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The Kitchen Manager is a confident decision maker as well as highly practiced in employee and business management, people motivation, and communications. We value team members who love amazing food, tasty beverages and making others smile just as much as we do; and we are currently seeking new team members who are driven and hospitality-focused.
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Overview: We are seeking a culinary arts instructor to educate and inspire students in the art and science of culinary techniques, food preparation, nutrition, and kitchen management.
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The Kitchen Manager, along with the sous chefs,will assume the majority of responsibility for training of kitchen staff andfood preparation, and will require both time cooking and prepping food as wellas the Management items listed.
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The HACCP & Food Safety Administrator for Snap Kitchen plays an integral role in the overall success of Snap Kitchen's Operations. At Snap Kitchen we are just as passionate about our people as we are about food.
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As an Executive Sous Chef for Parks and Destination accounts he / she will be directly responsible for the organization and leadership of all kitchen areas, including staff development, menu development, staff coordination, food production, food quality, consistency and presentation of product, safety / sanitation and HACCP directives.
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Ensure the Assistant Kitchen Manager understands expectations and is upholding all systems and processes daily and when you (the KM) are not present. Job Description: The Kitchen Manager is responsible for a variety of duties and responsibilities regarding the oversight of all kitchen operations.
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Position Overview The Kitchen Assistant reports to the McCall Field Campus Food Systems and Sustainability Manager. Experience with sustainable food systems, including working relationships with farmers and other producers, and sustainable food waste management.
$16 an hour depends on education, experienceFull-timeExpandUpdated 0 days ago - UpvoteDownvoteShare Job
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Oversee execution of all orders and food presentation, while maintaining prompt ticket times, to provide the best dining experience for every guest. Coach team members daily to encourage individual growth; cross train in different areas of the kitchen to build and maintain a dynamic team.
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Thompson Hospitality is the nations largest minority-owned food and facilities management company. In addition, the Executive Chef directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food.
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Big Fish Restaurant Group now consists of Big Fish Grill Rehoboth, Big Fish Seafood Market, Big Fish Grill Ocean View, Big Fish Market/Rosenfeld's South Bethany, Big Fish Grill on the Riverfront, Summer House, Salt Air, Obie's By the Sea, Sazio, Stingray, Crab House, Striper Bites, Taco Grande, Trolley Square Oyster House, Washington Street Ale House, Mikimotos, Torbert Street Social, Rosenfeld's Wilmington, Riverfront Events, and Nick's Fish House.
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MGH Revere Food is Medicine, which aims to evaluate the impact of weekly food packages on health and behavioral outcomes in families and individuals receiving services from the MGH Revere Food Pantry and Teaching Kitchen.
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Basic Education Requirement - Associate's Degree or equivalent experienceBasic Management Experience - 2 years Basic Functional Experience 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
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Effectively operate, maintain and properly clean kitchen equipment, including but not limited to deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
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Establish and oversee kitchen systems and processes; ensure that all systems/processes are clearly communicated to team members and carried out on a daily basis including (1) opening/closing checklists, (2) quality control checklists, (3) ordering and inventory procedures, (4) daily/weekly cleaning lists, and (5) menu planning, presentation, and execution.
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Maintain cleanliness and organization in all cooking and storage areas; ensure your entire team upholds expected sanitary practices and safe food handling. Fully manage kitchen labor, including all hiring and weekly scheduling of staff (schedules to be approved and posted at least 2 weeks in advance.
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