Not exact matches
Used ranges, ovens, prep equipment,
dining room furniture, stainless steel sinks, tables, and shelving are always in demand by start - up or expanding foodservice
operations.
«This weeklong course was
used to train and develop Soldiers» abilities to identify and mitigate different risks involved in their positions and enhance Soldiers» knowledge in a wide variety of Army programs, supervisory functions, equipment readiness, self - awareness and dealing with the stressors of
dining facility
operations,» said Sgt. Maj. Keysa Chambers, chief culinary management noncommissioned officer.
«We want to optimize what we do and create efficiencies in procurement, what we make, how we make it and the systems we
use to do that,» says Director of
Dining Greg Minner, who was hired in August 2012 to lead the
operation.
«We want to optimize what we do and create efficiencies in procurement, what we make, how we make it and the systems we
use to do that,» says company profile Director of
Dining Greg Minner, who was hired in August 2012 to lead the
operation.
HIGHLIGHTS • 6 years» supervisory experience in food service
operations • Profound ability to hire, coach, and develop kitchen and
dining room staff • Demonstrated ability to operate ordering and production system • Ability to delegate assignments to the suitable individuals in keeping with their skills, roles and interests • Able to
use production sheets, temperature logs, sanitation forms and freezer pull sheets