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The Cooking Lab includes a culinary team, an in-house publishing team, as well as a marketing and publicity team - All of the books that we have published have helped make the concepts behind avant-garde cooking, photography, and food science even more widely available.
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Fine dining in the Percival Room, offering vegetarian, vegan, and gluten-free choices as part of our Culinary Arts and Baking & Pastry Arts programs. The Clipper Coffee Corner serving Batdorf & Bronson coffee and a selection of delicious food items from our baking/culinary students.
$70,500 - $77,581 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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In this role you will have the opportunity to work with our one of a kind traditional wood-fired ovens, and modern baking and culinary equipment (entirely powered by solar panels) in our Artisan Production Facility.
$17 - $21 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Have a minimum of 2 years in Culinary Management. General Manager , your experience and leadership skills will head up some of the nations leading baking venues and staff, while building a strong team of your own and continuing to advance your career.
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This is a fantastic opportunity for a seasoned Cook to showcase their culinary talents within a unique and exciting industry. The ideal candidate will have a deep understanding of culinary practices, a keen eye for detail, and a flair for creativity.
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Ingredients are sourced close to home and relationships with local farmers and purveyors are at the heart of the culinary philosophy - which includes whole animal butchery/utilization, methods of seasonal preservation, and in-house baking and pastry.
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Under our Culinary Director, Chef Andrew Sutton, our fine dining restaurants offer incredible growth opportunities to develop your skills as a professional chef, culinarian, and craftsman. Cooks at key production stations in the preparation of meats, fish, and poultry by braising, baking, roasting, (oven or rotating spit) and high-level skillet/sauté work required in a fine dining restaurant.
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Cook with various culinary techniques, such as deep frying, broiling, grilling, baking, boiling etc. Scrape food from dirty dishes and wash them by hand or place them to dish-washing machine/sinks.
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Cook food to include: baking, broiling, frying, steaming, braising, and boiling; provide meals that are cooked, tasty and visually appealing; taste foods before serving and provides garnishes for food plates.
$15.5 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Would you like to cultivate your passion for the culinary arts? The Chef participates in cooking, baking and the preparation of foods and maintains food and labor costs. Education and/or Experience: Must have graduated from a reputable culinary institute.
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Minimum associate degree in culinary arts required or attainment of CCC credential from the American Culinary Federation is required within 6 months of employment. Knowledge of weight and measure conversion, cooking and baking techniques and vocabulary and quantity food preparation principles are necessary.
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Knowledge of baking techniques and culinary skills is a plus. Assist with kitchen prep work, such as chopping vegetables and preparing dough. Monitor food inventory and order ingredients as needed ( sauces, toppings, pizza dough etc.
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Restaurant leadership, retail management, specialization in the art of pastry & bread baking Kneaders has many career development paths available. Experience in various skills from customer service to leadership, from culinary arts to operations - there are many roles to fit your skills.
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Associate's Degree or equivalent required in the field of Baking and Pastry or Culinary Arts, or a record of significant professional accomplishments in one of these disciplines. The Culinary Institute of America, Hyde Park, NY, the world's premier culinary college, is looking for a baking faculty member that is responsible for teaching students in their particular course(s) in a professional manner.
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Required Qualifications: Must have an Associate degree (or higher level degree) in Pastry and/or Culinary Arts. Must have at least three (3) years professional or teaching pastry/baking experience.
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