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1 Year experience in a healthcare food service department. 1 Year experience in the food service industry. The campus boasts a thriving med/surg unit, a full service emergency department, primary care and specialty physician offices.
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Incumbents in this classification supervise from one to five employees and oversee up to two Points of Sale. Food Service Supervisor II incumbents are assigned to cafeterias where services include reimbursable lunches, breakfasts, after school snacks and snack bar.
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These union positions are represented by the bargaining unit AFSCME: Service - SX. Please note: These are temporary positions. About the Job Under supervision, incumbents perform semi-skilled food preparation, serving and general maintenance duties in a kitchen or dining area.
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The Assistant is responsible for the set-up/service/sanitation of all meals to residents, staff, visitors and for special functions in some/all of the following capacities: dishwashing operations, pot/pan processing, staff and visitor meal service, snack shop, service, sanitation, workstation and nourishment preparations, etc.
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License/Certification: Current Southern Nevada Health District Food Handler Safety Training Card. Other: Must be able to demonstrate the knowledge and skills necessary to provide service appropriate to the age of the patients served on the on the assigned unit/department.
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Job Title: Food Service Manager. Assumes supervisory duties of food service employees in absence of Department Manager or Assistant Department Manager. Positions that Report to you: Market Grille Department Manager; Mia Italian Department Manager; Hy-Chi Department Manager; Service Managers; Chefs; Market Grille Service Staff; Night food service employees.
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Food Service Director (FSD) ensures that appropriate nutritional care for every resident is developed and carried through by ensuring new patient assessments, medical records charting, resident Plan of Care conference attendance, diet order auditing, and food intake monitoring take place.
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The Food Service Director (FSD) plans, develops, and directs the Culinary and Nutritional Services Department and its activities. Food Service Director (FSD) coordinates services and activities with other departments (i.e. Nursing, Maintenance, Housekeeping, etc.
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Assists food service department managers to present the freshest most innovative and best quality products at a competitive retail price to customers. Investigate and resolve complaints concerning food quality and service.
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Direct hiring, training, and scheduling of food service personnel. Cash register, Slicer, RPM system, Fryers (breakfast grill), Ovens, Steamer, Computers (Microsoft, N.T.), Fax machine, Telephone, Copier, Calculator, Utensils, delivery van Hobart machine, stoves, grills, toasters, chicken roaster, can opener, griddle, chargrill, refrigerated food case, hot case, cold case, thermometers, knives, dishwasher, ice machine, coffee maker, scales, and pop machine.
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As a Food Service Worker II you will perform routine diet nourishment functions including, but not limited to, tube feed mixing, preparing formulas, assembling supplements, inventory for floor stock, and preparing nourishments.
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Oversees food quality and presentation for all Chinese, Italian, Restaurant and Kitchen Departments. Sets the department standards for customer service, employee relations, cleanliness, sanitation, professional appearance and overall profitability.
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The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards.
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Food manufacturing experience in the dairy or cheese industry preferred. The cooperative's award-winning cheese, butter and powdered dairy products are marketed to foodservice, retail and food ingredient customers.
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The Food Service Aide is responsible for full service of breakfast and lunch as prescribed by USDA/CACFP regulations, Head Start Program Performance Standards, Vermont Child Care Licensing Regulations for Center-Based Child Care and Preschool Programs and the NAEYC Code of Ethical Conduct.
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Title: food service Company: Rutters
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