Job Description

Skills:

Taking inventory of ingredients, supplies and equipment

PAY RATE – $16.00

This position is 100% on site.  

It may be longer than 90 days. Once 90 days is reached, manager will determine an extension.

Tyson University Training/Food and Beverage Temp/Tech Dedicated and efficient person that assists in all activities pertaining to training events, such as Tyson University, and customer meetings.  Proven experience working with food and customers.  Sound knowledge of food health and safety regulations.  The ability to work in a fast-paced environment.  Self-starter with the ability to work as part of a team.  Excellent organizational and problem-solving skills.  Effective communication skills.  Exceptional customer service skills. Basic responsibilities include performing basic food preparations, which include washing, peeling, and cutting fruit and vegetables, seasoning and slicing meats and preparing sauces and salads.  Ensure product is presented well, whether for a cutting/product presentation or a meal.  Setting up/cleaning training and dining areas per instructions from managers.  Ensuring all tableware and chafing dishes are properly cleaned and sanitized before and after each training event.  Taking inventory of ingredients, supplies and equipment.  Shopping for any additional needs.  Loading and unloading food, tableware, equipment and supplies before and after each training event/meeting.  Appropriately storing clean chafing dishes, tableware, platters, supplies and equipment after each event.  Answering guests’ food related questions during training/meeting and addressing all concerns.

Tyson University/Product Trainings including Virtual Live Sessions and Customer Visits Prior to training start date: Receive in and inventory product samples for the training.  Each case is labelled and dated per its use during the specific training and stored properly (freezer, cooler, dry storage). All printable sent to print (handouts, place cards, nametags, product cards, etc…).  Must be able to lift 25-30 pounds with ease. ·         Prior to training start date:  Time to triple check and pull all equipment/supply needs for the training (chafers, small ware’s, serving items, plates, platters, notepads, pens, etc…).  Create a shopping list for any items that are missing. Day prior to training start date: All equipment and supply needs are pulled from the basement.  This includes chafer carts, platter and serving carts, beverage carts, etc…  Training rooms are set.  This would include moving the tables and chairs needed and storing what is not.  Cleaning the tables, then setting each seat with the attendees’ place card, TU folder, notepad and pen.  Front of the training room a table will hold and handouts during the training that will be passed during class.  A sampling room will be set.  This will include removing all tables and chairs and putting up banquet tables to hold chafer and heat lamps during sampling times.  Also, this room will hold snacks and beverages during the training days. Kitchens will also be organized for training needs – any serving needs for any kitchen cuttings.  Product is prepped and any shopping for needed supplies and groceries are done. Training day(s): Beverage stations, snacking stations and any products being shown for the day are prepped and set according to the kitchen teams schedule of sampling breaks and meals.  All food is prepared/delivered by the team, as well as any clean up. Conclusion of training: Training rooms are reset how we found them.  All tables and counters are wiped down.  All cleaned equipment/supplies/banners are moved back to storage.  Kitchens are cleaned and sanitized and put in order.  Any leftover product/food supplies are donated or taken to offal.  Handle shipping of follow up with attendees.

General Provide support to:

Training Team and Foodservice Chefs for customer meetings as needed (food shows, photo shoots, etc).
Product shipping for field training as order by the Training Manager
Training material print and ship as ordered by the Training Manager
Maintain and keep inventory of all equipment and most used supplies.
Stock office supplies for floor 2 tower 2 as ordered by the Supervisor
Miscellaneous computer work is needed. (inventory control (product, training equipment etc), distribution lists, training rosters, printed materials)
Food show shipping support (major shows only)  

Job Tags

Contract work, Temporary work, Work at office,

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