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Responsible for all cleaning items assigned and/or posted on daily/weekly checklist and those assigned by the Sous Chef or Dining Services Director. Work closely with the Sous Chef and Dining Services Director in specifying and selecting food products.
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Sets clear vision and direction for the Dining Services Department and staff in coordination with the Dining Services Manager, and Executive Chef. Attends and actively participates in leadership meetings and subcommittees contributing to the overall health of the organization.
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OUS departments include the SPU Bookstore, Falcon Card Services, Conference Services, Camp Casey Conference Center and Fort Casey Inn, Dining Services (includes residential dining, retail dining, and catering), Housing and Meal Plan Services, Mailing Services, as well as campus vending and laundry.
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DEPARTMENT OVERVIEWColleges, Housing and Educational Services (CHES) is a multi-funded organization within the Division of Student Affairs and Success (DSBAS) division at the University of California (UC) Santa Cruz. CHES provides leadership in the areas of college student life and residential services, housing services, facilities, capital planning, dining services, conference services, early education services and business and financial analysis for these areas.
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CHES provides on-campus housing and dining services to nearly 9500 undergraduate and graduate students in ten residential colleges and six multi-college affiliated residential communities that support single students and students with families.
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In collaboration with the Associate Director of Cornell Dining, our Culinary Wellness Innovation (CWI) team and other members of the senior dining management team, this role will work to promote and enhance services offered to our community to ensure the optimal customer experience in each location they serve.
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Location The Ritz-Carlton Lake Tahoe, 13031 Ritz Carlton Highlands Court, Truckee, California, United States
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The Corporate Chef at Crenn Dining Group oversees the restaurant's culinary operations and ensures the highest standards of food quality, culinary operation, and presentation. The Corporate Chef will collaborate with the owner and management team to create an exceptional and functional dining experience that reflects the restaurant's vision and values.
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Full Time Role - 36 Hours a Week 6:15 - 6:45 Works 3/12 shifts a week Rotating Holidays and Works Every Other Weekend Requires Direct Patient Interaction Overview Missouri Baptist Medical Center, an acute care hospital in St. Louis County, offers a full continuum of medical and surgical services, including heart care, cancer, women and infants, breast health, gastrointestinal, orthopedic, stroke, therapy, wound and pain management services.
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Cook - (DINING SERVICES III) - Grand Mesa. + CDHS employees (all Direct contact with vulnerable persons): CBI name check and fingerprint check, ICON Colorado court database, Medicare fraud database, Reference Checks, Professional License verification (licensure requirements), Drug Screen, PREA (Division of Youth Services), Trails check (direct contact with children), CAPS (direct contact with adults – Mental Health Institutes, Regional Centers, Veterans Community Living Centers.
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Porter Hills Village, Dining Services, provides culinary excellence across multiple dining venues: Main Dining Room, Cafe, and the Grille. Location | Department: Porter Hills Village | Dining Services.
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Home to the Napa Valley Film Festival, Bottlerock, the Fortinet Pro Golf Tournament, and Auction Napa Valley, Napa County offers many activities to its residents and visitors including fine dining, hiking, mountain biking, kayaking, and wine tasting, among many others.
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Direct and oversee the work of the following departments/programs: Accounting/Finance, Student Financial Services, Campus Housing, Event Management, Purchasing, Facilities Maintenance, Warehouse Support, and third-party contractors for custodial and dining services while fostering a culture of continuous improvement, professional growth, and collaboration.
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The Nutrition & Culinary Services Director is responsible for planning, organizing, developing, evaluating and effectively directing the Nutrition & Culinary Services staff and program in order to ensure the delivery of high quality customer meals and dining services consistent with regulations and established best practices.
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Job Code: 00001295 NUTRITION DINING SERVICES MANAGER. Provide assistance to the Food Systems CBORD Manager and act as a liaison between Duke Dining and Duke Wellness Center/Duke Student Health to ensure the Duke community receives ample nutritional support.
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dining services jobs Title: server Company: Clarendale Of Schereville
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