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Accountable and Reports to: District Store Director; Store Manager; Assistant Managers of Store Operations, Perishables; and Health Wellness Home; Food Service Director; Asian Department Manager; Assistant Asian Department Manager; Service Managers.
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We're looking for the very best: Sous Chef / Kitchen Manager We're looking for the very best! KM, Kitchen Manager, Sous Chef or Culinary Manager experience is preferred in this Heart of House role.
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Communicates with banquet Manager and captains to ensure timely service, proper buffet ware, and set-ups. Supervises the preparation and service of banquets and receptions in conjunction with the Garde Manger and Pastry Chef.
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Associates degree in Culinary Arts or Food Service Management from four-year college, university or trade school; or four years related experience and/or training; or equivalent combination of education and experience in the capacity of a Sous Chef, Baker, Kitchen Manager and/or large scale catering production.
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Collaborate with the Clubhouse manager in FOH training regarding food service as the Executive Chef or Chef de Cuisine request. This includes collaboration in creating menus, managing kitchen staff, ordering, and purchasing stock, plating design, ensuring the quality of the meals that are served in the restaurant appointed to he/she, providing the optimal service possible while operating within predetermined budgetary limitations.
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Interact regularly with and receive feedback from the Executive Chef, Heirloom Restaurant Manager, Food & Beverage Director, and Hotel General Manager. In collaboration with the Executive Chef and Chef, Sous Chefs support the leadership of back-of-the-house operations and collaborate with front-of-house staff to ensure a premier culinary and guest service are delivered.
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Certified Dietary Manager or Certified Food Service Manager beneficial. The Dining Services Manager oversees the dining services department of an assisted living, independent living, and/or memory care community and ensures residents are provided with a nourishing and well-balanced diet that meet the residents nutritional needs and dietary preferences.
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Additional skills include adherence to facility policies and procedures related to the food service department and must work well under the direction of a supervisor or manager. BASIC FUNCTION: The food and nutrition services chef/cook position works under the supervision of the chef manager/dining services manager, the executive chef, and/or the director of food and nutrition services.
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Any and all other tasks assigned by the Executive Chef, Assistant General Manager or General Manager. Trains service personnel regarding food preparation, ingredients, nutritional values, special dietary requests (low fat, low calorie, low sodium, low carb, gluten free, vegetarian and vegan) and food allergies.
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Inspects the food service areas and kitchen to ensure they are clean and safe. Monitors food quality, presentation, and service delivery to ensures it meets quality standards. Prestige Care is a family of over 75 skilled nursing + post-acute care centers, as well as assisted living and memory care communities in 8 Western states.
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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. Located at 515 Harris Street in Marysville, CA, Prestige Assisted Living at Marysville has 41 apartments of assisted living, as well as 19 units of memory care, with it being licensed for 72 total beds.
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Acting as a mentor and adhering to a "lead by example" philosophy, the Executive Chef collaborates closely with the General Manager to maintain Forbes 5-star service standards. The lunch service demands meticulous attention and organizational prowess, involving the culinary team in orchestrating up to 11 distinct lunches across various locations, including shore lunches, on the resort's boats, at "Camp David," or during hiking excursions.
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Title of Position – Sous Chef/Kitchen Manager Compensation – $65,000 to $70,000; based on experience Job Description : The Sous Chef supports the Executive Chef in managing the entire kitchen operations for the restaurant to include daily service, holiday menus, group functions, and special events.
$60,000 - $75,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Chef reports directly to the Assistant General Manager, and works closely with the General Manager, the Managing Director, and the Food and Beverage Manager, ensuring a collaborative, harmonious relationship between front and back of house operations.
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The chef manager 1 leads the culinary management of food service operation to include inventory, ordering and receiving, menu development, catering, oversight, etc. As part of the management team, the chef manager 1 is the lead culinarian in an account below $500K in managed volume.
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service manager jobs Title: chef
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