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The Sous Chef supports the rest of the management team in the areas of menu development, supply, quality, cost control, and the hiring, development, and evaluation of hourly Crewmembers in the kitchen.
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Supported by your General Manager, you will be given the opportunity to train and supervise crew members, monitor and reinforce food safety standards and procedures, interact with our customers and execute cost control systems.
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In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance & punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability.
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This includes all cost controls, inventory control, cash control and customer relations. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas.
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Must have training in cost control, food management, diet therapy, etc. The primary purpose of your job position in conjunction with Food Service Director is to plan, organize, and develop the overall operation of the Dietary Department in accordance with current federal, state, and local standards, guidelines, and regulations governing our facility, and as may be directed by the Administrator.
Full-timeExpandApply NowActive JobUpdated 8 days ago - UpvoteDownvoteShare Job
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Assists the Executive Chef with managing cost controls and control expenditures for the account. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
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With direction from the Director maintains detailed cost control, inventory of food and needed supply logs. Plan and prepare snacks and meal in accordance with licensing Bureau of Community and Health Systems, Child Care Licensing Division (LARA), Child and Adult Care Food Program (CACRP), Great Start to Readiness Program (GSRP) guidelines.
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Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory, and cost control. Conduct daily DOH walkthroughs inspecting all kitchen areas to ensure sanitary conditions and ensure that all food is stored and served at proper temperatures.
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Responsible for food preparation, ingredient freshness and control, appropriate cooking, presentation, and customer satisfaction. The Sous Chef at EWR is responsible for organizing and ensuring kitchen systems for food production, presentation, and customer satisfaction.
Full-timeExpandApply NowActive JobUpdated 26 days ago - UpvoteDownvoteShare Job
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Support and Manage Key Performance Indicators (KPI’s) in alignment to cost control, quality and safety. Its solutions are found in some of the most well-known names in the Healthcare, Personal Care, Household, and Food and Beverage markets.
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