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5+ years of experience in a sanitation management or supervision role, preferably in the food processing industry. Reporting to the Plant Site Director, the Sanitation Manager collaborates with other areas of the operation and external vendors to implement the facility Master Sanitation Schedule (MSS), Integrated Pest Management (IPM), Chemical Programs, and daily operational cleaning.
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As Safety and Sanitation Manager, you are responsible for leading all areas of Safety and Sanitation compliance at the location. Take the lead in working with the Home Office Risk Management team in responding to or managing any safety and claims issues.
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Manage the implementation of Levy’s safety and sanitation program at the venue. Work with local OSHA, sanitation or Everclean inspectors to support inspections or local initiatives. Coaching operational leaders to ensure a thorough understanding of all safety and sanitation standards.
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The Executive Chef is responsible for budget management, controlling food and labor costs to meet budget, managing and maintaining restaurant and banquet menus and maintaining safety and sanitation standards.
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As Demi Chef de Partie, you will be responsible for supporting the Executive Chef and the rest of the Galley Management team by assisting with the day-to-day food preparation and meal service activities, ensuring consistency, quality, cost-effectiveness, and the highest level of sanitation are maintained, all in keeping with company and USPH standards.
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Ensure food safety, sanitation and workplace safety standard compliance; and/or. have working knowledge of automated food inventory, ordering, production and management systems.
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Directs and manages all plant operations with overall responsibilities for production, processing, maintenance, human resources, sanitation, accounting, materials management and other requirements necessary to the successful operations of the plant.
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Assistant Executive StewardThe Assistant Executive Steward will assist the Executive Steward and the Food & Beverage leadership team to ensure sanitation, cleanliness and organization of kitchen equipment, china, glassware and flatware.
$75,000 - $80,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Establishes preventative maintenance schedules for all systems, equipment, and buildings including: ammonia refrigeration system, Heating, Ventilation, and Air Conditioning (HVAC) Systems, fire protection and security systems, electrical and energy management, dock doors/dock plate systems, power industrial equipment, building components (roof, interior and exterior floors/walls, doors, paved surfaces and landscaping.
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Coordinates emergency response or crisis management activities, develops and maintains liaisons with local emergency management and other entities to facilitate plan development, response effort coordination and assists safety manager with training initiatives.
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Directs the daily work and safety of associates engaged in building, grounds, sanitation, fleet maintenance, and repair, refrigeration systems, beverage department, power industrial equipment, and security.
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Other Environmental Health programs include retail food safety, drinking water, recreational health, onsite wastewater treatment, and hazardous materials management. Principles and practices of environmental sanitation, including water supply, sewage and refuse disposal, housing, recreational and industrial sanitation and vector control.
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The incumbent is accountable for duties related to back of the house kitchen cleaning and sanitation for main kitchen, concessions stands and all F&B service areas; banquet set-up/break-down; maintain inventory and pars for kitchen and banquet equipment of food under the direction of an Executive Chef.
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Ensure operations comply with all state and federal laws, rules and regulations, relating to food and beverage sanitation, alcohol and tobacco, and ADA requirements. Responsible for all front of house (FOH) food and beverage service and banquet/event sales of the Club. Directly supervises all food and beverage staff including bar staff, service staff and beverage cart staff.
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Requirements: Attend a 19-week paid training program to gain skills and certifications in menu planning, catering, expert cooking techniques, culinary art design, food preparation, food storage, inventory, sanitation standards, forecasting, food inspection, food quality standards, cleanness standards, station establishment, hospitality services, and temperature control point.
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