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Job Summary Reporting to and under general supervision of the Sous Chef, with additional lead work direction provided by other University Culinary Services managers, the Cook I performs routine duties required in the preparation, cooking and serving of food.
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Please apply to learn more about the benefits of working for the CIA. POSITION SUMMARYThe Banquet Cook is responsible for working in conjunction with the Banquet Chef and Sous Chef on all aspects of culinary production for Special Events banquets.
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3 years' experience as a Line Cook at a hotel/resort or restaurant. Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
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This a continuous Extra Help recruitment for Cook I in the Juvenile Hall. Applications will be accepted on a continuous basis and will be reviewed weekly until the current vacancy is filled. About the Position of Cook I - Extra Help.
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Communicate effectively to Supervisors, Line Workers, Cellar, Quality Assurance (QA), Senior Management, and Co-workers. An understanding of all bottling line machinery, controls and ability to rebuild winery pumps.
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The Line Cook engages in duties which support kitchen operations. Gallo will comply with state and local laws prohibit discrimination for lawful out-of-work behavior, such as off-duty use of cannabis away from the workplace (subject to federal and state law exceptions), the existence of non-psychoactive cannabis metabolites in hair, blood, urine, or other bodily fluids as determined by a drug screening test (subject to federal and state law exceptions.
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A Pastry Cook level 1-3 is an experienced and advanced Pastry Cook that will have fully mastered all areas of the pastry kitchen including but not limited to restaurant prep and service, banquets prep and execution, baking and pastry, chocolate and confection work.
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The Cook I is responsible for cleaning, sanitizing and maintaining kitchen equipment and work areas based upon Sonoma County Environmental Health and Safety practices (CALCODE). In line with our Strategic Plan and our Seawolf Commitment, our values include diversity, sustainability, community engagement, respect, responsibility, excellence and integrity.
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The Prep Cook is responsible for working in conjunction with the Sous Chef and Executive Chef on all aspects of culinary production for the Copia Restaurant. The Prep Cook is responsible for working in conjunction with the Sous Chef and Executive Chef on all aspects of culinary production for the Copia Restaurant.
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We welcome you as you are and you can find a job and brand that matches your personality.
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We are comprised of a 151-bed hospital, emergency department and medical offices with centers of excellence in specialty care, including Adventist Heart and Vascular Institute, Coon Joint Replacement Institute, Martin-O'Neil Cancer Center and Behavioral Health units.
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Named one of the "Top Resorts in Northern California" by Condé Nast Traveler, The Meritage Resort and Spa ushers in a new way to discover Wine Country.
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RH is seeking a Prep Cook to join our team in providing world-class service to guests while taking great care of our equipment and facilities. Great knife skills and experience on hot and cold line.
$18 - $28 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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An intermediate line cook requires good communication and culinary skills. An intermediate cook should have a professional knowledge of cooking ingredients and procedures and will work single stations in the kitchen.
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Located in one of the most beautiful regions in the United States, St. Helena Hospital was founded in 1878 and has a rich history of innovative medical care.
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Title: line cook Company: Cherry Creek Golf Club in Yountville, CA
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