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Benefits:
- Competitive compensation
- Medical, dental, and vision insurance
- 401(k) retirement savings plan with substantial company match
- Life and travel insurance
- Tuition assistance
- Wellness reimbursement program
- Paid holidays and vacation
What is an Energy Policy & Regulation Program Manager?
The Energy Policy & Regulation team represents Central Hudson’s interests while navigating New York State’s fast-paced energy policy & regulatory environment. Areas of focus include clean energy deployment, transmission development, energy affordability, electric vehicles, natural gas transformation, and many others. This team participates in various workstreams related to the NY PSC, NYISO, FERC, NY Transmission Owners, and Joint Utilities of New York. The team is responsible for identifying risks and opportunities associated with key regulatory developments, pursuing strategies that are beneficial to the Company and its customers, coordinating with technical experts, fostering awareness across the organization, and positional alignment across various proceedings. The team regularly reports to and interacts with the Company’s senior leadership team.
What does an Energy Policy & Regulation Program Manager do?
- Identifies, reviews, and develops positions regarding developments at the NYPSC and FERC that materially impact our New York and FERC Jurisdictional Businesses. This requires communication and cooperation with other utilities, attorneys, and internal departments’ subject matter experts.
- Identifies key themes and potential impacts from emerging energy policy; provide regulatory analysis and assistance to other areas within the company (e.g. Engineering, Operations, Legal, Public Relations, and CH subsidiaries)
- Prepares, maintains and submits written information on regulatory proceedings and external meetings in order to ensure internal stakeholders are kept up to date with relevant policies, processes and programs.
- Performs research on state and federal regulatory policies and filings in order to support the company’s position in its regulatory filings; work with internal business partners to translate their needs into regulatory strategy
- Develops and implements studies to support regulatory, tariff, and pricing proposals in the context of filings, stakeholder presentations, and other regulatory proceedings.
- Develops and fosters relationships with key internal and external stakeholders in order to obtain and share information that will benefit the company, share best practices, provide and obtain technical advice and build bases of influence.
- Stays current with regulatory developments and identify regulatory precedents, key regulatory themes and trends in order to ensure the best outcomes for Central Hudson
- Builds upon technical professional skills within the areas of Energy Policy and Regulation in order to improve your personal contribution to the business
- Challenges existing ways of working and continuously seek improvement in order to drive greater efficiencies
- Reviews and produce written material that clearly conveys the company’s position within regulatory filings
- Researches and analyzes key themes from a wide range of regulatory proceedings in order to identify how different regulatory scenarios may impact the business
- Develops business cases for tariff/pricing changes in order to support achievement of any implementation objectives
- Contributes to the identification and creation of strategic objectives specific to strategy and regulation in order to drive change and innovation
- Supports the leadership, motivation and development of the regulatory organization to ensure results are delivered in line with expectations and business objectives
- Keeps regulators and other relevant parties up to date and informed about Central Hudson’s programs in order to ensure they are managed appropriately and accordance with regulatory requirements.
- Develops and utilize peer group network in order to absorb and apply technical/professional best practices within the regulatory area, including regulatory developments and precedents.
- Becomes proficient with and support ongoing upgrades to corporate software systems, including but not limited to customer information systems, data portals, and enterprise resource planning.
- Supports storm/emergency restoration efforts
What does it take to be an Energy Policy & Regulation Program Manager?
Required:
- Bachelor’s degree in public administration, business administration, economics, engineering, legal studies, or a related field. Equivalent of education and experience may be considered
- Proficiency with Microsoft Office Suite (e.g. Word, Excel, PowerPoint) and the ability to learn new computer software programs quickly.
- Familiarity and/or knowledge of Central Hudson’s business operations and practices
- Excellent interpersonal, verbal and written communication skills
- Ability to multitask, juggle priorities, navigate complex situations, and use good judgment
- Must demonstrate a high level of enthusiasm and promote a strong work ethic and positive customer service approach
- Must be willing to respond to all requests to work outside of normal work hours
- Must be able to travel as required (e.g. Albany, New York City, Washington DC, etc.)
- Valid driver’s license
Preferred:
- Experience within the regulated Electric and/or Gas Utility industry.
This position has a career path which allows for advancement opportunities within a job series. The title and level are commensurate with experience.
Pay range: $89,100-$163,800
Please go to www.centralhudson.com/employment. Click the “Search Career Opportunities” button. Follow the directions to submit an application and upload your resume for the desired position. Applications sent via e-mail and US Mail will not be accepted. No phone calls or agencies, please. All replies will be held in strict confidence.
All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or protected veteran status. Central Hudson Gas & Electric Corporation takes affirmative action in support of its policy to employ and advance in employment individuals who are minorities, women, protected veterans, and individuals with disabilities.
VEVRAA FEDERAL CONTRACTOR
- Full Time
- Immediately
- 284 South Avenue, Poughkeepsie, NY 12601
- 4/29/24
BASIC FUNCTIONS AND RESPONSIBILITIES:
Responsible for the preparation of fresh and wholesome meals for a hotel with a 600 hotel guest and 500 day guest capacity, ensuring smooth operation, proper sanitation, and sound management of up to 20 staff members.
ESSENTIAL JOB FUNCTIONS:
- Assume responsibility for the overall production of hot and cold foods associated with a la carte and buffet dining services which include Main Dining room, West Dining room, East Dining Room, Carriage lounge, and Banquets as assigned.
- Execute menus with complete oversight of kitchen set up, service, and breakdown of stations in regards to hot and cold foods for Mohonk Food and beverage functions.
- Communicate effectively with Front of the house management before, during, and after service.
- Conduct food tastings for development of future menu items and create standard recipes that can be taught to staff.
- Conduct shift briefings and menu training for front of the house staff as needed for new menu implementation
- Oversee and continue development of the chef’s table menus and execution
- Be able to assume Executive Sous Chef duties whenever needed
- Close kitchen following all departmental guidelines as it pertains to food safety, labor management, and kitchen checklists
- Be able to write menus, cost out using standard recipe cards, and ensure staff is trained on all aspects of prep lists assigned
- Work with theme program management to create special food demos and tastings for promotional events.
- Meet with Captains before service to address any special requests or dietary restrictions.
- Carry out supervisory responsibilities for a staff up to 20 in accordance with Mohonk Mountain House policies. Interview, hire and train employees; plan, assign, and direct work; appraise performance; reward and coach/counsel/discipline employees; address complaints. Monitor schedule daily to minimize overtime.
- Work with the Chef and Executive Sous Chef to ensure all products are ordered for and processed in accordance with Mohonk culinary standards. Work with purchasing to ensure any additional products outside of normal dining operations are ordered and used as required.
- Requisition food materials daily or as needed for the preparation of breakfast, lunch, and dinner services to be filled by the Receiving Department.
- Oversee kitchen and coordinate all hot and cold food preparations for dinner service ensuring food is presented in accordance with company specifications. Delegate prep work load for Garde Manger crew.
- Check all hot and cold foods prepped before service to ensure proper quality and quantities needed are at hand.
- Expedite for the entire service period ensuring each plate is of the highest quality possible.
- Learn, retain, and demonstrate a full knowledge and understanding of all menu offerings.
- Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Ensure proper portion, arrangement, and food garnish. Test foods ensure the correctness of the temperature of food.
- Prepare special dietary meals or substitute items.
- Maintain work spaces including stainless steel tables, equipment, dry storage shelves, walk-in refrigerators, upright freezer, and general sanitary condition of garde manger and vegetable prep area in a neat and orderly fashion.
- Provide relief coverage as needed for Exec Sous Chef. Execute on-line production of meal period and ensure all food product is used as effectively as possible. Monitor house counts on a daily and weekly basis for proper menu breakdown. Delegate and participate in food preparation for next day's shift.
- Demonstrate advanced knife handling skills and familiar with kitchen equipment and machines.
- Work on the line under time constraints, extreme temperatures, and high business volume.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Weigh, measure, and mix ingredients. Maintain an awareness of and minimize costs/expenses.
- Check the working condition of equipment and machinery in accordance with specifications.
- Operate and regulate temperatures of equipment such as ovens, stoves, grills, microwaves, steamers, kettles, and fryers.
- Meet with Food and Beverage managers to discuss daily services and special functions.
- Analyze problems and develop and implement action plans to address problems. Report to the Executive Sous Chef.
- Facilitate/attend shift briefings and actively participate daily.
- Inspect the work of others by touch, sight, sound, taste and smell for conformance to prescribed standards
- Maintain confidentiality of proprietary information; protect company assets.
- Offer consistently professional, friendly and proactive guest service while supporting fellow colleagues. Assist all staff in a professional manner ensuring our guest service is in accordance with company standards. Maintain good working relationships with coworkers, guests, and managers.
- Research industry trends regularly and maintain a current knowledge of common or trending practices in the industry. Maintain a knowledge of local, state, federal health and employment laws.
- Inventory and maintain equipment and supplies, initiate purchases, and safeguard equipment and supplies.
- Work clean and assume responsibility for kitchen organization and orderliness. Clean and scrutinize work stations periodically during work shift ensuring the cleanliness and maintenance of all work areas, utensils, and equipment.
- Follow kitchen policies, procedures and service standards. Follow all safety and sanitation policies when handling food and beverage. Handle hot items with care.
- Maintain food and cooler logs. Keep refrigerators and storerooms clean and neat. Ensure food and supply items are stored per standards. Ensure proper rotation of product in all refrigerators to minimize wastage/spoilage.
- Complete safety training and certifications when offered.
- Lift up to 50 pounds from ground level to waist height and carries a distance of up to 100 feet with/ without assistance. Walk up to 5 miles per day.
- Maneuver carts or dollies safely with loads up to 200 pounds up and down stairs, elevators, through passageways or outdoors up to 75 feet.
- See close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
- Identify safety hazards, report, and follow up to see that corrective action is taken. Inform Executive Chef, Executive Sous Chef of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.
- Reach with hands and arms, bend, kneel, stoop, twist and flex arms, walk up and down stairs/inclines, sit, climb up/down ladders or stand for up to 5 hours at a time.
- Speak, read and write the English language and communicate in a clear and congenial manner, with our guests, visitors and employees. Hear verbal instructions, directions and warnings.
- Perform basic mathematical functions with recipes such as addition, subtraction, multiplication, and division.
- Prepare administrative reports in a clear, logical manner.
- Demonstrate proficiency with Windows-based operating systems and use software including MS Word, MS Excel, MS Outlook.
- Adhere to Mohonk Mountain House’s Dress and Grooming Standards; presenting a neat, clean and well-groomed appearance and maintaining a positive, professional image to our customers.
- Learn and successfully demonstrate the Mohonk Mountain House Service Steps with Service Strategies with guests and staff.
- Maintain a flexible work schedule including days/nights, weekdays/weekends, holidays, and during peak periods of business.
- Taste sweet, sour, bitter, and salty and demonstrate a sense of smell.
QUALIFICATIONS:
- Valid Driver’s License and at least 21 years of age, or 20 years of age with at least two years of licensed driving experience.
- Associates degree in Culinary Arts from accredited culinary school or 5-7 years experience in similar operation.
- Certified in food service sanitation practices and prevention of food borne illnesses.
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
- Full Time
- Immediately
- New Paltz, NY 12561
- 4/18/24