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Establishes preventative maintenance schedules for all systems, equipment, and buildings including: ammonia refrigeration system, Heating, Ventilation, and Air Conditioning (HVAC) Systems, fire protection and security systems, electrical and energy management, dock doors/dock plate systems, power industrial equipment, building components (roof, interior and exterior floors/walls, doors, paved surfaces and landscaping.
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Serve as an expert on Cutting Edge Solutions/innovation items, Sysco Brand and CatMan productsAssist with employee training by working with sales to facilitate training sessions and complete demonstrationsManage all operations of the test kitchen/culinary center including sanitation, product rotation, laundry service and the organization and upkeep of equipment, displays and the general appearance of the culinary facility.
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A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation guidelines.
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Maintains testing, sanitation, and equipment calibration records and results and inputs concentrate and sugar receipts through data entry into the Lab Data Management System (LDMS) This role will maintain blending and product transfer equipment sanitation requirements to ensure system-wide conformance to quality and sanitation standards; receive concentrate and raw ingredients purchase orders for the facility.
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Site leader responsible for on-site product risk assessment and risk management plan •Attend site leadership meetings to report and drive continuous improvement: in sanitation, food safety, quality, and preventative maintenance.
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Demonstrates and teaches Culinary Arts in a classroom setting with professional kitchen equipment, food, beverage, and professional cookery, sanitation and professional Food Service Management.
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Responsible for assisting with the management of school-based cafeteria staff engaged in the preparation and service of quality meals in the school nutrition program this includes maintaining compliance with federal, state, local, and district standards, and School Board Policies.
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Be an Expert: Demonstrates knowledge of business on the floor, backroom operations, product safety standards, sanitation guidelines, inventory management, and the operation, maintenance, and sanitization of equipment; preparing (for example, cutting, grinding, wrapping, trimming) meat products according to established standards; cutting boneless meat products; and maintaining product quality standards.
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As a Sous Chef your goal is to assist the Executive Chef in providing quality food in a timely and efficient manner while directing kitchen employees to maintain company standards in quality, cleanliness, and sanitation.
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In this position, your principal goal is to prepare high-quality food that meets the Executive Chef's exacting standards and be responsible for setting up the prep station, stocking inventory, and maintaining sanitation standards.
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The Cook CD - Skilled is responsible for preparing cooked foods, and must be able to perform all station functions of Fry, Flat Top Griddle, Pantry, and cooking eggs; communicating ticket times and potential problems to the manager on duty and servers as necessary; performing all other responsibilities as directed by the business or assigned management of which associate is capable of performing; providing the highest quality of service to customers and associates at all times.
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Our flagship products, the Sherpa drone, and Lavo Bot, are transforming the janitorial/sanitation (jan/san), education, pressure washing, attraction & hospitality, healthcare, industrial, BSC, property management, and retail sectors.
$56,000 - $72,000 a yearFull-timeExpandApply NowActive JobUpdated 9 days ago - UpvoteDownvoteShare Job
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Trouble shooting quality issues across the varied supply chains for ingredients, packaging, materials, and finished products supplied (examples; mixed labels, allergen risk management, equipment risk management, container nonconformance.
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Expert knowledge in Sanitation and GMP Practices, familiarity with Pest Control programs and techniques. Position will manage a matrix relationship with Plant Manager to influence senior management on alignment of Quality strategies, Quality annual objectives, and Plant project plans.
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Implement and follow all Sanitation Standard Operating Procedures, Integrated Pest management, and Chemical control program. Working knowledge of bakery plant sanitation principles, procedures, equipment and supplies.
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management sanitation jobs in Charlotte, NC
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