Summer, Job Recruiter

Summer, Job Recruiter We are looking for people with a passion for helping others, the drive to make a difference, and the desire to shape the future of our health care.

02/14/2022

LOCATION:
Emory University Orthopaedics & Spine Hospital

RESPONSIBILITIES:
- Prepares menu items for patients on general and modified diets and for cafeteria and satellite food service customers.
- Inspects and tastes food for palatability and correct temperature.
- Cleans up in preparation for the next meal.
- Keeps records of quantities produced and used in accordance with established procedures.
- Measures and weighs ingredients.
- Follows all safety and infection control policies and procedures.
- Uses required protection devices to prevent transmission of food borne illnesses to patients, customers, and staff.
- Reports safety hazards.
- Cleans, sanitizes and organizes the work area.
- Wipes up spills and food debris and disposes of empty containers.
- Removes pots and pans to cleaning area.
- Prescrapes and soaks pans with burned or dried food.
- May wash pots and pans as requested.
- Adheres to county, state, and federal regulatory agency requirements.
- Prepares and cooks all menu items using solid, efficient cooking and culinary fundamentals.
- Follows recipes, measuring and mixing as specified, to prepare hot and cold menu items in specified quantities.
- Presents and displays food using artistic creativity and garnishes.
- May setup and transport food items for patient tray assembly line, cafeteria, retail, satellite, or special events.
- May serve or carve food.
- Returns unused ingredients and non-food supplies to designated storage area; reviews leftover food to determine appropriate storage and/or use and labels and dates all food.
- Inspects and tastes prepared food for palatability and appropriate temperature.
- Quickly and efficiently communicates concerns or problems to other team members and supervisors as appropriate.
- Uses FIFO method of food storage/preparation.
- Operates large and small institutional cooking equipment including convection ovens, broilers, deep fat fryers, pressure fryers, and steam jacketed kettles.
- Cleans equipment and performs preventative maintenance as recommended by manufacturer.
- Requisitions and maintains food and supplies from store room according to policies and procedures.
- Verifies that issues from storage area meet recipes requirements and established specifications.
- Reports unusual movement of food and supplies.
- Use a computer to enter and access recipes and menus.
- Records various statistics on activities such as food temperatures, refrigerator/freezer temperatures, meal tallies, and inventory.
- Works with Manager to formulate plan for professional development.
- Attends educational in-services as appropriate.
- Participates in professional activities and organizations to maintain knowledge of current trends, practices and developments.
- Communicates new ideas to the Chef or Manager.
- Performs related responsibilities as required.

MINIMUM QUALIFICATIONS:
- A high school diploma or equivalent preferred.
- Must be able to read, write, and follow instructions.
- Two years of institutional food preparation or cooking experience OR completion of a two year culinary degree/certification.
- The ability to lift up to 50 pounds.

PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks.

ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.

02/14/2022

LOCATION:
Emory Decatur Hospital

RESPONSIBILITIES:
- Prepares menu items for patients on general and modified diets and for cafeteria and satellite food service customers.
- Inspects and tastes food for palatability and correct temperature.
- Cleans up in preparation for the next meal.
- Keeps records of quantities produced and used in accordance with established procedures.
- Measures and weighs ingredients.
- Follows all safety and infection control policies and procedures.
- Uses required protection devices to prevent transmission of food borne illnesses to patients, customers, and staff.
- Reports safety hazards.
- Cleans, sanitizes and organizes the work area.
- Wipes up spills and food debris and disposes of empty containers.
- Removes pots and pans to cleaning area.
- Prescrapes and soaks pans with burned or dried food.
- May wash pots and pans as requested.
- Adheres to county, state, and federal regulatory agency requirements.
- Prepares and cooks all menu items using solid, efficient cooking and culinary fundamentals.
- Follows recipes, measuring and mixing as specified, to prepare hot and cold menu items in specified quantities.
- Presents and displays food using artistic creativity and garnishes.
- May setup and transport food items for patient tray assembly line, cafeteria, retail, satellite, or special events.
- May serve or carve food.
- Returns unused ingredients and non-food supplies to designated storage area; reviews leftover food to determine appropriate storage and/or use and labels and dates all food.
- Inspects and tastes prepared food for palatability and appropriate temperature.
- Quickly and efficiently communicates concerns or problems to other team members and supervisors as appropriate.
- Uses FIFO method of food storage/preparation.
- Operates large and small institutional cooking equipment including convection ovens, broilers, deep fat fryers, pressure fryers, and steam jacketed kettles.
- Cleans equipment and performs preventative maintenance as recommended by manufacturer.
- Requisitions and maintains food and supplies from store room according to policies and procedures.
- Verifies that issues from storage area meet recipes requirements and established specifications.
- Reports unusual movement of food and supplies.
- Use a computer to enter and access recipes and menus.
- Records various statistics on activities such as food temperatures, refrigerator/freezer temperatures, meal tallies, and inventory.
- Works with Manager to formulate plan for professional development.
- Attends educational in-services as appropriate.
- Participates in professional activities and organizations to maintain knowledge of current trends, practices and developments.
- Communicates new ideas to the Chef or Manager.
- Performs related responsibilities as required.

MINIMUM QUALIFICATIONS:
- A high school diploma or equivalent preferred.
- Must be able to read, write, and follow instructions.
- Two years of institutional food preparation or cooking experience OR completion of a two year culinary degree/certification.
- The ability to lift up to 50 pounds.

PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks.

ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.

02/14/2022

LOCATION:
Emory University Hospital Midtown

RESPONSIBILITIES:
- Prepares menu items for patients on general and modified diets and for cafeteria and satellite food service customers.
- Inspects and tastes food for palatability and correct temperature.
- Cleans up in preparation for the next meal.
- Keeps records of quantities produced and used in accordance with established procedures.
- Measures and weighs ingredients.
- Follows all safety and infection control policies and procedures.
- Uses required protection devices to prevent transmission of food borne illnesses to patients, customers, and staff.
- Reports safety hazards.
- Cleans, sanitizes and organizes the work area.
- Wipes up spills and food debris and disposes of empty containers.
- Removes pots and pans to cleaning area.
- Prescrapes and soaks pans with burned or dried food.
- May wash pots and pans as requested.
- Adheres to county, state, and federal regulatory agency requirements.
- Prepares and cooks all menu items using solid, efficient cooking and culinary fundamentals.
- Follows recipes, measuring and mixing as specified, to prepare hot and cold menu items in specified quantities.
- Presents and displays food using artistic creativity and garnishes.
- May setup and transport food items for patient tray assembly line, cafeteria, retail, satellite, or special events.
- May serve or carve food.
- Returns unused ingredients and non-food supplies to designated storage area; reviews leftover food to determine appropriate storage and/or use and labels and dates all food.
- Inspects and tastes prepared food for palatability and appropriate temperature.
- Quickly and efficiently communicates concerns or problems to other team members and supervisors as appropriate.
- Uses FIFO method of food storage/preparation.
- Operates large and small institutional cooking equipment including convection ovens, broilers, deep fat fryers, pressure fryers, and steam jacketed kettles.
- Cleans equipment and performs preventative maintenance as recommended by manufacturer.
- Requisitions and maintains food and supplies from store room according to policies and procedures.
- Verifies that issues from storage area meet recipes requirements and established specifications.
- Reports unusual movement of food and supplies.
- Use a computer to enter and access recipes and menus.
- Records various statistics on activities such as food temperatures, refrigerator/freezer temperatures, meal tallies, and inventory.
- Works with Manager to formulate plan for professional development.
- Attends educational in-services as appropriate.
- Participates in professional activities and organizations to maintain knowledge of current trends, practices and developments.
- Communicates new ideas to the Chef or Manager.
- Performs related responsibilities as required.

MINIMUM QUALIFICATIONS:
- A high school diploma or equivalent preferred.
- Must be able to read, write, and follow instructions.
- Two years of institutional food preparation or cooking experience OR completion of a two year culinary degree/certification.
- The ability to lift up to 50 pounds.

PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks.

ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.

02/14/2022

LOCATION:
Emory University Hospital

RESPONSIBILITIES:
- Prepares menu items for patients on general and modified diets and for cafeteria and satellite food service customers.
- Inspects and tastes food for palatability and correct temperature.
- Cleans up in preparation for the next meal.
- Keeps records of quantities produced and used in accordance with established procedures.
- Measures and weighs ingredients.
- Follows all safety and infection control policies and procedures.
- Uses required protection devices to prevent transmission of food borne illnesses to patients, customers, and staff.
- Reports safety hazards.
- Cleans, sanitizes and organizes the work area.
- Wipes up spills and food debris and disposes of empty containers.
- Removes pots and pans to cleaning area.
- Prescrapes and soaks pans with burned or dried food.
- May wash pots and pans as requested.
- Adheres to county, state, and federal regulatory agency requirements.
- Prepares and cooks all menu items using solid, efficient cooking and culinary fundamentals.
- Follows recipes, measuring and mixing as specified, to prepare hot and cold menu items in specified quantities.
- Presents and displays food using artistic creativity and garnishes.
- May setup and transport food items for patient tray assembly line, cafeteria, retail, satellite, or special events.
- May serve or carve food.
- Returns unused ingredients and non-food supplies to designated storage area; reviews leftover food to determine appropriate storage and/or use and labels and dates all food.
- Inspects and tastes prepared food for palatability and appropriate temperature.
- Quickly and efficiently communicates concerns or problems to other team members and supervisors as appropriate.
- Uses FIFO method of food storage/preparation.
- Operates large and small institutional cooking equipment including convection ovens, broilers, deep fat fryers, pressure fryers, and steam jacketed kettles.
- Cleans equipment and performs preventative maintenance as recommended by manufacturer.
- Requisitions and maintains food and supplies from store room according to policies and procedures.
- Verifies that issues from storage area meet recipes requirements and established specifications.
- Reports unusual movement of food and supplies.
- Use a computer to enter and access recipes and menus.
- Records various statistics on activities such as food temperatures, refrigerator/freezer temperatures, meal tallies, and inventory.
- Works with Manager to formulate plan for professional development.
- Attends educational in-services as appropriate.
- Participates in professional activities and organizations to maintain knowledge of current trends, practices and developments.
- Communicates new ideas to the Chef or Manager.
- Performs related responsibilities as required.

MINIMUM QUALIFICATIONS:
- A high school diploma or equivalent preferred.
- Must be able to read, write, and follow instructions.
- Two years of institutional food preparation or cooking experience OR completion of a two year culinary degree/certification.
- The ability to lift up to 50 pounds.

PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks.

ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.

02/14/2022

LOCATION:
Emory John's Creek Hospital

RESPONSIBILITIES:
- Prepares menu items for patients on general and modified diets and for cafeteria and satellite food service customers.
- Inspects and tastes food for palatability and correct temperature.
- Cleans up in preparation for the next meal.
- Keeps records of quantities produced and used in accordance with established procedures.
- Measures and weighs ingredients.
- Follows all safety and infection control policies and procedures.
- Uses required protection devices to prevent transmission of food borne illnesses to patients, customers, and staff.
- Reports safety hazards.
- Cleans, sanitizes and organizes the work area.
- Wipes up spills and food debris and disposes of empty containers.
- Removes pots and pans to cleaning area.
- Prescrapes and soaks pans with burned or dried food.
- May wash pots and pans as requested.
- Adheres to county, state, and federal regulatory agency requirements.
- Prepares and cooks all menu items using solid, efficient cooking and culinary fundamentals.
- Follows recipes, measuring and mixing as specified, to prepare hot and cold menu items in specified quantities.
- Presents and displays food using artistic creativity and garnishes.
- May setup and transport food items for patient tray assembly line, cafeteria, retail, satellite, or special events.
- May serve or carve food.
- Returns unused ingredients and non-food supplies to designated storage area; reviews leftover food to determine appropriate storage and/or use and labels and dates all food.
- Inspects and tastes prepared food for palatability and appropriate temperature.
- Quickly and efficiently communicates concerns or problems to other team members and supervisors as appropriate.
- Uses FIFO method of food storage/preparation.
- Operates large and small institutional cooking equipment including convection ovens, broilers, deep fat fryers, pressure fryers, and steam jacketed kettles.
- Cleans equipment and performs preventative maintenance as recommended by manufacturer.
- Requisitions and maintains food and supplies from store room according to policies and procedures.
- Verifies that issues from storage area meet recipes requirements and established specifications.
- Reports unusual movement of food and supplies.
- Use a computer to enter and access recipes and menus.
- Records various statistics on activities such as food temperatures, refrigerator/freezer temperatures, meal tallies, and inventory.
- Works with Manager to formulate plan for professional development.
- Attends educational in-services as appropriate.
- Participates in professional activities and organizations to maintain knowledge of current trends, practices and developments.
- Communicates new ideas to the Chef or Manager.
- Performs related responsibilities as required.

MINIMUM QUALIFICATIONS:
- A high school diploma or equivalent preferred.
- Must be able to read, write, and follow instructions.
- Two years of institutional food preparation or cooking experience OR completion of a two year culinary degree/certification.
- The ability to lift up to 50 pounds.

PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks.

ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.

09/14/2021

The Wireless Sales Expert position will be working with TracFone, America’s #1 pre-paid wireless service provider, TracFone, in Walmart. The Wireless Sales Expert is responsible for selling, training, marketing, promoting, advertising and demonstrating client products to consumers through in-store interactive activities.

INCLUDES WEEKLY BASE PAY PLUS UNCAPPED COMMISSION

Essential Functions:

• Gains and maintains a sound knowledge of specific client products
• Professionally represents MarketSource and it clients at all times
• Performing in-store product demonstrations at assigned events.
• Responding to store customers and in-store sales staff questions regarding client specific products
• Providing superior customer service (retail sales experience a plus)

Sales:

• Driving sales productivity and customer satisfaction within national retail locations on various wireless products, accessories and services to customers
• Engaging in side-by-side selling with retail associates
• Participating in in-store promotions, and coordinating with appropriate personnel
• Participating in wireless sales events

Training:

• Maintaining sound knowledge of all products.
• Maintaining knowledge of other carriers in the wireless sales space.
• Attending requested training sessions and conference calls.
• Reviewing new product and service offerings when necessary

Minimum Education and/or Experience:

• High School Diploma or equivalent (G.E.D.) required
• 1-2 years of retail sales, training, marketing, advertising, merchandising or public relations

Requisite Abilities and/or Skills:

• Availability to work during weekends, weekdays, or evenings
• Ability to work with minimal supervision
• Must have reliable Internet Access
• Strong work ethics, personal integrity and character, positive attitude
• Outstanding communications skills
• General technology skills and abilities

Address

1364 E Clifton Road NE
Atlanta, GA
30322

Website

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