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Any combination equivalent to: bachelor's degree in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field and five years of increasingly responsible experience in quantity food preparation, cooking and serving including three years in a lead or supervisory capacity.
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Assists in the responsibility for all foodservice-related activities and be primarily involved in patient meal assembly and delivery; including quality improvement, sanitation, infection control and all facility-related activities.
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Ensure food quality, guest service, profit enhancement, ambassador satisfaction and facility sanitation commitments are maintained to standards. You'll help lead and inspire a team to deliver great guest experiences from the get-go.
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Knowledge of food safety, sanitation, food products, and food service equipment. With an emphasis on excellence in quality and production, you'll lead the culinary team in exceeding customer expectations for food quality and dining experience.
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As the Sous Chef, you'll work closely with the Chef de Cuisine to oversee kitchen operations. Two year culinary arts degree preferred. Supervises the performance, attendance, attitudes, appearance, and conduct of the culinary team.
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The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc.
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Set the example for others as a lead server. Prepare and store all food and beverage items necessary to operate snack bar in adherence with ClubCorp quality standards, including proper rotation of product, sanitation, and cleanliness.
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Also ensure that all federal, state, and company regulations and standards for product freshness, food safety, weights and measures, store safety, employee safety, refrigeration, and sanitation are met.
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Create ambassador schedules and maintains Kronos reports. Able to positively interact with park guests and coworkers of all ages, different ethnic/cultural backgrounds and/or language, and individuals with special needs.
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The Lead Cook will provide leadership and guidance to the shift staff and also will work on the hot or cold line as needed. The Lead Cook will provide leadership and guidance to the shift staff and also will work on the hot or cold line as needed.
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Bachelor's Degree or 5 years of experience in a Lead/Supervisory role in lieu of a Bachelor's. Dietary Manager Certificate. Oversee retail, catering, production operations and plans, administers and manages all unit activities related to retail and catering operations, cash management, staffing levels and reporting processes complying with RCHSD and regulatory agency standards.
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Under the direction of the sanitation supervisor, responsible for the safe and efficient cleaning and sanitation of production equipment and building facilities in compliance with company, customer and government requirements.
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Arch Amenities Group, the world's leading spa, fitness and leisure firm, is seeking an Esthetician Lead. The Esthetician Lead, under the direction of the Facility Director, will be responsible for providing facial services and waxing to guests of the facility in addition to some administrative duties and staff supervision.
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