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The Lead Baker is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage.
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We’ve been providing care to the Oregon community for over 30 years and we’re excited to start caring for the community in Baker City. We’re looking for Caregivers and Direct Support Professionals (DSPs) to join us at our award-winning, people-first company.
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Duties may include responsibilities related to cooking, cleaning, food preparation, food delivery, and interacting with patients and their family. Interaction with Other Departments and Other RelationshipsInternal: Requires close interaction with various departments within UMCExternal: Requires interaction with vendors, outside suppliers, and patients to facilitate the growth of digital health.
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We’re TouchPoint Support Services and our mission is to serve up hospitality, for patients, their families and visitors at Ascension Health hospitals throughout the U.S. But our work isn’t just about cooking, serving, cleaning and transporting patients.
Part-timeExpandApply NowActive JobUpdated 23 days ago - UpvoteDownvoteShare Job
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Properly opens the kitchen and dining room areas by: correctly turning on all cooking and heating equipment in the kitchen area; unlocking all refrigerators; checking/logging temperatures of all refrigeration equipment and completing a.m. check list when scheduled.
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Prepare cooking vessel and pans to receive dough and ingredient batter as directed in standardized recipe. Under the direct supervision of Baker II, performs skilled duties in the production of baked and pastry items.
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Carry large pots for making pastry cream, bar syrups, and pie toppings from the storage area to the stove top for cooking. Obtain 10 to 20 lbs of ice from the ice machine in another room, and carry it to the bakeshop area.
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T he Baker assists the Chef in production and fabrication of baked products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The Baker will maintain a passive leadership role in maintaining adequate production level form the Kitchen staff.
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Experience as a baker and/pastry chef required. Trains and guides staff on job duties, proper food safety and sanitation procedures, cooking methods, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods.
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Get ready to reach new heights, ignite your passion, and pursue what matters by cooking with us! Surrounded by fresh ingredients and the best equipment, you’ll be immersed in a world that goes beyond food preparation – experimenting with different cuisines, flavors, and cooking styles.
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Task assignments may include cafeteria cook, patient cook, baker, grill cook, catering cook or prep cook. May encounter temperature variations such as entering the freezer, refrigerators and cooking with steam jacketed kettles, grill, etc.
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Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Interest in cooking, home economics, health, mathematics, accounting and chemistry.
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Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT.
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Bake, fry, braise, boil, simmer, steam and saut as prescribed by Army recipes. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them.
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Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. It takes energy to keep the Army National Guard marching on, and that's where you take the lead.
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