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ORAssociates degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience.
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Three (3) years of culinary experience in charge of food production in a large food service operation including two (2) years of supervisory experience in school food service, hospital food service, institutional food service, contract food service programs, or restaurant management.
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Associates degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience.
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Associate's degree or equivalent educational experience with academic major in the following specific areas: food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field and at least 2 years of relevant school nutrition programs experience.
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The Model Qualifications: A degree in Culinary Arts and/or a minimum of three years' experience as an Executive Chef. Preferably overseeing large, fast-paced, multi-outlet kitchens. Responsibilities include all food production and menu development including that used for the restaurant, banquet functions and other outlets, while monitoring food purchase specifications and recipes, and providing the optimal service possible while operating within predetermined budgetary limitations.
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Supervise the preparation and presentation of foods by all culinary personnel, overseeing that all the food items prepared and served are according to standards. Ensure smooth execution of large-scale food preparation and service during events.
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Coordinates and assists employee development team regarding internship programs with colleges who offer specialized training, i.e. management, culinary arts, food service, and floral design for the local market.
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Bachelor's Degree in Food Service Management, Nutrition, Dietetics, Culinary Arts, Management, or related field required. Must have Chicago Department of Public Health - Food Service Sanitation Manager Certification at time of hire.
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Keywords: Pastry, Baking, Cook, Culinary, Restaurant, Busser, Food Runner, Server Assistant, Food Service, Customer Service, Pennsylvania, Hotel, Hospitality) QUALIFICATIONS:•Must be able to work as many as 50 hours per week when needed •Must be able to work flexible hours, weekends, holidays, etc •Must be able to speak English •Must possess a degree from a post-secondary culinary arts training program desirable or a minimum of two years in food preparation position •Must be able to speak clearly and listen attentively to kitchen associates, dining room staff, and guestsWHY WORK FOR NEMACOLIN.
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Strong knowledge of wine, spirits and beer and culinary arts. Collaborates with the culinary team, Restaurant Manager and Director of Restaurant, to ensure efficient operations and consistent management in all Historic Area Tavern Food and Beverage Participates in all Food and Beverage tastings and provides constructive feedback designed to satisfy the most discriminating guest tastes.
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ORBachelor's degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business.
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Held accountable for ensuring their areas are utilizing the following CET SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Food Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams and Daily Culinary Performance Measurement Reports.
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5-10 years proven experience in food service management and culinary arts, preferably in senior living or similar environments. As the Regional Executive Director of Dining and Culinary at Country Meadows, you'll lead a dynamic team spread across multiple locations, driving excellence in food service management and culinary innovation.
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Unique amenities and a strong track record of exceeding industry standards make Nemacolin an employer of choice for those looking to pursue opportunities in areas such as lodging and guest services, food and beverage, recreation, culinary arts, golf, and retail, among others.
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Specific majors/areas of concentration: food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field.
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