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The Company;CEC Entertainment, LLC ("CEC"), headquartered in Irving, Texas is the nationally recognized leader in family entertainment and dining with its Chuck E. Cheese, Peter Piper Pizza brands and virtual kitchen concept, Pasqually's Pizza & Wings.
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The Kitchen General Manager is responsible for overseeing all daily kitchen operations including but not limited to: daily food production, ordering, inventory management, hiring, training, and employee retention, payroll management, scheduling, onboarding, and other duties based on business needs.
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CDS operates four dining units (Chandler Caf, Red Door Marketplace, Broad Caf, and Avery Kitchen) for a campus community of 2000. Under the direction of the unit manager, this position requires minimal supervision with speed and proficiency in all areas of caf food and beverage services.
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The Kitchen Assistant will be responsible for the direction and guidance in collaboration with the Chef Manager and Food Services Director for the overall production of food to include: implementation of systematic production methods, standardized recipes, portion control, menu development, and purchasing requirements.
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Kitchen Helper / Dietary Aide - Assists the Cook in the preparation and service of meals, places prepared food on plates/trays following tray tickets in line with our established policies and procedures, and, as may be directed by the Food Services Director/Manager or Cook, to ensure that quality food service is provided at all times.
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As a Maggianos Brand Ambassador, youll ensure exceptional operations during shift execution, from the food we serve from our scratch kitchen to the Guest experience we provide in our restaurant.
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Enjoy the challenge of a high-volume production kitchen and dining facility. Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation.
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Follow directions from Executive Chef, CDC and Senior Sous, Stewarding Manager regarding daily duties and tasks. Informing Chef/ Stewarding Manager of any equipment, tools or chemicals needed to perform job at hand.
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The Dining Services Manager oversees the dining services department of an assisted living, independent living, and/or memory care community and ensures residents are provided with a nourishing and well-balanced diet that meet the residents' nutritional needs and dietary preferences.
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The Bungalow Kitchen is a social dining experience and communityclubhouse. The Bungalow Kitchen bringsa chic and bohemian atmosphere featuring California Cuisine heavily inspired by local, seasonal ingredients with a robust wine list andcustom cocktails.
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The Stewarding Manager is responsible for the operations of the stewarding department during the afternoon and evening shifts to ensure proper washing of kitchen utensil sanitation. The Newbury Boston at One Newbury Street, located in the premier shopping and dining neighborhood of Boston’s Back Bay is an iconic property originally opened in 1927 as one of the first Ritz-Carlton hotels in the U.S. and most recently was the Taj Boston.
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Hotel-specific experiences preferred with a food & beverage focus or casual dining management experience. Beyond managing the Hotel Kitchen+Bar, you'llgain valuable knowledge and skills across all hotel departments, opening doors to future career advancement within Drury Hotels.
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Work with the restaurant manager or coordinator so that he/she has a clear understanding of how to provide high levels of customer service and how to create a restaurant style dining atmosphere.
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The dishwasher duties include: Ensures the availability of clean dishes by washing dishes, pots, pans, and flatware; Prepares dish area and kitchen for next shift by cleaning and restocking; Unloads and stores deliveries as needed; Sweeps and mops floors, especially in the event that items are broken or spilled; Takes out the trash and rinses garbage cans; Protects establishment and guests by adhering to sanitation and safety policies; Other duties as requested by manager.
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Department Manager - Manages the food service program in a single site, provides leadership, support, and guidance to ensure that food quality standards, inventory levels, food safety guidelines, and customer service expectations are met, including following facility menus, current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures to ensure that quality dining services are provided at all times.
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