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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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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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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.
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Participate in continuous (breakthrough) improvement activity and process re-engineering projects in support of company Business Process Excellence initiatives. Assist in the development, reporting, and continuous improvement of metrics for data management.
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3 years minimum as an Executive Chef, Executive Kitchen Manager or Regional Chef. As a successful Chef Partner, you will be the key to fulfilling our promise to make every guest visit a memorable celebration of food, wine, and personalized service.
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Follow and manage sanitation requirements as prescribed by head chef or director. The Chef/Manager is responsible for the overall operations for the kitchen area of the facility, including all cost and budget maintenance.
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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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The team consists of onshore and offshore members, the ASL role is to manage this team and drive continuous improvement. Also Preferred: ITIL, MCSD Azure Solutions Infrastructure Skills and Experience, any Azure certifications.
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Collaborate with the Continuous Improvement Manager on initiatives to enhance supply chain efficiency and inventory management systems. This position will report to the Continuous Improvement & Production Planning Manager and work closely with Operations, Accounting, Quality, Engineering, and outside suppliers.
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Support activities and communications between key business stakeholders and Core System Vendors for implementation of new systems and optimization of current systems Identify areas of process improvement and promote strategic relationships with business areas.
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We are seeking a growth minded Chef Manager for our growing business. Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control.
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improvement pastry chef jobs in Suffern, NY
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