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A great restaurant general manager ensures that customers are satisfied while managing back-of-house priorities. The restaurant general manager is responsible for finding suitable staff and training them, keeping a record of all income and expenses, and working with kitchen staff to develop a menu.
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Must know the “layout” of the kitchen and back of the house area where you are working, ( - know where the closest First Aid office, bathroom and staircase are), and be able to direct staff and guests to their designation.
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Assist with kitchen and back of house tasks as assigned. Zaxby's Front of House Development Plan. You will take and enter orders, handle payments, keep the dining room and other guest areas clean, and provide excellent service to our guests by following standard operating procedures with a sense of urgency.
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Kitchen managers are responsible for assisting the leadership team in all aspects of kitchen operations for the back of house and are responsible for supervising the team members and team leaders for an entire shift and may be assigned to open or close the restaurant following established opening and closing procedures.
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Back of House Team Member. As part of this team, you will will work a high volume, fast paced kitchen doing a number roles including hotside, coldside, fry cook, kitchen prep, breading, line cook, dessert station and more, all to the highest standards.
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The goal of our employees is to create an extraordinary experience for all our guests, and our back-of-house employees are a critical component of this process. A Kitchen Prep/ Salad Cook prepares ingredients for the pizza line while making salads for our guests.
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The successful Galley Kitchen Supervisor, in conjunction with the sous chef, participates in managing back-of-the-house cruise execution to ensure consistently high levels of quality, service and guest sanitation satisfaction while maintaining a high level of profitability.
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Running successful shifts in the front of house dining and back of house kitchen. One year of Key employee, Shift Supervisor or Hourly management related experience preferred.
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A national upscale restaurant group is searching for a strong back-of-house leader. The Sous Chef must have a prior high-volume upscale dining experience and the ability to foster a climate of service and execution at a very high level.
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Zaxby's Back of House Development Plan. Assist with guest service and front of house operations. You will receive and stock inventory, prepare, cook, and assemble orders, keep the kitchen clean and organized, and maintain food safety and quality standards by following standard operating procedures.
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Our cashiers are the first point of contact for our guests and are directly responsible for delivering a great experience. Maintain equipment and inform management of maintenance needs. Maintain awareness of current promotions.
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Oversee both front and back of house operations, including wait staff, kitchen crew, and bussing staff. 29,000 square feet of beautifully designed event spaces, including an awesome Rooftop Ballroom with the best views of the Country Club Plaza.
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Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up. Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality.
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Acts as an initial point of contact in matters concerning safety and security in all areas: front door, Viewpoints, Midway, bar areas, kitchen and back of house areas, dining areas, private event rooms and restrooms.
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A minimum of 2 years' experience as a kitchen manager/managing back-of-house operations, either in Quick Service Restaurant (QSR) or full-service restaurant. The Kitchen Manager is responsible for overseeing the daily operations of their restaurant's back-of-the-house.
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back of house kitchen jobs
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