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Work banquet food station as scheduled by the Chef or Kitchen Supervisor. Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
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Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
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Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service.
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The Fry Cook is responsible for prepping, stocking, working, and closing down the fry station. Cleaning and organizing the kitchen. Prepping and stocking your station. Cooking on the line through service.
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Constantly keeping areas- tables, floor, chairs, service station clean, neat and organized. Set-up and break-down of the dining room and service stations, clearing and resetting tables, a series of side work assignments, and general cleaning of the work area.
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They must follow all protocols and procedures set forth in the training guidelines ensuring our food is served to specification and in a clean and sanitary fashion. Completing closing checklists.
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Clears, cleans, and sanitizes restaurant tables, bussing dishes to kitchen dishwasher station and resets tables as needed. Also, removes bus tubs from the bar to kitchen dishwasher station.
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Perform cleaning duties as assigned, including but not limited to, sweeping and mopping floors, tidying up service station, clearing tables and taking out trash. The Guest Experience Ambassador operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives.
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The Line Cook is responsible for menu recipe execution and proper plate presentation for immediate service to restaurant guests. They're also responsible for all aspects of their cooking station including set up, prep, stocking, cleanliness, organization, sanitation, break down and storage.
$17 - $24 an hourFull-timeExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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Serving American fare and quality martinis and classic cocktails, City Table is renowned for its high quality service and food. Ideal candidates will be organized, have previous experience in a high-volume kitchen, and have a love for cooking.
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Patina Restaurant Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World®, Disneyland®, the Empire State Building, Grand Central Station, and The Metropolitan Opera.
$20 - $22 an hourPart-timeRemoteExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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Actively coach and develop the store Assistant General Manager, Kitchen Manager and Service Managers to succeed within the Ascension Guide. Consistently recruit, onboard, and conduct initial station training of all store employees.
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As a Chef-In-Training, you will have the opportunity to work in a team focused kitchen environment and learn everything from interacting with guests to create a positive experience to following recipes for each kitchen station.
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