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Gaining Ground (Concord, MA) is a nonprofit, no-till organic farm that donates everything we grow to emergency food programs in the region. The Development & Communications Manager works with the Executive Director and key staff and Board members to raise $1M+ in revenue annually by building a program to attract, retain, and steward the gifts of grant funders and individual donors.
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Prepare meals and related food items in a timely, clean, and organized manner to meet the specifications of the Executive Chef and Sous Chef. Adhere to guidelines established by the Executive Chef and Sous Chef regarding culinary production, operations, and procurement.
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What if they knew what an entrepreneur, venture capitalist, industrial designer, data scientist, marketing executive, electrical engineer, biotech researcher, advanced manufacturer, roboticist, game designer, journalist, nonprofit leader or mayor does and why.
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Work closely with the Culinary Services Director and/or Executive Director to keep residents satisfied with food and dining programs. Estimate daily or weekly needs of food and supplies and communicates needs to food service director or assistant food service director.
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HUDS Residential Dining program seeks an Executive Chef with a genuine passion for food and a commitment to a diverse, delicious, nutritious, and sustainable food. 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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We are seeking individuals who are passionate about hospitality and possess a keen attention to detail to join our Food & Beverage team as an Executive Chef! The role of the Executive Chef.
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James Beard nominated Executive Pastry Chef Maura Kilpatrick and co-founder Ana Sortun (of Oleana, Sarma & Siena Farms) approach cuisine with a Middle Eastern sensibility by creating delicious food featuring unique spices and spice blends.
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We are seeking an Executive Sous Chef to join our Culinary team. The Executive Sous Chef will report directly to the General Manager. As a Sous Chef, you will be responsible for maintenance of budgeted food cost, ordering, menu development, sanitation and HACCP guidelines, as well conducting daily ordering and inventory.
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This position requires previous management of multiple Executive Chefs, we are NOT looking for a multi-unit Executive Chef. Director of Culinary Responsibilities: Oversee all culinary operations: restaurants, catering, etc Menu development, R&D, spec sheets, Quality and Consistency of product Train, mentor and develop team members Develop relationships with vendors Responsible for all financials including food costs, labor, etc Director of Culinary Requirements: 5+ yrs.
$90,000 - $100,000Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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MAX Ultimate Food is seeking a highly skilled and experienced Executive Sous Chef to work out of our commissary in Boston and work events throughout the Greater New England area. - At least three years of proven experience as a sous chef or executive sous chef in a high-volume, high-end catering, restaurant or hotel environment.
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Partner with the Executive Chef to ensure kitchen management and hourly employees are properly trained to execute food at the highest level. Responsible for the fiscal prudence of the culinary program alongside the Executive Chef through recipe adherence, menu pricing, product receiving and utilization, waste, theft and portion control.
$82,000 - $95,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Report to the Sous Chef and Executive Chef. Comply with facility safety, food safety, and sanitation policies. Skilled with knives, slicer, and food processing equipment. Knowledge of deli food ingredients, equipment, and procedures.
$14.25 - $16 an hourExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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With more than 16,000 associates in 4,300 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent.
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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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Under the guidance of Executive Chef Daniel Bruce, and the Chef de Cuisine, the Sous Chef will assist in leading and managing the RWSG Kitchen and Kitchen employees, ensuring exceptional quality and presentation of all menu items, and proper handling and storage of all food items in accordance with health regulations.
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executive food jobs in Waltham, MA
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