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Working with catering director and the executive chef on menu planning and facilitating the production of catering menus to ensure profitability and company standards. Maintaining open communication with all members of the deli/bistro department, catering department, deli/bistro department manager, and executive chef.
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Aramark Healthcare+ is seeking candidates for a Senior Executive Chef position at The Children's Hospital of Philadelphia. Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food.
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Assist to meet performance goals set by the Managing Director of Culinary, Executive Chef, and Sous Chef. What started as a community-focused corner store with just a handful of family members has evolved into seven retail locations, plus a Catering & Commissary Kitchen, as well as Di Bruno Bros. Imports & E-commerce, with over 400+ team members across our enterprise.
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The Executive Chef 3 for University Hospitals will be responsible and oversee the majority of high level/special event catering operations, food demonstrations, menu development and maintain catering management software for University Hospitals.
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Under the direction of the Food Service Director, the Executive Chef plans, directs, and controls all food service related activities including: menu development, quality, purchasing, production, and service while managing the operation's budget through effective cost control procedures and systems.
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Reporting to the Executive Chef, Sous Chef and Chef de Cuisine will prepare and cook multiple menu items for stations and catering in a timely manner and to proper standards.
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Prepare service line for operation as instructed by Executive Chef and/or Management. Report any substandard quality to the Executive Chef and/or Management. Parkhurst Dining, part of the Eat'n Park Hospitality Group, is a family owned, family run company that provides culinary, dining and catering services to over 65 organizations and universities east of the Mississippi.
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This Executive Chef will work with our existing teams to continue to elevate the food program/offerings within our lounges. Airport Lounge Segment has an exciting opportunity for an Executive Chef who will support our portfolio of airport lounges based at Dulles Airport.
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20% discount on any food purchase at Eat'n Park, Hello Bistro, The Porch, and Parkhurst Dining. Eat'n Park Hospitality Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
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Follow the uniform dress code and maintain proper personal hygiene. Responsible for cooking grill and fryer items in accordance with Parkhurst standards and procedures under strict sanitary conditions.
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If you have experience as an Executive Chef in an acute care setting creating innovative and nutritious dining for patients, guests, and staff- you are encouraged to apply now ! Sodexo is seeking an experienced Healthcare Executive Chef 3 to support our Healthcare segment in the Washington DC-Virginia area.
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Four years high volume experience; as professional Chef or culinary manager in fine dining, hotel, private club, catering, or stadium setting. Works under the direction of Executive Chef and Executive Sous Chef.
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The Catering Production Supervisor is responsible for the effective management and operation of the public food culinary team including event planning suppor, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef.
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Work with the executive chef to produce diversified menus in accordance with the restaurant's policy and vision; Lessing's operates 20 wedding and catering venues, 1 live music venue, 14 full-service restaurants, 1 virtual kitchen concept, over 80 corporate and academic dining centers, 5 Blaze Fast-Fire'd Pizza franchises, and a historic inn.
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This role involves implementing new programs and Standard Operating Procedures (SOPs) as directed by the Executive Corporate Chef, collaborating with General Managers, Unit Managers, and the Director of Nutrition to innovate and tailor culinary services to each institution's needs while ensuring compliance with food quality and safety standards.
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