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Complies with all Sonic Drive-In Policies and Procedures, and all health and sanitation laws and regulations. Directs and assigns drive-in employees to perform all duties in the Basic Stations (Fountain & Frozen, Dresser, Front Swamp, Back Swamp, Grill, Switchboard, Expeditor, Food Prep, Carhop, Skating Carhop and if applicable Drive-Thru) as needed and depending on store volume, during a shift to ensure the preparation (portion control), temperature, packaging, appearance, presentation, taste and service of all menu items meet operational standards.
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As a Prep Cook, you will be committed to safe food handling, cleanliness, safety, and sanitation standards during the shift and preparing food with proper safety equipment, tools, and recipe specs.
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DescriptionThe Head Cook prepares all sandwiches and hot food items, maintains food safety and sanitation standards. Understands and adheres to proper food handling, safety and sanitation standards during food preparation, service and clean up.
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Must have knowledge of, or possess the desire to learn, correct sanitation and food safety procedures. Must have or obtain an approved Sanitation Course certification, as required by NHC standards and per state regulations.
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Be an Expert: Maintains an in-depth knowledge of the various types and seasonality of different meat products, equipment usage, and backroom operations; providing meat products to members by processing meat according to specifications (for example, cutting, slicing, grinding, and wrapping meat products); ensuring compliance with food safety standards, sanitation guidelines, and inventory management; operating, maintaining, and sanitizing equipment.
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Ensuring requisitions are processed properly and placed in designated area, assist in lowering food cost and waste, properly label and date all products to ensure safekeeping and sanitation, read and expedite computer tickets for service, produce production list to ensure efficient execution of service, conduct inventory on a regular basis to ensure proper par levels and assist Chef, Assistant Chef, Cooks, Pantry workers, and Kitchen Helpers as needed in the execution of service.
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Ensures that appropriate sanitation, organization, and safety standards are met using checklists, hands-on supervision, and follow-up. The Event Coordinator II is responsible for supervision and support in planning catering events of varying sizes and levels in both central and satellite locations.
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Maintains the dish machine and proper chemicals needed to ensure cleanliness and sanitation of equipment. Performs side work including emptying and cleaning trash cans, cleaning of vents, ice bins, and floors, detailed cleaning of dining room chairs and tables, and replacing light bulbs.
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Ability to ensure sanitation of departmentEnvironmental Conditions:- Indoor, temperature controlled, smoke-free environment. Knowledge of food safety guidelines, preferredMachines, Equipment Used:- General office equipment, convection oven, mixer, steamer, gas range, grill, oven, microwave, toaster, blender, steam tables, fryer, food processor, scales, meat slicerPhysical Requirements: - Ability to sit, stand for long periods, reach, push, pull and lift minimum of 20 pounds, stoop and kneel- Ability to grasp and use fine finger movement, feel fine sensation to discern temperate and texture.
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Job Description The Event Coordinator II is responsible for supervision and support in planning catering events of varying sizes and levels in both central and satellite locations. Booking events, selecting and costing menu items, and pricing as needed.
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Title Sous Chef - Nectar Bluffton Description Responsible for all kitchen functions as directed by the Executive Chef including preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.
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Be an Expert: Prepares food according to item specifications; understanding and planning the future productions and mass productions; preparing for seasonality; adhering to food safety standards, sanitation guidelines, cold chain compliance, inventory management; operating, maintaining, and sanitizing equipment; and demonstrating an understanding of product and layout execution.
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The Line Cook II prepares all food items while giving attention to cleanliness and sanitation, quality standards, taste, timeliness, and cost effectiveness with respect for fellow cooks and the hotel environment.
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The Associate Director of Food and Nutritional Services will assist in the responsibility for all foodservice-related activities; including patient care, non-patient care (retail, cafeteria, catering etc), quality improvement, sanitation, infection control and all hospital-related activities.
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Bloomin Brands, Inc. is an equal opportunity employer. Come join the Outback family as a Prep Cook, where you will be passionately preparing, portioning, and cooking food items to Outbacks quality specifications.
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sanitation job Company: Boys Girls Clubs Of The Lowcountry Bluffton Unit in Bluffton, SC
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