Kitchen Staff Sample Clauses

Kitchen Staff. An employee shall not work more than two (2) different shifts in any one (1) week, but shall have a break of at least eleven (11) hours between shifts.
Sample 1Sample 2Sample 3
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Kitchen Staff. When a member of the kitchen staff substitutes for the Kitchen Manager, said staff member will be paid an additional thirty-five dollars ($35) per day or $17.50 for half day for said substitution in addition to his/her regular pay for that day. If a member of the kitchen staff is asked to provide coverage during the school day for less than a half day, the time providing coverage will be accumulated by full half hour increments of coverage until a half day is accumulated and will then be paid the half day amount. Increments of coverage less than 30 minutes will not be accumulated.
Sample 1
Kitchen Staff. (a) KITCHEN STAFF – LEVEL 1 This position is generally known as Dining Room Attendant. Without limiting the foregoing, the Employee may be required toperform the following tasks: • under supervision operate a commercial dishwasher; • have a knowledge of the operation of xxxx maries and other warming equipment; and • set tables for various types of meals. In addition, the Employee should: • be able to identify and use cleaning chemicals associated with both the wash up facility and dining room generally.
Sample 1
Kitchen Staff. LEVEL 2 This position is generally known as Kitchen Assistant An Employee with at least 3 years relevant experience who has the ability to undertake all forms of food preparation and kitchen cleaning tasks. Without limiting the foregoing, the Employee may be required to perform the following tasks: • preparation of food; • accepting and storage of food items; • general kitchen cleaning duties; • rubbish disposal; • cleaning and stocking of cool rooms, refrigerators and dry goods stores. In addition, the Employee should: • be able to demonstrate an ability to work with minimal supervision; • be able to identify food preparation requirements from a given menu; and • be able to maintain the kitchen in a clean and tidy state.
Sample 1
Kitchen Staff. LEVEL 5 An Employee qualified, or who can demonstrate a proven ability to undertake the duties and responsibilities of the position of Kitchen Manager. Without limiting the foregoing, the Employee may be required to perform the following tasks: • assist in the preparation and management of an annual budget; • prepare menus; • order and control all stock and kitchen equipment; • supervision of all kitchen and dining room staff; • preparation of work rosters; • maintenance of kitchen equipment; • an ability to further enhance the functions of the kitchen and dining room; • an ability to identify training for associated staff, provide advice to Boarding House Employees in relation to special dietary needs; • ensure that the kitchen and dining room operate within work health and safety legislation.
Sample 1
Kitchen Staff. The kitchen staff consists of the following job classifications: Production leader; Production worker full time; Production worker part time; Senior xxxxx; Xxxxx; Xxxxx assistant; The operational work week shall be Saturday 0000 hours through Thursday 0830 hours. Bakers Hours of Work Saturday 0000 hours 1200 hours Sunday 2000 hours 1200 hours Monday 2000 hours 1200 hours Tuesday Off Wednesday 2000 hours 1200 hours Thursday Off Friday Off Production Leader and Production Worker Hours of Work Sunday 0300 hours 1500 hours Monday 0000 hours 1500 hours Tuesday 0000 hours 1500 hours Wednesday 0000 hours 1500 hours Thursday 0000 hours 1500 hours Friday Off Saturday Off
Sample 1
Kitchen Staff. Sp. Ed. Aide Title I Aide Aide EC/4K Aide Sp. Ed. Aide -Sp. Ed. Aide Sp. Ed. Aide Title I Aide Head Cook Kitchen Assistant Kitchen Assistant Kitchen Assistant CUSTODIAL STAFF Xxxxxx, Mr. Xxxx Building and Grounds Supervisor Xxxxxxxxxxx, Xxx. Xxxxx Xxxxxxxx, Xx. Xxxx Xxxxxxxx, Mrs. Xxxxx Custodian Custodian Custodian SURING ELEMENTARY SCHOOL DAILY SCHEDULE 7:45 am Students Arrive to School/Supervision Begins 7:56 am First Bell 8:00 am School Day Begins 11:15-11:40 am Grades K, 1, 2 Lunch 11:40-12:00 am Grades K, 1, 2 Recess 11:15-11:35 am Grades 3, 4, 5 Recess 11:35-12:00 am Grades 3, 4, 5 Lunch 3:06 pm EC/ Playgroup/4K/ Dismissal Parent Pick Up in back of school 3:15 pm Grades K-2 Dismissal 3:18 pm Grades 3-5 Dismissal 3:20 pm Jr. High/High School Dismissal 3:24pm Bus Leaves 2020-21 School Calendar *Calendar schedule subject to change* ACADEMIC HONESTY Taking another student’s work as your own is cheating. Taking the ideas, writings, etc. from another and passing them off as one’s own is plagiarism. Both of these are academically dishonest and a type of stealing. The School District of Suring maintains a zero tolerance approach to cheating.
Sample 1
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Related to Kitchen Staff

  • KITCHEN  Discard all leftover food in large trash receptacle in kitchen and empty any smaller trash receptacles if used into large trash can in kitchen.  Empty large trash bin into the dumpster, (if feasible). If not, please notify front desk.  Flatware is to be pre-soaked, washed in dishwasher, dried, returned to drawers and placed facing in the same direction.  Dishes, glassware, chopping boards, cooking utensils, pots/pans, baking sheets etc. should be washed in accordance with the instructions on the dish washing machine and returned DRY to dish carts and cupboards. Please check for lipstick/chap stick marks and clean those off accordingly before putting glasses/cups away.  Wipe down outside of dishwasher, empty dishwasher food trap into trash and wash out.  Counters and sinks wiped down with the water and bleach solution.  If used, please wipe inside and out microwave oven; wall/warming ovens, inside the refrigerator and refrigerator door.  Run garbage disposal in large double sink by dishwashing machine to clear food waste (Please do not put any food waste in small sinks).  Wipe out Alto-Shaam (Warming Ovens) and clean food trays if used.  Rinse out any Dish Tubs.  Empty any tubs of excess ice outside, if used.  Sweep floor of food debris.  Empty large trash bin into the dumpster (if feasible). If not please notify front desk. B BQ’s:  Make sure propane is turned off after use  Clean grill racks with wire brush and wipe up any spills /food debris from the BBQ  Leave outside to cool.  Please check with Front Desk regarding storage of cold and cleaned BBQ’s PATIO:  Return outdoor umbrellas and furniture to original positions.  Wipe down outdoor furniture if spills have occurred.  Dispose of trash/food waste and cigarette butts in trash receptacles. The following applies if any food and/or beverages have been served in these rooms: GREAT ROOM:  Wipe down tables with bleach /water solution. (Located under the sink in the kitchen next to the coffee maker).  If linens have been used or rented, please shake off any food debris in trash receptacles and place linens in mesh bags provided. Sorting by color or type is not necessary.  Notify front desk of any beverage spills as soon as they occur.  Empty any trash receptacles into large trash can in kitchen and then empty that into the dumpster (if feasible). If not please notify front desk.  Sweep/Vacuum carpet of any food debris. (These items are located in the cupboard next to Men’s restroom.

  • Classroom Management The certificated classroom teacher demonstrates in his/her performance a competent level of knowledge and skill in organizing the physical and human elements in the educational setting.

  • Support Staff The Chief Superintendent or designee shall be authorized to grant short leave of absence to support staff in accordance with this section as follows:

  • Key Staff The Contractor shall employ the key staff members listed below. The State requires the Contractor to have key staff members dedicated full-time to the Contractor’s Indiana Medicaid product lines. In some instances key staff must be dedicated to Hoosier Healthwise. Contractor must employ sufficient staff to achieve compliance with contractual requirements and performance metrics. The Contractor shall have an office in the State of Indiana from which, at a minimum, key staff members physically perform the majority of their daily duties and responsibilities, and a major portion of the Contractor’s operations take place. The Contractor shall be responsible for all costs related to securing and maintaining the facility for interim start-up support and the subsequent operational facility. Upon award of the Contract, the Contractor shall deliver the final staffing plan within thirty (30) calendar days after notice of award; such plan will include a resume for each proposed key staff person outlined below for acceptance by FSSA. FSSA reserves the right to approve or disapprove all initial and replacement key staff prior to their assignment to Hoosier Healthwise FSSA shall have the right to require that the Contractor remove any individual (whether or not key staff) from assignment to the program. The Contractor shall ensure the location of any staff or operational functions outside of the State of Indiana does not compromise the delivery of integrated services and the seamless experience for members and providers. The Contractor shall be responsible for ensuring all staff functions conducted outside of the State of Indiana are readily reportable to OMPP at all times to ensure such locations does not hinder the State’s ability to monitor the Contractor’s performance and compliance with Contract requirements. Indiana-based staff shall maintain a full understanding of the operations conducted outside of the State of Indiana, and must be prepared to discuss these operations with OMPP upon request, including during unannounced OMPP site visits. Except in the circumstance of the unforeseeable loss of a key staff member’s services, the Contractor shall provide written notification to OMPP of anticipated vacancies of key staff within five (5) business days of receiving the key staff person’s notice to terminate employment or five (5) business days before the vacancy occurs, whichever occurs first. At that time, the Contractor shall present OMPP with an interim plan to cover the responsibilities created by the key staff vacancy. Likewise, the Contractor shall notify OMPP in writing within five (5) business days after a candidate’s acceptance to fill a key staff position or five (5) business days prior to the candidate’s start date, whichever occurs first. In addition to attendance at vendor meetings, all key staff must be accessible to OMPP and its other program subcontractors via telephone, voicemail and electronic mail systems. As part of its annual and quarterly reporting, the Contractor must submit to OMPP an updated organizational chart including e- mail addresses and phone numbers for key staff. OMPP reserves the right to interview any prospective candidate and/or approve or deny the individuals filling the key staff positions set forth below. OMPP also reserves the right to require a change in key staff as part of a corrective action plan should performance concerns be identified. The key staff positions include, but are not limited to: Chief Executive Officer – The Chief Executive Officer or Executive Director has full and final responsibility for plan management and compliance with all provisions of the Contract.

  • Project Staff Contractor shall appoint to the Project Staff: (i) individuals with suitable training and skills to provide the Work, and (ii) sufficient staffing to adequately provide the Work. Contractor shall make commercially reasonable efforts consistent with sound business practices to honor the specific request of the JBE with regard to assignment of its employees. The JBE may require Contractor to remove any personnel from the Project Staff that interact with any personnel of the Judicial Branch Entities or JBE Contractors (including, without limitation, the Contractor Project Manager) upon providing to Contractor a reason (permitted by law) for such removal. Contractor may, with the JBE’s consent, continue to retain such member of the Project Staff in a role that does not interact with any personnel of the Judicial Branch Entities or

  • Modern Slavery You hereby affirm your compliance with the Modern Slavery Xxx 0000 and associated guidance. You confirm (a) that you have read, are familiar with and shall not perform an act or omission which is in contravention with, the letter or spirit of the Act; and (b) you carry out regular, meaningful and comprehensive due diligence procedures and have internal policies in place to address any suspected human rights abuse in your business and Group where applicable.

  • Moonlighting 24.01 The Company and the Union agree in principle to eliminate the practice commonly referred to as moonlighting.

  • ENTERTAINERS AND SPORTSPERSONS 1. Notwithstanding the provisions of Article 14, income derived by a resident of a Contracting State as an entertainer, such as a theatre, motion picture, radio or television artiste, or a musician, or as a sportsperson, from that resident’s personal activities as such exercised in the other Contracting State, may be taxed in that other Contracting State.

  • Sports related devices, services and medications used to affect performance primarily in sports- related activities; all expenses related to physical conditioning programs such as athletic training, bodybuilding, exercise, fitness, flexibility, and diversion or general motivation.

  • Wellness A. To support the statewide goal for a healthy and productive workforce, employees are encouraged to participate in a Well-Being Assessment survey. Employees will be granted work time and may use a state computer to complete the survey.

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