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Reporting to the Food Service Manager, the Driver/Food Service Worker provides delivery and transportation services over specific routes. Facilities and Food Service Department duties require the exerting of normal physical effort in addition to some moderate and heavy lifting. Hours for this position are Mon-Fri 8:30 a.m. - 1:30 p.m.
Under the direct supervision of the Program Manager, the Resident Assistant will provide support to shelter residents and create a hospitable and safe environment in the Men's shelter. This is an On-Call position, filling in for part/full time staff and open shifts. Must be able to work at least one eight hour shift per month (potential for more hours) and cover at least 2 holidays per year.
Under the direct supervision of the Program Manager, the Resident Assistant will provide support to shelter residents and create a hospitable and safe environment in the Women's shelter. This is an On-Call position, filling in for part/full time staff and open shifts. Must be able to work at least one eight hour shift per month (potential for more hours) and cover at least 2 holidays per year.
Under the direct supervision of the Program Manager, the Resident Assistant will provide support to shelter residents and create a hospitable and safe environment in the shelter. This is a 16 hour per week position (Saturday & Sunday 2:45 p.m.-11:15 p.m.)
Under the direct supervision of the Program Manager, the Resident Assistant will provide support to shelter residents and create a hospitable and safe environment in the shelter. This is a 24 hour per week position (Wednesday, Thursday & Friday 2:45 p.m.-11:15 p.m.)
Under the direction of the Associate Director of County Operations, the position has responsibility for the overall food service operations for Rochester Area Services. Responsibilities include: inspecting the program and Corps food services to maintain health, safety and sanitation regulations; coordinating the overall operations of menu planning, special lunch activities, grant preparation and reporting for food service related funding; establishing food service standards for personnel performance; inventory control and estimating cost of food and beverage.