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service goals. -Under the direction of the Chef or Kitchen Manager coordinates all kitchen functions of support staff assigned to shift/area. -Monitors and participates in the sanitation and safety of
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. -Participate in preparation of all food-based items on production menus. -Strong desire and ability to pursue Boston College food service goals. -Under the direction of the Chef or Kitchen Manager
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Reports to the Chef Manager in assigned unit, while receiving functional direction from unit chef, first, cook and other support personnel. Supervision Exercised May assist in the monitoring of work by
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