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Oversee the recruitment efforts in collaboration with the Culinary Arts Training Program Facilitator to participate in the recruitment of candidates for the program. Schedule and give direct supervision to the Culinary Arts Training Program Facilitator, Culinary Arts Assistant and students.
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The Salvation Army’s Boston Kroc Center Is Hiring a Food Service And Culinary Arts Program Manager And Offers Excellent Benefit Package To Eligible Employees Including. The Food Service and Culinary Arts Program Manager is responsible for the long-term and day-to-day Food Service & oversight of the culinary operations at the RJKCCC. This individual must perform functions including but not limited to providing meals for programs (e.g. Kids FEAST, Seniors Program.
Full-timeExpandApply NowActive JobUpdated 10 days ago - UpvoteDownvoteShare Job
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The General Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees. Associates degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience.
$42 an hourFull-timeExpandApply NowActive JobUpdated 15 days ago - UpvoteDownvoteShare Job
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Job DescriptionSUMMARY: The Assistant Manager is responsible for assisting the General Manager in all aspects of the Food Nutrition /Dining Program for which he/she oversees. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:Assist in the maintenance of systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policiesManages program within all budgetary guidelines established by General Manager, District Manager and Whitsons.
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The FFC works with the Regional Culinary Manager to help support, craft, and deliver such training locally as well as regionally and/or nationally as needed. The chef is a contributor, and works with area leadership, Regional Culinary Manager, and regional/corporate key contacts to effectively coordinate, execute, and ensure success of the meeting, training, or event.
Full-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Associates degree in occupational studies or technical training in foodservice management, culinary arts or hotel/restaurant management a plus. Completion of GaDoe Manager Pathways, and Culinary Pathways within one year of hire.
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Job DescriptionSUMMARY: The General Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees. ORAssociates degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience.
$29 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Job DescriptionSUMMARY: The Chef Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees. RequirementsEducation: Bachelors degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field.
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Bachelors degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business.
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I possess an associate's degree from an accredited community college in a food service management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing, and storage of food and supplies, financial management and recordkeeping, and the practice of safety and sanitation procedures.
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High school diploma or equivalent and completion of phlebotomy training program, including significant time spent in a clinical laboratory rotation. Is pro-active in problem solving and planning for the future needs of the phlebotomy training program.
$86,881.6 a yearFull-timeExpandApply NowActive JobUpdated 16 days ago - UpvoteDownvoteShare Job
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ORBachelor’s degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business.
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SUMMARY: The Assistant Manager is responsible for assisting the General Manager in all aspects of the Food Nutrition /Dining Program for which he/she oversees. Manages program within all budgetary guidelines established by General Manager, District Manager and Whitsons.
$25 an hourExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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They achieve this by serving as consultants and culinary experts to drive customer business success; lead product and sales training as appropriate, drive engagement and participation in strategic growth initiatives and share the knowledge gained through the Food Fanatics program, events and team of chefs to benefit the area.
Full-timeExpandApply NowActive JobUpdated 2 months ago - UpvoteDownvoteShare Job
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Great benefits packages, subsidized housing, competitive pay, and scheduled reviews and raises, growth opportunity through our Manager in Training Program (MIT), and fun associate outings and events throughout the year are just a few of the MANY reasons to join our team.
$20 an hourFull-timeExpandApply NowActive JobUpdated Today
culinary manager training program jobs Company: Red Lobster in Schuyler, Nebraska
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