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Ensure high standards are consistently met via the implementation of all HUDS and University quality assurance policies and procedures related to food, sanitation, equipment and facility maintenance and management, safety.
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Epiphany is looking for a full-time, year round, food safety certified Chef to run our kitchen, preparing meals for approximately 130 staff and students in a joyful environment. Must possess food safety certification and MA Allergen Certified.
$70,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The successful candidate will:implement and standardize all culinary systems and procedures for universities: Catering, Retail menus, LTO’S, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc.
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You are the company representative of culinary brand standards and HACCP food safety standards is imperative. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols.
$85,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Ensure compliance with Harvest Table SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations. Maintain integrity of the standard Harvest Table food offer; responsible for always maintaining food quality and safety of items.
Full-timeExpandApply NowActive JobUpdated 12 days ago - UpvoteDownvoteShare Job
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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, OSHrelated, Employee Handbook). The Chef, in partnership with the GM, is responsible for optimizing profits and increasing sales through proper control of food, supplies, labor, and productivity.
$80,000 - $95,000ExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Responsibilities may include but are not limited to: Manage kitchen staff and maintain health and safety standards. Are you passionate about food, eager to grow professionally, and enjoy teaching others.
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We're looking for an Executive Chef who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you'll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations.
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The Executive Chef is responsible for managing the culinary and kitchen operations staff, and the overall compliance with HACCP, Food Safety and ACES specifications associated with Air Culinaire Worldwide food production orders.
Full-timeExpandApply NowActive JobUpdated 14 days ago - UpvoteDownvoteShare Job
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The Sous Chef uses his/her skills to ensure that safety, sanitation, quality, and security standards are adhered to by inspecting the location throughout the visits to enforce compliance with the laws, company policies, and regulations.
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Culinary Arts, Food Safety, and Cooking Techniques. This is a full-time on-site role for a Sous Chef at Rita's Catering in Boston, MA. The Sous Chef will be responsible for assisting the Head Chef in preparing and cooking meals, supervising kitchen staff, ensuring quality and presentation standards, and maintaining kitchen hygiene.
Full-timeExpandApply NowActive JobUpdated 10 days ago - UpvoteDownvoteShare Job
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Basic understanding of Health and Safety, Food Hygiene and Employment Legislation, and demonstrated knife skills and safe food handling practices preferred. Prepares in advance food, beverage, material and equipment needed for the service.
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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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ServSafe Food and Alcohol Certification required. Assists in controlling food costs by ensuring properly billed, received product, and investigating variances. In the absence of the Chef, the Sous Chef is responsible for managing and directing the work of all BOH departments.
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The Executive Chef develops and mentors culinary staff, maintains high standards of cleanliness, and adheres to food safety regulations. Certification in food handling and safety (e.g., ServSafe.
$140,000 a yearFull-timeExpandApply NowActive JobUpdated 30 days ago
food safety jobs Title: chef in Boston, MA
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