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Maintains a high level of communication with Executive Chef, Chef de Cuisine, Dining Room Manager, Kitchen Staff and wait staff. Employees in this position interact daily with Chef de Cuisine, Executive Chef, Dining Room Manager, as well as kitchen co-workers and dining room staff.
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Chef de Cuisine- Culinary Development is primarily responsible culinary innovation, menu development, and ensuring the overall quality and creativity of the culinary offerings across the UNL Dining Service Units.
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Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue.
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2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
$86,000 - $112,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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If this sounds like you then apply immediately for our Chef de Cuisine position located in Chester Springs, PA. Title of Position – Sous Chef OR Chef de Cuisine Job Description : The Sous Chef or Chef de Cuisine reports to the Executive Chef and is responsible for the overall daily operations of our production kitchen.
$70,000 - $90,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Chef de Cuisine will direct, train, and supervise theperformance of Sous Chefs, Chef de Parties, Commis, and Stewards. The Chef de Cuisine will be responsible for opening and closing the kitchens at the property when needed.
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Collaborate with Pastry Chef de Cuisine, Executive Sous & Executive Chef in creation of menu development, testing, costing and plating. You will be responsible for supporting the operations of the pastry department, assisting the Pastry Chef de Cuisine in all duties, ensuring excellent quality throughout our dessert offerings.
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Reporting problems to Chef de Cuisine/Sous Chef Assist in menu development and food/menu cost analysis. Responsible for helping other kitchen associates in completing all projects issued by the Chef de Cuisine and the Executive Chef.
Starting at $13.5 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Checks with Chef de Cuisine and Club Chef for any special items needed for that meal period, produces correct amount so that time and product is not wasted. Assists in any additional prep assigned by the Chef de Cuisine Chef, Banquet/Sous Chef or Club/Executive Chef. Makes sure oncoming shift is in place and is aware of all outstanding orders.
$18 an hourExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Practices and supports all directives given by Chef de Cuisine and Executive Chef. Follows and practices Galloway Ridge Core Values. As a pastry cook, you will liaise with the pastry chef and other chefs to design seasonal and weekly menus.
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Chef De Cuisine, Sous Chef, Executive Sous Chef, Executive Chef, Kitchen Manager,Chef de Partie, Head Line Cook, Lead Line Cook,Back of House, Leader, Management, Inventory, Menu, Restaurant, Hotel, Food, Beverage, High Volume, Cooking, Dining,Culinary Arts,Hospitality, Customer Service, Food Safety, Multi-Tasking.
$65,000 - $75,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and Chef de Cuisine to create, implement and maintain quality standards.
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In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Chef de Cuisine. Join us for this incredible opportunity to be part of our Culinary team as a Sous Chef at Cindy's Rooftop located on the 13 th floor of the Chicago Athletic Association (CAA.
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Pastry Chef, Exec Chef, Kitchen Manager, Chef de Cuisine, Sous Chef (or equivalent) experience of a minimum of 4 years. In particular, the majority of the Kitchen Manager/Pastry Chef time is spent supervising and directing the workforce, ordering raw goods, overseeing maintenance of kitchen equipment, monitoring product quality, managing the quality & execution of prep/dough/donut decor, dictating the production pace and priorities, as well as monitoring and evaluating team member performance and maintaining the cleanliness of all kitchen spaces and equipment.
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Evidence of culinary competency, which may include ACF certifications as Certified Executive Chef, Certified Chef de Cuisine, or Certified Sous Chef, verification by success in ACF sanctioned competitions and/or established track record of high performance in well-regarded culinary operations as Executive Chef, Executive Sous Chef, Sous Chef, etc.
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