Dining Service Inspector Job Description Sample
Dining Service Specialist - Dishwasher
Providence is calling a Dining Service Specialist (0.4 FTE - 16 hours per week, Variable Shift) to Providence Mount St. Vincent in Seattle, Washington. We are a community of caregivers delivering every day on our Mission to provide compassionate care that is accessible for all – especially those who are poor and vulnerable.
In this position you will:
Prepare, serve, or deliver food for patients, staff, and guests in the cafeteria and community outpatient services
Adhere to all sanitary regulations governing the handling, storage preparation and serving of food.
Assist in dish room (washing dishes, pots, pans, and cleaning area and restocking).
Take inventory, orders, and stocks shelves.
Required qualifications for this position include:
High School diploma or General Equivalency Degree (GED)
Current Food Handlers Card in Washington State
Ability to read, write and follow oral and written directions in English
Preferred qualifications for this position include:
Cash handling experience
Food service experience
Customer service experience
About the ministry you will serve.
Providence Mount St. Vincent is a vibrant, elegant and innovative living care community for primarily older adults that celebrates life, living and individual capability. We are West Seattle's largest employer with nearly 500 employees representing more than 27 countries of origin. "The Mount" is home to more than 400 people who need some type of assistance with daily living or are in need of 24-hour care. Programs offered include assisted living apartments, skilled nursing in specially designed neighborhoods, short-stay sub-acute care, an adult day program and the Intergenerational Learning Center for child care of infants and preschool age children.
Dining Service Cook
For over 30 years, Americare has extended care to senior generations in America's heartland. Men and women who have served sons and daughters, grandchildren, neighbors and their country in countless ways both small and great.
Now it's our turn to help. We consider it a privilege to serve those who have passed on to us, "life, liberty and the pursuit of happiness."
At the heart of every Americare community is a philosophy of person-centered care. This philosophy guides every decision we make.
Person-centered care comes alive in our communities and truly makes a difference in the lives of our residents, their families and our co-workers. Over 90% of Americare employees would recommend their community as a great place to work. To be fully considered applicants must include resume with their salary expectations.
Our Dining Service Cook prepares and cooks family – style meals and snacks and beverages for residents and sometimes employees and family members at nursing facility. Cooks foodstuffs in quantities according to menu and number of person to be served.
Washes dishes. Bakes breads and pastry. Cuts meat.
May serve meals. Plans menu or follow menu plan taking advantage of foods in season and local availability. May order supplies and keep records and accounts May cook for person centered care facilities where food is cooked at resident's request. Have understanding of nutrition based meals.
Minimal 18 years of age, grade school education
Assist in cooking and preparation of food for special actives for residents, visitors and or staff.
Attend and serve food during in-service or staff meetings if requested.
Store and organize food in a safe and sanitary manner. Use carts, lumbar supports, life small quantity rather than large boxes to prevent injury.
Wash dishes, utensils and other kitchen equipment. Keep supplies stored in safe manner.
Prepare and serve food and drinks in timely manner.
Ensure work area, utensils, and equipment are maintained in a sanitary and safe manner. Inspect electrical equipment and report and maintenance needs.
Set and clear tables for and after meals.
Americare Senior Living is a drug-free workplace
Service Coordinator - Dining Room - Clintonville
The Service Coordinator
Dining Room (DR) is a key member of the restaurant team and is responsible for elevating the customer experience so customers become loyal ambassadors of the brand.  They are responsible for delivering food orders, prepared and served accurately, to dine in and carry out customers.  The ideal candidate will be personable, extremely welcoming, have a naturally engaging smile and be genuinely interested in serving customers. Primary duties for the Service Coordinator
DR include engaging with customers during order deliveries and table visits, delivering orders to carry out and dine in customers, confirming the accuracy of the order and ensuring the customer has everything necessary to enjoy their meal including the correct food and all correct condiments, plastic ware, dressing packets and dipping cups, and finally a receipt..  In addition, the Service Coordinator
DR will be the first point of contact when the order needs adjusting or is not accurate and will need to be an expert in resolving customer complaints using the 'Believe-Listen-Apologize-Serve-Thank' (BLAST) model and will provide quality and customer feedback to the Expeditor and the production team. Secondary duties include conducting table visits, restocking the Table GPS  locators, assisting with dining room,  patio and restroom cleanliness as well as assisting the Expeditor with assembling and presenting food orders when necessary.  Service Coordinator
DRs must also have the ability to multi-task and to support the Restaurant Concierge with managing the overall customer experience in the dining room.
Specific Responsibilities Include
Conducts table visits with customers seated in the dining room. Delivers quality, accurate food orders to dine in and carry out customers with an engaging smile and personable interaction ensuring order accuracy and that the customer has everything necessary to enjoy their meal addresses customer complaints using the BLAST model.
Delivers quality, accurate food orders to dine in and carry out customers with an engaging smile and personable interaction ensuring order accuracy and that the customer has everything necessary to enjoy their meal addresses customer complaints using the BLAST model.
Provide quality and customer feedback to the Expeditor and the production team
Assists with dining room, patio and restroom cleanliness
Assists the Expeditor with assembling and presenting food orders
Assists the Restaurant Concierge by replenishing table locators and assisting with any customers that require help in placing their food orders via the Self-Order Kiosks
The Wendy's Company is the world's second largest quick-service hamburger company. The Wendy's system includes more than 6,500 franchise and Company restaurants in the U.S. and 25 other countries and U.S. territories worldwide.
Education / Experience
Education: High School Diploma Required Working towards an Associates or Bachelors Degree (preferred)
Personable, extremely welcoming, people oriented, natural engaging smile
Ability to communicate effectively and to improvise when problems arise
Ability to multi-task and still focus on the customer and customer experience
Wendy's is an equal employment opportunity employer who may provide reasonable accommodation to enable individuals with disabilities to perform the essential functions of the job.
Please note that the Wendy's Company does not accept unsolicited résumé's from recruiters or employment agencies.  In the absence of a signed Master Service Agreement, and specific approval to submit résumé's to an approved requisition, the Wendy's company will not consider or approve payment regarding recruiter fees or referral compensations.
Dining Service Associate - West Lafayette - Ford Dining Court
Perform a variety of food service responsibilities as assigned by Dining Court Manager, Assistant Manager, Chef or higher level food service worker. Rotate among several food service areas and work independently as needed. Tasks may include unloading and stocking of various inventory items, washing dishes and cookware by hand or machine, food production, cooking, baking, bussing, serving food, setting up for special events, and maintaining a clean organized work environment.
Find out why so many are taking advantage of a career in Purdue Dining & Catering! Full-time employees enjoy:
Up to $1,000 for Referral and Retention Bonus
Paid time off during the holidays
Paid sick days
10 paid vacation days during the first year of employment
To find out more about Residential Dining at Purdue please visit: http://bit.ly/2c2jsIO
Ability to perform all duties of lower level food service worker.
Stable work or education history with good attendance record.
Competencies for this position are work standards and productivity, communication, interpersonal and intercultural relations, decision making, and dependability.
Additional competencies may include financial, coaching, delegation, and planning.
Ability to communicate effectively with supervisor and co-workers, perform basic math functions, lift and move up to 30 pounds, climb ladders and stand, walk, reach and stoop extensively.
Knowledge of sanitation.
Ability to meet daily deadlines.
Ability to work effectively with individuals from different viewpoints and backgrounds.
High School Diploma/GED.
One year of institutional food service experience.
This posting represents two vacancies.
The hours of operation for Ford Dining Court are: 7am-9pm. Summer hours may vary.
This position is primarily day shifts. This position requires the ability to work a rotating schedule of days, evenings, and weekends.
Purdue will not sponsor an employment related visa for this position.
All applicants must apply via Purdue's online recruitment system. No other applications/resumes will be accepted.
A Background Check will be required for employment in this position.
FLSA: Non-Exempt (Eligible for Overtime).
Retirement Eligibility: PERF/Non-exempt Defined Contribution Plan.
Purdue University is an EOE/AA employer. All individuals, including minorities, women, individuals with disabilities and veterans are encouraged to apply.
Dining Service Associate-Line/Cook (6:00Am-2:30Pm, Sun-Thurs)
Position performs tasks in multiple areas/functions in Dining Services, such as setting up and closing down stations, cooking, re-stocking, recipe/ingredient preparation, inventory, dish machine operation, and cleaning. Responsibilities include cost and waste control, food presentation, monitoring food quality (temperature, taste, and appearance), training, and providing excellent customer service.
Operates the computer for some training, email, ESS, and other related tasks. Perform other duties as assigned.
The University of Nebraska-Lincoln seeks to attract and retain a high performing and diverse workforce in which employees’ differences are respected and valued to better meet the varying needs of the diverse populations we serve. The university fosters a diverse and inclusive work environment that promotes collaboration so that all individuals are able to participate and contribute to their full potential.
As an EO/AA employer, qualified applicants are considered for employment without regard to race, color, ethnicity, national origin, sex, pregnancy, sexual orientation, gender identity, religion, disability, age, genetic information, veteran status, marital status, and/or political affiliation. See: http://www.unl.edu/equity/notice-nondiscrimination.
Customer Service Rep, Dining On Call, As Needed
Job ID: 1171264
Employment Status: PRN
Your Career. Made Better.
Missouri Baptist Medical Center, an acute care hospital in St.
Louis County, offers a full continuum of medical and surgical services, including heart care, cancer care, and women's and infants' services.
The hospital has a 24-hour adult emergency department and cares for pediatric patients at a separate emergency department in collaboration with St.
Louis Children's Hospital.
In 2016, Missouri Baptist was named a Magnet® hospital by the American Nurses Credentialing Center (ANCC). The prestigious designation is the highest credential a healthcare organization can receive for nursing excellence and quality patient care. Missouri Baptist is the first hospital in St.
Louis County to achieve this recognition, which has been accomplished by less than 7 percent of hospitals nationwide. Additionally, U.S. News & World Report ranked the hospital #2 in the St.
Louis metro area.
Missouri Baptist Medical Center is a member of BJC HealthCare, one of the nation's largest nonprofit healthcare organizations.
The Food and Nutrition Services department at Missouri Baptist Medical Center's mission is to provide nutritionally balanced meals and medical nutrition therapy for patients, staff and visitors of Missouri Baptist Medical Center by working collaboratively with the facility's nursing, ancillary and medical staff professionals. Our licensed clinical dieticians provide medical nutrition therapy to both inpatients and outpatients as it relates to their personal medical needs. The department's patient services, production and retail teams work to deliver a variety of food offerings on a daily basis that are nutritionally balanced, healthy, flavorful and fresh for the hospital's patients, employees and visitors.
Provide food service for patients and families. Performs in the key position in the Dining On Call program by performing duties in the call center. First line interaction by answering the phone and obtaining meal selections from patients and families utilizing customer service, nutrition knowledge, and computer skills.
Provides customer service over the phone to provide dining services for patients and family members by accurately taking orders and identifying dietary restrictions.Performs correct and comprehensive data entry of patient food orders into the system.Interacts and collaborates with patient care team and department in regard to patient orders.
High School Diploma or GED
No Experience Benefits Statement
Note: not all benefits apply to all openings
Comprehensive medical, dental, life insurance, and disability plan options
Pension Plan*/403(b) Plan
Health Care and Dependent Care Reimbursement Accounts
On-Site Fitness Center (depending on location)
Paid Time Off Program for vacation, holiday and sick time
Pension does not apply to Memorial Hospital, Memorial Hospital East, Memorial Medical Group, Alton Memorial or Parkland Health Center
The above information on this description has been designed to indicate the general nature and level of work performed by employees in this position. It is not designed to contain or be interpreted as an exhaustive list of all responsibilities, duties and qualifications required of employees assigned to this job.
Equal Opportunity Employer
Chef And Dining Service Director
Heritage Park Village is looking for a Chef and Dining Service Director with a passion for food. We want someone that takes pride in cooking from scratch, cares about the food they prepare and how it is presented. Our Residents eat in our restaurant three meals a day every day of the week.
Our Chef and Dining Service Director must be rock solid dependable, able to manage food costs and inventory, manage staff, develop new menu items, teach staff how to prepare and follow all health and safety regulations. Our Chefs supervise our servers, ensure all Residents receive the finest quality meals and direct and assist in cleaning all work areas, equipment and dining rooms.
Generous paid time off benefits, health, dental, vision, life and other voluntary insurance available to the right candidate.
Join our team today
Heritage Park Village
Where Family Always Welcomes You Home
Field Marketing Manager - Food Service / Business Dining
Job ID: AM12121784437 Great People. Real Opportunities. Description:
Click here to Learn More about a Career with Eurest
As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more.
Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations?
Come grow your career with Eurest.
The Dining Marketing Manager (Field Sites) is a creative, results-focused, high-performing individual strategically aligned with the vision and pillars of the Business Dining Services team. This dynamic leader will be focused on driving communications and initiatives that positively impact the customer experience, and will spearhead cutting edge marketing & communications programs for our amazingly progressive foodservice client. This position is responsible for developing and rolling out new marketing and communications (marcom) initiatives which will generate new sales, drive participation, and continuously improve the customer experience/satisfaction. Position will work closely to support operations, culinary advancement and new brand development/roll-out, as well as partner with the customer advocate to create new programs and initiatives based on customer feedback. This position will be based out of the Puget Sound area but will support the other domestic field site campuses.
Essential Duties & Responsibilities:
Strong working knowledge and experience in creating marketing collateral by using graphic design programs on a PC platform (Adobe Creative Suites programs including Photoshop, Illustrator, InDesign).
Strong computer skills including all Microsoft applications/products (Word, Excel, Outlook, Share Point, and more).
Experience with digital signage communication content design program or can quickly learn how to navigate through new programs.
Support Sr. Leadership with marketing/communications plans for all current/new operations initiatives at Field Sites.
Strategic client relationship management & communications development.
Develop & manage dynamic marketing, storytelling & communications campaigns for a variety of dining & retail locations, service styles & formats.
Maintain the communications/content on website and social media communication.
Manage the development of all graphic design and printed collateral, including but not limited to menu/menu boards, a-frame signage, digital signage, PIDs, etc. Provide this support for all field sites & Puget Sound as needed.
Conduct regular meetings with Field Site leads; create all marketing plans & conduct ROI metrics analysis.
Define project scope, goals and deliverables that support business goals in collaboration with senior management and stakeholders.
Assist the operators in the implementation and quality assurance of all Compass programs and internal brands, drive top lines sales and maintain the integrity of proprietary brand standards.
Lead & train on merchandising philosophy in all settings.
Support marketing for local brand/restaurant programs and culinary advancement initiatives.
Partner with customer advocate to garner customer feedback to implement Marcom programs that resonate with customers and drive measurable change. Provide onsite support at field sites for all initiatives.
Be a technology ambassador, constantly seeking to integrate meaningful technology into the customer experience to streamline communications channels & drive desired behavior.
Develop procedure for marketing by analyzing business needs and goals.
Other duties as designed by Director of Business Advancement and Communications
Excellent oral and written communication skills
Creative and strategic thinker
Exemplary presentation skills
Strong accounting management skills
Excellent financial analysis skills
Excellent execution capabilities
Minimum of 5+ years designing and managing high profile marketing programs (retail, hospitality, restaurant)
College or graduate degree in business, marketing, communications or related field
Desire to work with a top notch food service management company.
Passion, knowledge and appreciation of culinary arts, food and dining
Creative individual adept at marketing and communications
Excellent interpersonal communication skills – both verbal and written
Proficient at making group presentations, utilizing Power Point as well as other mainstream software and technology
Computer literacy – MS Office (including Word, Excel, Power Point, Access & Outlook)
Experience coordinating corporate marketing programs with design director
Working knowledge of marketing collateral vendor management
Detail oriented with strong organizational skills
Ability to develop systems for tracking projects
Manage projects against a plan and objectives to ensure commitments are met by monitoring, assessing, and resolving variances in budget, timing or quality of work
Work independently without supervision
Apply to Eurest today!
Eurest is a member of Compass Group USA
Click here to Learn More about the Compass Story
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievemen
Sous Chef At GMU -Globe Dining Service
The Sr. Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements.
May prepare food and serve customers at an a la carte station.
Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
Provides the highest quality of service to customers at all times.
Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures.
Attends all allergy and foodborne illness in-service training.
Complies with all Sodexo HACCP policies and procedures.
Reports all accidents and injuries in a timely manner.
Complies with all company safety and risk management policies and procedures.
Participates in regular safety meetings, safety training and hazard assessments.
Attends training programs (classroom and virtual) as designated.
Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques.
Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
May assist with the supervision of kitchen personnel.
Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets.
Serves as a lead cook guiding and assisting in the training of less experienced cooks.
Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served to customers.
Advanced knife skills required.
May have oversight over the production staff and assign tasks.
May use production software to enter pre- and post-production data software.
May take inventory, and/or enter inventory into the production.
May perform other duties and responsibilities as assigned.
High School diploma, GED or equivalent.
4 or more years of related work experience.
Knowledge of basic operation of equipment and cash-handling procedures preferred.
Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
Ability to maintain a positive attitude.
Ability to communicate with co-workers and other departments with professionalism and respect.
Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives.
Ability to use a computer.
Requires complete knowledge of kitchen equipment.
Must be able to read and follow a recipe unsupervised
Involved with the more complex requirements of the position.
Applies advanced cooking skills.
Adapts procedures, processes, tools, equipment and techniques to meet the requirements of the position.
Substantial working knowledge of food preparation.
Willingness to be open to learning and growing.
Maturity of judgment and behavior.
Maintains high standards for work areas and appearance.
Maintains a positive attitude.
Ability to work a flexible schedule helpful.
Must comply with any dress code requirements.
Must be able to work nights, weekends and some holidays.
Attends work and shows up for scheduled shift on time with satisfactory regularity.
Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses.
Significant walking or other means of mobility.
Ability to work in a standing position for long periods of time (up to 8 hours).
Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds.
/Working Conditions (may add additional conditions specific to defined work location):/
Generally in an indoor setting; however, may supervise outside activities and events.
Varying schedule to include evenings, holidays, weekends and extended hours as business dictates.
While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities.
The noise level in the work environment is usually moderate to loud.
Candidate must be dependable
Candidate willing to work flexible schedule
Candidate Will supervise other cooks as needed
Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. Sodexo is committed to upholding the spirit and principles of the Rehabilitation Act of 1973 and the 1998 amendment to the Act. If, due to a disability, you require a reasonable accommodation to navigate this site and/or complete the on-line application process, please contact for assistance. For more information about our commitment to equal employment opportunity, please click here.
Dining Room Associate Nutrition Service Mercy Health St. Elizabeth Part-Time
The Dining Room Associate is responsible for quality food preparation and service to the customers of the cafeteria/hospital. The Dining Room Associate prepares and serves food, operates various food preparation equipment in addition to the computer and cash register, performs catering duties, and cleans assigned work areas and equipment. The Dining Room Associate promotes favorable guest/employee relations and continuously expresses the core values and philosophy of the hospital in daily activities.
Qualifications - Minimum
High school graduate or equivalency test.
Previous food service experience and cashier experience preferred.
Hours per pay period: 48
Hours: 5:30am to 8:00pm
Shift and Job Schedule
Job Shift: Days/Nights, Job Schedule: Part-Time
Equal Employment Opportunity
It is our policy to abide by all Federal and State laws, as well as, the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a), prohibiting discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibiting discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, or national origin.
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