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Work with the Food and Nutrition Manager on purchasing and inventory control by maintaining organization of coolers, freezers, and dry storage, and identifying shortages. Work with the Food and Nutrition Manager on quality assurance duties, specifically related to service operations and maintaining good customer relations while serving customers.
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Serves as backup to Sous Chef. Assists in overseeing kitchen food preparation, quality controls, safety, sanitation, and customer service. + Assists Sous Chef in planning production schedules, requisition food supplies from storage, and with ordering.
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Assists in preparing and serving food, including texture modified and therapeutic diets following facility menus, current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures, and, as may be directed by the Dining Services Director, Dining Services Assistant Manager or Chef, to ensure that quality dining services are provided at all times.
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Chartwells K12 s goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,300 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent.
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As the Executive Chef on campus, reporting to the General Manager, you will have the opportunity to lead the culinary programming in every venue, in the execution of delivering delicious, healthy food for residents & guests.
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From our Warehouses to our GetGo's, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. Inspire the team and our guests with a passion for food and a willingness to go the extra mile to provide the best product.
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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. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment.
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Perform weekly food and chemical orders through GFS. Plans food production to coordinate with meal serving hours, so that excellence, quality, temperature and appearance of food is preserved.
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3 or more years of food service chef/management experience. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation.
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Ensure food cost viability for all RIT Catering events and affiliated programs through development and management of budgets based on realistic goals. Lead non-exempt staff irelated to RIT Catering culinary support in full compliance with all food, occupational safety rules and regulations and customer service expectations.
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The Sous Chef has the ability to perform all food service production activities and may function in the role of cook, cold prep or staff member. Prepares all food items in accordance with accepted industry practices, facility NYSDOH and Monroe County Health Department codes.
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As an Executive Chef, you will have the opportunity to prepare delicious, healthy food for residents & guests. Supervising the quality standards and practices of the food production process, including purchasing, food specifications, meal preparation, service, and sanitation.
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Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption.
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The Chef Manager applies culinary techniques to food preparation and manages the final presentation and service of food. 3 - 5 years' experience in food service management specifically corporate dining.
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Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus. You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development.
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food job Title: chef in Rochester, UT, Ohio
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