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Repairing and maintaining mechanical and hydraulic components of production machines and equipment, specifically Extrusion Blow Mold Machines , such as metal fabricating machine tools, material handling systems, automated lubrication systems, and refrigeration equipment.
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As a member of the restaurant operations management team, you are also responsible for the restaurant's overall operations, including food quality, production, safety, and labor in absence of the General Manager and Hospitality Manager.
$55,000 - $70,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Kitchen Department Manager's responsibilities may include making sure the restaurant delivers great quality food to customers, and fast, that food is always safe, that food cost is controlled, and that all kitchen staff are trained in production procedures, including new items that are added to the menu.
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Maintaining high standards of quality food production and portion control. In the absence of the Manager, the Cook supervises the dietary staff, ensuring that our facility and departmental policies and procedures are adhered to, and that proper sanitation, safety and infection control policies are being followed.
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Minimum 1 year Kitchen Manager experience in a professional restaurant or production kitchen preferred. Trains, develops and communicates with team of Food Travel Experts in front of house and back of house.
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Minimum of HS Diploma or GED and preferably have a course in food production, sanitation, and safety. Prepare quality items on the menu daily in accordance with federal, state, and local standards, guidelines and regulations, as well as our established policies and procedures, as directed by the Chef/Kitchen Manager.
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The Executive Chef is responsible for production and service of high-quality meals; organize, supervise, and train dining services employees; purchase food and supplies; provide a sanitary and infection free environment; participate in the assessment process; write care plans; prepare menus and meals; make decisions with resident care always at the forefront.
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The Food Service Worker will assist the manager with food/meal preparation; maintain cash receipts and meal records. Maintain high standards of quality in food production, sanitation, and kitchen safety practices.
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