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Sous Chefs may assist the Executive Chef and Regional Culinary Director in the design of food offerings and in the planning, inventory, and management of supplies. Restaurant Operations Aptitude/Mastery BOH: advanced knowledge of the stations and roles in a kitchen as well as all the equipment used in the kitchen, able to prepare food following defined recipes and utilizing various cooking methods: bake, broil, braise, chop, fry, poach, prep, sear, smoke, etc., and the food for which they are suited, able to gauge when food is at best servable temperatures and ability to follow defined service protocols for plating and presentation.
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We offer Food Service Management and Catering positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States.
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You will assist in a number of critical tasks in preparation of meal service including food prep, stocking the salad bar, filling refreshment carafes, and setting tables in the dining room.
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Serve as member of Executive Committee/Management Team, Manager on Duty (when required) and work with other management personnel in establishing and implementing hotel service standards to achieve maximum profitability and efficiency.
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Work closely with Executive Chef and General Manager/Executive Director to keep residents satisfied with food, service, dining programs, and housekeeping services. In the role of Assistant General Manager (AGM) you are responsible for ensuring a well-maintained community with excellent service to our residents.
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Act as “Manager on Duty” when the General Manager/Executive Director is not on site. Review the daily menu with residents and staff, coordinating room service delivery where applicable.
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The Cook is responsible for preparing food in accordance with the approved menu, current standards, guidelines, and regulations with established procedures, and as may be directed by the Executive Director and/or Culinary Services Director to assure that quality food service is always provided.
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Full culinary management of food service operation to include inventory, ordering and receiving. In this role you will be responsible for the success of both the culinary and food service operation.
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