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Founded in 1956, Williams-Sonoma, Inc. is the premier specialty retailer of high-quality products for the kitchen and home in the United States. We offer beautifully-designed, stylish and functional products for every area of the home, including the kitchen, living room, bedroom, home office, closet, laundry room and even outdoor spaces.
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The PM Line Cook is responsible for setting up and stocking the station, preparing for service, and cooking menu items in coordination with the rest of the kitchen staff for service. - Communicate problems and ideas to the Chef, Sous Chef, and/or General Manager.
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Our family of brands are Williams Sonoma, Williams Sonoma Home, Pottery Barn, Pottery Barn teen, pottery barn kids, Rejuvenation, Mark & Graham, west elm, or Outward. Williams-Sonoma, Inc. will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the San Francisco Fair Chance Ordinance, or other applicable state or local laws and ordinances.
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THE EATERY at The Franklin Institute has an amazing opportunity for an experienced Kitchen Manager or Sous Chef with proven success in an Elevated QSR / Fast Casual Establishment. As a Kitchen Manager at The Franklin Institute with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values.
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If you love working in a kitchen but desire a better work life balance - this position is made for you! Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games.
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The Kitchen Department Manager's responsibilities may include making sure the restaurant delivers great quality food to customers, and fast, that food is always safe, that food cost is controlled, and that all kitchen staff are trained in production procedures, including new items that are added to the menu.
Up to $20 an hourFull-timeExpandApply NowActive JobUpdated 13 days ago - UpvoteDownvoteShare Job
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The Kitchen Supervisor oversees the day to day activities in the kitchen to ensure all activities take place without concern. Has or can acquire Food Manager Certification (applicable state.
$24 an hourFull-timeExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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Fosters open communication with kitchen and FOH staff. When acting as Manager on duty, oversee all of the restaurant's operations. Ensure proper security procedures are in place to protect Team Members, Guests and Company assets, including security of beer walk-in, liquor room, storeroom, freezer and office.
$55,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Attend weekly kitchen meetings held by head chef or manager. Assist in implementation and follow-up of sanitation cleaning schedule for all kitchen areas and equipment. When applicable, assist with production required / assigned throughout kitchen.
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You must be 18 years or older to be a manager in our corporate owned and operated restaurants. The People Department Manager's responsibilities may include making sure the restaurant hires qualified crew, trains them well, and schedules them to meet restaurant sales and profit goals.
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Reach your goals and build your future with college tuition assistance, valuable job training, and retirement benefits. 10 paid holidays, anniversary splash and 8-week sabbatical every 10 years. Education through Archways to Opportunity including opportunities to earn a High School degree, college tuition assistance and English classes as a second language.
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The main objective of the Kitchen Manager, also know as the Food Service Leader (FSL) in this job description, is to manage all areas of the food service and beverage operation. The main objective of the Kitchen Manager, also know as the Food Service Leader (FSL) in this job description, is to manage all areas of the food service and beverage operation.
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With limited supervision, the Assistant Kitchen/Culinary Manager's (AKM) role is to support the back-of-house team members and kitchen manager, within a specific restaurant, through maintenance of restaurant kitchen standards, and strive to achieve overall quality and consistency on a daily basis.
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Complete all store side work (i.e., cleaning, dusting, sweeping, mopping, emptying trash, etc.) Must be available to work all shifts, weekends, and holidays based on business needs. Have at least 1 year food service/restaurant management experience.
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Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager. Deliver food and beverages from kitchen and bar to guests in a timely matter.
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kitchen manager jobs in Philadelphia, PA
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