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Lead kitchen staff, ensuring adherence to recipes, standards, and sanitation practices. Knowledge of sanitation practices and health standards. As our Sous Chef, you'll be the right hand to our Executive Chef, overseeing kitchen operations, managing staff, and ensuring top-notch quality in every dish.
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Monitors food and merchandise quality by ensuring product rotation, code dating, product recalls, and sanitation standards are followed according to. claims and returns; zoning the area; stocking, arranging and organizing merchandise; setting up, cleaning, and organizing product displays; removing.
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An ambassador and steward for quality, safety & sanitation. Teach, coach, lead and motivate the team while managing the day-to-day operations of running a kitchen. safety and sanitation guidelines will be provided during training.
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We're working with a premium food company looking to identify a talented QA Director to lead two state-of-the-art facilities in PA. Reporting to the VP of QA, this individual will manage a team of 4 direct reports and a large group of technicians.
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The Sanitation Manager looks for ways to improve the metrics of the operation through visual, hands-on applications and the development of associate staff and lead personnel. is accountable for complete Plant Sanitation and Pest Control Processes including staffing, new hire and rotational training, budget development and adherence, and in-depth throughput and efficiencies.
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Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations preferred. As an Assistant Restaurant Manager you will be expected to lead, train and coach all team members to provide a great guest experience.
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The Rail Trail Flatbread Co , one of metrowests Leading Restaurant Companies is looking for a HEAD CHEF to lead our culinary team. Assist in menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include hiring, firing, counseling, coaching and developing.
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Your passion for nurturing talent will shine as you coach your team, provide constructive feedback, foster skill development, and lead by example. As our General Manager, your daily tasks will encompass all operational aspects from supervising the hourly employees and Management Team's activities to ensuring the entire establishment's cleanliness and sanitation.
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In the role of Hourly Assistant General Manger, you will have the opportunity to lead a dynamic team who will offer unique menu selections from scratch baked bread & pastries to incredible soups, salads, & sandwiches all made with honest, whole ingredients.
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Administering immunizations, inoculations, medications, and emergency care for illness and injury of occupational origin; counseling employees on various health subjects; maintaining records and writing reports of activities; assuring orderliness and sanitation; maintaining supplies and equipment; and performing routine office maintenance of medical equipment.
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Ensure compliance with food safety and sanitation; clean restaurant. - Lead by example and uplift/motivate staff during moments in our face-paced environment. - Develop and lead team members.
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Every day you will directly impact the patient experience, focus on planning & preparing meals, and maintaining cleanliness, safety, and sanitation standards. To thrive in this role, you will be familiar with leadership and oversight of operations, basic cooking principles, ensuring quality control in the kitchen, and demonstrate a strong sense of customer service and teamwork as you provide support to plan, organize and lead resources with assigned team members; as well as functio as an individual contributor within the department.
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The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc.
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The Commis Chef is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The Lead Chef may be responsible for oversight or delegation of responsibilities within the culinary operation.
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Maintains an in-depth knowledge of business on the floor, backroom operations, ensuring the produce area meets company standards for quality, inventory, production, sanitation, equipment usage, safety, and compliance.
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sanitation lead jobs
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