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The Kitchen Manager is responsible for creating a culture of learning, execution and appreciation of food that is fresh, convenient, customizable and available. Overall emphasis is placed on procurement, execution, distribution and adherence to ABP standards while operating at or above health and sanitation requirements.
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We are currently seeking a Cook to provide timely preparation of quality food for residents, guests, family members and staff according to established facility policies and procedures, using safe food handling requirements.
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Maintain a safe, secure, and healthy work environment by following and enforcing safety, food safety and sanitation guidelines; comply with local and state laws. To have great employees who “WOW” the guests with a friendly smile, great customer service, great food and drinks but at the same time, are attentive to the needs of the store.
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Current Sanitation Certification (facility will help to attain) Cooking experience in a long-term care setting, hospitality industry, or restaurant preferred. Fitness center discounts. 3-5 year's experience in healthcare/restaurant or hospitality services.
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SUMMARYStore, prepare, cook, and properly plate all food items in accordance with all local and IHOP standard Operating Procedures (SOP) regulations. Comply with all local and SOP health, sanitation, and safety guidelines.
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Oversees all aspects of preparation, distribution, storage and sanitation, to assure that all food service staff adheres to established procedures. The Cook prepares food in accordance with standardized recipes and therapeutic diets.
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Be an Expert: Prepares bakery department merchandise based on daily production needs by operating baking equipment; following recipes/make-up instructions; wrapping, labeling, and storing merchandise according to company policies and procedures; ensuring compliance with food safety standards, sanitation guidelines, cold chain compliance, and inventory management; operating, maintaining, and sanitizing equipment; and demonstrating understanding of product and layout execution.
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The primary role of the Sanitation team is cleaning plant production equipment and facilities to meet food safety, customer quality, and worker safety requirements. Ensure all Sanitation (Pre-Op) checks are performed at designated intervals.
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From the stadium to the head table, Levy leverages unbridled creativity, custom strategies, impeccable service, and true love for great food to create unforgettable experiences. Founded in Chicago 40 years ago as a Delicatessen, Levy now finds itself as a leading presence in the Food, Beverage, and Retail industry across 200 plus Entertainment, Sports, and Restaurant venues across the country.
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The Production Sanitation Associate is responsible for all activities involved in maintaining the cleanliness and food safe environment of the production areas and equipment in the food processing facility.
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Sanitation Workers will be responsible for cleaning and sanitizing all aspects of our food production facility and operation. Food sanitation workers may also be required to complete relevant food safety / quality documentation.
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