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Maintain a proactive approach to the health, safety and security of all staff at all times. Taco Bell 388 is looking for a full time or part time crew member to join our team in Harrisburg, IL. As a Taco Bell 388 crew member, you can be the smiling face that greets and serves our guests or a cook who makes things happen in the kitchen.
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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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In addition, the kitchen staff members help stock the shelves, especially on delivery days, and clean the dishwasher, milk cooler, and dining hall. As a member of the kitchen staff team, you are responsible for helping wash pots, pans, and dishes and the dining hall after meals to ensure that campers remain healthy.
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The Guest Service Department Manager’s responsibilities may include making sure Crew and Managers deliver a great customer experience, that sales promotions are done well, that all service staff are trained in service procedures, and that the Front Counter McCafé and Drive-Thru areas are organized for the best service.
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Most work will be indoors or outdoors at the Kroc Center Hawaii including but not limited to the banquet, kitchen, café, and cabana areas. Create, promote, and maintain a diverse and inclusive environment among program participants, staff, community members, church attenders, volunteers and all guests entering the Kroc Center.
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Taco Bell - Sappington is looking for a full time or part time crew member to join our team in St. Louis, MO. As a Taco Bell - Sappington crew member, you can be the smiling face that greets and serves our guests or a cook who makes things happen in the kitchen.
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Round One first started in Osaka, Japan as a roller-skating rink in 1980, but after adding arcades and bowling into the facility, sales skyrocketed, and this along with all of our passionate staff have allowed us to grow into a multi-million-dollar entertainment company, with over 150 stores in Japan and U.S. alone.
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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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We also fully support employees who stay home from work if they are feeling sick. The People Department Manager’s responsibilities may include making sure the restaurant hires qualified crew, trains them well, and schedules them to meet restaurant sales and profit goals.
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Supervise student kitchen manager and staff, hiring as needed. Work in concert with kitchen manager and UMass Dining to plan quantities, delivery schedule, meal choices for Shabbat and holiday meals, and special events.
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Reach your goals and build your future with college tuition assistance, valuable job training, and retirement benefits. 10 paid holidays, anniversary splash and 8-week sabbatical every 10 years. Education through Archways to Opportunity including opportunities to earn a High School degree, college tuition assistance and English classes as a second language.
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You become a core member of the management team while simultaneously gaining experience in each staff-level role—both in the dining room and kitchen, learning from and being mentored by the training staff and the management team.
$85,000 - $200,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Must be able to perform all perform all daily duties of maintenance staff and maintains all essential equipment (e.g., boiler room equipment, nursing unit/medication room refrigerators, kitchen refrigerator/freezer, and laundry equipment) in safe operating condition.
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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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Schedules kitchen staff, assigning roles based on experience and skills. Executive Chef - The Bartolotta's Restaurants. Schedules kitchen staff, assigning roles based on experience and skills.
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