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America’s Test Kitchen (ATK), one of the pioneering brands in food media, is seeking a Senior Vice President, TV, Video & Podcast to lead content creation teams, managing a staff of 35+ producers, editors and tv/video/audio talent.
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Assists in presenting the Annual Safety training for ESP staff on food handling, temperatures, feeding of participants, sanitation of the kitchen to Dietary Aides, Center Aides and Home Health Aides.
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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.
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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. Practices in accordance with the state and federal laws, rules, and regulations, including but not limited to Massachusetts Board of Registration in Pharmacy, Department of Public Health, the Food and DrugAdministration, and the Drug Enforcement Administration.
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Your Growth PathBanquet Server/Captain; Restaurant Supervisor – Restaurant Manager – Banquet ManagerYour FocusSet up necessary supplies, food, and beverage at the beginning of the shift and maintain a stocked work area at all times.
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Ensure all food is prepared in the proper manner, at the appropriate time, per company specifications. The Sous Chef is expected to maintain quality, product consistency, food and labor cost controls and employee relations.
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Set a positive example and maintain optimism for all staff, employees, and guests. As a Cashier, you are the "gatekeeper" between our customers and the delicious food they crave. If you're ready to Rise Above the Rest' and begin a fulfilling career in food & hospitality in a key role, connect with us today for an immediate interview.
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Background in P&L, Inventory control, merchandising, hiring / training staff, front end, merchandising, cash control, payroll, security / loss prevention mandatory. Education, Experience and Skills Required: Bachelor’s degree (preferred but not required), Minimum 4 years management experience in food service or grocery distribution in a supermarket, club warehouse, big box or mass merchandising environment.
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You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development. The purpose of this job is to lead culinary operations in all areas of a unit insuring on trend, efficient, safe and sanitary food production.
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If you're ready to ‘Rise Above the Rest' and begin a fulfilling career in food & hospitality in a leadership role, connect with us today for an immediate interview! Work with a diverse group of dedicated staff.
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Informs person in charge when corrective action is neededFollows sanitation standards in compliance with all regulatory agencies including Harvard Environmental Health and Safety regulationsCommunicates effectively and works cooperatively and respectfully with a diverse set of staff, management team and guestsComplies with State of Massachusetts and Dining Services’ “Food Employee Illness Policy.
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The purpose of a restaurant supervisor is to monitor staff performance to ensure guest satisfaction through delivery of prompt, courteous service in accordance with brand standards while maintaining safe and profitable operations.
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Responsibilities include assisting in day to day general operations and financial management, exceeding food and beverage goals, maintaining impeccable health and service standards and providing leadership to the front of house staff.
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Support staff in coordinating events related to meeting the SDOH needs of patients (i.e. Fair foods, development of pop-up food pantry, health center-based community events) Perform grant administration, tracking and management for all program related grants.
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Communicates all needs to production and supervisory staff. All foods plated/portioned according to the standards and in the quantities specified on the menu. Prepares food items to par levels in advance of peak meal periods (fruit cups, tossed salads, desserts, beverages.
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