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Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met, long-range strategic planning for outlet operation.
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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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Delaware North is a leader in food service management, operating some of the busiest and most famous kitchens in the world. This is no exception when it comes to serving up exquisite cuisines and unforgettable dining experiences in the Boston Hub area including locations such as Banners Kitchen & Tap, Momosan, and the Boston Hub Food Hall.
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Lead, direct, coach and teach the Sous Chef and the kitchen and food production team. Five or more year's kitchen management experience as an Executive or Sous Chef. Meet state, federal, and local laws and regulations related to employee safety, OSHA, food safety, and sanitation.
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An associate’s degree or higher in food service management or hospitality, course study including food service or restaurant management from an accredited institution of higher learning is preferred.
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The Executive Steward is to implement, supervise, and maintain the Langham Hotel standards and procedures within the Food and Beverage division by management of all stewarding duties and personnel.
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Provides operating unit technical support in the areas of quality, food safety, occupational safety and health, chemical safety, waste management, waste water and storm water pollution prevention, air quality and environmental annual reporting.
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ABOUT THIS POSITIONThe Food Service Worker position will be located in our commissary kitchen. Food service management is what we do, but what we achieve together with our customers, our partners and our dedicated team goes beyond the plate.
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The Encore Boston Harbor Assistant Chef is responsible for supporting culinary management in all aspects of cost control, completing inventories and food requisitions, managing and training kitchen staff, supporting the chef de parties and cooks as necessary, supervising the production of food at all stations while ensuring food quality is according to outlet standards.
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Kitchen Managers take ownership of the prep and purchasing operation and own quality control- they are fully engaged in touching, tasting, and course correcting to ensure each meal we serve reflects Life Alive's celebration of whole food and vitality.
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Excellent organizational and time management skills to effectively manage kitchen operations, including food preparation, cooking, and plating. Strong leadership and management skills with the ability to motivate, inspire, and mentor kitchen staff.
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This position requires a minimum of two years kitchen management experience in a quality, high-volume restaurant (AOS degree in Culinary Arts and ServSafe certification is a plus). Bar Enza is hiring a Sous Chef to help lead their stellar kitchen team.
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Prepares and sets up food for all stations according to par sheet specifications; provides feedback to kitchen management about the effectiveness of existing pars. and advises kitchen management of any potential for concern or outage.
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Re looking for Chef Manager who can help us deliver the best customer service and food experiences. Requires experiential knowledge of management of people and/or problems. Train and manage kitchen personnel and supervise/coordinate all related culinary activities.
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The Snack Bar Attendant is responsible for performing a variety of duties within a fast food / snack bar establishment which may include completing customer transactions, cleaning the food or stock areas, assisting in the kitchen area, and maintaining inventory; performing all other responsibilities as directed by the business or as assigned by management.
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food management kitchen jobs in Boston, MA
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