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In the absence of the chef and/or dietary manager, the cook supervises the culinary centers employees. + One year of experience as a cook or dietary aide in an institutional food service setting preferred.
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As a Cook, the primary purpose of your position is to prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Chef Manager and/or Director of Dining Services, to assure that quality food service is provided at all times.
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A cook and dietary aide prepares delicious, nourishing and well-balanced meals to meet the daily nutritional and special dietary needs of each guest. Would you like to foster your passion for the culinary arts.
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Obtain Chef/Manager signature on all products. The Line Cook will plan, prep, set-up, and provide quality service in all areas of food production for lunch and/or dinner menu items and specials in accordance with standards and plating guide specifications.
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Assists the Chef/Kitchen Manager with conducting a monthly food/supplies inventory. The Line Cooks will assist the Chef/Kitchen Manager in preparing food for all food outlets on the property.
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Accountable and Reports to: District Store Director; Store Manager; Assistant Managers of Store Operations, Perishables; and Health Wellness Home; Food Service Director; Asian Department Manager; Assistant Asian Department Manager; Service Managers.
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Follow instructions provided by Executive Chef, Sous Chef, and General Manager. Communicate well with service staff regarding ticket times and other necessary items. Proactively replenish service line.
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This position reports to the Kitchen Manager or Executive Chef. Trilogy at Vistancia is comprised of three feature club experiences, the golf club, the original community centerpiece, Kiva Club, and the recently introduced Mita Club. The golf course, the feature restaurant, V's Taproom, the full-service Alvea Spa, and the events & weddings venue are all available to the public.
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Receive and follow all verbal instruction from the chef, sous chef, and kitchen manager concerning orders, special requests, and adjustments needed to efficiently flow products to assure a smooth service period.
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As a Sushi Chef, this position will be responsible for preparing and filling customer orders and handling food in a safe manner. Job Title: Sushi Chef. Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store.
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Ensure superior standards of service meet the requirements of guests and employees. All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.
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Work closely with the Service Delivery Manager and other team members to provide timely technical support to clients, ensuring high-quality service and adherence to SLAs. Experience with systems automation tools like Chef, Ansible, Terraform, or similar.
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Licensure/Certification: Certified Dietary Manager (CDM) preferred, ServSafe Certified. Works closely with the Executive Chef in creating new specials for the customers. Contributes to the retention of his/her account by ensuring that the level of food service meets/exceeds the customers' expectations.
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Communicate any assistance needed during busy periods and report any incidents to the Sous Chef/ Chef de Cuisine to ensure optimum service to guests. Keep kitchen(s) and commissary in a clean and organized manner (cooks and must be checked out by a manager prior to leaving for the day.
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A cook and dietary aide at The Laurels prepares delicious, nourishing and well-balanced meals to meet the daily nutritional and special dietary needs of each guest. At The The Laurels of Athens, a beautifully-crafted meal can put a smile on someones face and make their day.
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