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KEY ACCOUNTABILITIES/OUTCOMES Disassembles and sets up all production equipment, cleans all equipment using COP and CIP systems, verifies the proper cleaning and set-up of all equipment, puts away production and sanitation materials, drives material handling equipment, monitors/tests chemical concentration of all CIP systems.
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JOB OVERVIEW The Dishwasher is responsible for cleaning and janitorial duties in areas dedicated to the production and consumption of food and beverage, including the kitchen, dining room, bistro, private dining room, serveries/pantries, and any other identified locations.
$15 - $17.25 an hourPart-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Responsible for basic troubleshooting of all Sanitation equipment. Takes inventory of sanitation supplies. Performs any other related miscellaneous duties assigned by Lead person. Will be required to train in other areas of the plant as required by the Skillblock program, which may include: Valve and Pump PM program.
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Perform changeover validation on production lines and perform clean equipment/ATP swabbing on equipment after sanitation policy 66158. Check oil FFA and water chlorineQualificationsKNOWLEDGE AND SKILL REQUIREMENTS•Minimum high school diploma - college a plus•Basic math•Good organization and time management skills•Attention to detail•Good communication skills (written and oral)TRAINING REQUIREMENTS•GMP Training•Allergen Training•All GNC Safety Training Required•HACCP Training•All Food Safety Training•All GNC QA policies•All GNC HR Policies.
ExpandApply NowActive JobUpdated 13 days ago - UpvoteDownvoteShare Job
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The AGM's responsibilities include staffing, coaching, ensuring high-quality food production, delivering a great customer experience, ordering and managing inventory, following P&L, cash handling, enforcing policies and procedures, participating in marketing initiatives, building sales, maintaining equipment, ensuring proper sanitation practices, and developing employees for career growth.
$17 - $19 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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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Be a Techie: Leverages digital tools to drive sales, improve the shopping experience, and elevate associate engagement; utilizing hand held technology to make immediate business decisions related to production, merchandise ordering, training, and product quality with the member in mind; adapting to new tools and encouraging others to use them.
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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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The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures.
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Our Bakery/Packager associates prepare fresh baked items daily for our members through follow recipes and wrapping, labeling, and storing merchandise to ensure our members have the freshest items available to take home to their families.
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The Food Service Worker will assist the manager with food/meal preparation; maintain cash receipts and meal records. The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world.
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Other Qualifications: Working knowledge of food handling, preparation, production, standard kitchen equipment, food safety and sanitation. Ability to read and comprehend simple instructions, recipes, production sheets, temperature logs, safety rules, MSDS sheets.
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The Executive Sous Chef directs all aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed. The Executive Sous Chef directly supervises the preparation and production of the unit's menus and manages a shift or station in the hot kitchen, the cold kitchen and/or the bakery and pastry shop.
Full-timeExpandApply NowActive JobUpdated 9 days ago - UpvoteDownvoteShare Job
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Ensure that all food meets safety guidelines and that all kitchen areas meet sanitation guidelines. You have and/or are willing to obtain the necessary food handling and sanitation licenses.
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To ensure the company's, safety, sanitation and food standards are met according to recipes, procedures, quality and timeliness. Job Responsibilities: Timeliness- Station ready to work at scheduled time and you are in proper uniform Pace- Brisk and steady, organized, no unnecessary steps Recipe Adherence - 100% recipe knowledge when prepping or assisting with any other production step Portioning - Use scales, measuring spoons, recipe cards and perform portion control tests Cleanliness - Maintain the kitchen and all of its equipment to a "like new" condition.
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food production sanitation jobs in Northbrook, IL
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