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The Food Service Technician supports both patient and retail food and nutrition services, including food production, cashiering, patient food service support and sanitation.
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Duties include: Setting up/serving/cleaning of food, line server, prepare simple recipes and items on the grill, assist cook and serve food, kitchen helper, put away food and supplies, and maintain clean & sanitary conditions Maintain high standards of sanitation and safety.
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The Executive Chef is solely responsible for the effective management and operation of the 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 F&B Director.
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Four year college degree in business management, production operations management, agricultural science, food science or equivalent communication and analytical ability acquired through work experience.
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Directly supervises the operations of a specific restaurant ensuring compliance with company standards in all areas of operation including; customer satisfaction, speed of service, food production & preparation, safety and sanitation policies and procedures, hiring, training, supervising and evaluation of all restaurant personnel, restaurant maintenance & repair, and financial accountability of the operation.
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Communicating all process inefficiencies, equipment malfunctions, safety concerns and GMP issues to the Production Supervisor & Sanitation Supervisor. Food safety and sanitation principles (GMP, SQF.
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Job Description The Food Prep Worker prepares, and portions food items and performs various duties in accordance with production requirements and Aramark sanitation standards.
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ESSENTIAL REQUIREMENTS: Performs production tasks, efficiently, in assigned contract areas including, but not limited to, palletizing and depalletizing, case packing, case sealing, blending, bag hook up, rework, sanitation tasks, inspections, and hand assembly.
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Inspect/monitor facility, production lines and personnel to ensure compliance with sanitation standards and GMP. This person is responsible for daily inspection and monitoring of the facility, personnel, operations, and products to ensure compliance with company and government sanitation and food safety standards.
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Effectively communicate production needs, such as material requests, quality defects, foreign material, or food safety issues to appropriate peers and/or area supervisor. Performs production tasks, efficiently, in assigned contract areas including, but not limited to, palletizing and depalletizing, case packing, case sealing, blending, bag hook up, rework, sanitation tasks, inspections, and hand assembly.
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Minimum of 3 years' experience in food production, food safety and sanitation. Interact daily with Quality Assurance and Production on sanitation activities and performance.
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Have culinary production experience and a strong background in safety and sanitation compliance. Basic Education Requirement - Associate’s degree with academic major in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field.
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Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards.
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Cleans and sanitizes work area while adhering to sanitation and safety procedures for handling and production of tomatoes according to safe quality food (SQF) standards. Come grow with us and let us show you why Sysco is at the heart of food and service.
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Unlike certain food-industry or production facility jobs that require an insane schedule, most shifts end by 10pm at our Central Kitchen; there are no overnight shifts; you'll be off most holidays; and we're closed on Sundays.
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