Total 80 F&B / Tourism / Hospitality job vacancies in Finney County Plant - Holcomb, Kansas

Your new company
Is situated in a modern setting in the centre of Derry City. They are seeking a dedicated Reservations Executive to join their team and ensure their customers have a seamless booking experience. This is a full-time permanent position. You will be working 40 hours each week and this will be between Monday and Sunday.


Your new role Are you a meticulous professional with a flair for exceptional customer service? Do you thrive in a fast-paced environment where every interaction counts? If so, we have the perfect opportunity for you to shine as a Reservations Executive! In your role, you will be the first point of contact for corporate and personal customers, ensuring their booking experience is seamless. Your responsibilities will include: monitoring all incoming reservations and correspondence, ensuring every request is handled promptly and in line with the company's high standards. You will manage all payments related to bookings with accuracy and integrity. Maintain the organisation's "Tone of Voice" and diction while answering phone calls, reflecting the culture and standards set by their team. You will be required to stay well-informed about the company's services and current packages to effectively manage client bookings and enquiries. In your role as Reservations Executive, you will build and maintain strong relationships with other departments, such as Reception, Accounts, and Sales, to ensure a cohesive and efficient operation. You will complete all administrative procedures accurately and in accordance with departmental guidelines, ensuring that Standard Operating Procedures are followed and kept up to date. Additionally, you will assist in training new teammates. You will handle customer comments, both compliments and complaints, and develop strategies to enhance service levels. As Reservations Executive, you will also provide administration support as required.

What you'll need to succeed
As Reservations Executive, you will have previous experience in a similar role within a hotel operation. Demonstrated ability to work in a team environment and provide excellent customer service. Strong communication skills and the ability to work under pressure. Demonstrated ability to use reservation systems and software. Experience in analysing reservation data and making recommendations to improve room occupancy and revenue.


What you'll get in return
A dynamic and supportive work environment where your contributions are valued. Opportunities for professional growth and development. A chance to be part of a team that is dedicated to excellence and innovation. Free car parking, access to gym / spa facilities and a competitive salary.

What you need to do now
If you're interested in this role, click 'apply now' to forward an up-to-date copy of your CV, or call Jane Deeney now.
If this job isn't quite right for you, but you are looking for a new position, please contact us for a confidential discussion on your career.

Hays Specialist Recruitment Limited acts as an employment agency for permanent recruitment and employment business for the supply of temporary workers. By applying for this job you accept the T&C's, Privacy Policy and Disclaimers which can be found at hays.co.uk

The Role and Department

The Operations Directorate: Elevating the Student and Staff Experience

The Operations Directorate is integral to the Colleges and Student Experience Division, dedicated to providing a world-class experience for our diverse student and staff communities, which is essential to our students' learning journey. Our passionate team delivers services and facilities across 15 colleges, including catering, housekeeping, reception, security, and maintenance. These resources create a safe environment where our students can live, work, dine, socialise, and thrive together.

Chefs are key back-of-house members of the catering team, responsible for supporting the Head Chef with food production and running of the kitchen and ensuring the highest quality food and standards are delivered. The post holder will also assist with the day-to-day cleaning of kitchen and catering equipment, receipt and storage of goods, and checking and signing for deliveries.

Catering team members will be expected to adopt and promote a flexible approach to working, and to undertake any or all of the tasks outlined below regardless of their designated shift.

Successful candidates are expected to promote a positive image of University Catering and Durham University at all times.

Roles Available:

We have 1 Full-time post that is 35 hours over 52 weeks.

You will work a maximum of 35 hours per week, unless overtime is required whereas enhanced rates will be paid.

Salary up to £23,581 per annum, plus an annual market supplement of £1500, would increase the salary range to between £24,159 to £25,081

We have 1 Term Time post is 35 hours over 32 weeks.

You will work a maximum of 35 hours per week unless overtime is required whereas enhanced rates will be paid. This is for 32 weeks of the year between September and July

A Pro-Rata Salary up to £16,262.92 per annum, plus a Pro-Rata market supplement of £1034, would increase the salary range to between £16,661.04 to £17,296.92

Who to contact for more information

If you would like to have a chat or ask any questions about the role or if you are struggling to complete the application process, Scott Barnfather would be happy to speak to you

Proud member of the Disability Confident employer scheme

A fantastic F&B Supervisor job in Seaham (County Durham) has become available for within a Luxury Hotel and Spa. This position could be perfect for an ambitious F&B Assistant who wants to progress forward in their career, or a current F&B Supervisor seeking an exciting new opportunity.

Due to the location and shift times, candidates will need access to their own transport.

Hotel F&B Supervisor job in Seaham (County Durham), Highlights:

• Base Salary up to £26,000 (Increase in April 2025 expected).
• Share of tips/ service charge on top of salary (Approx. £2,000 per year).
• 40+ Hours per week (inc. Bank Holidays & Weekends as required on rota basis).
• Potential for overtime pay.
• Working a variety of Breakfast, Lunch & Dinner shifts for a variety of work pattern.
• Free Parking. Uniform Provided. Reward & Recognition Scheme. Workplace wellness programme.
• 28 Days annual holiday (inc. Bank Holidays).
• Employee discount up to 20% off gift vouchers and spa experiences.
• Sustainable Team scheme, prioritising people and the planet.

This is an exciting opportunity to be a part of an award-winning business with many accolades including gold winner at the North East England Tourism Awards 2024, 2023, 2022, 2020, gold winner of Small Hotel with Visit England, voted North of England Hotel of Year 2023 by Sunday Times.

As F&B Supervisor you will be part of the management team, ensuring the consistency of service standards and care for the guest experience. Your personal standards will be key to this, which will allow you to guide and lead team members by example.

Hotel F&B Supervisor job in Seaham (County Durham), Ideal Candidate:

• We are very open minded in considering someone who is looking for their first Supervisory position. (Ideally 2+ years at Team Member level).
• Someone reliable, with a positive attitude and a desire to develop themselves.
• Due to the location of the hotel, you will need access to your own transport.

If you are interested in this Hotel F&B Supervisor job in Seaham (County Durham), then please apply now!

• Weighs, measures, and assembles ingredients for regular and modified menu items. Mixes ingredients according to precisely written recipes.
• Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading.
• Operates a variety of kitchen equipment using gas, electricity, steam or microwave heat sources.
• Cleans, stores, and maintains all equipment and work areas after each use.
• Follows established sanitation procedures when handling food. Ensures that foods are stored at the correct temperatures to prevent bacteria growth.

• Performs a variety of tasks having several steps or a sequence of tasks that requires attention to work operations in a kitchen or dining area following established procedures.
• Sets up cafeteria lines, steam-tables, dining room tables, and side service stands with hot and cold food items including meats, vegetables, salads, desserts, bread, butter, and beverages; replenishes as necessary.
• Break down and cleans tables and area when meal is finished and returns dishes and food to the kitchen area.
• Cleans exhaust vents, hoods, windows, ceilings, and walls. Cleans and sanitizes trash cans; disposes of trash.
• May unloads and stores food from delivery trucks.
• May unloads and stores food from delivery trucks.

• Takes orders placed by patrons for alcoholic and nonalcoholic beverages.
• Maintains sales records.
• Keeps service bar area clean and orderly. Cleans and clears customer service areas. May assist bartender in dispensing beverages and restocking the bar area.
• May assist bartender in dispensing beverages and restocking the bar area.
• Performs other duties as assigned.

• Performs a variety of routine manual tasks in a kitchen or dining area following established procedures.
• Sets up glasses, silverware, dishes, trays, napkins, condiments, and cold menu items such as salads, desserts, bread, and cold beverages on a serving line or tables. Removes dishes and trays from tables after meals. Washes tables and counters.
• Prepares food by sorting, washing, peeling, and cutting fresh fruit and vegetables. Operates, break downs, and cleans all equipment assigned to the area for food preparation.
• Loads and operate dishwashers. Stores cleaned dishes, glasses and silverware. Vacuums and shampoos carpets; sweeps and mops kitchen floors. Cleans windows and washes walls. Cleans and sanitizes trashcans; disposes of trash.
• Performs other duties as assigned.

Hours: 30 hours per weekShift Pattern: Must be able to work weekends and bank holidaysWe are currently looking to recruit an Assistant Cook to join our team.Within the role of Assistant Cook you will assist the cook to plan, prepare and cook meals and light refreshments, ensuring that a varied and balanced diet is provided for all service users and that provision is made for individuals medical, cultural or dietary requirements and personal preferences.You will assist the cook to ensure that the service is provided in a hygienic, efficient and economical manner as well as deputise for the cook in their absence where appropriate.Curious to know more? If you’re looking for an opportunity where you can make a real difference, with an organisation with a strong social purpose, take a look at the job profile attached.We’d love to meet you!What we’re looking forThe essential requirements for the role include:Experience of working in a kitchenBasic food hygieneWillingness to participate in trainingUnderstanding of different cleaning materials and their suitability to identified tasksAn understanding of varied differing diets, such as multi-cultural, diabetic, vegetarian and low fatThe benefitsAt Housing 21 we’re proud to be actively recognising the importance of our employees and rewarding them accordingly. You will receive:Holiday PayOccupational Sick PayOccupational Maternity PayHealth Cash Plan*Blue Light Card (offering discounts across retail, hospitality and leisure)Car Lease SchemeCycle to Work SchemeUniform providedEmployee Assistance ProgrammeTraining and development*Health Cash Plan funded for those working a minimum of 10 hours per week on a guaranteed hour contract.An offer of employment will be subject to the satisfactory completion of an enhanced disclosure check, satisfactory references, and induction training.Closing date for applications 27 November 2024Due to the nature of this role this advert may close earlier than the closing date listed and once sufficient applications have been received. Please apply early to avoid disappointment.

• Participate with the District Manager and Deputy District Managers in the formulation of operational policies, procedures and programs including long-range goals and priorities for program activities within the assigned area.
• On an ongoing basis, determine the adequacy and accessibility of resources and information to enable subordinates to function together as part of a cohesive food safety team.
• Adjust work activities and schedules based on changing priorities.
• Oversee and coordinate review, implementation, and ongoing assessment of inspection and enforcement activities at meat, poultry, and egg products establishments in a defined geographic area.
• Identify public health or food safety issues, and direct activities of front line personnel to conduct inquiries or assessments, document findings, and take or recommend appropriate action.
• Supervise and coordinate the work activities of individuals or cross-functional teams of FSIS Food Inspectors, Consumer Safety Inspectors, Veterinary Medical Officers, and Consumer Safety Officers in an assigned area.
• Manage the workforce, conduct performance reviews, develop and mentor your team members, and address employee and labor relations issues.
• Provide leadership to employees relative to long and short-term tasks, duties and responsibilities.
• Utilize Agency information systems, reports, and analytical tools to oversee plant's compliance with HACCP and other regulatory requirements, and to ensure that inspection resources are appropriately focused on food safety priorities.
• Ensure proper implementation and maintenance of Agency sampling initiatives within your assigned area of responsibility.
• You will also review and render decisions on plant management appeals of in-plant level decisions and actions.

Diversity Statement
VA Eastern Kansas Health Care System (VAEKHCS ) is committed to Diversity and Inclusion. Together, we strive to create and maintain a working and learning environment that promotes professional growth and teamwork. We offer an inclusive, equitable, and welcoming environment where we celebrate our individual differences and unite as a team toward a common goal of providing outstanding service to our Nation's Veterans.

Duties Include:

• Serves as professional and technical advisor to staff and other health care
• professionals.
• Represents the food operations section on projects, committees and/or
• workgroups within the department and the facility.
• Assumes full responsibility for planning, directing, and assessing the work and
• competence of subordinate staff.
• Develops procedures and guidelines for food operations. Coordinates food
• service operation policies and procedures with clinical nutrition management,
• nursing, and other services, as applicable.
• Monitors compliance with regulatory standards, policies, and procedures.
• Participates in performance improvement efforts within the Food Service
• Operations section, acting on quality improvement data and plans. Completes
• internal audits of food service and food production. Completes routine kitchen
• inspections.
• Leads the action planning process to attain goals and resolve deficiencies.
• Implements the Hazard Analysis and Critical Control Point (HACCP) program
• ensuring that requisitioning, receipt/storage, preparation and service of food
• conforms to quality/quantity standards.
• Evaluates food operations to ensure proper allocation of resources.
• Devises solutions and implements action plans to resolve issues and meet service goals and objectives leading to improved patient satisfaction and quality food operations.
• Participates in an active patient test tray program including evaluation of overall tray accuracy, food safety, quality and palatability, temperature, exceptional service, and implementing similar evaluations for bulk service settings, such as dining rooms or cafeteria settings.
• Ensures menus meet nutritional and budgetary requirements.
• Assesses technological equipment innovations and reviews specifications, making recommendations for equipment purchases.
• Builds and implements contingency plans within the section, ensuring continuity of food operations during internal and external emergency situations and unusual circumstances.
• Manages emergency feeding cache and ensures menus and supplies meet facility and The Joint Commission requirements.
• Executes the training plan for the food operations section. Orients and trains employees related to food service and food production and appropriate policies and procedures. Assists with new employee onboarding in food service and food production.
• Collaborates with the clinical nutrition staff, bridging the work of the food service section with the nutritional care plans for Veterans.
• May perform other duties as assigned which are appropriate for this grade and assignment.

• Applies knowledge and skill to assist in planning and implementing a comprehensive food service program that follows the policies and procedures of the USDA Child and Adult Care Food Program (CACFP).
• Performs a variety of food preparation and cooking tasks such as cleaning, paring, peeling, slicing, dicing; grilling, frying, baking broiling, pouring liquids and mixing ingredients.
• Prepares and cooks a variety of more complicated/time consuming foods such as meats poultry, seafood, vegetables, stews, casseroles, gravies, sauces, and baked goods following standard recipes.
• Works with Food and Nutrition Specialists to prepare menus and submit food orders and purchase requests.
• Assist with "on the job training" of other kitchen staff members and serves as consultant to youth cooking clubs/health and fitness programs as required, and follows risk management procedures.

Robert J Dole VAMC is committed to Diversity and Inclusion. Together, we strive to create and maintain a working and learning environment that promotes professional growth and teamwork. We offer an inclusive, equitable, and welcoming environment where we celebrate our individual differences and unite as a team toward a common goal of providing outstanding service to our Nation's Veterans.

The person in this position organizes and coordinates the work of lower grade cooks at one or more work centers in a production kitchen in order to accomplish a variety of quantity cooking operations.

Major duties and responsibilities include:

• Independently prepares all types of food for regular and modified diets
• Prepares, cooks, seasons, and portions food for all meals so that the completed food products are ready at the appropriate temperature and time and are visually appealing to customers
• Prepares menu items using special or difficult recipes that require numerous interrelated steps, many ingredients, and lengthy preparation time
• Calculates and determines serving portions from quantities of food issued to include meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diets
• Coordinates the cooking of items prepared by other cooks at one or more work centers
• Grills eggs, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwiches
• Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling
• Slices meat items by hand, confirming to specific size requirements or weight specifications
• Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin batters
• Prepares and heats convenience items, and prepares pureed foods and adjusts consistency with thickeners
• Washes, peels, and cuts fruits and vegetables; assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crisps
• Makes a variety of desserts such as cobblers, brownies, cookies, and pastries
• Tests and evaluates new food products
• Develops and modifies standardized recipes
• Advises lower grade food service workers and cooks on tray assembly issues, dishwashing procedures, and quality control issues, such as plating techniques, tray arrangements, and practices to maintain temperatures

Diversity Statement
VA Eastern Kansas Health Care System (VAEKHCS ) is committed to Diversity and Inclusion. Together, we strive to create and maintain a working and learning environment that promotes professional growth and teamwork. We offer an inclusive, equitable, and welcoming environment where we celebrate our individual differences and unite as a team toward a common goal of providing outstanding service to our Nation's Veterans.

Major duties and responsibilities include (but are not limited to)

- Set up assigned station with the correct supplies and food items
- Serve food cafeteria style by placing uniform portions of food on
customers'/patients'/residents' plates
- Break down and clean the station when assigned
- Set up dining room tables for service, place food and beverages on tables, and
replenish items as necessary
- Return soiled trays and dishes to the dish room
- Deliver meal trays to the patients' bedsides and report the patients' comments and
complaints to the supervisor or dietitian
- Prepare beverages according to the number of servings required
- Prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches
and simple cold desserts in specified quantities
- Sort, wash, peel and cut cold foods using knives or other equipment
- Provide assistance to cooks in the food preparation area, such as weigh, measure
and assemble ingredients according to standardized recipes
- Prepare uncooked food items, such as sandwich spread and salad dressings
- Operate and break down and clean all equipment assigned to food service and
related areas
- Portion food items into standard serving sizes using the proper utensils and
specified dishware
- Prepare boxed/to go meals
- Select and place correct items on patient trays
- Read and interpret a regular or modified menu, individual diet cards, tray tickets or
patient selections
- Identify obvious discrepancies between the prescribed diets and the food items
designated by the menu
- Decide what food items to serve for the most common diets
- Perform heavy-duty cleaning tasks throughout the food service and related areas
- Separate food waste, trash/recyclables from dishes, glasses and silverware
- Unload food/tray delivery carts
- Store sanitized dishes, glasses and silverware
- Scrape, soak, scour, and scrub cookware and utensils
- Move garbage cans when collecting and transferring trash from the work area to
the disposal area
- Other duties as assigned to meet the needs of the Medical Center

Work Schedule: To be determined by management. Schedule may be between the hours of 05:30-19:00, and includes weekends and holidays
Compressed/Flexible: Not Available
Telework: Not Available
Virtual: This is not a virtual position.
Position Description Title/PD#: Food Service Worker/PD09994A
Financial Disclosure Report: Not required

Notifications:

• This position is a Bargaining Unit position.