Jobs & Internships

The Charleston at Cedar Hills - Director of Dining Services Position Open

JOB DESCRIPTION:  We are a premiere provider of assisted living in Utah County. We are currently looking for a qualified person to become our Director of Dining Services.

QUALIFICATIONS:  We recognize UVU has a renowned program, so we are looking for some students or recent graduates that might want to put their skills to work. We are looking to fill the position quickly, so please pass on the message soon so your students can have the opportunity. Qualified applicants will have 2 or more years of cooking experience and at least 1 year of leadership experience. A Culinary Arts degree is preferred but not required. Food safety training also required.

RESPONSIBILITIES:  The Charleston at Cedar Hills is looking for a director of dining services to oversee, manage, and recruit in our dining room. The Charleston is an assisted living located in Cedar Hills between Pleasant Grove and Highland, Utah. You will be responsible for executing the menu at a high standard of taste, quality, and presentation. You will have a team of cooks and servers to manage, recruit, and train. The number one concern for our residents is the dining experience. You will have an opportunity to make a difference in the lives our amazing residents.

TO APPLY: Contact Brandon Peterson, Executive Director by phone at 801-772-0123, or email at brandonpetersen@mbk.com or mbkseniorliving.com

Posted 5/20/15

Sub-Zero Ice Cream – Is Hiring

JOB DESCRIPTION:  Sub-Zero Ice Cream needs 2 to 3 people we can teach the how to do our ice cream and operate our van.

RESPONSIBILITY: 

  • First duty - Operate the truck Catering (Food Truck roundup).
  • Second duty - Take our catering contacts from the past 8 years and send a survey out.
  • Third duty - Then take the reviews and get referrals.
  • Fourth duty - Book and do the events.

SALARY: DOE and there will be a base plus bonus.

TO APPLY:  Please contact Jerry or Naomi at jerry.hanock@subzeroicecream.com or 801-319-7859

Posted 5/19/15

Baskin Robins – Cake Decorator Needed!

JOB DESCRIPTION:  The Baskin Robbins in Provo needs another cake decorator! We've been so busy this spring, we need to expand our cake operations. We build and decorate almost all of our awesome ice cream cakes in house, for both custom orders and general stock for our walk-in customers.

TIME:  Shift times are flexible. We can definitely accommodate a school schedule. Some of our previous decorators were students in the UVU Culinary Arts program.

SALARY:  DOE

QUALIFICATIONS:  There's no need to know much about ice cream, we can teach you! But you do need to have experience as a decorator, either in a previous job or school setting. Ideal candidates have experience in a fast-paced kitchen, are punctual, friendly, and have reliable transportation.

TO APPLY:  Send resume to scoopinllc@gmail.com. We are looking to fill this position ASAP.

Posted 5/18/15

Alta Lodge Summer / Ski Lodge - Line Cook Needed

JOB DESCRIPTION: We have great people, great food, and a fun living and working environment.  Alta Lodge is a traditional ski and summer lodge and restaurant located at the base of the mountain in Alta, UT

TIME FRAME:  Alta Lodge is hiring an experienced line cook for the 2015 summer season, mid-June through mid-October.  A winter position is also a possibility Alta.

BENEFIT:  We have fun, and we work hard. Employee housing in the Lodge is available. 

TO APPLY:  Please go to www.altalodge.com to fill out an application online. Due to the number of applications we receive, we do not respond to an application, unless a suitable position may be available. 

Alta Lodge is an equal opportunity employer.

Posted 5/15/15

Provo Rehab & Nursing - Full or Part Time - Cook Position

Provo Rehab and Nursing believes in excellence and quality care for the residents. The Cook at Provo Rehab and Nursing prepares 3 meals/day for approximately 100 residents. The Cook must work efficiently and manage time well. The Cook follows the special diet requests including preparing pureed and mechanical soft meals. The Cook is responsible for the following:

  • Record temperatures
  • Keep area clean and sanitary. Be responsible for cleaning schedule.
  • Be on top of rotating and using product
  • Assign employees different jobs like using vegetables for salads or making extra cookies for snacks
  • Maintain high standards of personal cleanliness and hygiene.
  • Ensure quality food production
  • Regulate portion control. Serve on trayline.
  • Ensure food is served in an attractive manner
  • Follow proper safety protocol
  • Make appropriate menu improvement/development suggestion

Qualifications:

  • Culinary skills. Preferred: Culinary degree
  • Time Management skills
  • Customer Service Skills
  • Communicate effectively in a team and with residents
  • Willing and able to follow instructions
  • Problem-solving skills
  • Food Handler’s Permit
  • Desire to serve the older population
  • Ability to stand and work for a full shift, lift 50 lbs. as necessary.
  • Ability to prepare a variety of menu items
  • At least 1 year experience working in foodservice operations

Shifts Available:

  • 6 am-1:30 pm Mon, Tues, Wed, & Sat or 2:30 pm-7 pm Mon, Tues, Wed, & Sat or a combination of these shifts.
  • Must be willing to cover other shifts as needed

How to Apply?

  • Email Resume to MGarlock@ensigngroup.net
  • Stop by Provo Rehab & Nursing (1001 N 500 W Provo, UT 84602) to fill out an application
  • Call 801-854-1759 with questions

Compensation

  • $12-15/hr depending on experience and skill

Posted 5/15/15

Schmidt's Pastry Cottage – Cook Position Open

WORKING ENVIRONMENT:  We have a full-scale bakery, run a cafe with a large menu, as well as providing fine dining in our banquet room for wedding dinners. We are constantly looking for people to work in the kitchen and bakery with us.

QUALIFICATIONS:  We are looking for an experienced cook, who is able to either run a fully functioning kitchen or be a productive member of our team.

RESPONSIBILITIES:  Responsibilities range from simple food preparation, to placing orders with food providers, all the way to executing fine dining wedding dinners up to 65 people. We have a restaurant cafe that is open for breakfast, lunch and dinner. We hope for someone who can replicate our already successful items, as well as help develop and improve our menu.

SALARY: DOE

TO APPLY: Please contact Steve at (801) 280-7200 for any inquiries. We are located at 1133 West South Jordan Parkway, South Jordan, UT

Posted 5/12/15

Maverik’s BonFire™ Grill - Food Service and Kitchen Manager Needed

REQUISITION NUMBER:  15-2061                

POSITION TITLE:  MAV Food Service & Kitchen Manager (BonFire Grill Manager), Provo, UT                                           

WORK HOURS: MAV Mid-Day Shift (8:00 am to 6:00 pm). Hours are FT (34-40), Morning/Day Shift

SALARY:  Pay is $9-$14 DOE. Bonus Potential          

REQUIREMENTS - Essential Duties and Responsibilities:

  • Manage the daily operation of Maverik’s BonFire™ Grill. Staff department, including interviewing, hiring and training BonFire™ Grill employees in partnership with Store Director.
  • Coach, manage and develop team to ensure delivery of Maverik’s culture, standards and operations.  Ensure daily communication with the Store Director to communicate and achieve the goals set for the store and BonFire™ Grill. When necessary, handle guest complaints with a sense of urgency and good judgment.
  • Maintain the highest level of safety and sanitation in the front and back kitchen areas at all times.  Keep the kitchen and equipment clean and presentable; ensure all cleaning schedules are followed as directed. Consistently follow all food safety procedures including, but not limited to, temperature logs, line checks, equipment cleaning, storage guidelines, glove use, hand washing, etc.
  • Prepare and present food items quickly and efficiently while always adhering to Company standards. Follow recipes and operating standards set forth by the Company. Prepare and stock line stations sufficiently to ensure smooth service periods.
  • Learn and develop expertise in key food service technologies, including ordering and management systems.. Monitor inventory levels and maintain accurate food ordering. Ensure food is monitored for quality and rotated and stored properly.
  • Manage waste and food cost by following standardized recipes, attention to portion control, maintaining appropriate levels of prep and stocking line stations according to policy.
  • Demonstrate the importance of Maverik’s customer service beliefs (Customer Thrill) through personal example and follow through and additional responsibilities as assigned.

 QUALIFICATIONS - Experience, Competencies and Education:

  • 1-2 years of food service management experience in a QSR, bakery or fast food environment, with preferred emphasis in ready to eat foods; experience in a convenience store environment a plus.
  • Familiarity and experience with restaurant grade kitchen equipment such as knives, scales, speed ovens, turbo chefs, Panini grills, etc. Knowledge and experience with automated kitchen ticket and point-of-sale systems.
  • Basic prep skills such as product assembly, portioning, knife use, dating, rotation and labeling. Extensive knowledge of food safety principles including FIFO, cross-contamination, and temperatures for storing, holding, reheating and serving safe food.
  • Local food handler permit required, as well as ServSafe certification, or ability to become ServSafe certified within 30 days. Strong communication skills, including ability to read, write and converse in English.
    Comprehensive time management skills; must know how to work smarter, not harder. Basic problem solving and analytical skills. Proficient with basic computer skills. Must be able to multitask, as well as prioritize and delegate activities as needed.
  • Demonstrated ability to stay calm and confident under pressure, while still delivering exceptional customer service.
    Abilities include, but are not limited to, walking, standing, reaching, stooping, lifting (25 lbs. minimum), carrying, talking and sitting. Duties include the coordination of manual and visual dexterity

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.

 TO APPLY:  Apply online at Maverik’s Careers at https://rn21.ultipro.com/FJM1000/JobBoard/CanLogin.aspx?__JobID=*F2BA2E1DE27B42E2&__RT=*D356349294394CA3EAC10FEC2E7B083E445702209F68F9709BA39FD

814AD35275F408B3A9DCF71EA

 Posted 5/12/15

Carrabba’s Restaurant - Orem, Utah - Is Hiring

POSITION(S):  Hiring cooks for their kitchen

QUALIFICATIONS:  CA students and/or graduates

PAY:  DOE

TO APPLY:  Fill an application out at https://www.carrabbas.com/careers and visit our other sites at www.blominbrands.com/careers

Posted 5/5/15

Promontory Club is Hiring - Seeking: Cooks, Sous Chefs, Externships/Interns

• Experienced Line Cook $15, D.O.E., (Can be an intern, based on experience)
• Prep cook / Dishwasher / Internship, $12, D.O.E
• Sous Chef – starting, $19, D.O.E

COMPENSATION: We are flexible with school needs, mentoring and externships. We do not take unpaid interns, as we believe any one in our kitchen contributes to the team, and deserves compensation. Compensation is based on experience. Competitive pay and full-time, year round options available.

JOB DESCRIPTION: Come grow with us! We have a great kitchen with 2 restaurants, banquets, golf, and a sandwich shop. We make everything from scratch including our cured meats, jams, pickles etc. We believe a great kitchen is led by the community, so we hire and source as much as we can locally.

TO APPLY: Please apply to Roe’e Levy, Executive Chef, with a cover letter and resume at http://promontoryclub.applicantpro.com/jobs/

We look forward to hearing from you soon!

Posted 5/1/15

Apple Spice Junction -- Baker Position Open

JOB DESCRIPTION: Apple Spice Junction is looking for a full time baker. Baking bread, bread bowls rolls and cookies.

RESPONSIBILITIES: include mixing, forming and baking bread and various deli items.

TIME: The shift is Sunday – Thursday, 6:00 pm until the work is done; Usually 2:00 am

SALARY: Pay is $10.00 per hour.

TO APPLY: Contact Craig at 801-224-4666, or apply in person at 422 West 800 North in Orem. Monday – Friday 9:00 am to 3:00 pm.

Posted 4/28/15

UVU Dining Services – Student Positions Open

JOB DESCRIPTION: Come and work for Dining services. We are looking proficient students willing to work hard and learn their trade. We are looking for the following areas. Garde Mange, Baking/Pastry, Catering, Institutional, and coming soon Line cooks in a Rotisserie Café.

Right now they are going to be part time, but in the near future possibilities for full time positions in the areas mentioned are going to be open; so get your foot in the door!!

TO APPLY: If interested go to UVU’s Job site and Apply for the Assistant Chef Position, or call either Carson Fillmore, Production Chef, at 435 749 1132 or Production Chef or Sue George, Production Manager, at 801 863 8742

Posted 4/21/2015

Five Star BBQ - Assistant Cook Needed

JOB DESCRIPTION:  FIVE STAR BBQ in Orem, UT is looking for a self-motivated, hard-working individual to join our team as an Assistant Cook. If you are interested in working in a fun, upbeat environment that will give you the opportunity to grow and learn all there is to know about BBQ, we want to talk to you!

HOURS:  This is an evening position and averages between 20-30 hours per week.

SALARY:  Compensation is competitive and depends on experience

TO APPLY:  Send resume to elise.m.lott@gmail.com

*Five Star BBQ is located on Geneva Road in Orem and is known as one of the best BBQ's in Utah County*

Posted 4/20/15

Sundance - Pastry Sous Chef Needed

Job Title:                       PASTRY SOUS CHEF                                Department:          Food & Beverage

Reports To:                   Pastry Chef                                              Rate of Pay:           $14.25-$17.50/Hour (DOE)

Shift:                            Monday through Sunday, 5:00 am until 1:00 pm.  Full-time, Year Round Position. Must be available to work weekends and holidays

SUMMARY: The Pastry Sous Chef is qualified in and able to execute all aspects of baking and pastry arts needed to successfully run the pastry kitchen in the absence of the pastry chef.

ESSENTIAL DUTIES AND RESPONSIBILITIESinclude the following. (Other duties may be assigned.)

  • Ensures quality and quantity of foodstuffs according to standards and specifications as determined by the Pastry Chef.
  • Cooks and prepares food according to recipes.
  • Cleans and sanitizes equipment used.
  • Provides support to Chef and production leadership to subordinate positions.
  • Promotes a positive morale in kitchen
  • Assists Pastry Chef with menu planning.
  • Assists Pastry Chef with monthly inventory of all food products.
  • Prepares and maintains the bakeshop.
  • Ensures sanitary working environment at all times.
  • Follows resort recipes and ensures Sundance quality.
  • Assists or orders products in the absence of the Pastry Chef.
  • Supervises production when Chef is not available.
  • Refers any performance or staff problems to Pastry or Resort Chef in a timely manner.
  • Attends meetings in the absence of the Chef.
  • Works proficiently in the capacity of Sous Chef in all Sundance kitchen outlets.  May be required to work in all kitchen outlets as Sous Chef as business or staffing needs dictate.
  • Able to standardize recipes and procedures.
  • Applies master understanding of custards, sauces, quick breads, muffins, cakes, pies, ice creams and sorbets, breads, and breakfast pastries.
  • Applies master understanding of bread production and cake assembly.
  • Develops and executes chocolate work and contemporary dessert plating without supervision.
  • Measures and mixes ingredients to form dough or batter, using commercial mixer.
  • Prepares and cooks ingredients for pie fillings, custards, or other desserts.
  • Mixes ingredients to make icings and decorates cakes and pastries.
  • Follows and has the ability to convert recipes written by pastry chef into higher or lower numbers.

ALL SUNDANCE REPRESENTATIVES ARE EXPECTED TO:

  • Embrace and promote all facets of the Sundance Guiding Principles:  vision, mission, cause, tenets service standards and values.
  • Exhibit job and product knowledge to accurately support and promote all Sundance departments, amenities and programming ventures.
  • Be able to work a flexible schedule, work well under pressure, and meet deadlines.
  • Possess the necessary social skills to work with a broad based constituency and provide excellent service to all internal and external guests.
  • Demonstrate cooperative behavior with colleagues and supervisors.
  • Keep information confidential as directed in the confidentiality agreement and furthermore support and comply with all Sundance policies, procedures and standards.
  • Protect Sundance assets.
  • Be an ambassador of Sundance inside and outside of work.

SUPERVISORY RESPONSIBILITIES: In the absence of the Pastry Chef, carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.  Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Complete all applicable paperwork for the above responsibilities and submit to HR in a timely manner.

ENVIRONMENTAL COMMITMENT:Support and participate in environmental programs associated with position:  minimizing waste, recycling, energy conservation, purchase and use of sustainable products, education on environmental ethic, support vendors with similar ethic, decrease pollution levels, minimize the use of toxic chemicals, restore wild life habitats.

DISCLAIMER:This is a general description of this job.  All employees of SUNDANCE PARTNERS LTD. will be required to perform any task that is asked of him/her within legal and ethical parameters and company policy.

QUALIFICATIONS:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed are representative of the knowledge, skill and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE:Associate's degree (A. A.) or equivalent from two-year College or technical school; or three to five years related experience and/or training in professional baking; or equivalent combination of education and experience. Proficient skills in bread baking and dessert production. Mastery of pastry, bread baking and dessert production. Production supervisory skills and experience required.

CERTIFICATIONS, LICENSES, REGISTRATIONS:Must possess or obtain a valid food handlers permit within 30 days of employment.

LANGUAGE SKILLS:  Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence.  Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Ability to effectively communicate with co-workers verbally and in writing in English and Spanish.

MATHEMATICAL SKILLS:  Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.  Ability to deal with problems involving a few concrete variables in standardized situations.

PHYSICAL DEMANDS:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.  The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl.  The employee must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 100 pounds, and occasionally lift and/or move more than 100 pounds. 

WORK ENVIRONMENT:  The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to extreme heat and cold (non-weather) and moving mechanical parts.  The employee is occasionally exposed to wet and/or humid conditions, outside weather conditions, extreme heat, risk of electrical shock, and vibration.  The noise level in the work environment is usually moderate.

OTHER QUALIFICATIONS:  Must be 18 years of age or older.

TO APPLY:  If interested students want to apply simply apply online at: www.sundanceresort.com/careers-en.html , or call Brant at (801) 223-4574.

Posted 4/20/15 

Cravings Bistro is Hiring

Cravings Bistro is hiring for part time night cooks/ prep.

Please contact Angie for more info or just bring in a resume.

Call or Text 801-787-9810 #cravingsfamily #wearehiring #cravingsbistro

Posted 4/20/15

Sundance - Lead Cook Needed!

Job Title:       LEAD COOK                               Department:         Food & Beverage

Reports To:    Chef                                          Rate of Pay:         $14.25-$15.50/Hour (DOE)

Shift:             Monday through Sunday, :00 AM until 4:00 PM or 2:00 PM until 10:00 PM

Part Time and Full-time, year-round or seasonal positions. Must be available to work weekends and holidays

SUMMARY: Responsible for properly cooking food to the Sundance Standard in a timely manner and in a sanitary environment. 

 ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. (Other duties may be assigned.)

  • Conduct pre and post check ensuring all stations are clean and organized.
  • Throughout shift ensure sanitizer buckets are changed regularly, food temperatures are accurate, and equipment is in good working order.
  • Provide support to other cooks and dishwashers.
  • Step in and help any station in the kitchen.
  • Properly prepare station to execute food preparation in a sanitary environment.
  • Stock station with the appropriate quantity of foodstuffs to prepare menu items to quality standards and expected business levels.
  • Cook and prepare food according to recipes.
  • Plate and garnish to standard.
  • Comply with health code standards at all times.
  • Maintain station throughout shift to ensure smooth execution of menu items.
  • Follow Sundance standards for rotating and labeling food.
  • Store food at the proper temperature.
  • Clean and sanitize equipment used.
  • Clean work area prior to checking out with the Chef.
  • Contribute to a positive work environment.
  • Provide support to Chef and production leadership to subordinates.
  • Assist Chefs in the creation of specials, soups etc.
  • Assist in ordering products as needed.
  • Supervise staff when Chefs are not available.
  • Proficient in all line cook duties (sauté, middle and grill) in all Sundance kitchen capacities.
  • Required and willing to rotate between kitchens and capacities on a daily basis as determined by business and staffing needs.
  • Maintain DABC compliance regarding cooking with and storage of alcohol and flavorings.

 ALL SUNDANCE REPRESENTATIVES ARE EXPECTED TO:

  • Embrace and promote all facets of the Sundance Guiding Principles:  vision, mission, cause, tenets service standards and values.
  • Exhibit job and product knowledge to accurately support and promote all Sundance departments, amenities and programming ventures.
  • Be able to work a flexible schedule, work well under pressure, and meet deadlines.
  • Possess the necessary social skills to work with a broad based constituency and provide excellent service to all internal and external guests.
  • Demonstrate cooperative behavior with colleagues and supervisors.
  • Keep information confidential as directed in the confidentiality agreement and furthermore support and comply with all Sundance policies, procedures and standards.
  • Protect Sundance assets.
  • Be an ambassador of Sundance inside and outside of work.

SUPERVISORY RESPONSIBILITIES:Ability to supervise production when Chef Tournade, Sous Chef are not available. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.  Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.  Complete all applicable paperwork for the above responsibilities and submit to HR in a timely manner.

ENVIRONMENTAL COMMITMENT:  Support and participate in environmental programs associated with position:  minimizing waste, recycling, energy conservation, purchase and use of sustainable products, education on environmental ethic, support vendors with similar ethic, decrease pollution levels, minimize the use of toxic chemicals, restore wild life habitats.

DRESS CODE: Sundance recognizes the impact that our image has on the guest’s impression of the resort and the perception of our ability to provide professional service to our clientele. In order to best promote a positive, professional image that meets Sundance guest’s expectations, employees are required to dress in a professional, conservative fashion that is appropriate for their area. Please use the following as a minimum standard:

  • All aspects of the Personal Appearance policy (SPL#50) must be in compliance.
  • Operational managers are required to wear nametags at all times while on duty.  Additionally, no cologne, short appropriate earrings, short clean fingernails required.
  • Chef coat, chef pants, apron - clothing must be unwrinkled and clean, and in good condition (no rips, tears, or frays regardless of whether accidental or fashionably placed).
  • Men’s shirts must be tucked in.
  • A tailored fit is required of all clothing.
  • Closed toe footwear is required.
  • T-shirts must be in good condition and have appropriate Sundance logos if not covered by chef’s coat. 
  • Baseball caps must be in good condition and have appropriate Sundance logos.  Other hair restraints permitted.

DISCLAIMER: This is a general description of this job.  All employees of SUNDANCE PARTNERS LTD. will be required to perform any task that is asked of him/her within legal and ethical parameters and company policy.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

  • One year certificate from college or technical school; minimum four years related experience and/or training; or equivalent combination of education and experience.
  • Good working knowledge of fresh seasonal produce; meat and poultry preparation for cooking.  Production supervisory skills and experience preferred.

CERTIFICATIONS, LICENSES, REGISTRATIONS: Must have or obtain a current food handlers permit within 30 days of employment.

LANGUAGE SKILLS: Ability to read and comprehend simple instructions, short correspondence, and memos.  Ability to write simple correspondence.  Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.  Ability to deal with problems involving a few concrete variables in standardized situations.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.  The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl.  The employee must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 100 pounds, and occasionally lift and/or move more than 100 pounds. 

WORK ENVIRONMENT:  The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to extreme heat and cold (non-weather) and moving mechanical parts.  The employee is occasionally exposed to wet and/or humid conditions, outside weather conditions, extreme heat, risk of electrical shock, and vibration.  The noise level in the work environment is usually moderate.

OTHER QUALIFICATIONS: Must be 21 years of age or older.

TO APPLY:  If interested students want to apply simply apply online at: www.sundanceresort.com/careers-en.html , or call Brant at (801) 223-4574.

 Posted 4/20/15

 

The Cocoa Bean Cupcake Café - Baker Decorator Needed

JOB DESCRIPTION:  The Cocoa Bean Cupcake Café in Provo, UT is looking for a career minded individual to join our team as a baker/decorator. If you are interested in working in a fun, upbeat environment that will give you the opportunity to grow as a culinary professional, we want to talk to you!

HOURS:  This s a morning position and averages between 20-30 hours per week.

SALARY:  Compensation is competitive and commensurate with experience

TO APPLY:  Send resume and design portfolio pics (if available) to Curtis@TheCocoaBean.net

The Cocoa Bean Cupcake Café opened in Provo in 2009 and is conveniently between located between UVU and BYU in Brigham’s Landing shopping center on University Parkway. We offer gourmet cupcakes, cookies, cake pops, hot chocolates and iced frapes. Visit us at the TheCocoaBean.net and on Instagram.

The Mouse Trap Food Truck – Now Hiring

Hiring/Training NEW Employees - Send Resume!

Perfect for College Students

JOB DESCRIPTION:  P/T help wanted for The Mouse Trap Food Truck in Utah County. The food truck is is on the road 6 days a week for lunch, dinner and events.

TIME & PAY: Looking for people to work day/nights/weekends, Monday through Saturday.

SALARY:  $8 - $12 per hour, DOE

TO APPLY:  Please email your resume and contact Dave at themousetraptruck@gmail.com for questions and consideration.

FOR ADDITIONAL INFORMMATION, SEE FACEBOOK PAGE: https://www.facebook.com/pages/The-Mouse-Trap-Truck/603212013090134

Posted: 4/13/15

Park Place of Pleasant Grove - Needs a Part-time Cook

JOB DESCRIPTION:  Park Place of Pleasant Grove is a small assisted living facility, with 11 residents. They need a part-time cook for Saturday mornings

RESPONSIBILITIES:  Prepare breakfast and lunch for 11 residents and a dinner that can be refrigerated or frozen for that evening.

TIME:  Every Saturday from 7:30 am – 12:30 pm

SALARY:  DOE

TO APPLY:  Call Kathy at 801.687.2139 or email to kmarsden@live.com

Posted 4/9/15

New Haven Residential Treatment Center - Chef Position Open

PROGRAM:  New Haven Residential Treatment Center is a residential treatment center for adolescent girls and their families. At New Haven, our treatment is family focused, values based and multisystemic; these three foundational elements make for a clinically sophisticated program that puts relationship at the center of the healing process.  New Haven has three campuses in Utah - one in Spanish Fork, Saratoga Springs and Hobble Creek. Currently, New Haven is in the process of opening a new campus. We are looking for a chef that has experience and knowledge of organic and holistic meal preparation.

JOB DESCRIPTION:  New Haven Residential Treatment Center is currently looking for a chef at their Hobble Creek Campus. This is a very unique position of running the kitchen for one of our homes, as well as interacting with students and staff.  This person does all the planning and purchasing of food for the home. They shop for food as well as ordering food from a food service. The chef manages the food budget for the home. Applicants must be able to prepare organic, holistic meals.

RESPONSIBILITIES: Include preparing lunch and dinner Monday through Friday for approximately 25 students, teachers and staff, using menus prepared by the Dietitian. Ensure all breakfast food is organized and ready for staff to serve the girls each morning. Also, ensures that food for weekends is in the pantry along with recipes so staff can prepare meals. This person will have the additional responsibility to prepare meals for up to 75 people on Parent Weekends (every 8 weeks), Graduation and other special occasions. The chef oversees the overall cleanliness, orderliness and safety of the kitchen.

QUALIFICATIONS:  Applicants must have knowledge of nutrition, health codes and proper sanitation. Must have skills in food preparation and be able to plan and prioritize work.

  • Culinary Arts education preferred
  • Knowledge of nutrition
  • Experience preparing organic meal
  • Must know health codes
  • Food Handlers permit or ServSafe
  • Experience using a budget
  • Experience ordering from a food service
  • Knowledge of sanitation
  • Experience preparing food for large groups
  • Must have the ability to create positive relationships
  • Must be able to pass a Utah State background check
  • Must have own transportation
  • Flexible
  • Organized
  • Friendly

HOURS:  Working hours are from 8:00 a.m. to 3:00 p.m. Monday-Friday.

COMPENSATION:  Competitive Salary (DOE) & Competitive Benefits

TO APPLY:  Please submit resume to: hr@newhavenrtc.com

Posted 4/17/15

Dining at Bryce Canyon - Summer Positions Available!

The Lodge at Bryce Canyon offers a variety of food options, from fine dining, groceries, and convenience-style items. We value fresh ingredients, guest service, and exquisite preparation & presentation.

There are three dining options:

~ The Lodge at Bryce Canyon Restaurant

~  Valhalla Pizzeria and Coffee Shop

~  General Store

~  We are ALSO currently in need of line cooks and pantry cooks as well as experienced Sous Chef's

At Forever Resorts, we share the National Park Service's commitment to the "Healthy Parks, Healthy People" Initiative. Our menus are designed with vegetarian, low-fat, and gluten-free options based on mostly sustainable ingredients organically grown or raised. The beef, chicken and pork are procured from regional sources and grown with minimal use of hormones or antibiotics. We follow healthy cooking practices and use Zero Trans Fat Oils. By using local companies in our purchasing, we support the regional economy and reduce our carbon footprint. Fresh--not processed--products are used in our kitchens. Our children's menu is also geared toward healthy eating by replacing fried or processed foods with healthy options.

The Lodge at Bryce Canyon Restaurant is consistently rated as one of the area's best dining experiences. A grand stone fireplace graces the 180-seat dining room and delivers just the right amount of rustic elegance to guests who want to enjoy fine food in a remarkable atmosphere. We serve breakfast, lunch and dinner. No reservations are required, Seating is on a first come-first served basis. Attire is casual.              

Salary:  Rate of pay $8.50-$9.50.  We are a seasonal hospitality operation. 

Dates:  Our season started March 27 and will run until November 7, 2015. This is a great chance to live, learn, work and play in a national park and to apply at other Forever Resorts.

To Apply:  Go to http://brycecanyonforever.com/lodge-dining

Posted 4/7/15

Tulie Bakery in Salt Lake City has a Second Opening!

JOB DESCRIPTION: Part time early morning baker for Tulie Bakery in Salt Lake City. Hiring immediately, so hurry and apply before it's gone!

QUALIICATIONS: We love people with attention to detail, speed and efficiency, a high degree of responsibility, and a positive attitude.

HOURS: 3:30-4:00 AM until around 7 AM. 5 days a week

SALARY: $11 - $13 per hour

RESPONSIBILITIES: Baking all breakfast pastries and making croissant dough.

TO APPLY: Please send resume and references to Leslie at info@tuliebakery.com

Posted 4/7/15

Tulie Bakery in Salt Lake City is Hiring!

 JOB DESCRIPTION: Part-time baker for Tulie Bakery in Salt Lake City. Hiring immediately, so hurry and apply before it's gone!

QUALIFICATIONS: We love people with attention to detail, speed and efficiency, a high degree of responsibility, and a positive attitude.

HOURS:       5:00-6:00 AM until around 1:00-2:00 PM, Fri - Sun

SALARY:      $10.50 - $13 per hour

RESPONSIBILITIES: Cooking and baking, embellishing tarts and other desserts for the pastry case. Frosting store cakes, production, and maintaining a clean and sanitized work station. Come and join our passionate and happy team of bakers!

TO APPLY: Please send resume and references to Leslie at info@tuliebakery.com

Posted 4/7/15