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A minimum of 3 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
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A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. Must be able to communicate clearly with managers, kitchen and dining room personnel.
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Aminimum of 5 years of experience in varied kitchen positions including foodpreparation, line cook, fry cook and expediter with a from scratch concept. Assistwith hiring, training, and scheduling of BOH personnel.
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Qualifications: A minimum of 3 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. Responsible for training kitchen personnel in cleanliness and sanitation practices.
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This position shall report to the Mail Services Supervisor or his/her designee, and shall have no direct supervisory responsibilities other than the assigned training of new personnel in the Campus Mail Services department and the periodic training of student or extra-help employees.
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Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations. KEY Westside Concepts dba. Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards.
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Requirements: A minimum of 2-years' experience in varied kitchen positions including food preparation, line cook, fry cook and expediter along with at least 6-months experience in a similar capacity including Supervisory experience.
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Executes assigned work under the close supervision and guidance of an Expeditor II or above, the Procurement Manager or other more senior level Supply Management personnel. The material expediter position compiles and maintains material and parts inventory and status information to expedite movement of material and parts between production areas by performing the following duties.
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A minimum of 5 years' experience in varied kitchen positions including food preparation, line cook, and expediter. Works in tandem with the Executive Chef to make employment and termination decisions including interviewing, hiring, and disciplining kitchen personnel as appropriate.
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Verifies total procurement time of parts and assemblies by ascertaining fabrication and assembly time spans, completion dates of in-process items, and availability of stock items, transmitting such information to interested personnel.
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Qualifications:A minimum of 2 to 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
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A minimum of 2 to 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
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Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
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A minimum of 4 years of experience in food preparation: line cook, fry cook and expediter. Supervises and coordinates activities concerning all back-of-the-house operations and personnel, including food prep, kitchen, storeroom and dishwashing.
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QUALIFICATIONS: A minimum of 2 to 5 years of experience in varied kitchen positions including food preparation, line cooking, fry cooking, and expediter. Oversee the training of kitchen personnel in the safe operation of all kitchen equipment and utensils.
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