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Follow up to ensure periodic checks by the Midnight House Attendant are made of building and guest corridors to ensure all areas are locked and secured (property specific) Complete the initial direct bills daily and place on the Property Accountant's desk; Attach all folio/banquet check back-up to the bills.
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Oversee coordination of the entire restaurant operation, including front-of-house and back-of-house. Experience with Windows and MS Office, Aloha, HotSchedules and an understanding of inventory control systems is a plus.
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In this role as Kitchen Manager, you are responsible for food production and operating the Back-of-the-House using Golden Corral products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, and cleanliness are achieved for our guests.
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1+ year(s) experience working in "Back-of House" settings (i.e., warehouse, production, kitchen, maintenance/facilities) (Preferred) Knowledge of state cannabis regulations and compliance requirements (preferred.
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Cleans floors and removes garbage in front of house, back of house, and parking lot. Cleans and organizes back of house, including coolers, freezers and stock areas.
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Working as the Chef Manager Senior you will be responsible for back and front of the house operations for the food service departments. Duties also include menu development, inventory, purchasing, labor and food cost controls, maintaining sanitation standards, and personnel management to include hiring, coaching, counseling, training and developing.
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Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up. Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality.
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A kitchen lead is responsible for leading the Back of House Operations, on shift, in the restaurant. Creates and follows through on the completion of the kitchen prep list. Crisis management and ability to react quickly to change.
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Conducts periodic compliance audits with Back of House associates to ensure they use job aids (HA checklist open and close, production charts, freezer pull check, Inventory ordering checklist, temp logs, mapping/zoning fridge, org of space, etc.
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Interacts with in-house guests to prospect for new sources of business. Reviews and works with appropriate revenue management reports (e.g., Demand Eye Chart, Benchmark Pricing Evaluator, Rate/Value Matrix, Smith Travel Research (STR) reports, etc.
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Common cleanliness practices includes consistent surface and overall front and back of house area sanitation. Chef Carter partners with two other standout concepts in the valley Zinc Bistro and Fat Ox. Zinc Bistro, a French bistro, located in the Kierland Commons, a stone's throw away from The Mission Kierland Restaurant.
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Serve in the Kitchen (Back of House) by making real food by hand. Wash, chop, bake, and assemble side items. Filet, grill, bread, and assemble our fresh chicken products. Serve in the Kitchen (Back of House) by making real food by hand.
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The Chef Table Attendant is responsible communication between the Front of House and Back of House in the Suites & Clubs. Maintains a clean and organized back of house area for the food and beverage operation.
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The ideal candidate should have extensive experience in restaurant management, with a strong background in both front-of-house and back-of-house operations. Extensive knowledge of front-of-house and back-of-house operations.
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Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day.
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back house jobs in Tempe, AZ
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