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Responsibilities include but are not limited to managing staff members throughout their shifts and providing them with constructive feedback, investigating and resolving customers’ complaints about food quality and service, interviewing, training, scheduling, and motivating staff, and organizing and planning nightly reservations.
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Beth Israel Lahey Health requires that all staff be vaccinated against influenza (flu) and COVID-19 as a condition of employment. Major responsibilities include assembling meal trays, delivering meal carts to patient units, aiding in the meal set-up at bedside, discarding of soiled trays, taking inventory and stocking food items as needed, and providing exceptional customer service.
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In addition, the food service department operates a recently renovated cafeteria that caters to staff members and the general public including a salad bar with fresh and local ingredients, hot soups made fresh daily, a deli station, and an entre station featuring favorite dishes.
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Ensures compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations. Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food.
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Supports the successful execution of all operations in the hotel operations departments (may include Front Office, Business Center, Recreation/Health Club, Housekeeping, Food and Beverage/Culinary and Engineering/Maintenance) and managing staff.
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AC Hotel Cleveland Circle, a Colwen Hotels Property, is in search of experienced Cooks to join our food and beverage team! Cook menu items in cooperation with the rest of the kitchen staff.
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We're looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve - all while having fun.
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Follows all policies of the School Committee and instructions of the Cafeteria Manager relating to safety measures, sanitation practices, personnel standards, work techniques, and methods of performing duties.
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Assures that all Company and restaurant specific policies and procedures are adhered to on a regular basis (e.g., Food Safety, Sanitation, Allergy, OSH related, Employee Handbook). In larger restaurants, FOH departments (Bar, Servers, Runners, Bussers (or equivalent service staff positions) generally report directly to a different FOH manager; however, the GM is held accountable for appropriate delegating other management duties, staffing and employee retention.
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Preparing and submitting event application for Alumni Reception at PAS conference, arranges all AV, food and beverages, reception table, publicity flyers, and staff event. Coordinating and reviewing all Fellow, Lecturer, and Instructor application packets (includes checklist, CVs in HMS standard format, and Chief letter) for accuracy and completion and coordinating with divisions for updates, corrections, and or missing information.
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Under the guidance of Executive Chef David Daniels, and the Chef de Cuisine, the Sous Chef will assist in leading and managing the RWSG Kitchen and Kitchen employees, ensuring exceptional quality and presentation of all menu items, and proper handling and storage of all food items in accordance with health regulations.
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Reviews all applicable public health laws and regulations for Medford/Somerville in the areas of water quality, wastewater systems, food safety and sanitation, pest control, noise, communicable diseases, indoor air quality and other applicable public health laws and regulations.
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All lunch attendants will take direction from the Food Service Director, Assistant Director or designee. Exhibit respect and courtesy to all students and staff. Participate in all Food Service Department sponsored training programs.
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Work with the Executive Chef (EC), Executive Sous Chef (ESC), other cooks, students and kitchen associates to ensure that all meals are prepared according to the quality standards and practices of the food service (FS) department.
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Transports all food items from the kitchen to the guest both through hand-carried technique or with trays when appropriate. Explains in detail all food items to the guest.
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food all staff jobs in Boston, MA
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