Assist in the supervision and day to day operations of West End kitchen under the direction of the Executive Chef and Chef de Cuisine. Responsibilities include assisting with food procurement, execution of menu plan, staff relations, safety and sanitation, and the maintenance of building and equipment. Assist in the supervision of employees to ensure all policies and proc

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Ensures the execution of all events during their shift. Quickly responds to the needs of staff and customers. Essential Duties and Responsibilities Assembles and delivers all food and supplies for catered functions to their scheduled locations. Stocks, cleans, and maintains the catering facility and equipment. Follows safety and sanitation policy and procedures at all tim

Summary Prepares food and serves customers at the grill station in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high quality food service is provided. Essential Duties and Responsibilities Takes orders from customer and prepares items requiring short preparation. Completes orders from steam tables and serv

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Assist in the management of a university high volume retail food facility under the direction of the unit operations managers. Responsibilities include assisting with execution of menu plan, personnel plan, customer relations, sales and register transactions, safety and sanitation, and the maintenance and security of the building and equipment. Assist in the supervision,

The Sous Chefs for Perry Place and West End Market play a pivotal role in the daily operations of the Perry Place and West End Market kitchens, working under the guidance of the Executive Chef and Chef de Cuisine. Responsibilities encompass various aspects, including food procurement, menu execution, staff relations, safety and sanitation, and equipment maintenance. The p

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Provides operational support and assists in the training and supervision of staff in a large, high volume food service facility. Responsibilities include supervision of employees across all shifts in the assigned work area, coordination of food production, recipe management, product movement, quality control, customer satisfaction, and diversion/waste logs. Uses commercia

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