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Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing. Assists Executive Chef and Sous Chef with kitchen operations as necessary.
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Line cooks learn to be head cooks, sous chef, kitchen manager and executive chef. (Sous Chef) Adapt menu items for changing ingredient supplies, pricing or other concerns.
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Follow directions from Executive Chef, CDC and Senior Sous, Stewarding Manager regarding daily duties and tasks. Informing Chef/ Stewarding Manager of any equipment, tools or chemicals needed to perform job at hand.
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The Restaurant Manager Position provides administrative, technical and analytical support to the Kitchen and Dining Room Management teams, under the supervision of the General Manager and Executive Chef. This position will collaborate with internal and external partners to accomplish all administrative tasks relating to the organization and business operation of BOURBON Pub and our partner VAIL Resorts.
$64,000 - $76,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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To provide technical assistance to the Executive Chef and ensure efficient, effective operation of the kitchen and food production outlets. Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
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The overall responsibility of the Category Manager is to optimize sales for their specific category across our fleet of stores at Outfox Hospitality, the parent company for Foxtrot Market and Dom s Kitchen and Market.
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Leadership team: Executive Chef, Executive Sous Chef, Chef de Cuisine, Pastry Chef, Turn Kitchen Chef. This position is responsible for overseeing a team of 26+ staff, including an Executive Sous Chef, Chef de Cuisine, and a Pastry Chef, 4 kitchens, a pastry kitchen, and 4 dining areas.
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The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product.
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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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3 years experience as a sous chef/kitchen manager. As the Executive Sous Chef, you will be partnered with the Executive Chef and serve as an integral member of our management team.
$70,000 - $85,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Proven success as a Sous Chef, Executive Sous Chef or Kitchen Manager in a high-volume upscale restaurant or high-end resort restaurant. The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability.
Full-timeExpandApply NowActive JobUpdated 2 months ago - UpvoteDownvoteShare Job
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They will also lead the kitchen in lieu of the Executive Chef, Kitchen Manager or the Prepared Foods Team Leader (depending on the location) and temporarily be responsible for the kitchen.
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Assists Banquet Manager and Executive Chef in all aspects of banquet functions; set-up, equipment rentals, operation, plate up and breakdown of events. The Assistant Executive Steward is responsible for the cleanliness of kitchen(s) and food preparation areas.
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Executive Chef / Kitchen Manager / Culinary Director | Full Time Position. What makes an Executive Chef successful? proficiency in all kitchen sanctions and cross-train/train new and existing culinary staff on preparation, arrangement, and plating of dishes per the current menu set by the company.
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Job Description The Executive Sous Chef has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.
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