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The Executive Chef also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies.
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The Executive Chef is solely responsible for the effective management and operation of the culinary team including 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 Director of Food Services.
$80,000 a yearPart-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality.
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In addition, the Executive Chef directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. Our unique charm, exquisite food and welcoming hospitality have made us an in-demand location for sustainable, local, and elevated dining.
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Development, implementation, and monitoring of programs that assures a safe facility and work environment that is in compliance with all appropriate regulations-Food Safety, Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communications Programs.
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Re looking for Chef Manager who can help us deliver the best customer service and food experiences. Aramark Student Nutrition provides food and nutrition services to over 350 school districts in the U.S. It offers public and private education institutions a variety of dining options including breakfast and lunch programs, after-school snacks, catering, nutrition education and retail operations.
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Job SummarySummary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements.
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You are the company representative of culinary brand standards and HACCP food safety standards is imperative. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols.
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Position reports to the Executive Chef. Responsibilities Supervise daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.
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Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations. + Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items.
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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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Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety. People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control.
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This role involves developing menus that reflect the rich culinary traditions of Mediterranean regions, managing kitchen staff, controlling food costs, and ensuring food quality and safety.
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Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety, and sanitation based on Company and regulatory standards. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
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A solid understanding of food safety, health code compliance laws. The Chef de Cuisine will oversee daily kitchen operations of the restaurant, working closely with the Executive Chef in order to uphold the quality of the food and culture across all savory platforms: full-service dining, private dining, catering, and pre-prepared production.
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food safety jobs Title: chef in Philadelphia, PA
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