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Requirements: Attend a 19-week paid training program to gain skills and certifications in menu planning, catering, expert cooking techniques, culinary art design, food preparation, food storage, inventory, sanitation standards, forecasting, food inspection, food quality standards, cleanness standards, station establishment, hospitality services, and temperature control point.
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For this position, pay will be variable by location - See additional job details and benefits below The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability.
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Assist the Executive Chef and Executive Sous Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
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As an Executive Sous Chef with Rosa Mexicano, you will lead the culinary team in all areas of a unit insuring on trend, efficient, safe and sanitary food production. Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards.
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The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability.
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2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.
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Join us for this incredible opportunity at the 838-room Hyatt Regency Washington on Capitol Hill, leading our Culinary and Stewarding teams as we embark on a transformation of our food and beverage offerings.
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Understanding of food safety and sanitation regulations, with a focus on maintaining a clean and organized work areaWho We Are:Thompson Hospitality is the nation’s largest minority-owned food and facilities management company.
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Have culinary production experience and a strong background in safety and sanitation compliance; demonstrate working knowledge of Sodexo Food Management System (FMS) The Market Connection (TMC) and is proficient in computer skills and report management experience.
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ABOUT THE ROLE: As our Porter/Dishwasher, you play a key role in our restaurant operations by ensuring dishes are cleaned, the dish area is organized and sanitation procedures are being followed correctly by all.
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Be versed in culinary functions, food and labor cost control, food safety, and sanitation. have strong leadership skills, computer skills, culinary knowledge, and food/beverage cost controls.
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Show your culinary passion by crafting various menu items while following set recipes and standards. Consistently maintain proper stocking, cleanliness, and sanitation of back-of-house areas.
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Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training.
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You will advance and gain the ability to understand different positions in the restaurant, work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. A desire to learn culinary practices and skills.
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Culinary Specialist - Serenity Rehab and Health. Maintain high standards of quality in food production, sanitation, and kitchen safety practices. Adhere to all food safety regulations for sanitation, food handling, and storage.
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culinary sanitation jobs in Washington, DC
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