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Maintains and abides by County Health/Sanitation as well as Legends Hospitality standards. The ideal candidate will have a pastry culinary degree or have graduated from a certified apprenticeship program with a minimum of 2-3 years' experience in the contract foodservice industry, preferably in premium services, catering, and concessions environments for a sports and entertainment venue.
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Under the guidance of the Test Kitchen Leads (TKLs), maintain proper sanitation and an impeccable level of cleanliness, abide by stringent worker safety standards, and model exemplary culinary practices.
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THE ROLEUnder the direction of the Executive Chef and Executive Sous 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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Madison College offers degrees, diplomas, apprenticeships and certificates in Architecture & Engineering; Arts, Design & Humanities; Business; Construction, Manufacturing & Maintenance; Culinary, Hospitality & Fitness; Education & Social Services; Health Sciences; Information Technology; Law, Protective & Human Services; Science, Math & Natural Resources; and Transportation.
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The Line Cook is responsible for preparing food and plated dishes according to the restaurant's menu specifications, providing quick and efficient service to customers in respect to duties related to a fine dining culinary experience, and maintaining sanitation standards.
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Prepared Foods: Deli Counter Service, Kitchen, Food Prep, Dishwasher, Culinary Venues (Pizza Maker, Sandwich Maker, Runner: Hot Food / Salad Bar) We are immediately hiring for Sanitation Positions.
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Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
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The RoleThe Culinary Supervisor will report to the General Manager and will be responsible for effectively coordinating 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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The ideal candidate will have a culinary degree or have graduated from a certified apprenticeship program with a minimum of 2-3 years of cooking experience in the contract foodservice industry, preferably in premium services, catering, and concessions environments for a sports and/or entertainment venue.
$36,000 - $48,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Executive Sous Chef Fast Casual-Local Favorite Is your passion for the culinary arts unrivaled? The Executive Sous Chef must be able to build top line sales and guest counts through the delivery of a competitively superior team that will be recruited, trained and mentored by the Executive Sous Chef. Responsibilities will also include maintaining proper food safety and sanitation procedures are being met.
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Junior Sous Chef Upscale Concept – Now Hiring Salary : $55,000 - $60,000 + Benefits and Bonus Packages Our company is seeking a dynamic and professional Executive Sous Chef who possesses a true passion for the culinary arts and brings it to work with them daily.
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The Executive Chef also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies.
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The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability.
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Rose Senior Living is recruiting for a hospitality focused Sever to join our culinary team! Starting pay: $15/hr Here are a few of the daily responsibilities of a Dining Room Server: Always exemplify Community standards of cleanliness, sanitation, and organization.
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Cashier, Cashier Assistant (Bagging, Carts), Sanitation. Team Members provide support performing duties related to customer service, stocking, and sanitation in assigned department(s). Follows and complies, or ensures compliance, with established procedures, including Weights and Measures, health and sanitation, and safe work practices.
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