Hours of Work
This is non- exempt position (hourly). The work schedule will likely change throughout the year to accommodate the business needs of the property.
Travel
No travel is expected for this position.
Required Education and Experience
<ul>
<li>High school diploma or GED.</li>
<li>Food Safety Certification (Florida Food Manager Certification)</li>
<li>Prior experience in a related food service position in a kitchen as a cook or related position</li>
<li>Experience in using cutting tools, cookware and bakeware</li>
<li>Knowledge of various cooking procedures and methods including grilling, baking and boiling</li>
<li>Good communication skills</li>
<li>High school diploma or equivalent or a diploma from a culinary school</li>
</ul>

Chef de Partie

<h3>Job Description</h3>
Job Description
The sous chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing.
Duties and Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
<ul>
<li>Assists in managing the operations of the kitchen and back-of-house, ensuring that food is prepared safely and efficiently. </li>
<li>Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.</li>
<li>Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability.</li>
<li>Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.</li>
<li>Collaborates with specialty chefs on menu items </li>
<li>Performs other related duties as assigned.</li>
<li>Train the kitchen staff while establishing a working environment that adheres to the proper work schedule</li>
</ul>
Supervisory Responsibility This position manages all employees of the department and is responsible for the performance management and hiring of the employees.
Work Environment This job entails frequent exposure to smoke, steam, high temperatures, humidity and extreme cold. There is also frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items.
Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to talk, hear and stand. The employee is frequently required to reach, bend, stoop, shake, stir, pour, carry, push and lift objects up to 30 pounds. There is substantial repetitive motion of the wrists, hands and fingers.
Position Type and Expected Hours of Work This is a non-exempt position. The work schedule will likely change throughout the year to accommodate the business needs of the property.
Required Education and Experience
<ul>
<li>High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred</li>
<li>Minimum four years of cooking experience in a culinary leadership role preferred</li>
<li>Ability to communicate clearly with managers, kitchen and dining room employees, and guests.</li>
<li>Safe Food Handling Certification</li>
</ul>
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Sous Chef

<h3>Job Description</h3>
Job Description
The Jr Sous Chef will assist in leading daily operations and production in the property’s culinary operations. The resort’s outlets - including, our poolside restaurant, Redfish Grill and our casual dining/take out facility, Scoops &amp; Slices. This position will ultimately assist other areas as we continue to reopen the resort such as Food Trucks, The Clutch, Provisions, and Banquets/Catering events when/if applicable.
Jr Sous Chef is the acting lead cook to this culinary team. Duties include assisting the Sous Chef/Executive Sous Chef/Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste and presentation. 
We offer a very competitive salary and generous benefits including:
<ul>
<li>Low-cost Medical, Dental, Vision Plans</li>
<li>Paid Life Insurance</li>
<li>Short- and Long-Term Disability</li>
<li>Paid Time Off &amp; Holidays</li>
<li>401(k) with 100% match up to 4 percent</li>
<li>Commuter and Company-paid Toll Programs</li>
</ul>
 
ESSENTIAL FUNCTIONS &amp; RESPONSIBILITIES (but not limited to) 
<ul>
<li>Train the kitchen staff to adhere to restaurant policies and general sanitation regulations. </li>
<li>Designs aesthetic plating presentations. </li>
<li>Ensures that hygiene and food safety requirements are met. </li>
<li>Maintains kitchen inventory and assigned budget. </li>
<li>Approach all encounters with guests and employees in a friendly, service-oriented manner. </li>
<li>Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards). </li>
<li>Maintain regular attendance in compliance with Timbers Company standards, as required by scheduling, which will vary. </li>
<li>Comply at all times with Timbers Company standards and regulations to encourage safe and efficient hotel operations. </li>
<li>Ensure that all kitchen personnel fulfill their job functions appropriately. </li>
<li>Perform spot checks for menu accuracy and taste. </li>
<li>Minimize spoilage, waste and over production. </li>
<li>Maintain all kitchen inventories. </li>
<li>Assist in the achievement of departmental objectives and goals </li>
<li>Expedite peak meal periods by maintaining a "hands on" approach. </li>
<li>Works within monthly set food cost budget, adjust food requisitions and controls waste. </li>
<li>Be familiar with all Timbers Company policies and house rules as well as hospitality terminology. </li>
<li>Ensure that plating standards and use records are posted according to Timbers Company standards. </li>
<li>Review food sales for accuracy daily. </li>
<li>Perform any other duties as requested by the Sous Chef/Executive Sous Chef/Executive Chef </li>
</ul>
POSITION REQUIREMENTS
<ul>
<li>Must possess 1+ year supervisory experience in the food and beverage division of hotel and/or resort. </li>
<li>2+ years in the culinary, food and beverage, or related profession experience is preferred. </li>
<li>QSR and Outdoor Dining experience is preferred. </li>
<li>Excellent communication skills with fluency in English required. </li>
<li>Must possess a High School Diploma or equivalent but a Culinary Arts degree will stand out. </li>
<li>Must be proficient in POS systems, Inventory Management Systems and Microsoft Office. </li>
</ul>
COMPLIANCE REQUIREMENTS
<ul>
<li>Must have a valid driver’s license, motor vehicle background check will be completed </li>
<li>Food Handlers Certification (must comply with State regulations) </li>
</ul>
WORKING CONDITIONS – PHYSICAL/MENTAL REQUIREMENTS
<ul>
<li>Must be able to work in a fast paced, deadline driven environment. </li>
<li>Must be able to stand/walk for prolonged periods of time. </li>
<li>Must be able to lift, up to 50 pounds. </li>
<li>Must be able to work in hot/cold conditions in kitchens. </li>
<li>Must be able work in different types of weather sometimes extreme, including high temperatures and humidity. </li>
<li>Flexible schedule: days and times may vary based on need including weekends and/or holidays. </li>
</ul>
QUALIFICATIONS, SKILLS, &amp; ABILITIES
<ul>
<li>Strong organizational management and analytical skills. </li>
<li>Innovative thinker that will challenge business processes and concepts to drive results. </li>
<li>Clear, concise written and verbal communication skills. </li>
<li>Must be able to evaluate and select among alternative courses of action quickly and accurately. </li>
<li>Must work well in stressful high-pressure situations. </li>
<li>Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. </li>
<li>Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests. </li>
<li>Must maintain composure and objectivity while under pressure. </li>
</ul>
Our Company:
Timbers Company is a developer and operator of exceptional boutique hotels, residence clubs and resort communities located in some of the most sought-after destinations in the world. We are passionate about creating remarkable experiences with world-class hospitality while exposing our Owners and guests to the humble authenticity of every location that we call home. 
Our Property:
Captiva Island has been the destination of choice for generations of families. South Seas, for many, is where the destination has come to life. The 330-acre retreat and wildlife nature preserve on the Florida Gulf Coast offers elevated coastal experiences and world-class amenities designed to appeal to a multitude of guests. Join this passionate and hardworking team and enjoy working in paradise. 
Our Core Values:
We are in the business of creating an authentic sense of place for families to return to time and time again while committing ourselves to creating memorable and fun experiencers through passionate, attentive service. This mantra is reflected in everything we do and every interaction we have whether it be in hospitality operations management, asset management, development, or sales &amp; marketing. Our values define who we are. 
<ul>
<li>Be Authentic </li>
<li>Practice Humility </li>
<li>Cultivate Teamwork </li>
<li>Value Time </li>
<li>Be Trustworthy </li>
</ul>
 
Our company (“Company”) fully subscribes to the principles of Equal Employment Opportunity. It is our policy to provide employment, compensation, and other benefits related to employment based on qualifications, without regard to race, color, religion, national origin, age, sex, veteran status, genetic information, disability, or any other basis prohibited by federal, state or local law. 
In compliance with the Americans with Disabilities Act (ADA) and applicable federal, state and/or local laws, it is our policy to provide reasonable accommodation upon request during the application process to applicants in order that they may be given a full and fair opportunity to be considered for employment. As an Equal Opportunity Employer, we intend to comply fully with applicable federal, state and/or local employment laws and the information requested on this application will only be used for purposes consistent with those laws. To the extent required by applicable law, The Company maintains a drug- free workplace.

Jr Sous Chef_Redfish $25 per hour

<h3>Job Description</h3>
Job Description 
Join the Hilton Naples team today!
NOW HIRING:
<ul>
<li>BANQUET CHEF</li>
</ul>
Provide a broad spectrum of culinary, food marketing, and business management regarding proper kitchen operation, quality assurance, menu development, purchasing, and sanitation.
ESSENTIAL FUNCTIONS:
<ul>
<li>Hire, train, supervise, schedule and participate in activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs.</li>
<li>Monitor staff performance, product quality and production flow; foster improvement where necessary; monitor menu recipe specifications</li>
<li>Responsible for the training of the culinary, food production and presentation, inventory and product cost and quality control.</li>
<li>Participate in the development of new educational programs for culinary management and staff.</li>
<li>Manage the menu cost structure, recipe specifications, payroll, and inventory. • Responsible for food safety and sanitation standards and keeping track of the HACCP food safety data sheets.</li>
<li>Oversee dishwashers and utility workers; help maintain strong communication between culinary management and staff, motivation and team building.</li>
<li>Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.</li>
<li>Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.</li>
<li>Upon employment, all employees are required to fully comply with Hotel rules and regulations for the safe and efficient operation of hotel facilities.</li>
<li>Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.</li>
</ul>
SUPPORTIVE FUNCTIONS:
<ul>
<li>In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.</li>
<li>Dine at local restaurants to observe the latest trends in food presentation and pricing.</li>
<li>Report any equipment in need of repair to Engineering for service.</li>
<li>Perform other duties as requested, such as V.I.P. parties and staff meetings, and supervision.</li>
</ul>
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:
<ul>
<li> The individual must possess the following knowledge, skilIs and abilities, and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.</li>
<li>Considerable knowledge of mathematical skills (addition, subtraction, multiplication and division) necessary to interpret reports and budgets.</li>
<li>Extensive knowledge of menu development, insight to marketing, cost and wage control.</li>
<li>Thorough knowledge of food products, standard recipes and proper preparation.</li>
<li>Ability to analyze, forecast data, and make judgements to ensure proper payroll and production control.</li>
<li>Ability to read, write, and speak English to comprehend and communicate job functions.</li>
<li>Finger/hand dexterity in order to operate food machinery.</li>
<li>Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 150 lbs. on a regular basis.</li>
<li>Ability to work in confined spaces.</li>
<li>Ability to supervise large staff and accomplish goals on a timely basis.</li>
<li>Ability to perform duties within extreme temperature ranges.</li>
<li> Ability to conduct meetings, menu briefings and maintain communication lines amongst the line staff.</li>
<li>Ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time.</li>
<li>Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.</li>
<li>Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation.</li>
<li>Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.</li>
</ul>
QUALIFICATION STANDARDS:
<ul>
<li>Any combination of education and experience equivalent that provides the required knowledge, skills, and abilities.</li>
<li>High School education required.</li>
<li>Minimum of two to four years of Culinary schooling.</li>
<li>Must have prior experience in banquets with knowledge of international and domestic dishes.</li>
<li>All employees must maintain a neat, clean, and well groomed appearance (specific standards available).</li>
<li>Additional language ability preferred.</li>
</ul>
Key skills we are looking for:
<ul>
<li>Detail oriented</li>
<li>Organized</li>
<li>Willing to learn</li>
<li>A Self-starter</li>
<li>Passionate about making great food &amp; growing.</li>
<li>Ability to work well under pressure</li>
<li>A team-oriented mentality</li>
<li>A commitment to creating quality dishes for our guests</li>
<li>Previous experience in a high-volume, full service restaurant kitchen is nice, but not required</li>
</ul>
If you want to learn create culinary experiences as well as working alongside an experienced leadership team, we would love to speak with you.
We offer extremely competitive pay in a team-oriented environment where you will have opportunities to grow!
Equal Opportunity Employer

Banquet Chef

<h3>Job Description</h3>
Job Description 
Established in 1989, Shula’s Steak House started with one goal in mind – to carry on the legacy of Coach Don Shula, one of the greatest coaches in NFL history. 30 years later, we’ve taken that goal and run with it. We’re proud to offer the highest quality steaks, fresh-caught seafood, and tantalizing sides. There’s an ethos to excellence – it doesn’t matter if you’re coaching an undefeated football team, or grilling up a porterhouse – we make sure we live by it.
We're looking for a leader to join our team.
NOW HIRING:
<ul>
<li>SOUS CHEF / KITCHEN MANAGER</li>
</ul>
Requirements:
<ul>
<li>2+ years of full service restaurant culinary management experience</li>
<li>Previous steakhouse experience preferred</li>
<li>Fine Dining or Upscale Dining experience preferred</li>
<li>Creating and planning menus</li>
<li>Managing menu costs</li>
<li>Staying within a Food &amp; Beverage Budget</li>
</ul>
Benefits Include:
<ul>
<li>Competitive Salary</li>
<li>Performance based bonus program</li>
<li>Hilton Worldwide discounts on Hotel Rooms</li>
<li>Insurance (Health, vision and dental) after 90 days</li>
<li>Paid vacation</li>
<li>401(k) matching after one year full time.</li>
</ul>
An equal opportunity employer.

Banquet Sous Chef

<h3>Job Description</h3>
Job Description
About Company:
 
Our Mission...
Rollin Hero is a fully licensed Staffing company. We provide services all over the country, stretching from the golden state of California, into numerous cities in Texas, as well as other states. We aim to please our clients with our professionalism and attention to detail. We let our service speak for itself. 
 
They say, “A picture is worth a thousand words.” Why not make your special day speak millions for you and your guests!"
 
Founded in 2015 by Tommy Oliver. 
 
He fell in love with the event industry which led him to create a company that is flexible for the staff; wanting to find individuals who share the same level of passion for making each event special and unique. Rollin Hero is constantly adapting to the roller coaster that is the event industry.
 
Our Vision...
Rollin Hero is a premium staffing agency that provides servers, bartenders, and chefs for events across six states. Based in Los Angeles, with many other cities and states that we service, we take pride in making each event that we are a part of a once-in-a-lifetime moment.
 
About the Role:
 
We are seeking a highly skilled Banquet Chef to join our team in Fort Myers, FL. As a Banquet Chef, you will be responsible for overseeing the preparation and presentation of all food served at banquets, events, and other special occasions. You will work closely with our event planners to create menus that meet the needs and preferences of our clients, while also ensuring that all food is prepared to the highest standards of quality and safety.
 
Minimum Qualifications:
 
2+ years of experience as a Banquet Chef or similar role
Proven track record of creating high-quality, delicious food for banquets and events
Strong leadership and communication skills
Ability to work well under pressure and meet tight deadlines
Excellent organizational and time-management skills
Serve safe certified 
Both white chef coat and black chef coat 
Full knife kit 
Preferred Qualifications:
 
Culinary degree or equivalent certification
Experience working in a high-volume banquet or event setting
Experience managing a team of kitchen staff
Knowledge of food safety and sanitation regulations
Ability to create menus that meet a variety of dietary needs and preferences
Responsibilities:
 
Plan and execute menus for banquets, events, and other special occasions
Supervise and train kitchen staff to ensure that all food is prepared to the highest standards of quality and safety
Manage inventory and order supplies as needed to ensure that the kitchen is fully stocked at all times
Maintain a clean and organized kitchen, ensuring that all equipment is properly maintained and sanitized
Collaborate with event planners to create menus that meet the needs and preferences of our clients
Skills:
 
As a Banquet Chef, you will use your culinary expertise and leadership skills to create delicious and visually appealing dishes that meet the needs and preferences of our clients. You will also use your organizational and time-management skills to ensure that all food is prepared and served on time, and that the kitchen is always fully stocked and properly maintained. In addition, you will use your communication skills to collaborate with event planners and other team members to create menus that meet the needs of our clients, while also ensuring that all food is prepared to the highest standards of quality and safety.

Banquet Chef - Fort Myers FL

<h3>Job Description</h3>
Job DescriptionJob Description 
ABOUT THE JOB
You were born to be the boss. We know. You get up in the morning and you make sure everyone else in the house is doing what they need to do. Then you go to work and you make sure that everyone there is doing what they need to do, even your boss. You just do that because you've always done it. Well maybe it's time you moved up. You want to be the boss? Well now's your chance - Domino's Pizza is hiring bosses - more specifically assistant managers. It's a tough job, one that needs a natural like you. Of course, you'll need some skills - judgment, math and the ability to multitask.
You'll be working for a company that's fun and flexible. Not to mention, it's work experience you're going to use for a long time to come. You've had our pizza delivered to you, now help us be the best in pizza delivery. Go on, boss, show us what you've got. Apply now!
JOB REQUIREMENTS AND DUTIES
You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew.
In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance &amp; punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability.
ADVANCEMENT
Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From assistant manager to general manager, general manager to franchisee or Manager Corporate Operations, our stores offer a world of opportunity.
DIVERSITY
Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential.
SUMMARY STATEMENT
We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first!
General Job Duties For All Store Team Members
· Operate all equipment.
· Stock ingredients from delivery area to storage, work area, walk-in cooler.
· Prepare product.
· Receive and process telephone orders.
· Take inventory and complete associated paperwork.
· Clean equipment and facility approximately daily.
Training
Orientation and training provided on the job.
Communication Skills
· Ability to comprehend and give correct written instructions.
· Ability to communicate verbally with customers and co-workers to process orders both over the phone and in person.
Essential Functions/Skills
· Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator).
· Must be able to make correct monetary change.
· Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed.
· Ability to enter orders using a computer keyboard or touch screen.
· Navigational skills to read a map, locate addresses within designated delivery area.
· Must navigate adverse terrain including multi-story buildings, private homes, and other delivery sites while carrying product.
Work Conditions
EXPOSURE TO
· Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks.
· In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas.
· Sudden changes in temperature in work area and while outside.
· Fumes from food odors.
· Exposure to cornmeal dust.
· Cramped quarters including walk-in cooler.
· Hot surfaces/tools from oven up to 500 degrees or higher.
· Sharp edges and moving mechanical parts.
· Varying and sometimes adverse weather conditions when delivering product, driving and couponing.
SENSING
· Talking and hearing on telephone. Near and mid-range vision for most in-store tasks.
· Depth perception.
· Ability to differentiate between hot and cold surfaces.
· Far vision and night vision for driving.
TEMPERAMENTS
The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgements and decisions.
Additional Information 
PHYSICAL REQUIREMENTS, including, but not limited to the following:
Standing
Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48".
Walking
For short distances for short durations
Delivery personnel must travel between the store and delivery vehicle and from the delivery vehicle to the customer's location.
Sitting
Paperwork is normally completed in an office at a desk or table
Lifting
Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck.
Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'.
Cases are usually lifted from floor and stacked onto shelves up to 72" high.
Carrying
Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves.
Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store.
Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray.
During delivery, carry pizzas and beverages while performing "walking" and "climbing" duties.
Pushing
To move trays which are placed on dollies.
A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push.
Trays may also be pulled.
Climbing
Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance.
During delivery of product, navigation of five or more flights of stairs may be required.Stooping/Bending
Forward bending at the waist is necessary at the pizza assembly station.
Toe room is present, but workers are unable to flex their knees while standing at this station.
Duration of this position is approximately 30 - 45 seconds at one time, repeated continuously during the day.
Forward bending is also present at the front counter and when stocking ingredients.
Crouching/Squatting
Performed occasionally to stock shelves and to clean low areas.
Reaching
Reaching is performed continuously; up, down and forward.
Workers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves.
Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes.
Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones.
Driving
Deliver pizzas within a designated delivery area. A Team Member may make several deliveries per shift.
Machines, Tools, Equipment, Work Aids
Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel.
Driving Specific Job Duties
Deliver product by car and then to door of customer.
Deliver flyers and door hangers.
Requires
Valid driver's license with safe driving record meeting company standards.
Access to insured vehicle which can be used for delivery.

General Manager (05046) - 6631 Orion Dr #109

<h3>Job Description</h3>
Job DescriptionJob Description 
Delivery Driver
It's more fun with us!
No one likes being bored at work, which is why a Domino's job is all about having fun! That's how we roll. So if you're looking for casual work or maybe something more permanent, our Delivery Driver position is the perfect way in.
It all starts with you
Domino's Pizza® loves Domino's people. Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. In other words, we want you to be yourself, and as a Domino's Delivery Driver that's exactly what you can be. You'll enjoy your own space out on the road listening to a few tunes, and working your magic with our customers. And because we provide you with full training when you're not out there doing what you do best, you'll be able to help out your friends in-store. With variety like that, you'll never get bored.
Drive your own career
Being a Domino's Delivery Driver isn't your average pizza delivery gig. And the way Domino's works, it could be just the beginning. Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From delivery driver to management, general manager to franchisee, our stores offer a world of opportunity.
You'll find our Delivery Driver jobs offer you more. Yes, you'll be out on the road, but you'll also get to mix it up in-store, chipping in and having fun with the rest of the team. We'll train you up so you know your stuff, from deliveries to making pizza and everything in-between.
Domino's Delivery Drivers Must Be at Least 18 Years Old and Need:
· Friendly, positive attitude and great customer service skills
· Valid Driver's license
· Reliable vehicle to use for deliveries
· Proof of car insurance
· Safe driving record meeting company standards
· Possess navigational skills to read a map, locate addresses within designated delivery area and must be able to navigate adverse terrain including multi-story buildings
Those are the basics, but here’s what else you can expect:
General Job Duties
· Operate all equipment
· Stock ingredients from delivery area to storage, work area, walk-in cooler
· Prepare product
· Receive and process telephone orders
· Take inventory and complete associated paperwork
· Clean equipment and facility approximately daily
Communication Skills
· Ability to comprehend and give correct written instructions
· Ability to communicate verbally with customers and co-workers to process orders both over the phone and in person
Essential Functions/Skills
· Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator)
· Must be able to make correct monetary change
· Verbal, writing, and telephone skills to take and process orders
· Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed
· Ability to enter orders using a computer keyboard or touch screen
Work Conditions
· Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks
· In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas
· Sudden changes in temperature in work area and while outside
· Fumes from food odors
· Exposure to cornmeal dust
· Cramped quarters including walk-in cooler
· Hot surfaces/tools from oven up to 500 degrees or higher
· Sharp edges and moving mechanical parts
Sensing
· Talking and hearing on telephone
· Near and mid-range vision for most in-store tasks
Additional Information 
· Depth perception
· Ability to differentiate between hot and cold surfaces
Temperaments
· The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions
Physical Requirements including, but not limited to the following:
Driving
· Deliver pizzas within a designated delivery area, a Team Member may make several deliveries per shift
Standing
· Most tasks are performed from a standing position
Walking
· For short distances for short durations
Lifting
· Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck
· Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'
· Cases are usually lifted from floor and stacked onto shelves up to 72high
Carrying
· Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves
· Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store
· Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray
Pushing
· To move trays which are placed on dollies. A stack of trays on a dolly is approximately 24- 30 and requires a force of up to 7.5 pounds to push
· Trays may also be pulled
Climbing
· Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance
Stooping/Bending
· Forward bending at the waist is necessary at the pizza assembly station
· Toe room is present, but workers are unable to flex their knees while standing at this station
· Duration of this position is approximately 30 - 45 seconds at one time, repeated continuously during the day
· Forward bending is also present at the front counter and when stocking ingredients
Crouching/Squatting
· Performed occasionally to stock shelves and to clean low areas
Reaching
· Reaching is performed continuously; up, down and forward
Hand Tasks
· Eye-hand coordination is essential; use of hands is continuous during the day
· Frequently activities require use of one or both hands
· Shaping pizza dough requires frequent and forceful use of forearms and wrists

Delivery Driver (03869) - 7021 Constitution Blvd, Ste A

<h3>Job Description</h3>
Job Description
Healthcare Network (HCN) is a Federally Qualified Health Center (FQHC) serving as the medical home for patients from birth to geriatric. We provide quality medical, dental and behavioral health services through board certified physicians and evidence-based practices to ensure that the whole patient receives quality care, regardless of insurance or income status.
We seek individuals to join our team of caregivers who are passionate about their community and the health and wellbeing of those who live and work here. Bilingual candidates are preferred, as the majority of our patients' first language is not English.
In return for your expertise, HCN offers a highly competitive wage and benefit package for our full-time employees. We offer: Competitive pay; eleven paid holidays (New Year's, MLK, Good Friday, Memorial, July 4th, Labor, Indigenous People's Day, Thanksgiving/Day after; Christmas Eve; Christmas); Paid Time Off bank of 10 days within first year of employment; medical, dental and vision insurances; life insurance (company-paid); 403b savings plan; 401a company-sponsored pension plan with up to 8% contribution; and other miscellaneous benefits.
We are currently hiring for a Bilingual Case Worker working in our Naples and Immokalee office., 
 
Candidates for hire must complete our pre-employment processing which includes a level two AHCA screening, urine drug screen, and validation of job required immunizations.
 Job Posted by ApplicantPro

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