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Maintains compliance with Department of Health food safety and sanitation regulations, including food storage and rotation, food preparation, kitchen cleanliness, and equipment safety. Acts as the lead cook during assigned meals.
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The Lead Cook acts as a leader in the kitchen in the absence of the Kitchen Manager/Chef, assists in some management duties and prepares and serves food for customers. This isn’t any ordinary workplace; it’s the beginning of a bowled new career as a Lead Cook with Bowlero Corp. Applicants must be at least 18 years of age to qualify for a position.
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The Kitchen Manager will provide direction and coaching for all BOH team members including food preparation, production, and safety and sanitation, will complete all BOH performance evaluations as well as write the weekly schedule and will coordinate training and ongoing development of BOH team members.
$55,000 a yearExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Clean small and large kitchen appliances Clean all utensil to meet sanitation requirements Enforce safety, health, and sanitation codes. Seeking a Team Lead to oversee the work of the overnight (graveyard shift) team.
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The Sous Chef is responsible for supporting the Executive Chef and/or Lead Chef in leading a team of culinary professionals to deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability.
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You will learn and understand the recipes and flavor profiles to help lead kitchen operations, daily systems, food safety and sanitation, and support expo roles. In this role you will support the kitchen manager / chef to support the culinary team to be all they can be.
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Prior experience as restaurant manager, kitchen manager, BOH Manager, general manager, supervisor, crew lead, shift lead, district manager, area manager, or other hospitality and restaurant management highly desirable.
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Follow sanitation and safety procedures including knife handling and kitchen equipment. Effectively lead the restaurant while the General Manager and Assistant General Manager is not present.
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The Line Cook is responsible for supporting the Lead Chef and Back of House Manager to deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability.
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Also, restaurant, lounge, banquet, and utility and sanitation associates; and to provide supervisory guidance, aid and counsel for all kitchen and restaurant associates. Trains all associates in the kitchen how to perform their job duties to the best of their abilities, including proper seasoning, food production techniques, plate presentation, display work, cleaning and sanitation and all other areas that associates need to learn and grow in their position.
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The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director.
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Mid-Ohio Food Collective (MOFC) is looking for a Production Kitchen Manager to manage kitchen operations including menu development, inventory, ordering & purchasing, food cost controls, training, sanitation, and personnel management.
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In this role, you will serve as a Lead team member of our sanitation team at our Commissary Kitchen. Lead and delegate tasks to Associates and report progress and issues to Supervisor/Manager.
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May lead training for other kitchen staff members. Serve meals daily while complying with all school food regulations and ensures health department sanitation standards. Kitchen Assistant - Leman Bayou Gulch.
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Adhere to all kitchen policies, procedures, and food safety/sanitation guidelines. Basic knowledge of food safety and kitchen sanitation. Follow directions from the Executive Chef and Lead Cooks.
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sanitation lead kitchen jobs
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