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Maintain and ensure safe facility environment including standards for maintenance and upkeep of unit’s equipment, food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
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Maintain high standards of quality in food production, sanitation, and kitchen safety practices. Adhere to all food safety regulations for sanitation, food handling, and storage.
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Follow all DFA good manufacturing practices (GMP) and work in a manner consistent with all corporate regulatory, food safety, quality, and sanitation requirements. Dean's Dairy in Sharpsville, Pennsylvania has job openings for skilled plant maintenance mechanics, responsible for the care and maintenance of all property and production assets.
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Supervising the quality standards and practices of the food production process, including purchasing, food specifications, meal preparation, service, and sanitation. Developing standardized recipes and utilizing other production tools to ensure food quality and cost objectives are met.
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The Sous Chef assists the Executive Chef in all essential responsibilities of the job (i.e., production, ordering, sanitation, presentation). Serve as "second-in-command" of all kitchen operations, food production, and employee relations.
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A minimum of 5 years' experience in food service management with a focus on Sanitation/Health; Menu/dietary planning and nutrition; food production/cooking; recipe development; food service operations.
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Ensure constant communication with all levels of management in the areas of processing, production, maintenance, and sanitation issues. TreeHouse Foods (NYSE: THS) is a leading manufacturer of private label packaged foods and beverages, operating a network of production facilities across the United States and Canada.
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Typically requires 3 years of experience in food service operations and food preparation, including service techniques, cashiering and sanitation standards and/or general and modified diets in a large hospital or hotel/restaurant food service environment, with experience as a lead or senior level staff.
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The Production Supervisor leads, guides, and directs the activities of employees engaged in the production, receiving, and warehouse work areas, executing daily production documentation in line with the production goals, critical check points, metal detectors, lot number tracking for all ingredients and sanitation with operators, packers, receivers, and loadout employees.
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The Supervisor, Food Services is responsible for supervising staff and related operational functions, coordinating the menu, production and procurement, along with service and sanitation processes.
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The purpose of the Executive Chef is to coordinate, supervise and direct all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels.
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Follow all SOPs for production, shipping and receiving and sanitation. This position reports directly to the Production Manager and it is responsible for overall production operations and standards within the department including continuous improvement of operating results by meeting schedules, controlling costs, and inventory.
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The Jr. Sous Chef is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures.
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Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Maintains food handling and sanitation standards.
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Food Allergen Certification and Manager Sanitation Certification. The Assistant Kitchen Manager will be responsible for performing management duties over Back of House activities, which include managing and overseeing food storage, preparation, and production of food items.
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