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The Jr. Sous Chef is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures.
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Be an Expert: Prepares bakery department merchandise based on daily production needs by operating baking equipment; following recipes/make-up instructions; wrapping, labeling, and storing merchandise according to company policies and procedures; ensuring compliance with food safety standards, sanitation guidelines, cold chain compliance, and inventory management; operating, maintaining, and sanitizing equipment; and demonstrating understanding of product and layout execution.
$17 - $24 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Job DetailsDescription POSITION SUMMARYThe Expeditor is responsible for supporting the restaurant staff by ensuring food is prepared according to established food production and presentation procedures.
$15.5 an hourPart-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Expeditor is responsible for supporting the restaurant staff by ensuring food is prepared according to established food production and presentation procedures. The team member is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls, and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.
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Job Summary: Responsible for assisting the sushi chef in the preparation and production of sushi items for our guests in accordance with company food preparations and service guidelines.
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Packing various kits and carts for various airlines and flights, Assemble kits of dry goods, liquor, beverage, and equipment items into airline containers Load items into airlines carts and carriersMaintain assembly area in compliance with food safety and sanitation standards A key requirement for success is reliable and timely attendance.
$17.36 - $18.36 an hourExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Minimum of 3 years' experience in food production, food safety and sanitation. Interact daily with Quality Assurance and Production on sanitation activities and performance.
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The Culinary Director is responsible for all core aspects of the culinary department, including but not limited to, managing team members, food production, inventory and invoice control, safe food handling, sanitation and customer service.
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Using a low-pressure water hose to wash down the last traces of food debris down the drain, consistent with plant waste water and sanitation policies. Our portfolio includes creative solutions geared at helping food industry professionals compete in foodservice, retail, in-store bakery, deli, and prepared foods, among others.
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Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements. Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification.
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Maintains the cleanliness and sanitation of the sushi bar and equipment. Knowledge of industry standards on food storage and handling techniques is highly desirable. Ability to prepare food for consumption with background knowledge of proper techniques and equipment to be used.
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Maintain and ensure safe facility environment including standards for maintenance and upkeep of units equipment, food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
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Oversees commencement of Sanitation crew and ensures to assist the proper breakdown of production machinery. 3-5 years of supervisory experience in a food manufacturing facility. In charge of the shift in terms of management of staff, management of production and quality targets and ensuring the smooth running of the production processes.
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