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An associate’s degree or higher in food service management or hospitality, course study including food service or restaurant management from an accredited institution of higher learning is preferred.
ExpandApply NowActive JobUpdated 11 days ago - UpvoteDownvoteShare Job
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Reporting - Maintains records of income and expenditures, food, supplies, personnel, and equipment in report format to be delivered to HCSG and Facility management. Training - Responsible for all training, quality control and in-servicing staff to meet HCSG standards is an essential part of the Manager's responsibility and includes touring the kitchen several times per day to assess work quality using QCIs for documentation purposes.
ExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Culinary degree or equivalent food service management experience required. Position Title: Kitchen Manager/Sous Chef. Prior culinary management of multi-venue kitchens preferred.
ExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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Reporting - Train in maintaining records of income and expenditures, food, supplies, personnel, and equipment in report format to be delivered to HCSG and Facility management. Certified Dietary Manager or Certified Food Service Manager designation is required in accordance with CMS and/or State/County law.
Full-timeExpandApply NowActive JobUpdated 10 days ago - UpvoteDownvoteShare Job
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Mid-Ohio Food Collective (MOFC) is looking for a Production Kitchen Manager to manage kitchen operations including menu development, inventory, ordering & purchasing, food cost controls, training, sanitation, and personnel management.
Full-timeExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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The Dishwasher is responsible for cleaning and janitorial duties in areas dedicated to the production and consumption of food and beverage, including the kitchen, dining room, bistro, private dining room, serveries/pantries, and any other identified locations.
Part-timeExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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Must successfully achieve the eLuminate Food Service Manager (FSM) and Long-Term Care Food Service (LTC-FSM) certifications within the first 60 days of employment. CDM - Manages the foodservice program to meet food quality standards and safety guidelines following current applicable federal, state, and local standards, in line with our established policies and procedures to deliver quality dining services.
ExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Position Summary CDM - Manages the foodservice program to meet food quality standards and safety guidelines following current applicable federal, state, and local standards, in line with our established policies and procedures to deliver quality dining services.
ExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Accountable for the overall success of the Prepared Foods department, including financial stewardship, customer service, department conditions, merchandising, food and work safety, communication, hiring, training, and performance management.
ExpandApply NowActive JobUpdated 9 days ago - UpvoteDownvoteShare Job
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Must show proof of or successfully complete an approved Conference of Food Protection (CFP) Food Protection Manager (FPM) course within the first 14 days of employment. Foodservice Director - Manages the foodservice program in a single site, provides leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met, including following facility menus, current applicable federal, state, and local standards, in line with our established policies and procedures to ensure that quality dining services are provided at all times.
Full-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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Food service management experience. Financial Expertise: Tight management controls of labor, food, meat and repair and maintenance costs. Paid vacation is offered to both hourly and management positions based on years of service.
ExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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As a Prep Cook your responsibility is to perform routine tasks that include completing preparation of food and recipes, cleaning and sanitizing equipment, and organizing the kitchen under the directions of cooks, chefs, or food service managers.
ExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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The Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Director of Food Service.
$30 - $33 an hourFull-timeExpandApply NowActive JobUpdated 9 days ago - UpvoteDownvoteShare Job
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Position SummaryDepartment Manager - Manages the food service program in a single site, provides leadership, support, and guidance to ensure that food quality standards, inventory levels, food safety guidelines, and customer service expectations are met, including following facility menus, current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures to ensure that quality dining services are provided at all times.
Full-timeExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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POSITION SUMMARY: The primary purpose of your job is to assist in food preparation and service while maintaining clean and sanitary conditions in the kitchen and dining areas as directed by the Food Service Director or Cook. You will also function as a backup cook when needed.
ExpandApply NowActive JobUpdated 5 days ago
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