THOMPSON HOSPITALITY DINING SERVICES NEW SEMESTER STARTING JANUARY 2010!!!

DescriptionThe Kitchen Manager (KM) is responsible for overseeing the operations, and running the shift of an assigned work group within the kitchen.  The work group typically consists of 2 to 4 Prep Cooks and/or Line Cooks. The KM also has contributory financial responsibility for food costs, labor cots and kitchen supplies for the kitchen.

Marketing Account Representative     Thinking about changing careers??!

Acadia Assisted Living Facility, Bangor’s Newest Assisted Living Facility is HIRING! Sick of the pressures of the restaurant industry? Tired of working late nights?

Come Grow With Us! Round Table Pizza Corporate Stores Division, one of the nations largest pizza chains is looking for experienced Assistant Managers and Shift Supervisors. We have restaurants in Redding, Corning, Mt.

Food, Friend, and Company   Food, Friends, and Company is now seeking General Manager Candidates for a new, upcoming, high energy sports bar concept in Knoxville, TN.   We are looking for very upbeat, high energy managers with a passion for people and a drive for success.   General Manager Candidates should have a minimum of 5 years restaurant management experience.

Position Description: The Radisson Hotel Phoenix-Airport North is currently seeking a talented and motivated Executive Chef. This position is responsible for the entire kitchen operation, which includes, but not limited to, preparation of food items for the restaurant, room service outlets, and in-house catering events and groups. In addition, the Executive Chef must have the ability to lead, train, organize, and be "hands-on" in the Kitchen Department as well as assist in achieving property Food & Beverage goals.

with at least 1 year of high-volume, full service experience. You'll enjoy: Top Pay AND Job Satisfaction other restaurants just can't match! If you're a highly-energetic, team-oriented individual, we want to meet you!

Baker - Jean Philippe Property: ARIA Operator: MGM MIRAGE Areas of Opportunity: Food & Beverage Department: Food & Beverage - Kitchen/Chef/Cook/Helper Responsibilities: Baker - Jean Philippe Ensure all products are rotating on a first-in, first-out philosophy Ensure all requisitions are processed properly and placed in designated area Monitor and maintain cleanliness, sanitation and organization of assigned work areas Maintain a solid menu knowledge and attention to detail with plate presentation Prepare all dishes following recipes and yield guides Assist in decorating of cakes and pastries Ensure all products are rotating on a first-in, first-out philosophy Maintain solid knowledge of all food products Properly labels and dates all products to ensure safekeeping and sanitation Apply basic knife skills required for preparation Maintain complete knowledge of and comply with all departmental policies/service procedures/standards Maintain complete knowledge of correct maintenance and use of equipment Maintain and strictly abide by state sanitation/health regulations and hotel requirements Meet with Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance Complete opening duties: set up work station with required mis en place, tools, equipment and supplies; inspect the cleanliness and working condition of all tools, equipment and supplies; check production schedule and pars; establish priority items for the day; inform the Executive Chef of any supplies that need to be requisitioned for the days tasks; transport supplies from the Storeroom and stock in designated areas; start prep work on items needed for the day Inform the Executive Chef of any shortages before the item runs out Maintain proper storage procedures as specified by Health Department and Hotel requirements Minimize waste and maintain controls to attain forecasted food cost Inform the Executive Chef of any excess items that can be utilized in daily specials or elsewhere Assist Helpers and Chefs as needed in execution of production Work as a team, assisting helpers and chefs needs and inquiries Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees; disinfect and sanitize cutting boards and worktables Transport empty, dirty pots and pans to the pot wash station Direct and assist Stewards in order to make clean-up a more efficient process Breakdown work station and complete closing duties: return all food items to the proper storage areas; rotate all returned product; wrap, cover, label and date all items being put away; straighten up and organize all storage areas; clean up and wipe down food prep areas, reach-ins/walk-ins, shelves; return all unused and clean utensils/equipment to the specified locations; ice down hot items from the steam table, so they cool quickly; turn off all equipment not needed for the next shift; restock items that were depleted during the shift Review status of work and follow-up actions required with the Executive Chef before leaving Other related duties as necessary

As the exclusive Franchisee of Panera Bread bakery-cafes in Northern & Central New Jersey we now operate 37 bakery outlets and our growth has created outstanding career opportunities. We are currently looking for restaurant managers to join our growing team.  This will be an outstanding opportunity for a seasoned manager with restaurant experience.