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Maintains standard of food production and sanitation as defined by Monarch Healthcare Management Policies and Procedures. Provides meal service that meets the desires of the resident, by allowing as much choice as possible and giving food service that preserves the element of personal dignity.
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To promote food service standard through cost, quality and quantity controls. Abides by and promotes the Continuous Quality Improvement Program of Monarch Healthcare Management. FACILITY COMPLIANCE Promotes a highly positive workplace centered on strong customer service, inclusivity and ensuring staff feel welcome and supported Attends continuing education/in-services pertinent to your department and designated by the ADON. Attends all staff education of the Rehabilitation Center relating to safety, infection control and disease process.
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Culinary Service Cook Part-time shifts availablePOSITION SUMMARY The Culinary Service Cook is accountable to prepare, serve, and/or be responsible for the preparation of foods for residents, guests and employees.
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As a full-service environmental consulting practice, services include impact assessment and planning, regulatory compliance and permitting, wetland and floodplain analysis, waterbody and water quality assessment, air quality permitting and management, environmental remediation, site due diligence, environmental noise assessment, pollution prevention planning, and climate action solutions.
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We strive to make patient care and customer service come together, putting the needs of our residents and their families first. Culinary Service CookSign On Bonus $2,500 POSITION SUMMARY The Culinary Service Cook is accountable to prepare, serve, and/or be responsible for the preparation of foods for residents, guests and employees.
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Help sell corrosion & scale inhibitors, coagulants, flocculants, biocides, bio-augmentation, feed & monitoring equipment, water management plans, reverse osmosis products. Perform detailed water testing & analyses at industrial sites such as food processing plants, hospitals, manufacturing plants, commercial buildings, military bases, and data centers.
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Must have strong food safety and microbiology background in relation to integrated pest management, pathogen and allergen control, spoilage and plant sanitation including knowledge of sanitary and hygienic design.
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We are the national account management arm for Canteen, the largest and most experienced food and retail service company in the United States. As part of Compass Group USA, the 6th largest employer in the world and leader in food service and support services, Canteen One provides you with an opportunity to work with Fortune 500 companies, and become part of a diverse team committed to attracting, retaining, and developing top level talent.
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Free office coffee and pantry - One block from light rail transit- Dress for your Day - Canteen Avenue C (market) & Foodsby food delivery - Sporting event tickets frequently raffled off - Paid time off to volunteer for corporate sponsored events - Wellness programs.
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The Banquet Manager is responsible for all operations and daily management of Front of the House banquet operations at The Minikahda Club. The Banquet Manager will directly answer to and assist, the Food & Beverage Director on the day-to-day operations of all Food & Beverage related events.
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Assists with and oversees the monthly close process, providing the bridge between unit management and corporate HQ. Establishes routines for weekly operating and profitability reports, focusing on provision of accuracy and relevant, prompt information for management.
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Minimum of 2 years of experience working in youth development to preferably include case management, working with diverse, low income and at risk youth or related human service experience.
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PRISM is a community supported social service organization providing dignity-centered resources for food, housing, and other basic needs. Experience delivering or supervising case management, or similar direct service program.
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This includes overseeing all facets of the service and program areas including custodial, engineering, building management, grounds, trash haul, recycling, organics collection, environmental and fire life-safety, state central mail processing and distribution, Capitol Complex events management, parking operation and management, and food service oversight.
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A successful candidate will preferable have formal training from culinary arts program and worked 2 year as Chef de Partie or previous experience as Sous Chef. Chefs should have experience in various positions within various food service environments.
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food service management jobs in Minneapolis, MN
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