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The Sage Sous Chef will have experience in classic and/or modern Italian cuisine. Promontory Club is looking to fulfill a vacancy for a Sous Chef of Sage Modern Italian, a brand-new restaurant.
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Provide supervision of the Culinary Department by adhering to the standards and direction of the Executive Sous Chef. Strives to continuously improve flow of production and all other outputs by submitting ideas in writing to Executive sous chef.
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3-years of progressive culinary experience preferred, one of which in a Lead Cook or Sous Chef position. The Sous Chef manages the hourly, back of house staff and assists in the day-to-day operations of all areas of the kitchen including production, prep, stewarding, purchasing and receiving.
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Under the guidance of the Executive Chef, the Banquets Chef de Cuisine is responsible for managing the culinary program for private events, stewarding and the employee Café. Must be either a graduate from a culinary school with 4 years previous Sous Chef or higher experience in banquet operation, preferably a luxury hotel banquet operation.
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Successful candidate must possess legal work authorization in the United StatesRun the day to day operation of assigned station in the kitchenAssist in creating and preparing menus items and specials for pastry departmentCheck and complete all daily dessert recipes and productionCommunicate with the Pastry Chef de Partie’, Sous Chef, and the Executive Chef regarding menu items, problem situations or shortages.
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Responsibilities Takes care of daily food preparation and duties assigned by leaders to meet the standard and the quality set by the CDC. Coordinates daily tasks with the Executive Chef/Chef de Cuisine/Sous Chef. Is able to estimate the daily production needs and ensures quality of raw and cooked food products to ensure that standards are met.
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We're looking for the very best: Sous Chef / Kitchen Manager We're looking for the very best! KM, Kitchen Manager, Sous Chef or Culinary Manager experience is preferred in this Heart of House role.
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Reports To: Executive Chef, Executive Sous Chef, Chef de Cuisine, Banquet Chef. Communicates to the Chef de Cuisine or Executive Sous Chef any concerns regarding food, production process, delivery problems, shortages, equipment problems, or personnel issues.
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However, if you have back of house (BOH) experience as a line cook, grill cook, fry cook, sous chef, chef de cuisine, or expediter the Kitchen Team Member role might be a great fit for your skills.
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The ideal candidate will have 5+ year’s worth of restaurant kitchen experience, and will possess past kitchen management experience as a Sous Chef, Chef De Cuisine, or similar title.
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Communicate with the Chef de Cuisine, Sous Chefs and Line Cooks on the day’s events and plan for the next day. Update Chef de Cuisine, Sous Chefs and Line Cooks on the day’s progress.
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Location: Las Vegas, NVWorking directly under the Head Chef, my client is looking for a sous chef to join their team. Sous Chef - SushiSalary: $65,000 - $68,000 + Benefits + Discounts + PTO + more.
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2+ years of experience as a Sous Chef, Exec Sous Chef or CDC in a well-rated, high volume restaurant. a sophisticated homage to the British pub serving updated seasonal takes on U.K. cuisine, located just steps from Philadelphias bustling Rittenhouse Square.
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Experience as a Sous Chef or Chef De Cuisine is required. The Executive Sous Chef reports and works directly with the Executive Chef and works closely with the culinary team, operations team and sales team to ensure all a la carte services in the Providence Marriott Downtown and M Club are executed to the Marriott Standards.
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Report any questionable product concerns to the Chef de Cuisine or Sous Chef to maximize product utilization and minimize waste. Assume Chef de Cuisine and Sous Chef responsibilities during absence.
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