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The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability.
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This fine-dining concept is hiring an Executive Sous Chef with strong knowledge of food preparation, kitchen safety and sanitation, effective time management and quality control. Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status.
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Follow all restaurant safety procedures and take on the role of safety manager in advising and working with back-of-house staff; includes focus on hazard control points, sanitary food handling practices, adherence to all safety and health regulation of county health department.
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Understanding, knowledge, and ability to comply with safety, sanitation, and food handling procedures. Keep your health and safety manager's certificate current. Ensure the accurate maintenance of the menu, menu matrix "food bible," recipe catalog.
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Safety Ensure you and the teams are certified in all applicable state and required certifications (CPR, Food Handling, Tips training, etc). Assist the Executive Chef in Planning and managing the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
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Manage and expedite production within Prepared Foods [hot/soup/salad bars, chef's case, venues and fresh pack] to ensure quality, presentation and food safety are maintained daily at the highest levels.
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Have the knowledge and experience to maintain DOH food safety standards to keep the kitchen in grade condition at all times. The Sous Chef must effectively control scheduling and labor costs, train and educate staff, maintain consistency of food quality and standards, manage ordering and inventory, and contribute to the maintenance of kitchen facilities and equipment.
$68,000 - $90,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Nice To have: (Not a must) Healthy food cooking experience such as Gluten-free, Dairy-free, Paleo, Vegan, Vegetarian, etc. REQUIREMENTS & QUALIFICATIONS:Proven experience as line cook (2+ years in commercial kitchen preferred)Knowledge of health and safety procedures in a kitchenManual dexterity able to operate cutting tools and kitchen utensilsTeam player with good communication skills and a positive attitudePatient with an ability to stay positive under pressureProlonged standing, bending, stooping, twisting, lifting products and supplies weighing 50+ pounds.
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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.
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This individual will be responsible for running the Savory and Pastry side of the business, creating the daily menu, sourcing ingredients, managing the team, customer service, event planning, catering, recruiting, training, and meeting health and safety standards.
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Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually.
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Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door.
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Manage kitchen operations with comprehensive, detailed approach to food and beverage quality, safety, building maintenance, repairs, and sanitation/cleanliness. Works with All depts/Restaurant Managers to oversee guest relations and meet/exceed guest expectations for food quality, temperature and plating.
$75,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The ideal candidate must possess superb communication skills along with the ability to lead and provide structure in a team environment with a strong work ethic and adherence to food safety protocol.
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Have strong communication skillsWork clean and with sanitation and safety in mind at all times If you are new to the culinary industry and are looking to learn and gain experience especially in Japanese cuisine, Arirang would be an ideal situation for you.
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food safety jobs Title: chef in Flushing, NY
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