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Lead by example in terms of quality of the food they make, the way they interact and provide customer service, and coming to work in a clean, fitted, and pressed uniform daily. Jersey Mikes is committed to providing our customers with the most enjoyable and satisfying experience possible through our amazing subs and unparalleled customer service.
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Create schedules for the kitchen staff to ensure optimum resource management and speed of service. Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills.
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You have general knowledge oflabor laws, health codes, safe food handling and sanitation, responsible alcohol service, safety and security systems and procedures, and computer operations.
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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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Assigned roles/responsiblities include Housekeeping/Janitor role in Environmental Services (EVS), Food Service Worker in Food & Nutrition Services (FNS) and Receiving/Distribution in Materials Management (MM.
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Provided to the entire kitchen team and food service staff and management. The Chef de Cuisine is in charge of executing the food in the main kitchen, drives menu design and kitchen creativity and is responsible for growing and developing the product and profitability of the food service program.
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The shift supervisor works under the direction of the chef manager and is responsible for overseeing one or more areas of the dining service department which may include: food production, service, retail, catering, other another area.
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Desired outcomes include significant positive improvement in: operational efficiencies, customer service, employee engagement, gross margin improvement, sustainability, energy management, safety, quality, compliance, asset lifecycle planning, maintenance optimization, implementation of technology, improved financial management, etc.
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Reports to: Food Production Manager, Food Production Superviosr, Director of Nutritional Services, Cheif Practice Management Officer. Standard food service equipment, hand utensils, dish machine.
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Schwan's Company, a U.S. affiliate of the global lifestyle company, CJ CheilJedang Corporation, is a leading U.S. manufacturer and marketer of quality foods offered through retail-grocery and food-service channels.
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Roper designs and develops software (both software-as-a-service and licensed), and engineered products and solutions for healthcare, transportation, food, energy, water, education and academic research markets worldwide.
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Under the direction of the Site Supervisor, takes full charge of the management of the site(s); participates as an interdisciplinary team leader with the OAP staff, site case manager, Educational Specialist, and other community based service providers in the formulation and implementation of all case plans; has primary responsibility for establishment of the therapeutic milieu and system of care.
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Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage. Handle food and beverage service, as required. Coordinate with Executive Chef, Sous Chef, Supervisor work priorities, provide assistance and perform other duties as requested by management, and attend meetings as required by management.
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Overseeing the preparation and serving/merchandising of deli/ food service items, which includes items such as breakfast, lunch and dinner entrees, fried foods, pizzas, prepared salads, soups, soups, sandwiches, roller grill items, hot and cold beverages and snack items.
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The Executive Chef is primarily responsible for the overall leadership and management of all Culinary and Stewarding Operations at Sensei Porcupine Creek including, but not limited to, Sensei by Nobu, the hotel's main dining room and Sushi bar, In-room Dining, Pool service, Golf, Tennis and Catering.
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