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Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure.
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Responsible for preparing and executing meals and understanding the timing of food production. Assist Chef in maintaining production records (food usage, overages, shortages, customer counts, etc.
$22 - $26 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Experience with from scratch production, menu planning and recipe development. Pastry Sous Chefs must have and maintain an active Food Handlers Card, as required by the California Health Department.
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The Sous Chef at LGA is responsible for organizing and ensuring kitchen systems for food production, presentation, and customer satisfaction. Ensure food is within proper temperature holding zones by conducting frequent line checks.
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One plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant. Supervises all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times.
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Must always follow Good Manufacturing Practices, HACCP and Safety Quality Foods norms and regulations throughout the entire production process. Repacks and / or physically transforms fruits and vegetables based on pre-determined specifications and following HACCP norms as well as Production Standard Operating Procedures (SOP.
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Responsible for all aspects of daily food preparation and storage in a large production kitchen service in accordance with the New York State Department of Health and the New York City Department of Health and Mental Hygiene.
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This position is for a legal affairs attorney who is responsible for independently handling the drafting and negotiation of legal terms for a variety of production and licensing agreements for the development, production and distribution of documentary and non-scripted reality television programming, as well as the drafting of agreements for on camera talent (e.g., hosts, experts, narrators, families, celebrities, etc.
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Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules. Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty.
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Job Description The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures.
$25 - $25.25 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Ensures that all equipment used for handling and preparation of food is functioning properly. Formal training in food preparation preferred. We are consistently ranked by U.S. News & World Report's Best Hospitals, receiving high "Honor Roll" status, and are highly ranked: No. 1 in Geriatrics and top 20 in Cardiology/Heart Surgery, Diabetes/Endocrinology, Gastroenterology/GI Surgery, Neurology/Neurosurgery, Orthopedics, Pulmonology/Lung Surgery, Rehabilitation, and Urology.
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We are looking for an experienced Pastry Cook to support the production of a variety of desserts, pastries or other sweet goods for the Tin Building food hall and its restaurants. The Howard Hughes Corporation, the nationally recognized real estate company overseeing the re-development of New York City's Seaport District, envisions the repositioning of the property as a magnet for attracting locals and visitors alike with a unique, year-round blend of entertainment, food, and retail offerings.
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The Sous Chef is responsible for the effective management and operation of the culinary team including shift and event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef. The Sous Chef will provide oversight and resolution responsibility for employee performance issues.
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Must have NYC DOH food handlers certificate. The Executive Chef is responsible for all the day-to-day operations of the restaurant including but not limited to production, staff, and brand quality, while maintaining a friendly and enjoyable work environment.
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Prepares food items for the cold case, fresh pack, salad, and hot bars according to production sheets. + Good understanding of food production and fundamental cooking techniques.
$18 - $24.1 an hourFull-timeExpandApply NowActive JobUpdated Today
food production jobs in Brooklyn, NY
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