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Qualifications and Experience Education/Degree Preferred but not necessary – Bachelor’s degree Experience Preferred but not necessary – Previous food service and/or patient interaction experience Licensure Not necessary - Registered Diet Technician (DTR) Skills - Effective verbal, electronic and written communications skills using the English language.
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The Executive Sous Chef will be responsible for overseeing the kitchen operations, developing menus, training kitchen staff, maintaining quality and consistency in food preparation, and ensuring compliance with food safety standards.
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The restaurant serves delicious American food, great drinks and the best music. Generous meal discounts and delicious food. The Harp has been a Boston institution for nearly 30 years - beloved for its lively nightlife and vibrant Bruins and Celtics game days.
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Assist Stewarding Supervisor and Restaurant Outlets in the cleaning and organizing of the Food and Beverage Outlets. For your physical and mental wellness we offer competitive Medical and Dental programs through Anthem Blue Cross Blue Shield as well as Vision insurance programs.
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Bachelor's degree in culinary arts degree and/or a diploma in food service management. The PSC is indirectly responsible for supervision of cooks and trainees, particularly in the absence of the EC and OSC Likewise, in this instance, the Sous Chef for Production would be responsible for the day-to-day functions and operations of the food service kitchen.
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Perform cat care duties such as preparing food, feeding, providing water, cleaning and disinfecting cat areas, washing litter and food pans, sweeping and mopping floors, washing and sweeping debris from walls, beds and any other areas.
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As a Sous Chef, you will be responsible for maintenance of budgeted food cost, ordering, menu development, sanitation and HACCP guidelines, as well conducting daily ordering and inventory. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
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Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing. 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
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Minimum five (5) years of experience as an executive sous' chef in a high-volume full-service food operation. Minimum three (3) years as an executive chef in a high-volume food industry.
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Must become certified in the Bowlero Corporation specified alcohol service program within 14 days of employment and the Bowlero Corporation specified food safety program within 30 days of employment.
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Our athenaGives platform strives to support food security, expand access to high-quality healthcare for all, and support STEM education to develop providers and technologists who will provide access to high-quality healthcare for all in the future.
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Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars. Perform food preparation functions in the event of staffing shortages or during peak periods.
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PURPOSE AND OBJECTIVES OF POSITION The Pastry Cook position is responsible for the preparation and baking/cooking of food for the daily operations in accordance to the Pastry Chef’s specifications and Langham standards.
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This includes controlling food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. Ensure accurate and thorough information regarding menu items and food allergen information is up to date.
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This is an exciting opportunity for a highly skilled Account Executive within the Food Service space (Grocery/C-Store/Restaurant) to make an impact on this business by advancing sales depth and breadth at SmartSense selling our IoT solutions.
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food job Title: busser in Boston, LA, Hawaii
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