Thank you again for any assistance you can provide. We look forward to working with you on creating a mutually beneficial partnership.

Transcription

1 Attached are the job descriptions of the positions we are currently trying to fill. For the Cook positions (Lead Cook, Line Cook, Prep Cook), our client is typically looking for at least 3 years of experience with at least 1 of those years being in a "from scratch environment". Experience in fine dining or corporate environments is highly desirable. These positions need to have their Food Handlers card as well. The Front of the House positions (Waiter, Barista, Cashier), are a little more entry level. Cash handling, POS system, and drink preparation experience is definitely a nice to have. These people will need to have their Serv Safe certificate. In regards to applying, they may their resumes and/or cover letters to our Program Management Team. Their names and contact info are outlined below. John Renna Recruiter - Bay Area Hospitality (408) john.renna@adeccona.com Taylor Goudreau Recruiter - Bay Area Hospitality (408) taylor.goudreau@adeccona.com Megan Schuyler Sr. Client Program Manager - Bay Area Hospitality (408) megan.schuyler@adeccona.com The Program Management Team will contact the candidates to discuss their skill sets and the various positions available. If they meet our requirements, we will schedule a time for them to come to our office to register with Adecco. We would also be very interested in any career or job fairs Laney may hold as well any opportunities to visit the campus to network directly with your students and faculty. If you could provide any information on how we can schedule these, please feel free to forward them. Thank you again for any assistance you can provide. We look forward to working with you on creating a mutually beneficial partnership. From: Aggarwal, Stephen [Stephen.Aggarwal@adeccona.com] Subject: Laney College Culinary Program - Career Services My name is Stephen Aggarwal and I work for Adecco Employment Services. The Adecco Group is a Fortune Global 500 company and the global leader in HR services. Our group connects over 700,000 associates with our business clients each day through our 6,600 offices in over 70 countries and territories around the world. We offer employment opportunities at any stage in one's professional career. Adecco

2 offers benefits including Holiday, 401(k), Insurance Benefit Plans and Anniversary Bonus opportunities. Adecco is an Equal Opportunity Employer. We currently have a host of positions available in the Culinary Arts ranging from Lead Cooks to Line and Prep Cooks all the way to Dishwashers as well as Front of House Staff (baristas, cashiers, wait staff, etc.) for one of the largest high tech firms in Silicon Valley. Although these positions are initially temporary, there is a strong possibility of the contract being long term as well as temp-to-perm possibilities. Our client has major name recognition as well which would greatly enhance your students' resumes. We would love to consider alumni of your institute for these positions and I wanted to touch base with you to see how we can partner with your institution on finding candidates that meet our criteria. Please let me know what information you may need in order to facilitate this request. Thanks again for your assistance with this matter. Regards, Stephen Aggarwal Client Program Manager Adecco USA stephen.aggarwal@adeccona.com A Global Fortune 500 Company

3 LEAD COOK JOB DESCRIPTION Supervise and play an active cooking role for 1 Cafe station in the role of Lead Cook. Responsibilities: Prepare daily entrees/items, featuring daily changing menus approved by the Sous Chefs and Executive Chef. Produce delicious, eye-appealing and nutritious food with assistance of station staff. Maintain and ensure utmost safety, sanitation, and presentable cleanliness for your station, work area, servery, and equipment used for preparation, including walk-in coolers and all storage areas. Assist in set-up and break down of station. Adhere to the General Job Duties and Kitchen Rules packet, the Health Department's regulations, and the Culinary Teams standards and expectations of food quality, freshness, and presentation. Support the Executive Chef and Sous Chef, developing a sense of teamwork and cooperation. Perform additional responsibilities, although not detailed, as requested by the Chef, Sous Chef(s), or Kitchen Manager. Collaborate with Sous Chefs/Executive Chefs/other cooks on planning and development of daily changing weekly menus in adherence to seasonality, labor, and food cost guidelines. Use traditional, made from scratch preparation methods. Train and develop line cooks and prep cooks at your station, while leading by example for other station cooks as well, when applicable. Understand how to properly use and maintain all equipment used. Guide kitchen personnel in safe operating procedures of all equipment, utensils and machinery. Ensure quality and timeliness of food production, using batch-cooking methods to maintain quality and freshness of product. Write creative, daily changing menus with corresponding order guides and prep lists. Print out menus and order guides for each team member, and write clear and concise prep lists daily. Conduct at least 1 Team briefing per week, discussing the menu, order guide, and prep lists for the following week. Establish and monitor par levels, portion control and waste, utilizing ordered product and surplus food product to minimize waste. Understand and participate in the established purchasing/ordering process, working closely with the Sous Chefs. Complete daily Time and Temperature logs for your station. Ensure accurate labeling, dating, and rotating using the FIFO method for all raw and prepped food products. Report any injury, accident and/or

4 food borne illness incident (customers and/or staff) accurately and in a timely manner to the Sous Chef(s). Respond to all comments and complaints in a positive manner and alert Sous Chefs when necessary. Communicate with the customer honestly, accurately, and in a timely manner. Work the service line during peak meal hours while maintaining a responsive, approachable demeanor, displaying great customer service, in a timely manner. Audit all caffe signage prior to service to ensure proper spelling, allergens, correct ingredients, and descriptions. Meet all timelines for preparation and ordering. Skills/Experience: Thorough experience in vegan/vegetarian cooking and skillful knowledge of healthful, nutritional-based cuisine. Be able to write exciting, appealing menus that change daily and reflect seasonal offerings. Display a passion for food and cooking and be self-motivated. Have at least 8 years cooking experience in an upscale or corporate environment, with at least one (3) of those years with lead or equivalent title. Computer literate with a working knowledge of Microsoft Excel and Word. Basic understanding of professional cooking and knife handling skills. Be able to speak clearly and listen attentively to staff, peers, supervisors, guests and client. Be able to read and write to facilitate the communication process. Be able to lift pots, pans, etc., up to 50 pounds in weight. Supervisory Duties: Oversee cook 1 and Cook 2 Responsibilities This position will spend 100% of the time standing. Fast pace work environment. Occasional environmental exposures to cold, heat, and water. Ability to lift and transport up to 50 pounds (pots, pans, etc.) on occasion and up to 35 pounds regularly. Must be able to read and understand basic cooking directions.

5 COOK 1 (LINE) JOB DESCRIPTION Cook 1 (Line) is responsible for the daily preparation and cooking of food items in the pantry, fry and/or stations or other areas of the kitchen. This position is responsible for other duties in the areas of food and final plate presentation including plating and garnishing of cooked items. This position reports to the Chef, Sous Chef, or Kitchen Manager at a Cafe. Duties and Responsibilities: Sets up food station according to restaurant guidelines. Prepares all food items as directed in a sanitary and timely manner. Follows recipes, portion controls, and presentation specifications as set by the restaurant. Restocks all items as needed throughout shift. Maintains a clean and sanitary workstation and practices good safety and organizational skills. Demonstrates an understanding and knowledge of proper use and maintenance all equipment in station. Assists with the cleaning, sanitation, and organization of kitchen, walkin coolers, and all storage areas. Performs additional responsibilities, as requested by the Chef, Sous Chef or Kitchen Manager at any time. Experience and Skills: Must have a basic understanding of professional cooking and knife handling skills. Understanding and knowledge of safety, sanitation and food handling procedures. A minimum 5 years cooking experience in an upscale or corporate environment. Must be able to speak clearly and listen attentively to staff, peers, managers, and guests. Be flexible and adaptable to work calmly and effectively under pressure. Ability to take direction and work effectively in team environment. Must have problem solving abilities, be self-motivated, and organized. Commitment to quality service. This position will spend 100% of the time standing. Fast pace work environment. Occasional environmental exposures to cold, heat, and water.

6 Ability to lift and transport up to 50 pounds (pots, pans, etc.) on occasion and up to 35 pounds regularly. Must be able to read and understand basic cooking directions.

7 BARISTA JOB DESCRIPTION A Barista is responsible for the preparation of beverages to Café standards for speed, quality, and consistency with a high level of customer service. This position reports to the Cafe Manager. Duties and Responsibilities: Co mply with standards for merchandising, stocking, and storing product. Assists with cleaning, stocking and lifting items in other areas of the cafe as requested. Welcom es and connects with every custom er Correctly follow all health, safety, and sanitation guidelines Maintain the highest standards of conduct and confidentiality Continually grows in knowledge of coffee and custo m ers Looks for new training opportunities and takes advantage of new training May performs additional responsibilities, although not detailed, as requested by a Chef, Sous Chef, or Kitchen Manager Experience and Skills: Cash handling experience. Excellent custo m er service skills Strong time manag ement and organizational skills Ability to multi-task Must have Serv Safe C ertificate This position will spend 100% of time standing Fast pace work environm ent Environm ental exposure to cold, heat and water Lift 25-50lbs Must be able to understand basic sanitation directions

8 DISHWASHER JOB DESCRIPTION Dishwasher is responsible daily to properly clean and sanitizes all dishes, glassware, utensils and pots. Responsible for maintaining dish room and dish machine. Assists with cleaning other areas of the restaurant as requested. This position reports to the Cafe Manager. Duties and Responsibilities: Operates dish machines to company and m anufacturer specifications. Uses proper m easurements of detergent and sanitizer in the dish machine. Restocks all dishes, glassware, utensils, pots, and pans. Removes all garbage. Breaks down, cleans, and sanitizes the dish machine at the end of a shift. Keeps dish and other storage areas clean and organized. May performs additional responsibilities, although not detailed, as requested by a Chef, Sous Chef, or Kitchen Manager. Experience and Skills: Knowledge of basic sanitary guidelines. Knowledge of basic dish machine operations. Co mprehensive understanding of the English language. Ability to com municate effectively with co-workers and managers. This position will spend 100% of time standing. Fast pace work environm ent Environm ental exposure to cold, heat and water. Ability to lift and transport up to 50 pounds on occasion and up to 35 pounds regularly. Must be able to understand basic dish sanitation directions.

9 COOK 1 (PREP) JOB DESCRIPTION Cook 1 (Prep) is responsible for the preparation of portions, ingredients and recipe components. Wash and clean tableware, pots, pans and cooking equipment. Keep the dish room and equipment clean and organized. Duties and Responsibilities: Prepares all food items for the execution of the line cooks including all hot, cold and baked products. Understands and complies with standard portion sizes, cooking methods, quality standards and kitchen practices. Prepares equipment and obtains supplies as needed. Maintains the cleanliness and sanitation of the kitchen including all floors, equipment, workstations and walls. Performs additional responsibilities, as requested by the Chef, Sous Chef or Kitchen Manager at any time. Experience and Skills: 3 years of kitchen preparation experience preferred in from scratch environments. Must be able to speak clearly and listen attentively. Be flexible and adaptable to work calmly and effectively under pressure. Ability to take direction and work effectively in team environment. This position will spend 100% of the time standing. Fast pace work environment. Occasional environmental exposures to cold, heat, and water. Ability to lift and transport up to 50 pounds (pots, pans, etc.) on occasion and up to 35 pounds regularly.

10 COOK 2 JOB DESCRIPTION Cook 2 is responsible for the daily preparation and oversight of one of the Cafe stations. This position will handle the daily preparation and cooking of food items in the pantry, fry and/or stations or other areas of the kitchen. This position is responsible for other duties in the areas of food and final plate presentation including plating and garnishing of cooked items. In addition, this position will oversee the Cook 1. This position reports to the Chef, Sous Chef, or Kitchen Manager at a Cafe. Duties and Responsibilities: Prepares daily entrees/items with a team of 1-3 cooks, featuring menus approved by the Sous Chefs and Executive Chef. Collaborate with Sous Chef in planning and developing daily changing menus every week. Produces delicious, eye-appealing and nutritious food with assistance of station staff. Follows recipes, portion controls, and presentation specifications as set by the restaurant. Demonstrates an understanding and knowledge of proper use and maintenance all equipment in station. Guide kitchen personnel in safe operating procedures of all equipment, utensils and machinery. Assists with the cleaning, sanitation, and organization of kitchen, walkin coolers, and all storage areas. Maintains a clean and sanitary workstation and practices good safety and organizational skills. Assist in set-up and break down of station. Train and develop line cooks and prep cooks at assigned station, while leading by exa mple for other station cooks as well. Ensure quality and timeliness of food production, using batch-cooking methods to maintain quality and freshness of product. Use traditional, made from scratch preparation methods. Print out menus and order guides for each team member, and write clear and concise prep lists daily. Conduct at least one team briefing per week, discussing the menu, order guide, and prep lists for the following week. Understand and participate in the established purchasing/ordering process, working closely with the Sous Chefs. Maintain Time and Temperature logs for your station. Ensure accurate labeling, dating, and rotating using the FIFO method for all raw and prepped food products. Work the service line during peak meal hours while maintaining a responsive, approachable demeanor, displaying great customer service, in a timely manner.

11 Audit all signage prior to service to ensure proper spelling, allergens, correct ingredients, and descriptions. Support the Executive Chef and Sous Chef, developing a sense of teamwork and cooperation. Adhere to the Café s General Job Duties and Kitchen Rules packet, the Health Department's regulations, and the Culinary Teams standards and expectations of food quality, freshness, and presentation. Perform additional responsibilities, as requested by the Chef, Sous Chef(s), or Kitchen Manager Experience and Skills: A minimum 5 years cooking experience in an upscale or corporate environment, with at least one year experience as Lead Cook. Display a passion for food and cooking and be self-motivated. Must have a basic understanding of professional cooking and knife handling skills. Understanding and knowledge of safety, sanitation and food handling procedures. Must be able to speak clearly and listen attentively to staff, peers, managers, and guests. Be flexible and adaptable to work calmly and effectively under pressure. Ability to lead a team, give clear directions, and work effectively in team environment. Must demonstrate excellent problem solving and organizational skills. High volume and/or fine dining experience a plus. This position will spend 100% of the time standing. Fast pace work environment. Occasional environmental exposures to cold, heat, and water. Ability to lift and transport up to 50 pounds (pots, pans, etc.) on occasion and up to 35 pounds regularly. Must be able to read and understand basic cooking directions.

12 CASHIER JOB DESCRIPTION Answer customers' questions, and provide information on procedures or policies. Maintain clean and orderly checkout areas. Monitor checkout stations to ensure that they have adequate cash available and that they are staffed appropriately. Process merchandise returns and exchanges. Receive payment by cash, check, credit cards, vouchers, or automatic debits. Resolve customer complaints. Sort, count, and wrap currency and coins. Weigh items sold by weight in order to determine prices. Compute and record totals of transactions. Count money in cash drawers at the beginning of shifts to ensure that amounts are correct and that there is adequate change. Greet customers entering establishments. Issue receipts, refunds, credits, or change due to customers. Duties and Responsibilities: Co mply with standards for merchandising, stocking, and storing product. Assists with cleaning, stocking and lifting items in other areas of the cafe as requested. Welcom es and connects with every customer Correctly follow all health, safety, and sanitation guidelines Maintain the highest standards of conduct and confidentiality Continually grows in knowledge of coffee and custo m ers Looks for new training opportunities and takes advantage of new training May performs additional responsibilities, although not detailed, as requested by a Chef, Sous Chef, or Kitchen Manager Experience and Skills: Cash handling experience. Excellent custo m er service skills Strong time manag ement and organizational skills Ability to multi-task Must have Serv Safe C ertificate This position will spend 100% of time standing Fast pace work environm ent Environm ental exposure to cold, heat and water Lift 25-50lbs Must be able to understand basic sanitation directions