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Prior experience as a cook, grill cook, fry cook, prep cook, line cook, chef, or restaurant crew member, team member or other BOH part time restaurant jobs is not required but preferred.
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The Staff Pad is partnering with a healthcare solutions company that is seeking a Sterile Processing Manager in Cook County, Chicago IL. We are seeking a dedicated Sterile Processing Manager to support the efficient and safe operation of our sterile processing department in Cook County, Chicago.
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Our pizzas are handcrafted using only the best ingredients, and our Pizza Shop is the perfect place to let your creativity shine while working hands-on in a fast-paced environment.
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Whether you have experience as a customer service associate, retail team member, cashier, restaurant server, kitchen lead, cook, prep cook, drive-thru cashier or any other restaurant or service-oriented role - we have a position for you.
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A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation guidelines.
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Hiring immediately for full-time and part-time hourly Line Cooks, Wok Cooks, Cooks, Chef De Parties, or Station Chefs. Prepare and cook all food items to company specifications. Hiring immediately for full-time and part-time hourly Line Cooks, Wok Cooks, Cooks, Chef De Parties, or Station Chefs.
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Complete the initial direct bills daily and place on the Property Accountant's desk; Attach all folio/banquet check back-up to the bills. Wake up to our signature Rise complimentary breakfast featuring our Chobani yogurt station, gourmet pastries, rotational freshly-made nutritious and indulgent custom offerings, locally-sourced gourmet espresso, and more.
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Newly hired cooks will train in a specific station based on their comfort level & innate skill.
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Communicate with Banquet Captain and/or Manager throughout the function to notify them of changes, special requests, or dietary restrictions to ensure guest satisfaction. Read, interpret and follow with Banquet Event Orders (BEOs) and follow instruction for service from Banquet Captain and/or Manager.
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Recruit, hire, train, supervise, develop, schedule, coach and counsel culinary team members, to include but not limited to: Sous Chef, line cook, pantry cook, banquet cook, steward.
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Acts as the lead cook during assigned meals. 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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Assist the Food & Beverage Manager/Banquet Manager with scheduling Banquet staff to ensure sufficient staffing for upcoming functions. A Banquet Supervisor is responsible for supervising the set up service and clean up of all assigned banquet functions.
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The Cook/Sous Chef prepares nutritious, high quality meals with a hospitality focus for residents enjoyment in accordance with all laws, regulations and company standards Reports to the Dining Services Director.
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The Line Cook is responsible for the daily preparation and execution of food items in the pantry, fry, grill, broil and sauté stations. A minimum of 6 months line cook experience in upscale casual dining or an equivalent service environment.
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The Lead Line Cook is a Sous Chef in training position, full job description and all job duties will be learned and practiced when sous chef is absent. The Lead Line Cook must have knowledge of all cooking and preparation equipment.
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