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We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead staff). Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care.
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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.
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Join our team as the Executive Chef for Wildflower Farms, serving the needs of the business, our guests, and our colleagues by being responsible for all aspects of the restaurant kitchen, encompassing operational duties and financial responsibilities, providing leadership and management of kitchen staff, and growing and developing the product and profitability of the food items.
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Assists the Chef de Cuisine with overall kitchen operations including prep kitchen, management of cooks and stewards, expediting prepared foods, staff meal, kitchen sanitation/organization, ordering, and equipment maintenance.
Starting at $80,000 a yearExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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Takes orders for food, and effectively communicates with Kitchen staff to ensure that food is promptly and properly prepared for guests. First Watch is the fastest growing Breakfast, Brunch, and Lunch concept in the country with over 400 units and is looking for Servers.
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Prepare all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also ensures that food leaves the kitchen in peak condition. Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time.
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Ensures Nutrition Services kitchen staff follow the National School Breakfast and Lunch Program, Afterschool Snack Program, and Seamless Summer Option Program regulations. Ensures TITAN procedures are completed by Nutrition Services kitchen staff including recipe compliance, production sheet accuracy, inventory completion, proper ordering and Point of Sale transactions.
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Supervise and support Jefferson Senior Center by monitoring cleanliness of kitchen and dining room, providing staff and volunteer management and supervision, and supervision of breakfast and lunch service.
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As an Executive Sous Chef at ilili, you will be working alongside the Chef de Cuisine in planning, organizing, and leading the Kitchen team daily. Oversees all BOH operations in the absence of the Chef de Cuisine, including expediting food for full lunch and dinner services as needed.
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All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. May act as a Front of House supervisor in the absence of other Wolfoods staff. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively.
$900 - $1,300 a weekFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Enjoy the challenge of a high-volume production kitchen and dining facility. Ensure kitchen and equipment are maintained to health standards. 2+ years High Volume Commercial Kitchen Experience.
$900 - $1,300 a weekFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards.
$1,300 - $1,500 a weekFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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KEY RELATIONSHIPS: Guests, Kitchen Staff, Stewarding Staff, F&B Staff, Management Team. Guests can indulge in brunch, lunch, dinner and a curated cocktail program highlighting a dynamic collection of bourbons.
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The Kitchen Manager at Tulsa Educare is responsible for organizing and directing the processes necessary to provide breakfast, lunch, and snacks that meet TEI and Child/Adult Care Food Program (CACFP) standards, USDA guidelines Head Start Performance Standards, DHS regulations, and Health Department regulations.
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Kitchen Prep Staff & Line Cooks: Ability to follow standard recipe is expected. Reds is a casual Gastropub offering full-service lunch and dinner six days a week. Prep Staff & Line Cooks: Ability to follow standard recipe is expected.
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