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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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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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We're looking for candidates who have a keen sense of detail, are conscientious about cleanliness, and can step in when the Food Service Manager is absent. As a supervisor, you would be responsible for ensuring that our kitchen, service line, and dining area staff produce tasty and high-quality meals.
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Ability to work inside kitchen area, interact with heated equipment, steam, loud noise, chemicals and other at risk conditions. Perform task as requested by your manager on a weekly, bi-weekly, or monthly basis.
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Accountable and Reports to: District Store Director, Store Manager, Assistant Managers of; Perishables, Store Operations, and Health Wellness Home; Food Service Director; Delicatessen Department Manager.
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You must also have the ability to operate hand-held appliances, sharp knives, and various kitchen equipment including but not limited to the industrial can opener, dough press, industrial dishwasher, very hot oven, etc.
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Able to work in concessions, catering, and special events required by your manager. With guidance from your manager, you'll learn on the job and make great connections with the people we serve.
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Act as second in command and oversee kitchen when Kitchen Manager is not present; monitor food safety for handling and preparation according to guidelines. Reporting to the Kitchen Manager, the Assistant Kitchen Manager (AKM) will effectively and efficiently assist in running a busy, high-volume kitchen.
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Assist in keeping the kitchen & dining room clean throughout the shift. Overtime for the crew is to be avoided unless it is an emergency and approved by the general manager. Kitchen is well maned and organized for each position during peak periods.
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Kitchen equipment, i.e., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives. Report necessary equipment repair and maintenance to the Manager-on-Duty. Must use safety goggles when cleaning kitchen equipment that will protect the eyes from exposure to injury.
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Specific responsib Cook, Manager, Kitchen Staff, Supervisor. Specific responsib Cook, Manager, Kitchen Staff, Supervisor. A TGI Fridays Cook prepares a wide variety of foods according to recipe requirements and to adhere to product sensitivities and plate presentation.
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As a member of our Squad, you must have the ability to work in an open kitchen environment, rotating between front and back of house. Job Segment: Kitchen, Food Service, Hospitality. As a General Manager, you are accountable for leading your store.
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The Kitchen Department Manager s responsibilities may include making sure the restaurant delivers great quality food to customers, and fast, that food is always safe, that food cost is controlled, and that all kitchen staff are trained in production procedures, including new items that are added to the menu.
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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 Certified Dietary Manager (CDM) at Autumnwood of McBain acts as the connecting agent between the clinical/dietetics team and the kitchen staff. Certified Dietary Manager Certification or current enrollment in a certification course approved by the Dietary Managers Association.
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