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Expedite food orders in absence of Executive Chef or Sous Chef. Assume responsibility for timing of food production to achieve 10 minute ticket time for lunch and 20 minute ticket time for dinner.
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Operate within all guidelines, policies, standards, and constraints as established by PGA TOUR Golf Course Properties, Inc., while ensuring that PGA TOUR Golf Course Properties, Inc. mandatory standards of operations as they relate to Food & Beverage operations are followed.
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Responsible for preparation, packaging and storage of food produced in the Lied Kitchen and for Meals on Wheels and directed by the Executive Chef, Executive Sous Chef and Sous Chefs.
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Assist Executive Chef and Pastry Chef by controlling of purchasing, receiving, purveyor lists and inventory of all kitchen items. Assist Executive Chef and Pastry Chef by controlling food and labor cost, and establish goals and objectives that focus on profit, product and people.
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Chefs complete Weekly Schedules 3 weeks in advance Chefs are responsible for compliance and Food safety adherence per NYC Guidelines and JAG policies and procedures Chefs report for all shifts as scheduled or speak personally with a director if you are unable to work a scheduled shift.
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The requirements for this position include but are not limited to: Required Knowledge, Skills and Abilities Proven cooking experience A food handler’s license Sound knowledge of food health and safety regulations The ability to stand for extended periods The ability to work a fast-paced environment Excellent communication and leadership skills Exceptional organizational, time management, and problem-solving skills Working Conditions This position will spend 100% of the time standing.
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The Company operates stores across 34 states and the District of Columbia with 24 banners including Albertsons, Safeway, Vons, Jewel-Osco, Shaw's, Acme, Tom Thumb, Randalls, United Supermarkets, Pavilions, Star Market, Haggen, Carrs, Kings Food Markets and Balducci's Food Lovers Market.
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You agree that food is central to all our lives. You will have the opportunity throughout your day to utilize various tools like our meat and cheese slicers, food scales, fryers, ovens, and/or cash registers.
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Ensuring all elements of food ordering, delivery, prep, transportation, and service are conducted to a high standard in line with Levy's sanitation and safety Core signatures. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levys diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games.
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The purpose of this job is to lead culinary operations in all areas of a unit insuring on trend, efficient, safe and sanitary food production. You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development.
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The Seasonal Chef Instructor, Savory contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food.
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Organize and foster a positive safety culture throughout the locations that incorporates operations, safety and maintenance departments and emphasizes the team approach and individual responsibility of all employees to achieve common goals.
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You agree that food is central in all our lives. Favorite beverages, new and exciting pastry and food offerings, merchandise, and unique whole beans, combined with engaged service is what drives customers to our Starbucks.
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This role involves overseeing site-specific safety plans, coordinating with project teams, conducting safety meetings, and ensuring all safety regulations and documentation are up to date and adhered to.
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Follow all Health Department and Company regulations in regards to food and storage standards and safety. Line Cook (part-time) is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.
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