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Organizational Design: Under the leadership of the Store Manager, the Donor Greeter is a member of the Donated Goods Retail Operations team and is tasked with accepting merchandise donations from donors according to Goodwill policy, excellent customer service, and assist in the processing of donated goods.
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DEFINITION: Under immediate supervision of the Operations Manager and/or Cafeteria Supervisor II, performs general duties involving serving students meals, cashier duties, the cleaning of equipment, dish room duties, and assisting in preparation of foods.
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Accountable and Reports to: District Store Director; Store Manager; Assistant Managers of Store Operations, Perishables, and Health Wellness Homes; Food Service Manager; Market Grille Department Manager, Assistant Market Grille Department Manager.
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Accountable and Reports to: District Store Director; Store Manager; Assistant Manager of Store Operations, Perishables, and Health Wellness Home; Food Service Manager; Market Grille Department Manager; Assistant Market Grille Department Manager.
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In addition, the Sr. Vendor Manager must be an effective leader and communicator in working with Amazon.com partners and vendors, as well as with internal groups such as central buying, site merchandising, marketing, PR, finance, operations, and retail systems.
$96,900Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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As a Torchy’s Kitchen Manager, you will be responsible for all Back of the House (BOH) operations, including maintaining a safe and impressively clean kitchen, and instilling a culture of “If it’s not great we don’t serve it.
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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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At least 2 years experience as a chef, sous chef or kitchen manager, or equivalent, with an emphasis on Escoffier techniques. He or she must create, coordinate and lead a Back of the House (BOH) team that is responsible for daily operations in the kitchen, prep and dish areas of PURE Taqueria according to PURE standards, programs and systems.
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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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REPORTS TO: General Manager/AGM or Manager on Duty, Corporate Operations and/or Culinary Leader. The Kitchen Manager will collaborate with the GM to ensure the complete satisfaction of guests at the restaurant as a result of the food being ordered, prepared and served within the restaurant standards.
$60,000 - $80,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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As a part of our management team (Kitchen Manager, Service Manager, Assistant General Manager, General Manager), you will be the expert in creating legendary experiences for guests.
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Cook and prepare a variety of food according to healthcare guidelines and standardized recipesSets up workstation with all needed ingredients and equipmentPrepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food itemsWork closely with operations manager to plan menusSafely utilizes a variety of utensils including knifesOperates equipment such as ovens, stoves, slicers, mixers, etc.
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The Kitchen Manager directs the food service activities and back of house operations of the restaurant and market in accordance with company guidelines regarding operating procedures, food preparation and product specification, sanitation and cleanliness, profitability, and employee relations.
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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 Executive Chef will be responsible for kitchen operations including menu planning, provisioning, food preparation, and sanitation. This position reports to the hotel General Manager.
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