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Knowledge of culinary techniques: hot, cold, ambient, aspic, garde manger, display cooking, and buffet. The retail dining program consists of seven cafes, a food gallery located in the Frist Campus Center, a convenience store, Prospect House-the University's faculty and staff club, Palmer House-a nine-bedroom guest house and athletic concessions.
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Campus Dining is a dynamic and progressive culinary organization responsible for the food program management in residential dining halls, retail venues, and catering across campus. Catering offers the campus community a broad range of services including high profile receptions, full-service dinners, catering delivery service, and a newly developed Food Truck, which currently offers two separate menus.
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Gain exposure to different kitchen stations: Garde Manger, Grill, Roast, Market line, Concierge and Delivery/Packout. Gain exposure to different kitchen stations: Garde Manger, Grill, Roast, Market line, Concierge and Delivery/Packout.
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Learn and handle the various stations (garde manger, pasta, grill, saute, pastry), which includes preparing and cleaning stations properly, stocking stations adequately for service, and communicating actively with Chefs and colleagues to facilitate smooth and efficient kitchen.
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Garde Manger 10% Culinary Training Courses: Wine Tasting, Wine & Food training, Herb Garden knowledge. Throughout the program the trainee's immediate supervisor will serve as a mentor and instructor, coaching and guiding the trainee to develop his/her chef de cuisine and executive chef skills further.
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Prepares, oversees, and presents all cold items for salad bar according to recipes and standards set by the Executive Chef. Prepares all am & pm specialty break items as directed by Executive Chef. Assists with preparation of evening meals, socials and special events as needed.
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Maintains cleanliness and sanitation of assigned station, the kitchen and the entire venue.
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Must have experience and proficiency with cooking including garde manger, saute station, fry station, and grill station. Must have experience and proficiency with cooking including garde manger, saute station, fry station, and grill station.
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Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
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Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout. Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout.
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To follow all specifications to properly and efficiently prepare, present, and store foods, including salad items, dressings, fruits, and appetizers, and all Garde Manger items. To follow all specifications to properly and efficiently prepare, present, and store foods, including salad items, dressings, fruits, and appetizers, and all Garde Manger items.
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Basic cooking skills, IE: Sautéing, Broiling, Frying, Roasting, Butchery, Garde Manger, Pantry, Breakfast Cookery, etc. Basic cooking skills, IE: Sautéing, Broiling, Frying, Roasting, Butchery, Garde Manger, Pantry, Breakfast Cookery, etc.
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Optional 4 Day Work Week Schedule with Full Time Hours. This schedule is offered as an OPTIONAL BENEFIT for those interested & will include four swing shifts that will begin between 10 am - Noon each day and last for 9 hours and 45 minutes with a lunch break.
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You'll help bring the virtue of hospitality to life while we create an environment that allows you to be your best self and grow. White Lodging develops and operates a portfolio of award-winning, premium-brand hotels, rooftop bars and restaurants in some of the country's best cities to live.
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This schedule is offered as an OPTIONAL BENEFIT for those interested & will include four swing shifts that will begin between 10 am - Noon each day and last for 9 hours and 45 minutes with a lunch break*ABOUT THE ROLE:*The next generation of chefs are evolving in DIG restaurants.
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