Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved....OR * 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area ...
N Position Type Non-Management POSITION SUMMARY Greet guests and determine the number in their party. Seat guests by finding a clean, available table; pulling out chairs; placing clean/current menu in front of guest, etc....Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications ...
N Position Type Non-Management POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients....Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently ...
N Position Type Non-Management POSITION SUMMARY Greet and escort guests to rooms. Open doors and assist guests/visitors entering and leaving property....Follow all company policies and procedures, and report accidents, injuries, and unsafe work conditions to manager. Maintain awareness of undesirable persons on property premises ...
the quantities stored and the correct storage conditions Ensure the material availability, integrity & delivery on time on production line Manage the physical material flows of his area (reception, put away, kitting, mirror area, shipping) to always keep physical ...
The Key-User manages the accounts access in his stream, according to internal control rules. The Key-User drives appropriate corrective action whenever it occurs....The KU puts in place and manages IS usage control, ensuring that end-users are well using the system. The Key-User is in charge of the elaboration of quality system reference and documentation of his metier on his site ...
Main responsibilities: Implement, manage standard packaging solutions (purchase, design, prototype, validation, …) and monitor the budget follow-up....Manage the Project Supply Chain specifications and negotiate with the suppliers at site and project level ...
N Position Type Non-Management POSITION SUMMARY Answer, record, and process all guest requests, questions, or concerns via telephone, email, chat, and mobile communication devices....Comply with quality assurance expectations and standards. Read and visually verify information in a variety of formats; stand, sit, or walk for an extended period of time or for an entire work shift ...
N Position Type Non-Management POSITION SUMMARY Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards. Answer questions on menu selections....Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications ...