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We’re looking for a Food Production Manager to oversee the day-to-day food production and kitchen operations for food services at our Georgetown University account located in Washington DC. Reporting to the food service director and Chef, the Food Production Manager plans, administers and directs all unit activities related to food production operations, complying with the standards established by Aramark Collegiate Hospitality regulatory agencies and client.
$78,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Perform other duties as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program.
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We're hiring full-time Food Service Supervisors to join our passionate Food Services Team. Alongside a manager who will help coordinate and lead operations, you'll help oversee staff, collaborate with teammates, and help where needed.
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Depending on the client, services can include food service, facility support, custodial services, retail, lodging, transportation, and more. QualificationsIn order to be prepared for this leadership role, qualified candidates will possess:Bachelor's degree level education highly preferred in an area of Food Service, Hospitality, Facilities, or Business Management.
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The Food Service Worker will assist the manager with food/meal preparation; maintain cash receipts and meal records. Food Service Certificate as needed. The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world.
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Maintain high standards of quality in food production, sanitation, and kitchen safety practices. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
$17.5 an hourFull-timeExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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Adhere to all food safety regulations for sanitation, food handling, and storage. Connect with the Manager daily to understand and accurately prepare menu for the day. Serve food according to meal schedules, department policies and procedures.
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