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The Assistant Culinary Director's day-to-day duties will include developing new menu items, overseeing kitchen staff, maintaining food safety standards, managing inventory, and coordinating with vendors to ensure timely delivery of ingredients and supplies.
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The Assistant Culinary Director must have strong knowledge of food safety regulations and ability to maintain high standards for cleanliness and sanitation in the kitchen. Excellent communication and interpersonal skills to work effectively with clients, vendors, and staff members is required for the Assistant Culinary Director.
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Train and develop kitchen staff on culinary skills, equipment operation, and safety protocols. Schedule kitchen staff to ensure smooth operations during peak hours.
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Hire, train, and mentor a team of talented chefs and kitchen staff to achieve high standards of culinary skill and teamwork. Lead the property’s culinary operations, ensuring the kitchen is operating smoothly and the food quality exceeds customer’s expectations.
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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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Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards. Three to five years of progressive culinary/kitchen management experience.
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Supervise and support kitchen staff in all food production aspects. Provide training and professional growth opportunities for kitchen staff. 2+ years of culinary or kitchen experience.
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Completion of technical or culinary program or training, or equivalent of 4-5 years of demonstrated leadership in kitchen or food service management experience. Plans, prioritizes and assigns work to kitchen staff to ensure productivity by conducting daily line-up to communicate and discuss strategies for quality execution.
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Regularly works in the kitchen leading, training, teaching and coaching culinary duties. The Managers primary purpose is to develop restaurant management and hourly staff to build and increase sales over the previous year and improve profitability, while ensuring employee and guest satisfaction, without compromising the integrity or culture of the concept.
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Responsible for completion of all company compliance training by the commissary kitchen staff. The Executive Sous Chef is responsible for all aspects of the management of the commissary kitchen operations.
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Partner with the Executive Chef and ensure staff are trained properly on the culinary program. Current Restaurant General Manager experience leading a high volume restaurant with a scratch kitchen.
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Aramark Healthcare+ is searching for Food Production Manager to oversee the day to day culinary and kitchen operations for the food service department at Lifespan Rhode Island Hospital. Train and manage kitchen personnel and supervise/coordinate all related culinary activities.
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The Certified Dietary Manager (CDM) at The The Laurels of Bedford acts as the connecting agent between the clinical/dietetics team and the kitchen staff. Would you like to cultivate your passion for the culinary arts.
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The Certified Dietary Manager (CDM) at The The Laurels of Sandy Creek acts as the connecting agent between the clinical/dietetics team and the kitchen staff. Manage all aspects of kitchen operations including procurement, sanitation, scheduling, training, talent development and QAPI.
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Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff in a senior living community.
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