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Please apply to learn more about the benefits of working for the CIA. POSITION SUMMARYThe Banquet Cook is responsible for working in conjunction with the Banquet Chef and Sous Chef on all aspects of culinary production for Special Events banquets.
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The Sous Chef will be responsible for directing, managing and successfully operating a high-volume branded concept on City Walk. As Sous Chef, the position will be a primary “go-to” for the kitchen team and responsible for the functions and flow of the back of the house.
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The Chef de Cuisine is responsible for the day to day execution of all back of house operations at the direction of the Executive Chef. This person will take a leadership role in BOH and act as an outlet liaison.
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Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption. Be part of the culinary team servicing Sugar Beet, Passwaters & 1730 Tavern.
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Licensed Practical Nurse (LPN) (Milford, DE – Hope House): 1st shift (8 am – 4 pm) Associate Clinician (Milford, DE – Hope House): 1st shift (7 am – 3 pm) Housing Specialist to join our ACT team in Georgetown, DE and make a real difference in the lives of individuals with Serious and Persistent Mental Illness (SPMI.
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Experiencia como encargado de despensa o ayudante de chef en un restaurante de servicio completo, de alta cocina o de comida informal preferible. Asistir al chef o chef asistente y a otros integrantes del equipo de cocina en el cumplimiento de las tareas de cierre y limpieza.
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If you are a dedicated and talented Head Chef or Sous Chef with a passion for high-end cuisine, we would love to hear from you. Previous experience as a Head Chef or Sous Chef in a Michelin establishment.
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Work with Vice President of Operations, Regional Director of Operations, Account General Manager(s), Account Executive Chef(s), as well as Associate Culinary teams to establish yearly goals and develop implementation plan utilizing internal/external resources to accomplish objectives.
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2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
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Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. You should maintain or exceed standards of appearance, cleanliness, hygiene, and health.
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The Executive Chef of Sawmill Creek Resort functions as the primary culinary leader for all Food and Beverage operations at the resort. Supervise and evaluate the performance for Executive Sous Chef, Sous Chefs and Kitchen managers and their respective locations.
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Essential Functions Statement(s) The following list is not inclusive of additional responsibilities that may be requested by the Sous Chef or Executive Chef.•Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
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The Outlet Chef position is responsible for the supervision of culinary operations and works to provide the best possible guest experience within the restaurant. Minimum of 1 year in Culinary BOH management, or documentation of progressive leadership skills preferred.
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The Junior Sous Chef works closely with the Executive Chef and other kitchen personnel to deliver a superior dining experience. The junior sous chef is responsible for overseeing the kitchen's daily operations, ensuring food quality, safety, and efficiency.
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This position is based at Lockhart Stadium - Inter Miami CF in Fort Lauderdale, FL. This venue will house 30 acres of green space to include proposed amenities such as youth soccer fields, a park, and a community center, all open to the public.
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