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Petsource provides recipe development, raw meat processing, freeze-drying, and packaging solutions for pet food manufacturers. Our facility is in Seward, Nebraska, thoughtfully constructed based on food manufacturing sanitary design with an unparalleled focus on employee & food safety.
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Assists with beverage preparation adhering to presentation standards; operates a variety of beverage making equipment; measures and mixes ingredients for coffee shop drinks according to recipe; stocks and maintains line supplies; follows health, safety and sanitation guidelines for all products; and assists with side duties as needed.
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The Maintenance Manager works collaboratively to mobilize and direct maintenance resources in maximizing production equipment performance to meet plant KPIs, including safety, food safety, productivity, and quality metrics.
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The Corporate Sous Chef is responsible for supporting all chain wide unit level culinary and Back of House (BOH) operations functions including, but not limited to: Limited Time Offers (LTO), & menu development, New Restaurant’s Opening (NRO) training, BOH/store QSC visits, food cost management, safety and sanitation standards.
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The Chef de Cuisine will assist with planning and execution of the daily production, preparation, and presentation of all food in the high-end Outlets of the hotel - Brazos Proper Texas Kitchen, Block T Bar & Grill, and Junction Cafe. They will conform to all safety and sanitary standards while achieving profitable, competitive quality products.
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Manage all Good Manufacturing, Food Safety, Quality and Regulatory Compliance programs within assigned bakery. Maintain overall responsibility for KPIs related to food safety, quality, and regulatory compliance.
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Job Details INTRODUCTION: SOUS CHEF Official UW Title: CHEF University Dining's Sous Chef position in the Memorial Student Center works with the Executive Chef to prepare and cook food according to recipes, assists with recipe and menu development, and provides excellent customer service to guests at catering events and in retail operations.
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As a Prep Cook, you will be committed to safe food handling, cleanliness, safety, and sanitation standards during the shift and preparing food with proper safety equipment, tools, and recipe specs.
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The Assistant Director of Culinary Operations will be responsible for menu and recipe development, food presentation, and production for special events and Catering. RI Food Safety Certification is required; willingness to obtain within one year of hire.
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Monitors and records continuous electronic temperature monitoring (and secondary manual recording) on all cook/chill equipment per the HACCP + Food Safety guidelines. The BVSD Culinary Center Production Assistant works closely under the supervision of the BVSDCC Sous Chef, and in tandem with the BVSDCC Production Cooks, calculating, weighing, measuring, preparing, assembling ingredients and cooking for bulk recipe production.
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As a Line Cook, you will be committed to safe food handling, cleanliness, safety, and sanitation standards during the shift and preparing food with proper safety equipment, tools, and recipe specs.
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Following established food safety guidelines, recipes, standards, and procedures. Come join the Outback family as a Line Cook, where you will be passionately preparing, portioning, and cooking food items to Outback's quality specifications.
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Ensures that all prepared food meets TGI Fridays food safety and quality standards. 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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The Chef De Cuisine will be responsible for overseeing the day-to-day operations of the kitchen, including menu planning, food preparation, recipe development, and leading a team of culinary professionals.
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Ensure the accurate maintenance of the menu, menu matrix "food bible," recipe catalog. Create menu descriptions as new dishes are added, creating not only a recipe book but a menu book/food bible that evolves over time.
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