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We’re looking for a Food Production Manager to oversee the day-to-day food production and kitchen operations for food services at our Georgetown University account located in Washington DC. Reporting to the food service director and Chef, the Food Production Manager plans, administers and directs all unit activities related to food production operations, complying with the standards established by Aramark Collegiate Hospitality regulatory agencies and client.
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Focuses on advancing GW’s zero waste aspirations, improving procurement practices, enhancing green space, fostering water conservation and healthy freshwater systems, supporting sustainable food production and food waste avoidance, promoting healthy air and climate, and encouraging low- and zero-carbon transportation options.
$93,448.34 a yearFull-timeExpandApply NowActive JobUpdated 22 days ago - UpvoteDownvoteShare Job
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As the Assistant Editor, you will join Wiley’s Comprehensive Editorial Evaluation Team which is responsible for managing the peer-review process and decision-making for a portfolio of over 120 in-house journals across physical, life, and health sciences, including renowned journals such as Advanced Science, Advanced Healthcare Materials, and other Advanced journals, Angewandte Chemie, Molecular Nutrition & Food Research, Aging Cell and Current Protocols.
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Qualifications: Your Background and Skills Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef. Expertise in food product, presentation, quality and preparation along with menu concept and design.
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Minimum 5 years’ experience in production management, with at least one assignment in packaging operations, preferably in the food processing industry. Bachelor’s degree in business, Operations Management, Engineering, Food Science or related required or experience in lieu of education is acceptable.
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The SPO helps represent WWF-US and maintain relationships internally with our Network and externally with key industry and producer organizations, stakeholders, local communities, and partners, including those working with beef, dairy, poultry, eggs, and swine commodities, to help influence and drive sustainability initiatives designed to reduce the negative impacts of animal ag production on climate change, biodiversity, soil health, and freshwater ecosystems.
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Communicates to the Chef de Cuisine or Executive Sous Chef any concerns regarding food, production process, delivery problems, shortages, equipment problems, or personnel issues. Food production is never delayed due to incomplete preparation.
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Advise on the design and implementation of technical activities within projects drawing on experience in agricultural production, market facilitation, food systems development, trade, access to finance, social inclusion, enabling environment, resilience.
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Be an Expert: Prepares bakery department merchandise based on daily production needs by operating baking equipment; following recipes/make-up instructions; wrapping, labeling, and storing merchandise according to company policies and procedures; ensuring compliance with food safety standards, sanitation guidelines, cold chain compliance, and inventory management; operating, maintaining, and sanitizing equipment; and demonstrating understanding of product and layout execution.
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Capitol City Rehab and Healthcare in Washington, D.C. is looking for a Part Time Dietary Cook. Dietary Cook Responsibilities: Prepare all served food Plan food production to coordinate with meal serving hours Follow standard recipes and special diet orders Operate standard kitchen equipment safely and efficiently Adhere to all sanitation and food production codes Clean and maintain kitchen equipment, utensils, and appliances Must have Serv Safe Certification.
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The Marcom Executive assists the Marcom Manager in executing marketing activities to drive revenue streams (including Rooms, Food & Beverage, Banquets & Weddings, and Meetings & Events), local awareness (reputation and understanding of hotel brands in the city) and relationships (hotel guests, media companies, local community, and vendors.
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Strong knowledge of current food and catering trends with a focus on using seasonal ingredients, production, sanitation, food cost controls, menu development and presentation. You will adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation.
$110,000 a yearFull-timeExpandUpdated 23 days ago - UpvoteDownvoteShare Job
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Maintains proper personal hygiene including but not limited to proper hand washing, well kept uniform (please refer to handbook or supervisor for additional information) QUALIFICATIONS AND GENERAL EXPECTATIONS ● 2 years Lead Line Cook/ supervisory experience preferred, preferably in the hospitality or food industry.
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Responsible to effectively manage all food production in the absence of the Dining Services Coordinator. The Cook uses their knowledge and experience in food production to ensure the proper, timely, and safe preparation and service of food according to established recipes, while adhering to all food safety and sanitation requirements and maintaining a safe and orderly kitchen.
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Thoroughly conduct a Shift Changeover: Ensure the next manager and team of Nandocas are set up for success by making sure that all AM monies and safe are reconciled, food and production levels are validated, a final walk through is conducted and the Manager Communication Log (MCL) has been updated.
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food production jobs in Arlington, VA
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