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Demonstrates and teaches Culinary Arts in a classroom setting with professional kitchen equipment, food, beverage, and professional cookery, sanitation and professional Food Service Management.
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Prior food service preferred. Based in New York City’s Seaport in Lower Manhattan, CCMC is responsible for the management of a variety of acclaimed restaurants at the Seaport, each offering unique, world-class dining.
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2 years of management experience in the food service industry is required, preferably in an ice cream shop and/or grill. · Understanding of health and safety regulations in a food service environment.
$22 - $25 an hourFull-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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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. Team service is at the heart of what we do, not only because it ensures an outstanding experience for every guest, but also makes for a stress-free and engaging work environment.
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Auburn University is understanding of and sensitive to the family needs of faculty, including dual-career couples Minimum Qualifications QUALIFICATIONS: Applications are welcomed from candidates with experience in the following areas: food service management, professional food production with experience of line management responsibilities (chef, sous-chef), or culinary-focused experience in the hospitality industry.
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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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Earned credit hours from an accredited college or university which includes 15 earned credit hours in Food Preparation, Dietetics, Nutrition, Foods and Nutrition, Food Service Management, or a closely related area may substitute on a year-for-year basis for the required experience at a rate of 30 earned credit hours for one year.
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Delaware North's Patina Restaurant Group is a a leader in food service management, operating some of the busiest and most famous kitchens in the world. As a Dishwasher, the quality served up to guests starts with you, ensuring the health and safety of guests through exceptional standards of cleanliness, both in the kitchen and food and beverage serving equipment.
$20 - $22 an hourPart-timeExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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Food service management, dietary department, Food Services Director, recipes, sanitation, safe food handling, prep, cook, sous, Supervise, operations, budget, prep, cook, sous, restaurant, No Late Nights, Set schedules, Flexible schedules, Consistency, friendships, creative, promotion, opportunity, increased responsibility, Leadership.
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Qualifications Candidate is required to have at least 4 years previous culinary management experience in a high volume, full service Hotel Restaurant and Banquet Kitchen. Job Description The Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.
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REQUIREMENTS FOR A KITCHEN COOK - FOOD SERVICE ASSOCIATE Hospitality industry experience Excellent time management Great attitude Fast work pace ServeSafe certification (preferred) Breakfast experience (preferred) If you meet the above requirements, we need you.
$20 - $22 an hourExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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Responsibilities: Duties include clearing food & utensils from tables, resetting, water service, monitoring guest satisfaction and assisting the kitchen in expediting the service process.
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E)Purchasing and kitchen, experience, including basic nutrition; menu development, cooking techniques, safe food storage and kitchen sanitation practices, and kitchen supply management.
$33.21 - $36.67 an hourPart-timeExpandApply NowActive JobUpdated 9 days ago - UpvoteDownvoteShare Job
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Associates or higher degree in Food Service Management, Hospitality or equivalent. This position supports the Executive Steward with all activities pertaining to maintaining the Food and Beverage storage, preparation and service areas and materials to include controlling inventories for and ensuring spotless, sanitary condition of all china, glassware, silverware, cookware and serving utensils; staffing, scheduling, training, and disciplining employees.
Up to $65,000 a yearFull-timeExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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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.
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