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The Pastry Chef is also responsible for food cost control, proper waste management, labeling and dating procedures, inventory control and filling pastry Banquet orders for BEO and REO requisition sheets.
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We are an outcomes-focused, value-based organization and for their panel of patients, the following metrics are regularly measured to help PCP’s become successful and reach partnership status: patient admissions/thousand, using between 18-21 appointment slots per day (each new patient count for 2 slots, follow-up patients 1 slot), CGCAHPS (patient experience), clinical gaps closures, and medical cost measures.
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Is responsible for the overall management of the Construction Services profit center, including planning, growth profitability, cost control, employee development, quality control and client relations.
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The RN Navigator II facilitates, in collaboration with the multi-disciplinary team, movement along the healthcare continuum to endure quality, cost effective outcomes are achieved. This job functions as the liaison and communicator with the patient, caregivers, healthcare providers, and multi-disciplinary team members as well as post-acute care and third party payers.
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Utilizes Timberline to prepare or assists in preparation of Opinions of Probable Cost of Construction (OPCC) and design build projects. Supports collection of subconsultant and subcontractor schedule and cost submittals.
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Using reliable, proven technology in an innovative plant design configuration, Venture Global’s modular, mid-scale plant design will replace traditional designs as it allows for the same efficiency and operational reliability at significantly lower capital cost.
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You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development. You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development.
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Responsibilities include, but are not limited to: Works with and analyzes complex data and actuarial valuations of health plans (e.g., budget projections, claims experience, financial performance, cost-effectiveness, renewal analyses, health delivery system and/or other benefits related issues.
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The Executive Chef is responsible for the efficient and safe operation of the galley to include menu planning, food production, crew training, food safety standards compliance and cost controls with Universal Service Standards and AQSC Dining Standards.
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Confirm specification and code compliance, equipment compatibility, and optimal cost savings. Continually look for product improvements and cost reductions. The Piping Designer will perform assignments associated with designing Piping equipment, components, structures or systems.
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Completes materials “take-offs”, establishes cost estimates, develops and tracks material procurement schedule. Proficient with Microsoft Office and construction management software such as Procore, Primavera P6, Bluebeam, and/or Microsoft Project.
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Years of experience as a Cost Specialist managing multiple, ongoing, medium to large projects. Cost specialist Tier - + years of experience as a Cost Specialist managing multiple, ongoing, large projects.
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The General Manager is responsible for continually focusing on achieving hotel profitability through revenue generation, cost control, guest satisfaction and developing employees, while maintaining the integrity of the hotel.
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We focus on category management, strategic sourcing, procurement transformation enabled by technology, and procurement on demand managed services to drive innovation, cost reduction, and supply resiliency.
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Perform value engineering to reduce DOE’s real property asset ownership costs and perform cost benefit studies to evaluate alternate packaging and loading to reduce cost of waste disposition.
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cost job in Gretna, LA
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