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Participates in the development and management of Quality Improvement projects, incorporating standards of care according with the Joint Commission, Infection Prevention Control, NYS DOH and other regulatory guidelines.
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As a member of the End Stage Kidney Disease (ESKD) health care team this position participates in decision-making teaching leadership functions and quality improvement activities that enhance patient care outcomes and facility operations.
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Education Qualifications High School Diploma Preferred Culinary Degree Preferred Experience Qualifications 1-3 years 3 years of cooking experience as a sous chef or related culinary position Preferred Cook Chill Experience Preferred Servsafe Manager Certificate Required Knowledge, Skills, and Abilities Directs daily operations of food production including menu planning, purchasing, ordering, inventory food preparation, and record keeping.
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Participates in/ leads patient satisfaction programs, departmental meetings, and facility wide Quality Assurance/Performance Improvement programs. Certified Dietary Manager certificate, Registered Diet Technician or Registered Dietitian, preferred.
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Collaborate with nursing, physicians, and other health care professionals to assure patient nutrition needs are metParticipate in performance improvement data collection and productivity statistic collectionAct as a resource to the health care team, peers, and food services department regarding nutrition issues that relate to the patients in the department Requirements:Associate Degree in Nutrition/Dietetics or bachelor’s degree in Dietetics.
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Support process improvement initiatives to increase team efficiency and effectiveness ( CVENT implementation and other initiatives as identified). Skills & Certifications Essential Duties and Position Responsibilities:Support logistics for virtual education events, including working with vendors to plan and execute events; creating promotional pieces; submitting approved event content for uploading to and other approved sites.
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Experience using Continuous Improvement/Lean Manufacturing Practices in a print manufacturing environment to improve processes continually producing quality products on time. Minimum of 5 - 8 years’ supervisory or management experience in Flexographic Label printing and converting operations.
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As a Personal Chef, you will be responsible for creating delicious and healthy meals tailored to our family’s preferences and dietary needs. Proven experience as a Personal Chef, private cook, or similar, preferably in a household setting.
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Proficiency in electrical schematics, mechanical/dimensional blue prints, mechanics, pneumatics, control electricity At least two years of experience in an manufacturing environment preferable clean room Machine shop skills Skilled with diagnostic instruments and meters Rigorous, detail-oriented, reactive, hands-on, strong analytical and communication skills Effective documentation, reporting and computer file management and web skills Ability to work shifts Continual improvement mindset.
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Knowledge of Lean/Six Sigma and continuous improvement processesOther duties as required or directed to ensure the achievement of project and other business objectives. We work with a wide range of clients across many industries including financial services, professional services, telecommunications and media, consumer products, automotive, industrial automation, professional sports and entertainment, life sciences, ecommerce, and education.
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With additional food outlets and concepts due to open in early Septmeber of 2024 at the club along with growth of our Culinary team it is expected that this Sous Chef position will be elevated to Chef De Cuisine or Executive Sous Chef after the first six months of succeful employment.
$90,000 a yearFull-timeExpandApply NowActive JobUpdated 24 days ago - UpvoteDownvoteShare Job
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Position Purpose: This position is responsible to develop, implement and manage capital improvement projects related to water facilities including water treatment upgrades, pump stations, storage tanks, pipelines, and other facilities, and wastewater upgrades related to wastewater plants, lift stations and the collection system.
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A recipient of hundreds of local “Best Breakfast” and “Best Brunch” accolades, First Watch’s chef-driven menu includes elevated executions of classic favorites along with First Watch specialties such as the Quinoa Power Bowl®, Farm Stand Breakfast Tacos, Avocado Toast, Chickichanga, Morning Meditation (juiced in-house daily), Spiked Lavender Lemonade and its signature Million Dollar Bacon.
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Additional responsibilities will include reviewing minimum sales responsibility (MSR) and providing consultation on improvement opportunities, review and analysis of dealer financial statements as well as consult with dealers on areas of opportunity to improve their retail operations.
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Coordinates banquet production and plating with the Executive Chef and sous chef. Landmark Hospitality is looking for a Banquet chef who exhibits culinary talents whilst leading the banquet food preparation staff and managing all food-related catering functions.
$65,000 a yearFull-timeExpandApply NowActive JobUpdated Today
improvement pastry chef jobs in Upper Saddle River, NJ
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