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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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Minimum 2 years kitchen management experience required in both a la carte & banquet operations. Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners’ mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company.
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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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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.
$115,000 - $125,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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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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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Reporting directly to the Executive Chef, the Executive Sous Chef for The Harvard Faculty Club, Loeb House, and offsite locations is responsible for the execution and organization of all catered functions and dining room at The Faculty Club and Loeb House for ensuring kitchen and food safety procedures are followed.
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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. The Cook Supervisor position will be located in our commissary kitchen setting.
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In larger restaurants, FOH departments (Bar, Servers, Runners, Bussers (or equivalent service staff positions) generally report directly to a different FOH manager; however, the GM is held accountable for appropriate delegating other management duties, staffing and employee retention.
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Train and manage culinary and kitchen employees to use best practice food production techniques. Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations.
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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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Must have at least three (3) or more years of strong Food & Beverage supervisory and/or Management experience in a Restaurant and strong Bar/Bar Management experience. The Restaurant Manager should possess a strong passion for the guest's dining experience, while acting as the liaison between the Kitchen and the Dining Room to provide top notch service.
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The Executive Chef is responsible in operating a cost effective, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. Working proactively with the management team to maximize sales and optimize profits through the management of food, labor costs and BOH DOE.
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food management kitchen jobs in Somerville, MA
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