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Report any equipment failure, damage, hazardous conditions, or injury to the chef, sous chef, or kitchen manager immediately to ensure safety. Constant communication with all other team members and management, including calling back all orders to the chef, sous chef, or kitchen manager to achieve accuracy and clarity of orders placed.
$14 an hourExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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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2+ years of prior restaurant, hotel, or entertainment management experience with at least 2 recent years as an Executive Chef, Sous Chef or Kitchen Manager in a high volume ($4M+ annual revenue) restaurant, hotel, or entertainment environment.
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Reports to: Executive Chef & Executive Sous Chef. An innovative, globally-inspired dining experience takes our guests on a culinary journey of flavor equally matched by a complete bar to create a mixologist-obsessed beverage line-up made from the finest ingredients.
$50,000 - $60,000 a yearFull-timeExpandApply NowActive JobUpdated 24 days ago - UpvoteDownvoteShare Job
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The Sous Chef at Berry Hill will work with the Executive Chef to provide guests with great food and a superior dining experience. The Sous Chef is responsible for the creation and presentation of food served to guests, as well as maintaining kitchen operations and ensuring cleanliness while maintaining a professional work environment.
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The Sous Chef is responsible for building strong teams - through development, effective hiring, and engagement. The Sous Chef is responsible for building strong teams - through development, effective hiring, and engagement.
$50,000 - $60,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Works closely with the Outlet Manager to supervise both Front of the House and Kitchen as schedule dictates. Assists the sous chef with training and supervising kitchen and utility personnel with an emphasis on upholding the Evermore Culture in all our offerings.
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The Executive Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director.
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Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. Enjoy the challenge of a high-volume production kitchen and dining facility.
$900 - $1,300 a weekFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Assist the Kitchen Manager (or Executive Sous Chef, if applicable) with the hiring and ongoing training of the culinary team; conduct pre-interviews with potential staff, passing recommendations to managers.
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Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff.
$900 - $1,300 a weekFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Key Responsibilities: Demonstrate prior success as a Sous Chef, Executive Sous Chef, or Kitchen Manager in a high-volume upscale or resort restaurant. Are you aspiring to become a Sous Chef at one of the area's premier fine-dining establishments.
$65,000 - $75,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Cherokee Town and Country Club is looking for our next Banquet Chef who genuinely loves food and the craft of cooking and is skilled at fostering a professional and positive kitchen environment.
$75,000 - $80,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Understand the dynamic role private dining can play in the Level99 ecosystem and works deftly with the Venue General Manager, Event Sales Team and Chef de Cuisine to drive this aspect of the business.
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The ability to work closely with the Chef, Director of F&B, the Banquet Chef and Banquet Manager to coordinate banquet activities including an adequate supply of small ware for banquet set-up, the preparation and distribution of coffee, hot water, condiments, etc., the dish-up and delivery of food to the proper location, and the delivery of unused food items to the kitchen.
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