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Certified Dietary Manager (CDM) course participant, or certification as required by State & County law. Training - Responsible for all training, quality control and in-servicing staff to meet HCSG standards is an essential part of the Manager’s responsibility and includes touring the kitchen several times per day to assess work quality using QCIs for documentation purposes.
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Must successfully achieve the eLuminate Food Service Manager (FSM) and Long-Term Care Food Service (LTC-FSM) certifications within the first 60 days of employment. Must show proof of or successfully complete an approved Conference of Food Protection (CFP) Food Protection Manager (FPM) course within the first 14 days of employment.
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The Food Service Worker will assist the manager with food/meal preparation; maintain cash receipts and meal records. Maintain garbage collection site and kitchen floor areas in a neat and sanitary fashion.
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The Executive Chef is responsible for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget.
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The position requires at least 5 years of experience with food preparation, perhaps as a Line Cook or a Sous Chef. Its also helpful to have food management experiences having worked as a Restaurant Manager or Kitchen Manager.
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Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff.
$900 - $1,300 a weekFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Train and manage culinary and kitchen employees to use best practice food production techniques. Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations.
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Maintain high standards of quality in food production, sanitation, and kitchen safety practices. Culinary Specialist - Smith County - Aramark SeniorLife+ Connect with the Manager daily to understand and accurately prepare menu for the day.
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With limited supervision, the Assistant Kitchen/Culinary Manager's (AKM) role is to support the back-of-house team members and kitchen manager, within a specific restaurant, through maintenance of restaurant kitchen standards, and strive to achieve overall quality and consistency on a daily basis.
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The Kitchen Manager will possess excellent technical skills and experience with menu development and will actively supervise, coach, counsel, direct, train and mentor employees in meeting quality standards of the restaurant and will promote a positive, enthusiastic and cooperative work environment.
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Our Executive Kitchen Manager is responsible for the overall management of the restaurant operations, leading and directing all team members and ensuring the quality of food and guest experience meets the companys expectations.
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3-5 years work experience as a Kitchen Manager or similar role with a proven track record, buffet expereience preferred. We are looking for an experienced Kitchen Manager to join our team and take responsibility for running our kitchen.
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Degree in Culinary Arts or culinary certificate, Certified Dietary Manager (CDM), Bachelor's Degree in Business or related field preferred. + Minimum of three to five years of culinary/kitchen management experience, depending upon formal degree or training; healthcare setting preferred.
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4+ years of high-volume culinary management experience. Hire and train kitchen staff. Ensure adherence to recipes, safety practices and sanitation standards in the kitchen. Coach, lead and develop culinary team.
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Perform other duties as assigned including other areas in the kitchen. Use and care of kitchen equipment, especially knives. Assist manager in completing daily reports. Scrub and polish counters, clean and sanitize steam tables, and other equipment.
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