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Ameristar is seeking a Chef de Cuisine. The successful candidate will coordinate and facilitate all food preparation, presentation, and service procedures as directed by the Executive Chef. Monitor quality and quantity of prepared food.
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Meet weekly with Chef de Cuisine, Executive Chef, Corporate Chef or as. Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Sushi Chef, Chef de Cuisine and / or Executive Chef when quality is sub-standard.
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The Sous Chef De Cuisine/Chef Manager oversees all culinary operations for the centralized kitchen. Sous Chef de Cuisine; Dining Services Department Description: Join the University of San Diego culinary team.
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A Miraval Chef de Cuisine must meet several expectations to be considered successful in their role. The Chef de Cuisine role is a steppingstone to becoming an Executive Sous Chef.
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Chef de Cuisine Qualifications: Must have previous experience as a Chef de Cuisine, or Executive Sous Chef leading a small team in an upscale casual, or fine dining at the James Beard or Michelin type level Previous Chef-driven and scratch kitchen experiences required.
$95,000 - $135,000Full-timeExpandUpdated 2 days ago - UpvoteDownvoteShare Job
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The Chef de Cuisine will work in tandem with Executive Chef to hire, coach, counsel and conduct performance evaluations of culinary and kitchen staff. The Chef de Cuisine will assist with development of management and full-time employees as well.
$80,000 - $90,000 a yearFull-timeExpandUpdated 2 days ago - UpvoteDownvoteShare Job
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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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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.
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As an integral part of a team, the Chef de Cuisine is responsible for continuously looking for ways to improve each guest's experience from providing exceptional guest service to assisting all aspects of managing the Kitchen and Kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards.
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Related keywords: chef, sous chef, executive chef, Banquet Chef, Catering Chef, Executive Sous Chef, Chef de Cuisine. A Restaurant Company with multiple concepts throughout the US is currently seeking a Sous Chef.
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May assist Executive Chef and/or Chef de Cuisine and culinary team on menu recommendations; works closely with sommelier on wine offerings. Working closing with Executive Chef and/or Chef de Cuisine to attract, select, and retrain top talent, and creating a positive and professional work atmosphere.
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The Executive Sous Chef will have the opportunity to provide input on menu development as directed and approved by the Chef de Cuisine and/or Executive Chef. A key responsibility will be mentoring, training, and disciplining BOH Staff (sous chefs, line cooks, prep cooks, etc.
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To coordinate between purchasing, cost controller, and the Chef de Cuisine. To function as a production manager overseeing the production of all Japanese food in the hotel and guest service and to assist each outlet Chef de Cuisine in the preparation of menus, which meet the market needs.
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As an Executive Sous Chef at ilili, you will be working alongside the Chef de Cuisine in planning, organizing, and leading the Kitchen team daily. Oversees all BOH operations in the absence of the Chef de Cuisine, including expediting food for full lunch and dinner services as needed.
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Description PURPOSE The Sous Chef acts as the primary manager in the Kitchen in the absence of the Chef de Cuisine. Assisting the Chef de Cuisine in menu development and implementation.
Starting at $63,930.67 depends on experienceFull-timeExpandApply NowActive JobUpdated Today
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