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Prepares a wide variety of menu items such as roasting, broiling, baking, frying, steaming and stewing meat, fish and poultry. Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with Company standards and safety and sanitation policies.
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Baking Wheat Bread and French Bread. Once opening procedures are completed execute normal in store responsibilities throughout lunch. The flavor of a ripe tomato, crisp shredded lettuce, combined with fresh-baked bread, fresh-sliced meat and real Hellmann's(r) mayo - that's when the magic happens.
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Combining traditional and alternative baking techniques and mindfully sourcing only the best ingredients, the menu will include a full coffee and tea program, croissants, muffins, breads, pastries, cakes, gluten free and vegan options, gourmet sandwiches, salad, soup, and convenient grab ‘n go items.
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The baker will provide the freshest breads and sweetest treats to provide our customers a perfect choice for breakfast, lunch, dinner and beyond. Mixing, preparing and baking bread and pastries.
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Skills: Advanced baking and pastry skills, knife skills, cake decorating, bread baking, ice cream production and chocolate skills. The partnership of Ramsay's Kitchen and Four Seasons is in perfect harmony inside the walls of Downtown St. Louis, with floor-to-ceiling windows facing the Gateway City Arch. Responsibilities:The Pastry Cook is responsible for preparing and planning of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads and chocolates for breakfast, lunch and dinner, as well as various specialty items for amenities and special functions.
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Hazards: Exposure to very hot foods, equipment, and metal objects used in cooking and baking, sharp knives and slicers, detergents, abrasive cleaning solvents and disinfectants, and risk of falls.
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Cooks such food items as breakfast, lunch or dinner foods, coffee, drinks, tray items, sandwiches, salad dressings, meat items, cheese or vegetable trays, salad bar items, etc. At least three (3) years of directly related restaurant cooking and/or baking experience, which demonstrates a working knowledge of high-volume food and bakery production, food service production, food service positions, equipment, and supervisory techniques.
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Our bakers produce the bakery items for our restaurants as well as preparing other hot products for the breakfast and lunch sandwich unit. Previous baking experience and/or food preparation is an asset.
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You will use your prior experience with cutting tools, cookware and bakeware, combined with your knowledge of cooking procedures and methods of grilling, baking and boiling as a critical part of your role.
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Advanced baking and pastry skills, knife skills, cake decorating, bread baking, ice cream production and chocolate skills. The Pastry Cook is responsible for preparing and planning of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads and chocolates for breakfast, lunch and dinner, as well as various specialty items for amenities and special functions.
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As a Line Cook, you will make primarily breakfast and lunch selections including pancakes, waffles, eggs, pastries such as cookies, muffins, bread, scones, sandwiches, salads, parfaits, etc. Prior baking and cooking experience in a restaurant is required.
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Employee engagement: lunch & learns, company-wide day of service, employee resource groups (e.g. Women’s Empowerment, PRSIM), intramural sports leagues, themed holiday activities (e.g. office-wide trick-or-treating, annual company holiday party, baking competition.
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We're committed to sourcing healthy, local ingredients for our bagels, breakfast and lunch sandwiches, soups, salads, smoothies, fresh-baked sweets and more. Efficient preparation and baking of our signature items, including, bagels, artisan breads, and other baked goods.
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This position is required to assist with the following meals: appetizers, dinner and dessert and sometimes lunch. Prior education and food preparation, meal planning and/or cooking and baking experience desired but not essential.
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Culinary Teacher Jennifer Gernhard needed a new baking prep table for her classroom and an experienced group of woodworking students delivered a beautiful handmade product. Lunch at the Panther Cafe on Thursday included pumpkin donuts for dessert, made from our own homegrown squash and locally-milled flour.
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