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The primary responsibility of the Kitchen Supervisor is to assist the Executive Chef with daily oversight of Alimentari & the Rittenhouse location. Di Bruno Bros. is excited to have an opportunity to welcome another culinary pioneer, A Kitchen Manager at Ardmore Farmers Market.
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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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Collaborate with the Clubhouse manager in FOH training regarding food service as the Executive Chef or Chef de Cuisine request. The Restaurant Sous Chef is responsible for assisting the Executive Chef or Chef de Cuisine in overseeing all activities related to the kitchen outlet he/she is appointed.
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Restaurant General Manager- Restaurant Kitchen Manager- Restaurant District Manager- Restaurant Manager and Assistant Restaurant Manager- Restaurant Executive Chef- Sous Chef- Shift Lead Some positions are available regionally, while others may require relocation.
$75,000 - $125,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Associates degree in Culinary Arts or Food Service Management from four-year college, university or trade school; or four years related experience and/or training; or equivalent combination of education and experience in the capacity of a Sous Chef, Baker, Kitchen Manager and/or large scale catering production.
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Restaurant General Manager, Executive Chef, Sous Chef, AGM, ManagerIf you're a culinary and hospitality professional looking to make an impact, now is the time! We're looking for an experienced manager with a proven track record, impressive attitude and aptitude, polished professionalism, great organizational abilities - all driven by their passion for hospitality.
$75,000 - $125,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Executive Chef Manager/Kitchen Manager is responsible for providing leadership, purchasing and inventory control, training and development in food production, presentation and service.
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JOB DESCRIPTION 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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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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Hyatt develops Sous Chefs to progress into the role of Executive Sous Chef through the training of Banquets, Restaurants and Garde Manager. The Barrel & Bushel Sous Chef is the second in command in our kitchen, following our Chef De Cuisine's specifications and guidelines set by Hyatt Regency Tysons Corner.
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Restaurant General Manager - Restaurant Kitchen Manager - Restaurant District Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Sous Chef - Shift Lead Do you have what it takes to join the world of restaurant and culinary management.
$55,000 - $80,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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. The Sous Chef is responsible for building strong teams - through development, effective hiring, and engagement. Reports to: Executive Chef & Executive Sous Chef.
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Job Description: The Head Chef/Kitchen Manager will ensure 100% concurrence with all company policies and procedures, will make suggestions regarding development, promotion and disciplinary measures affecting team members, and will make hiring and termination recommendations to the General Manager and Executive Chef. The Head Chef/Kitchen Manager will ensure food safety and sanitation, will observe food quality and must be comfortable being hands-on.
$65,000 - $70,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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At least 1 year experience as sous chef, chef or kitchen manager in a supervisory capacity is required. At least 3 years experience as sous chef, chef or kitchen manager in a supervisory capacity is required.
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