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Overview Presbyterian Homes & Services - SummerWood of Chanhassen seeking a Nutrition & Culinary Services Director to join our team. REPORTING STRUCTURE: The Nutrition & Culinary Services Director reports to the Site Leader.
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DIRECTOR, CULINARY Reporting to the President/CEO, the Director, Culinary, requires a combination of skills and experience including operational excellence in a high-volume business, a desire for continuous culinary innovation, and exemplary leadership and collaboration skills in a multi-unit environment.
$150,000 - $175,000ExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Collaboration with key departments is crucial as the position works closely with Restaurant GM, Director of Culinary, Director of Food & Beverage. The Hotel Executive Chef is in charge for all culinary operations in the hotel -Stirrups, In room Dining, Yellow Pony Pub & Garden.
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Creating power point presentations for departmental meetings, scheduling departmentalContribute and focus on the daily growth of the operation through awareness and understanding of LQA, EES, Forbes, Ecosure and Fairmont Grand Del Mar StandardsWork in conjunction with the Executive Chef, Food & Beverage Director and Outlet Chef on promotions, menus, and special events.
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Reports findings to the Culinary Services Director and/or Health Services Administrator. Coordinates with the Culinary Services Director regular and therapeutic menus to meet the food preferences of residents and to be under established policies, procedures, diet manual guidelines, standards of practices, regulations, and physician orders.
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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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This role involves implementing new programs and Standard Operating Procedures (SOPs) as directed by the Executive Corporate Chef, collaborating with General Managers, Unit Managers, and the Director of Nutrition to innovate and tailor culinary services to each institution's needs while ensuring compliance with food quality and safety standards.
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Students are exposed to a variety of fun-filled project-based learning, developmental and high-caliber enrichment activities, which include arts enrichment (e.g., dance, culinary, and media arts and production), as well as health/wellness and physical fitness education.
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Overview Executive Chef / Director of Food & Beverage reports to the Venue General Manager and is responsible for oversight in the administration, planning, budgeting and direction for the food & beverage operations of the property including all front and back of the house operations in concessions, catering, and culinary.
$70,000 - $75,000Full-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines.
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As an integral part of a Culinary department, you will join forces with the culinary team and the culinary director, (to whom you will also report) in our continued effort to inspire people to eat more plants.
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Parkhurst Dining, part of the Eat’n Park Hospitality Group, is a family owned, family run company that provides culinary, dining and catering services to over 80 organizations and universities east of the Mississippi.
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The Hudson Valley also boasts excellent public and private schools with a vibrant higher education culture, as the home to several notable institutions such as Vassar College, Marist College, SUNY New Paltz, Bard College and the Culinary Institute of America, among others.
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We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Shula's Steakhouse Head Chef/Sous Chef. Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Director.
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The Pastry Chef will work closely with and report to the Chef de Cuisine as well as work with the Culinary Director for any seasonal menu changes. Benefits: 401(k) matching Bonus based on performance Company parties Competitive salary Dental insurance Employee discounts Free food & snacks Paid time off Training & development Vision insurance Row 34 is currently seeking a Pastry Chef to join the culinary team.
$60,000 - $65,000 a yearFull-timeExpandApply NowActive JobUpdated 4 days ago
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