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Is responsible overseeing the menu design and production for the pastry station and aspects food production including quality assurance, cost control, employee relations and related tasks as it pertains to the pastry department.
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The Pharmacist provides high quality patient centered care services with a focus on quality measures., supervises daily activities of support personnel, and promotes cost-effective drug use and quality patient care.
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Deputy Director duties include, but are not limited to, the responsibility for the oversight and control of the work quality, employee performance, and production level within their area of responsibility.
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Monitor supplier performance to metrics including, but not limited to, on-time delivery, quality metrics, cost improvement objectives, complaint responsiveness and adherence to change control standards.
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The role focuses on designing strategies for optimal cost control, enhancing vendor management, achieving significant cost savings, and improving procurement sourcing and efficiency.
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The Chef De Cuisine Responsible for the operations, menu planning, menu development, cost control, setting and maintaining best in class standards for quality and service with a focus on seasonal ingredients.
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This position will ensure competitive advantage is created through end-to-end category management bringing the best available value through assurance of supply, quality, service levels, innovation, and cost, achieved through supplier selection and management, contract negotiation, supply chain optimization, and risk mitigation.
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Actively identify and recommend initiatives that focus on service improvements, cost reduction, quality improvement, risk mitigation, industry trends and other relevant factors that impact workplace effectiveness (BMS, lighting, HVAC, etc.
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Expertise in project management principles: defining scope, scheduling, quality assurance, cost forecasting, and budget control. Forge detailed process documents for the Brand Marketing organization, fostering long-term planning and strategic thinking with potential to expand across the wider marketing guild.
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Reviews implant logs on a daily basis to replace low quality, high unit cost implantables as they are used. Responds at once to all product and device recalls mandated by the Federal Drug Administration (FDA), Center for Disease Control (CDC), Occupational Safety and Health Administration (OSHA) and other regulatory agencies.
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The ideal candidate will have a strong background in procurement, fabrication shop management, and logistics, with a focus on cost efficiency and quality assurance. Develop and implement quality control procedures for all procured items.
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Ensures compliance with company standards for cost control, waste reduction, quality, safety, and complete and on-time delivery. Manages policy deployment in the areas of operational techniques, quality, cost reduction, complete and on-time delivery, safety, customer satisfaction, employee relations, visual controls and plant performance measures.
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The Sous Chef supervises the hourly kitchen team and assumes responsibility for the kitchen in the absence of the Chef. They will be responsible for menu planning, menu development, and cost control as well as setting and maintaining best in class standards for quality and service with a focus on seasonal ingredients.
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The Operations Supervisor is responsible for assisting the Plant Manager in managing total plant operations and delivering superior customer satisfaction by driving results and exceeding expectations in the key areas of safety, service, quality and cost.
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Develops and initiates quality plans from engineering drawings; meets company requirements for FDA and ISO design control as well as customer requirements. Applies continuous improvement methods to enhance manufacturing processes, quality, reliability, and/or cost-effectiveness.
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quality control cost jobs in New York, Maumelle, Arkansas
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