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Demonstrates and teaches Culinary Arts in a classroom setting with professional kitchen equipment, food, beverage, and professional cookery, sanitation and professional Food Service Management.
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Minimum of 5 years pastry arts/baking experience at a restaurant, bakery, catering company, commissary, or in other culinary capacity. + Chef Instructors are responsible for supervising students as they check in the day’s ingredients, stock pantry items, pack ingredient box at end of class, break down and cleanup of kitchens, trash removal, kitchen sanitation, and compost removal, among other duties as assigned by Director of Education.
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Qualifications Qualifications:Associate’s Degree ( or greater in Culinary Arts, Culinary Management, Business Management, or related field; along with three or more years’ food and beverage experience in high volume facility producing complex meals for large, high profile events of 400 guests or more.
$70,000 - $75,000Full-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Exhibit interest in the culinary arts and exercise critically good judgment concerning taste and aesthetics of food quality. Properly follows sanitation guidelines and handles food in accordance with FDA food codes and as directed by MSU’s Registered Sanitarian.
$24.7 an hourPart-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Must be trained in food service management or the culinary arts, or have equivalent experience in food service management or the culinary arts. The Dining Services Manager/Chef is responsible for actively preparing meals and managing the operations of the Dining Services Department, to including staffing, food ordering and accountability, preparation, menu planning, food delivery and sanitation in accordance with appropriate health department regulations.
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The Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, 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 Director of Food Service.
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The Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
$30 - $33 an hourFull-timeExpandApply NowActive JobUpdated 8 days ago - UpvoteDownvoteShare Job
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Advertised Position Title Applicant Pool for Adjunct Faculty, Lab Assistant, Culinary Arts 2021-2023 Job Description Summary The Culinary Arts Lab Assistant reinforces laboratory course content as presented by the Chef Instructor.
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THE ROLE Under the direction of the Executive Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
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Culinary Arts Degree from an accredited culinary program and/or Degree in hospitality business/culinary arts preferred. Mid-Ohio Food Collective (MOFC) is looking for a Production Kitchen Manager to manage kitchen operations including menu development, inventory, ordering & purchasing, food cost controls, training, sanitation, and personnel management.
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Associate's Degree (A.A.) or greater in Culinary Arts, Culinary Management, Business Management, or related field; along with three or more years' food and beverage experience in high volume facility producing complex meals for large, high profile events of 400 guests or more.
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THE ROLE Under the direction of the Executive Chef, the Sous Chef is responsible for supporting all culinary operations including the oversight of all production, operations and sanitation aspects of culinary and stewarding services throughout the facility.
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S degree in Food Service Management or Culinary Arts Preferred, or High School Diploma/GED with commitment to initiate Certified Dietary Manager program, or Associate's degree within the first year of employment and completion within a negotiated time frame required.
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Under the direction of the Executive Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
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Exhibit creativity in the culinary arts and exercise critically good judgment concerning taste, palatability and aesthetics of food quality. Advanced degree or certificate in the hospitality, culinary arts or related field(s.
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