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Develop a Site Safety Plan to communicate and have followed by Field Supervisor and labor. Cotton Holdings, Inc., is a diversified holding company with subsidiaries that provide property restoration and recovery, construction, roofing, logistical support, temporary workforce housing, and culinary services to public and private entities worldwide.
$75,000 - $80,000 a yearFull-timeExpandApply NowActive JobUpdated 10 days ago - UpvoteDownvoteShare Job
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Prepared Foods Department Supervisor (Culinary, Deli) Prepared Foods Department Supervisor (Culinary, Deli) Oversees and maintains compelling Prepared Foods, coffee, and juice displays.
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Conduct weekly sanitation walkthrough of all culinary areas with stewarding supervisor. Under the guidance of the Executive Chef, the Banquets Chef de Cuisine is responsible for managing the culinary program for private events, stewarding and the employee Caf. The person in this role ensures, consistently high quality food product, develops and leads a positive work environment while ensuring guest and employee satisfaction and maximizing revenues.
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We are redefining the culinary expectations of a gas station in a way that’s fun, fearless and flavorful. We are redefining the culinary expectations of a gas station in a way that’s fun, fearless and flavorful.
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YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. Reports needed maintenance, faulty equipment or accidents to the supervisor immediately. Unidine Unidine is hiring immediately for full time and part time COOK position.
$14 - $15 an hourFull-time/part-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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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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Minimum associate degree in culinary arts required or attainment of CCC credential from the American Culinary Federation is required within 6 months of employment. POSITION SUMMARY:Under direct supervision of the Chef or Kitchen Supervisor.
$20.03 - $30.03 an hourExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Culinary Services Group is recognized as a Top 50 Contract Food Service Management Company, specializing in senior care communities, hospitals, and behavioral healthcare services. Fulfill all side work responsibilities as determined by the supervisor.
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In this role, you will be on the fast track to store leadership — coaching, supervising and leading the team in addition to, and often on behalf of, the Store Leader. GetGo takes a refreshing approach to the traditional convenience store experience.
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Mechanical knowledge of boilers, steam and condensate systems, culinary and sanitary steam systems, hot water generation, compressed air systems, nitrogen generators, chillers and cooling towers, reverse osmosis, water softeners and cogeneration.
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If you are passionate about making a real difference in people's lives through the power of food in an environment where compassion, care, and your culinary expertise come together, we invite you to join our team as a Cook.
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Perform other kitchen duties as assigned by the culinary team or supervisor. Place clean dishes, utensils, and cooking equipment in designated storage areas. Physical stamina to stand for extended periods and lift heavy trays or dish racks.
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Ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Train and manage kitchen personnel and supervise/coordinate all related culinary activities.
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Associates degree or certificate in culinary arts issued by an accredited culinary school preferred. Completes dining services duties in a timely manner as assigned by supervisor in accordance with established dietary policies and procedures.
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May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs. In some instances, the Banquet Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Banquet Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
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