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Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor.
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Pay Frequency: Paid Weekly - Direct Deposit Job Summary: The Chef Manager reports to the Regional Vice President and is responsible for developing and executing culinary results to exceed customer expectations.
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The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.
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You will advance and gain the ability to understand different positions in the restaurant, work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment.
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Re looking for Chef Manager who can help us deliver the best customer service and food experiences. ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations.
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Applies culinary techniques to food preparation and manages the final presentation and service of food. Offers a wide variety of culinary solutions to meet customer and client needs and tastes.
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The Unit Manager provides leadership in the areas of customer service, hospitality, food preparation and service, menu development, procurement, inventory of food, supplies and equipment, quality control, food service sanitation, housekeeping, facility and equipment maintenance, food merchandising, special events management, accounts payable, payroll approval, employee performance management, and external relations.
$105,100 a yearFull-timeExpandApply NowActive JobUpdated 22 days ago - UpvoteDownvoteShare Job
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Embrace the opportunity to deliver outstanding customer service in a welcoming setting, where your passion for food, sustainability, hospitality, wellness, and creativity will shine as you create exceptional experiences for our valued guests.
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The Team Trainer supports the high-quality, timely completion of New Member Connections for New Members, and supports Global, Regional, and department-specific training, including Operational Learning Pathways, Compliance, Occupational Safety, Food Safety, Product Knowledge, and Customer Service.
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Education and professional development opportunities - examples include culinary training, superfood education, wellness lifestyle, resume building, community engagement. Assist with running food to tables from our line.
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The Executive Chef ensures the outstanding daily culinary experience with a focus on food quality and providing maximum customer satisfaction to students, Yard Dean, faculty, and University guests.
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Acts as a role model for constant food safety, sanitation procedures, and occupational safety. Acts as a role model, maintaining a positive image and providing customer-obsessed service.
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Able to understand and maintain monthly and annual budgets for the Culinary Services department including producing written documentation of monthly spend on food, supplies, and labor. Work with the restaurant manager or coordinator so that he/she has a clear understanding of how to provide high levels of customer service and how to create a restaurant style dining atmosphere.
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We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs and restaurant professionals. Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards.
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Reports to the Regional Vice President and is responsible for developing and executing culinary results to exceed customer expectations. 3 - 5 years' experience in food service management specifically corporate dining.
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culinary food customer jobs in Brookline, MA
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