• YOU WILL/MAY:
• Ensure that regulated establishments produce a safe product by executing appropriate inspection methods, determining non-compliance with regulatory requirements, documenting noncompliance and initiating enforcement actions, where warranted.
• Verify that meat and poultry slaughter and/or processing establishment's Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans meet regulatory requirements.
• Execute Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) Plans effectively to prevent unsanitary conditions and adulteration of product.
• Review records, observe plant operations and conduct hands-on verification to ensure compliance with regulatory requirements and prepare detailed documentation (Non-Compliance Records) of non-compliance with regulatory requirements.
• Determine when regulatory control action is necessary. You will assess whether the plant's corrective or preventative actions are acceptable and effective, if there are trends in noncompliance, or if an enforcement action is warranted.
• Conduct regulatory oversight activities inside plants in matters relating to other consumer protections (e.g., economic adulteration and misbranding).
• Have contact with plant managers, owners and others to explain legal and regulatory requirements, discuss operation of the plant's SSOP, HACCP plan and other food safety programs.
• Communicate and defend determinations on non-compliance issues and discuss plans for addressing non-compliance.
• Work with a variety of individuals to resolve problems, clarify differences of interpretation concerning HACCP and other food safety or consumer protection requirements.
• Advise other Agency inspectors, supervisors and officers on inspection and enforcement matters for which you are involved.
• Conduct various samplings, surveys and tests to obtain pertinent data on potential problem areas, industry trends, or other issues of current interest to the Agency.
• Be involved in performing health and safety verification sampling and tests for detection of specific microbes (e.g., salmonella, listeria, etc.), residues or contaminants.
• Assure that products approved for import are in full compliance with all applicable Federal regulations governing the importation of meat and poultry products.
• Authorize entry of all meat or poultry products considered to comply with Federal regulations or refuse entry of any products which violate any of the requirements for admission into this country.
• Coordinate with other Federal agencies (e.g., the Animal and Plant Health Inspection Service (APHIS) and U.S. Customs and Border Protection (CBP) on such matters as animal health restrictions and refused entry lots.

The manager provides professional and managerial support for the food production and service areas, which includes planning, implementing, and directing work activities. He/she supports the hospital mission and coordinates the section activities with other services in the department as well as other units in the facility.

• Manages the Food Service and Production operation with conventional and convenience cooking, as appropriate.
• Evaluates the current food production and service system and makes appropriate and effective recommendations to the Chief/Assistant Chief, Nutrition & Food Service to improve services provided to patients, reduce, or stabilize cost of services, improve quality of food services and performance of human resources in the administrative section.
• Develops and annually reviews standard operating procedures that relate to the Food Production and Service sections. Coordinates special programs with nursing and other services within the facility.
• Assesses quality and quantity of work produced utilizing nutrient analysis of menus, qualified product taste panels, safety and sanitation programs, Hazard Analysis Critical Control Point Program (HACCP), infection control program, menu review and other quality improvement monitors. Implements changes based on above monitors and systematic internal and external reviews to assure compliance with all regulatory agency requirements (i.e. Joint Commission, TJC) Academy of Nutrition and Dietetics (AND), Food Code and specific VHA guidelines.
• Oversees the management of the prime vendor contracts, subsistence, and supply purchasing for NFS. Completes required prime vendor surveys and submits reports to Chief/Assistant Chief, Nutrition and Food Service as requested.
• Oversees the management of menu planning and implementation processes for N&FS. Assures that all menus meet the nutrition requirements as established in the nutrition care manual, budgetary standards, production limitations, and food delivery system needs.
• Assures that requisitioning, receipt/storage, preparation and service of food conforms to quality/quantity and HAACP standards.
• Manages the planning and coordinating of equipment needs and develops requirements to meet the service's objectives. Assesses technological equipment innovations, automation, improvements in food production/food service systems and space utilization. Implements and maintains COMPUTRITION software and VISTA dietetic software.

• Develops strategic planning goals and objectives for the Food Production and Service sections.
• Prepares financial reports and comparative data for the formulation of subsequent fiscal year's budget and forecasts.
• Maintains current year budget and expenditures to assure compliance with service objectives.
• Develops positions descriptions or functional statements and determines the level of competency necessary to meet mandatory job requirements.
• Develops performance standards and competency statements for employees and conducts performance reviews and competency assessments for those under direct supervision.
• Counsels' employees whose performance is marginal or unsatisfactory. Assists supervisory subordinates to determine performance problems vs. conduct problems and determines appropriate actions.
• Evaluates performance of employees and uses the incentive award process to recognize staff for performance awards or special contributions.
• Oversees the management of the Computrition Software and Vista Database.
• Manages the HACCP quality control program of the section. Develops, monitors, and ensures compliance with local, VISN, and VHA performance measures and monitors.
• Manages employee leave system for the Food Service and Production section according to established procedures.
• Integrates customer service into the strategic plan, including patient satisfaction and stakeholder support.
• Manages the submission of data for Quarterly QPI reporting and Annual report, analyzes the report and makes recommendations for data driven decision to Chief/Assistant Chief NFS.
• Ensures that all personnel actions concerning employees are consistent with Union and EEO principles.
• Advises and guides supervisory personnel and employees regarding grievances that may be resolved at the department level, EEO and Affirmative Action program within the department.

The manager provides professional and managerial support for the food production and service areas, which includes planning, implementing, and directing work activities. He/she supports the hospital mission and coordinates the section activities with other services in the department as well as other units in the facility.

• Manages the Food Service and Production operation with conventional and convenience cooking, as appropriate.
• Evaluates the current food production and service system and makes appropriate and effective recommendations to the Chief/Assistant Chief, Nutrition & Food Service to improve services provided to patients, reduce, or stabilize cost of services, improve quality of food services and performance of human resources in the administrative section.
• Develops and annually reviews standard operating procedures that relate to the Food Production and Service sections. Coordinates special programs with nursing and other services within the facility.
• Assesses quality and quantity of work produced utilizing nutrient analysis of menus, qualified product taste panels, safety and sanitation programs, Hazard Analysis Critical Control Point Program (HACCP), infection control program, menu review and other quality improvement monitors. Implements changes based on above monitors and systematic internal and external reviews to assure compliance with all regulatory agency requirements (i.e. Joint Commission, TJC) Academy of Nutrition and Dietetics (AND), Food Code and specific VHA guidelines.
• Oversees the management of the prime vendor contracts, subsistence, and supply purchasing for NFS. Completes required prime vendor surveys and submits reports to Chief/Assistant Chief, Nutrition and Food Service as requested.
• Oversees the management of menu planning and implementation processes for N&FS. Assures that all menus meet the nutrition requirements as established in the nutrition care manual, budgetary standards, production limitations, and food delivery system needs.
• Assures that requisitioning, receipt/storage, preparation and service of food conforms to quality/quantity and HAACP standards.
• Manages the planning and coordinating of equipment needs and develops requirements to meet the service's objectives. Assesses technological equipment innovations, automation, improvements in food production/food service systems and space utilization. Implements and maintains COMPUTRITION software and VISTA dietetic software.

• Develops strategic planning goals and objectives for the Food Production and Service sections.
• Prepares financial reports and comparative data for the formulation of subsequent fiscal year's budget and forecasts.
• Maintains current year budget and expenditures to assure compliance with service objectives.
• Develops positions descriptions or functional statements and determines the level of competency necessary to meet mandatory job requirements.
• Develops performance standards and competency statements for employees and conducts performance reviews and competency assessments for those under direct supervision.
• Counsels' employees whose performance is marginal or unsatisfactory. Assists supervisory subordinates to determine performance problems vs. conduct problems and determines appropriate actions.
• Evaluates performance of employees and uses the incentive award process to recognize staff for performance awards or special contributions.
• Oversees the management of the Computrition Software and Vista Database.
• Manages the HACCP quality control program of the section. Develops, monitors, and ensures compliance with local, VISN, and VHA performance measures and monitors.
• Manages employee leave system for the Food Service and Production section according to established procedures.
• Integrates customer service into the strategic plan, including patient satisfaction and stakeholder support.
• Manages the submission of data for Quarterly QPI reporting and Annual report, analyzes the report and makes recommendations for data driven decision to Chief/Assistant Chief NFS.
• Ensures that all personnel actions concerning employees are consistent with Union and EEO principles.
• Advises and guides supervisory personnel and employees regarding grievances that may be resolved at the department level, EEO and Affirmative Action program within the department.

• Maintains records and documentation.
• Authorizes and audits travel vouchers.
• Coordinates travel advances.
• Maintains liaison with Fleet Services Representatives.
• Functions as a liaison with OHR to initiate recruitment for new or vacant positions.
• Compiles staffing projections for use by the Resource Manager.
• Provides staffing reports for higher management.
• Monitors time and attendance reports.

Duties include but are not limited to:

• Plans, directs, supervises, and coordinates the facility's kitchen. Oversees food preparation, assigned personnel, inventory and product acquisition, food cost control, requisitioning, training, directing and assisting cooks, preparing special dishes as required and general supervision of all food related activities. Responsible for determining quantities, components and courses of meals and calculates prices to ensure prescribed profit margin. Establishes and maintains entree item cards, incorporating price changes as they occur. Plan menu aspects of monthly club calendar considering food market as they occur. Aware of special events that will affect normal operations; holiday and seasonal variables; popularity of various meals and operating goals. Designs and implements decorated foods and artistic food arrangements for buffets and receptions. Develops new and creative menus in consultation with the General Manager using recipes involving many steps, ingredients or long preparation time (e.g. complicated French and other ethnic recipes). Develops and standardizes recipes. Monitors decisions and adjustments regarding recipes for the number of servings and size of servings and approves those decisions. Determines time and sequence of cooking operations to meet meal serving hours. Assures adherence to established menus. Analyzes methods of food preparation, cooking and methods of garnishing by subordinates. Prepares and cooks meats soups, vegetables and a broad range of other food. Regulates cooking temperatures, tests foods in cooking (seasons as appropriate, etc.). Prepares or directs the preparation of complex salads and desserts. Determines portion size. Instructs employees on fine points of cooking, food preparation and cooking methods, sanitation, etc., tastes and inspects food prepared by subordinates. Cuts, trims or otherwise prepares meats, poultry, seafood, etc. for cooking; cuts meats to specified size or weight. Assures that food preparation is economical and correct and is responsible for food profitability. Develops and implements training programs with a high emphasis on sanitation, personal hygiene and specialized food preparation. Estimates consumption of and places orders for foodstuffs and other operating supplies. Contacts vendors and compares prices and quality. Assures that food deliveries meet quantity and quality specifications. Assures the proper receipt and storage of stock. Establishes controls to prevent pilferage, spoilage, waste or misuse in preparation and storage areas. Establishes and maintains appropriate inventories of foodstuffs and galley operating supplies. Responsible for the maintenance and cleanliness of the kitchen, its equipment, and dishwashing tasks.

Supervisory duties comprise 35% of incumbent's time and include but are not limited to:

• Provides administrative and/or technical supervision (including hiring, discipline, evaluation, and training) for Lead Cooks, Cooks, Food Service Workers, and Facility Assistants. Directs work to be accomplished by staff; coordinates with the General Managerin prioritizing the work of the kitchen staff and in directing certain kinds of food preparation to ensure economical, efficient and profitable food service. Oversees and directs staff in cleaning the kitchen to include utensils, refrigerators, stoves, tables, storage areas, equipment, and work areas. Conducts annual performance reviews of staff. Designs and provides proper training to staff ensuring staff fulfill requirements of their positions. Addresses potential disciplinary and/or performance issues timely and takes appropriate, corrective action(s) as necessary. Supports CNIC's Equal Employment Opportunity (EEO) policy; fosters a work environment free of discrimination, harassment, and/or reprisal; ensures all subordinate staff understand and adhere to the policy; and ensures treatment of all staff is fair and equitable.

Performs a full range of simple cooking tasks by preparing and cooking items that require little or no processing such as pancakes. sausage. eggs, hamburgers and fresh or canned vegetables. Prepares food by peeling. chopping, grinding, paring, cutting, slicing, dicing. pureeing, dredging. flouring or breading: weighs. measures and assembles ingredients for regular menu items; sets up and replenishes salad bar; portions foods for distribution and meal service, and covers, dates and stores leftovers according to established procedures. Washes and cleans kitchen equipment. Performs other related duties as assigned.

If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12614630

The CYP Cook performs various tasks or a sequence of tasks in food service preparation. Tasks consist of several steps that require attention to work operations and follow and established sequence of work. These tasks, which are summarized into categories related to food preparation and service, kitchen maintenance, and food storage, are summarized below.

Food Preparation and Service

Prepares all types of meats, poultry, seafood, vegetables, fruit sauces, and gravies for menus.

Prepare, cook, season, and portion food for all meals by following standardized recipes at different levels of difficulty and plan, regulate, and schedule cooking procedures so that numerous completed food products are ready at the appropriate temperature ant time. They plan and prepare or coordinate the preparation of an entire meal.

Prepare menu items using special or difficult recipes that require numerous interrelated steps, many ingredients, lengthy preparation time. They prepare a variety of menu items using several different and complex methods of preparation such as cool or chill.

Designs, implements and maintains specialized and general office Monitor temperatures and steam pressures, evaluate the condition of food being cooked at frequent intervals, and turn and baste meat to add flavor and to prevent uneven cooking and drying out.

Modify recipes for ingredient quantities, the number of servings, and the size of the equipment available.

Kitchen Maintenance

May perform the following: cleaning serving carts, food preparation areas, cupboards, drawers, and dishwashing areas; set up and operate a mechanical dishwasher; scrapes, soaks, scours, and scrubs the heavier cooking utensils such as mixing bowls and pots; performs heavy-duty cleaning tasks throughout the food service and related areas, such as cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving the equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage room.

Maintains work area in a clean and orderly manner, adhering to NAVMED P5010 and all local policies and procedures.

Food Storage

Labels and dates all items in refrigerators and freezers and stores leftovers in accordance with sanitation and health standards.

Stores canned, boxed, and/or frozen items in food storage area.

May unload food and supplies from delivery trucks.

Additional Responsibilities

Responsible for complying with security, fire and sanitation rules, policies, procedures, and regulations.

Ensures compliance with U.S. Agriculture (USDA) Child and Adult Care Food Program (CACFP), and all pertaining standards, policies, and regulations.

Serves as a mandatory reporter to Family Advocacy and Child Protective Services as prescribed by local policy in the case of suspected incidences of child abuse and neglect.

Performs other duties as assigned.

• Plan and conduct research to develop methods for isolation, modification of alfalfa proteins, and adaptation in food products and edible food packaging as well as ingredients for cosmetic products.
• Isolate and modify proteins and other components from raw feedstock and/or from industry crop processing byproducts.
• Develop new uses for, and new knowledge of, proteins derived from agricultural crops and co-products.
• Characterize alfalfa proteins in their native state, and modify them by applying chemical, physical, enzymatic, or other techniques to impart desired functionalities.
• Develop a fundamental understanding between processing and extent of modification, and subsequent characterization of modified products to understand the performance relationships between process parameters, structure, and functionality.
• Obtain fundamental information on degradation under different deleterious conditions and other physical and molecular properties.
• Study generated protein isolates for their functional properties and performance in targeted applications.
• Use methods and state of the art instrumentation, such as nuclear magnetic resonance spectroscopy, infrared spectroscopy, ultraviolet/visible spectroscopy, circular dichroism, differential scanning calorimetry, and size exclusion chromatography.
• Apply the principles of Life-Cycle Assessment (LCA) or similar framework to quantitatively assess the environmental and economic sustainability of developed renewable products or technologies and potential benefits.
• Investigate physical processing methods such as milling, steam jet-cooking, and extrusion, as well as enzymatic methods to deflavor isolated protein fractions.
• Develop a stakeholder base to advocate for enhancing research and enable commercialization of products to meet mandated technology transfer objectives.

Job Summary

To support our extraordinary teams who build great products and contribute to our growth, we’re looking to add an Operations Trainer B shift located in Buffalo Grove IL.

Reporting to the Operations Training Manager. The Operations Trainer involves supporting the quality department through creating, improving, and implementing training processes following industry standards, lean tools and innovative methods to facilitate the accomplishment of operational skills in employees, creating and assessing standard work instructions in the production area, coaching, assisting and training the employees in their job responsibilities.

Shift B: 6:00pm-6:00am

Here is a glimpse of what you’ll do:

• Follow On boarding process for DL employee
• Deliver on-the-job training for DL on the floor
• Certify and/or re-certify the operator professional competence
• Develop technical materials and conduct specialized training sessions
• Identify and Implement improvements on training process
• Functions as liaison between managers, leads, core, and contract associates on various issues including training needs requirements.
• Update individual employee training tracking as necessary.
• Validate training effectiveness through the audit and certification process. 
• Train and coach the employees in the Trainer/Operator position to ensure confidence and success for Flex. 
• Provide support and documentation expertise to CPI/CFT events and initiatives (edit standard work documentation, oversee training/retraining, and provide suggestions on what training tools would be most effective) as necessary.
• Conduct high quality, calibrated training across all sites. 
• Partner in safety and quality training within the site.
• Develop themselves and others to support organizational readiness.
• Act as a liaison for “Best Practice” communication across the sites.
• Update area Training Boards on a weekly basis with pertinent information (Weekly Trainer schedules, updates, etc).
• Ability to manage projects and work in a cross functional team.
• Identify and certify trainers across functional team
• Provide line support to other factories as needed
• Follows all policies, procedures, ergonomic standards and safety requirements directed by the department.

Here is some of what you’ll need:

• High School Diploma or equivalent
• 1- 3 yrs experience operations training, or equivalent vocational training
• Proficient in Word and Excel
• Strong communication skills

Here are a few examples of what you’ll get for the great work you provide:

• Full range of medical benefits, dental, vision
• Life Insurance
• Matching 401K
• PTO
• Tuition Reimbursement
• Employee discounts at local retailers

Job Category

Is Sponsorship Available?

What’s in it for YOU? 

Have fun and work hard! As a Shack Team Member, you will be a valued and integral part of our team from Day One. You will have the opportunity to train on every station in the Shack while increasing your responsibility and pay. We value learning & development and provide the ability to grow your career toward Shack Trainer, Cross Trainer, Shift Manager, and beyond at your own pace!  In addition to your hourly base pay, you’ll also have the opportunity to earn tips by showcasing your uplifting hospitality skills!

• A work environment where you can come as you are, share your ideas, have fun, and work collaboratively

• Competitive rates & weekly pay

• Medical, Dental, & Vision Insurance plan options to fit your needs*

• Discount Programs for Transit, Corporate Fitness, & more

• 401k Plan with Company Match*

• Vacation + Wellness time*

• Employee Dining Discount Program 

• Referral Bonus for bringing new members in to the #ShackFam

• Online Training Program & access to self-development tools and resources

• Flexible scheduling and self-paced growth opportunities

*Dependent on eligibility

What do you bring to the table? 

We don’t just value the great work you do, we value the great way you do it! 49% is the stuff you do, 51% is the awesome attitude with which you do it. We are seeking positive and enthusiastic full-time and part-time entry-level team members to join our dynamic team!  

• Previous hospitality and/or food service experience is a plus, though not required – we’ll teach you the rest! 

• Motivated to learn quickly and grow in a professional, team-oriented environment. 

• We are fast-paced and looking for people who are quick thinkers, committed, and excited to hit the ground running!

This is an entry level opportunity with no previous experience required! All you need is the motivation to learn and grow in a professional, fast paced, team-oriented environment! We will provide you with all the tools necessary for a successful Shacksperience, with hands-on training, online learning modules, and a structured path to grow your career.

Job Responsibilities

• Food prep, customer service, guest interactions, cooking, and cleaning

• Delivering exceptional hospitality to our guests

• Balancing high volume with high quality

• Participating in ongoing training and development

Job Qualifications

• Previous hospitality and/or food service experience, a plus – we’ll teach you the rest!

• Ability to learn quickly in fast-paced, high volume environment

• Self-motivated achiever interested in taking on additional roles and responsibilities

• Open availability and flexibility is a must – ability to work any shift

About Us

Shake Shack is a modern day "roadside" burger stand serving deliciously classic burgers, fries, hot dogs, frozen custard, beer, wine, & more. With our fresh, simple, high-quality food at a great value, Shake Shack is a fun and lively community-gathering place with widespread appeal. Our unique and inspiring culture invites and nurtures motivated people who aspire to be our future leaders. Beginning as a hot dog cart in New York City’s Madison Square Park, Shake Shack has expanded to 330+ locations nationwide and is still growing! 

Shake Shack is an Equal Opportunity Employer  
All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age (over 40), disability (mental and physical), sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military and veteran status. 

Our company will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of applicable laws. 
 

Relocation Assistance Eligible:

Referral Payout Eligible:

Continue growing with our family. 

Our team members make it happen. If you want to continue to grow in a new role internally and see a position that looks right for you, we encourage you to apply!

Thanks for your commitment to Tyson Foods. 

Management Level:

SUMMARY:

The person is responsible for the Issue Room and Dry Storage Warehouse inventory distribute Personal Protective Equipment and production issues. Performs daily inventory daily cycle counts and weekly inventories. Generate reports and modify reports as needed. with dry storage materials. Assisting our frock and glove vendor with counting loading and unloading of soiled and clean items. May work in environmental conditions anywhere from minus 10 to 38 degrees. Must be able to lift push pull or carry up to 75 pounds. Must be able to complete assignments and duties with minimum supervision.  Will be responsible to charge parts out of inventory and input data into computer system to correct inventory to correct account numbers and equipment.

REQUIREMENTS:

Education: High School diploma or equivalent preferred

Experience: Parts service or parts counter experience preferred

Computer Skills: Must be able to navigate computers using Windows and Outlook; will be trained on in-house systems i.e. SAP.

Communication Skills: Good written and verbal communication skills.

Special Skills: Ability to read inventory lists and manage plant inventory sheets to ensure facility is always fully stocked with proper boxes packaging chemicals and other inventory items. Receiving shipments and updating purchase orders in SAP. Must be able to complete the Forklift certification training.

Physical Requirements: Some lifting will be required when receiving parts. The weight range of the lifting will be between 50 lbs. and 75 lbs.; must be able to stand for long periods of time on a concrete floor; be able to use a pallet jack and or two wheeler.

Work Shift:

Tyson is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will be considered without regard to race, national origin, color, religion, age, genetics, sex, sexual orientation, gender identity, disability or veteran status.

We provide our team members and their families with paid time off; 401(k) plans; affordable health, life, dental, vision and prescription drug benefits; and more.

It's fun to work at a company where people truly believe in what they are doing!

Job Description:

The Hospitality Lead position provides “White Glove” customer service and is responsible for taking care of all client meetings, events, and hospitality tasks at a client location. The goal of this role is to be the primary person that the client can engage directly when something is needed and making everyone’s day easier and more pleasant.

Responsibilities

• Provide “White Glove” hospitality services
• Work independently on daily hospitality task and events without direct supervision
• Schedule and set-up meeting rooms as specified
• Perform walk through of floor(s) to inspect and ensure that all conference rooms and visitor offices are clean and stocked with supplies
• Lead event and room set ups in accordance with client request
• Provide support for miscellaneous requests and flex services, including monitoring the service and resource request system
• Utilize various software and event planning programs to meet tasks and interface with IT for equipment assistance and incident escalations
• Escorts clients to meetings rooms and ensure that they have everything they need for the meeting
• Act as a liaison between guests and firm staff
• Notify Facilities/Hospitality and various support teams of inventories and conference room repairs
• Assist management with training new hires on all hospitality functions and process
• Understand, track, and communicate production metrics to management and client

Job Requirements

• High School Diploma or GED
• 1-3 years of work experience, client service-oriented preferred
• Exceptional customer service and organizational skills
• Excellent verbal and written communication skills, with experience in communicating directly with clients and vendors
• Strong attention to detail and ability to multitask in a fast-paced environment
• Ability to lift or move 40 lbs.
• Ability to walk, bend, kneel, stand, and/or sit for an extended periods of time
• Proficient with MS Office applications including Word, Excel, and Outlook

If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!

It is Epiq’s policy to comply with all applicable equal employment opportunity laws by making all employment decisions without unlawful regard or consideration of any individual’s race, religion, ethnicity, color, sex, sexual orientation, gender identity or expressions, transgender status, sexual and other reproductive health decisions, marital status, age, national origin, genetic information, ancestry, citizenship, physical or mental disability, veteran or family status or any other basis protected by applicable national, federal, state, provincial or local law. Epiq’s policy prohibits unlawful discrimination based on any of these impermissible bases, as well as any bases or grounds protected by applicable law in each jurisdiction. In addition Epiq will take affirmative action for minorities, women, covered veterans and individuals with disabilities. If you need assistance or an accommodation during the application process because of a disability, it is available upon request. Epiq is pleased to provide such assistance and no applicant will be penalized as a result of such a request.  Pursuant to relevant law, where applicable, Epiq will consider for employment qualified applicants with arrest and conviction records.

Job Summary:

The Role:

Serve alcoholic and non-alcoholic beverages to guests in a mobile capacity within a music hall atmosphere with a cheerful attitude and in an efficient, professional manner.

Job Functions:

• Interact with guests in a natural, friendly demeanor
• Cultivate regular guests and repeat business
• Suggestively sell beverages items to guests within the venue
• Deliver beverage orders promptly
• Prioritize and organize drink orders
• Recognize when guests are becoming too intoxicated and refuse further service of alcohol in a courteous and safety-minded manner, bringing it to the attention of a manager
• Ensure responsible alcohol service per local ordinance alcohol awareness training and Aragon alcohol policies
• Request proper identification for anyone appearing under 30 years of age
• Maintain Aragon safety and sanitation standards
• Perform Opening/Running/Closing duties according to Aragon policy
• Prepare guest checks (on point of sales terminal) and process payment according to Aragon policy
• Maintain appropriate Comp and Spill checks
• Required to occasionally work Special Events that are scheduled throughout the venue

Qualifications:

Required

• State or County Licensee or Certification Requirement/ Responsible Alcohol Awareness Training Certification or Equivalent
• Ability to work late hours
• Flexible schedule
• Must be able to lift or move up to 50 lbs. using proper lifting techniques
• Skill in interpersonal communication and teamwork
• Ability to deal with intoxicated guests in a positive and safety minded manner
• Tolerance of all cultures, music and art forms
• Responsible Alcohol Awareness Training Certification or Equivalent

Preferred

• 1 year work experience in high volume environment
• Experience recognizing valid ID’s
• Experience in a live music environment

Hiring Immediately! 

Weekly Pay

• Store Hours - Monday through Saturday 7AM-8PM; Sunday 9AM-6PM

• Holidays Off - We are CLOSED on Thanksgiving, Christmas, New Year's Day and Easter.

• Advancement - High internal promotion rate and development programs available! 

Gordon Food Service prides ourselves on the competitive wages and benefits offered: 

• Profit Sharing and 401(k) Plan 

• Employee Assistance Programs 

• ComPsych 24/7 Mental Health Support 

• Employee Discounts - 10% off your purchases

• Beneplace Discount Program 

​

Eligible employees can also take advantage of: 

• Affordable Health Insurance

• Prescription, Dental and Vision Insurance 

• Short Term and Long Term Disability Insurance 

• PTO and Flex time 

• Bright Horizons Child and Elder Care

• Company Note Savings Program 

• 12 Week - 100% Paid Maternity Leave 

• Free Health Management Resources and Programs

As a Part Time Store Associate you bring fun into our store!  No 2 days are ever the same - a great opportunity to learn and even greater opportunity for advancement! 

Job Summary:

WHO ARE WE?

Live Nation Entertainment is the world’s leading live entertainment company, comprised of global market leaders: Ticketmaster, Live Nation Concerts, and Live Nation Media & Sponsorship. Ticketmaster is the global leader in event ticketing with over 500 million tickets sold annually and more than 12,000 clients worldwide.  Live Nation Concerts is the largest provider of live entertainment in the world promoting more than 40,000 shows and 100+ festivals annually for nearly 4,000 artists in over 40 countries. These businesses allow Live Nation Media & Sponsorship to create strategic music marketing programs that connect over 1,000 brands with the 98 million fans that attend Live Nation Entertainment events each year. For additional information, visit www.livenationentertainment.com.

Live Nation’s Concerts Division is where tours are born, artists come to life, and fans get to experience the rush of live music. From our dozens of owned/operated Amphitheaters to our Global Touring team, from Ticketing and Venue Operations to Marketing and Sales... we foster a fun and upbeat work culture with no shortage of opportunities. With perks ranging from free concert tickets to dog-friendly offices, to progressive benefits like student loan reimbursement and adoption/fertility support... it’s no wonder we are certified as a Great Place to Work organization and one of People Magazine’s “50 Companies that Care”. We want everyone to feel like they belong and can thrive in our community, so we strive to help you achieve your career and personal goals. Live music is our passion and where we find our common ground. There has never been a better time to join Live Nation.

WHO ARE YOU?

Passionate and motivated. Driven, with an entrepreneurial spirit. Resourceful, innovative, forward thinking and committed. At Live Nation Entertainment, our people embrace these qualities, so if this sounds like you then please read on! 

WHAT THIS ROLE WILL DO

• Anticipate and respond to guests’ needs
• Suggestively sell beverages and menu items; take orders
• Answer guest questions, make recommendations, up-sell liquors
• Communicate drink orders to bar through Point of Sales system
• Deliver drinks, maneuvering trays through large crowds
• Maintain line of sight/atmosphere control by circulating through your work area throughout shift
• Remove dirty glasses and dishes from tables including the lifting/moving of bus tubs up to 25lbs.
• Keep tables clean/wiped
• Clean spills, remove food, trash or other obstacles from floor using proper lifting techniques
• Maintain Aragon Ballroom safety and sanitation standards
• Follow housekeeping standards per Aragon Ballroom policy
• Keep current on all standard operating procedures
• Request identification from any guest who appears to be under 30 years of age
• Ensure responsible alcohol service per local ordinance alcohol awareness training and Aragon Ballroom alcohol policies
• Recognize when guests are becoming too intoxicated and refuse further service of alcohol in a courteous and safety-minded manner, bringing it to the attention of the manager
• Receive payment and process credit card transactions according to Aragon Ballroom policy
• Ensure that comp and void checks are processed according to Aragon Ballroom policy
• Assist other servers and staff as needed

WHAT THIS PERSON WILL BRING

Required:

• Working knowledge of cocktail tray service, basic food service, responsible alcohol service, drink recipes and garnishes, point of sales systems
• Ability to work late hours
• Flexible schedule
• 2 years’ work experience interacting with people in a positive environment
• Ability to deal with intoxicated guests in a positive and safety minded manner
• Tolerance of all cultures, music and art forms
• Responsible Alcohol Awareness Training Certification or Equivalent

Preferred:

• Experience recognizing valid ID’s
• Experience in a live music environment

Physical Demands/Working Environment:

• Working environment is fast-paced, often loud and stressful
• Position requires extended periods of prolonged standing and working on your feet
• Must be able to lift or move up to 25 lbs using proper lifting techniques

EQUAL EMPLOYMENT OPPORTUNITY

We are passionate and committed to our people and go beyond the rhetoric of diversity and inclusion.  You will be working in an inclusive environment and be encouraged to bring your whole self to work.  We will do all that we can to help you successfully balance your work and homelife.  As a growing business we will encourage you to develop your professional and personal aspirations, enjoy new experiences, and learn from the talented people you will be working with.  It’s talent that matters to us and we encourage applications from people irrespective of their gender, race, sexual orientation, religion, age, disability status or caring responsibilities.

Live Nation strongly supports equal employment opportunity for all applicants regardless of age (40 and over), ancestry, color, religious creed (including religious dress and grooming practices), family and medical care leave or the denial of family and medical care leave, mental or physical disability (including HIV and AIDS), marital status, domestic partner status, medical condition (including cancer and genetic characteristics), genetic information, military and veteran status, political affiliation, national origin (including language use restrictions), citizenship, race, sex (including pregnancy, childbirth, breastfeeding and medical conditions related to pregnancy, childbirth or breastfeeding), gender, gender identity, and gender expression, sexual orientation, or any other basis protected by applicable federal, state or local law, rule, ordinance or regulation. 

We will consider qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Ordinance, San Francisco Fair Chance Ordinance and the California Fair Chance Act and consistent with other similar and / or applicable laws in other areas.

We also afford equal employment opportunities to qualified individuals with a disability. For this reason, Live Nation will make reasonable accommodations for the known physical or mental limitations of an otherwise qualified individual with a disability who is an applicant consistent with its legal obligations to do so, including reasonable accommodations related to pregnancy in accordance with applicable local, state and / or federal law. As part of its commitment to make reasonable accommodations, Live Nation also wishes to participate in a timely, good faith, interactive process with a disabled applicant to determine effective reasonable accommodations, if any, which can be made in response to a request for accommodations. Applicants are invited to identify reasonable accommodations that can be made to assist them to perform the essential functions of the position they seek. Any applicant who requires an accommodation in order to perform the essential functions of the job should contact a Human Resources Representative to request the opportunity to participate in a timely interactive process.  Live Nation will also provide reasonable religious accommodations on a case-by-case basis.

HIRING PRACTICES
The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job.

Live Nation recruitment policies are designed to place the most highly qualified persons available in a timely and efficient manner. Live Nation may pursue all avenues available, including promotion from within, employee referrals, outside advertising, employment agencies, internet recruiting, job fairs, college recruiting and search firms.

**Please note that the compensation information provided is a good faith estimate for this position only and is provided pursuant to the Colorado Equal Pay for Equal Work Act and Equal Pay Transparency Rules. It is estimated based on what a successful Colorado applicant might be paid. It assumes that the successful candidate will be in Colorado or perform the position from Colorado. Similar positions located outside of

Colorado will not necessarily receive the same compensation. Live Nation takes into consideration a candidate’s education, training, and experience, as well as the position’s work location, expected quality and quantity of work, required travel (if any), external market and internal value, including seniority and merit systems, and internal pay alignment when determining the salary level for potential new employees. In compliance with the CO EPEWA, a potential new employee’s salary history will not be used in compensation decisions.