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Assist in daily prep or any other assigned item by the Sous Chef, Executive Sous Chef, and Chef de Cuisine. Communicate with Sous Chef, Executive Sous Chef, and Chef de Cuisine regarding menu items, problems, situations or shortages.
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Assisting the Executive Chef and Chef de Cuisine in daily kitchen operations, including preparation and plating of dishes. Collaborate with the Chef de Cuisine and Executive Chef to develop and refine menu items.
$50,000 - $55,000 a yearFull-timeExpandApply NowActive JobUpdated 11 days ago - UpvoteDownvoteShare Job
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5+ years of experience as a Chef De Cuisine or similar role in a fine dining restaurant or resort setting with experience in Argentinian-Patagonia style cooking. The culinary team consists of a Chef de Cuisine, Production/Catering Chef, and two Sous Chefs all reporting directly to the Executive Chef. This position will work closely with the Food and Beverage Manager and General Manager to provide a high quality, fresh and approachable culinary offering.
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As a Junior Sous Chef at the Fenway Hotel, you will play a pivotal role in supporting the Chef De Cuisine by managing and executing daily kitchen activities. Collaborate closely with the Chef De Cuisine to plan and direct food preparation and culinary activities.
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Other duties assigned by Executive Chef, Executive Sous Chef, Chef de Cuisine. The Sous Chef for The Bench will ensure the highest quality preparation and presentation of fine cuisine for The Bench, which will have eclectic, international dishes prepared with wood roasting and open flame cooking.
Full-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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Assist Chef de Cuisine or Executive Sous Chef with menu development. Monitor the restaurant's logbook daily and determine solutions with the Chef de Cuisine should complaints arise.
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Under the direction of the Sous Chef, Executive Sous Chef, and Chef de Cuisine oversee assigned areas of production and service. Chef Thomas Keller's Yountville destination, The French Laundry, is looking for individuals who are enthusiastic about food, beverage and hospitality to join the culinary brigade as a Chef de Partie.
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At least 2 years experience as a Chef de Cuisine in a fine dining environment required with prior celebrity chef restaurant experience preferred. As the Executive Sous Chef of Outlets, you will assist the Executive Chef in overseeing culinary operations of the 5 food and beverage outlets, managing a team of 25-30 across a restaurant, 2 bars, a club lounge, and in-room dining.
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Harvest Restaurant Group is currently seeking a career minded Sous Chef looking to work alongside our Chef de Cuisine at one of our Harvest Concepts. 2-4+ years of Sous Chef experience in an upscale casual dining or fine dining environment.
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Our ideal SOUS CHEF will instill the Harvest way by always going above and beyond to satisfy our customers and create a dining experience like no other. Huntley Taverne (Farm to Table, Summit) Trap Rock Brewery (Southern Influenced, Berkeley Heights) 3West Restaurant (New American, Basking Ridge) Grato Restaurant (Italian Tavern, Morris Plains) Roots Steak House (Steakhouse, Summit, Morristown, Ridgewood) Roots Ocean Prime (Seafood Focused Steakhouse, Princeton) Agricola (Farm to Table, Princeton, Morristown) Tabor Road Tavern (New American, Morris Plains) Addams Tavern (New American, Westfield) Catering and Events.
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Ideal candidates will have extensive fine dining experience of at least 5 years , preferably already working as Chef de Cuisine in a Michelin operation. Chef Thomas Keller is looking for a remarkable Chef de Cuisine who is driven about food and hospitality to join The Surf Club Restaurant in Surfside, Florida.
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Follow all directions given by the Shed Chef de Cuisine and/or Sous Chef. Maintain all cleaning standards set forth by the Shed Chef de Cuisine. PREVIOUS EXPERIENCE REQUIRED: Previous experience working in a fine dining or casual dining restaurant is preferred; must have a high attention to detail and the ability to multitask in a fast-paced environment all while maintaining a high level of professionalism.
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Minimum 5 years of experience as a Chef de Cuisine, preferably in luxury hotels or fine dining restaurants. SUMMARY: The Chef de Cuisine is a pivotal role responsible for maintaining the quality, consistency, and innovation of culinary offerings at our rooftop Spruzzo venue.
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5+ years experience as a Restaurant Chef or Chef de Cuisine in a high-volume, professional kitchen; with Upscale/Fine Dining experience. We are looking for a leader that is passionate about the culinary arts to join our team as Chef de Cuisine.
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2-3 years' experience as an Executive Sous Chef or Chef de Cuisine. We are currently looking for a talented Chef De Cuisine for a restaurant within a luxury hotel property in Chicago.
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