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The Kitchen Prep reports to the Kitchen Leader (a.k.a. Head Chef) and House Leader (a.k.a. General Manager). The Kitchen Prep position is similar to a traditional Prep Cook position.
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Interact regularly with and receive feedback from the Executive Chef, Restaurant Manager, Food & Beverage Director, and Hotel General Manager. Executive Sous Chef (Athenaeum Hotel Kitchen) The Athenaeum Hotel Erie PA.
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Please note the Assistant Restaurant Manager position could fall in line with these types of positions: Kitchen Manager, Head Chef, Service Manager, Bar Manager, Hospitality Manager, Assistant General Manager, and Culinary Manager.
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Assist with other kitchen, restaurant and related duties as assigned by the Executiv Chef or General Manager. The culinary team consists of a Chef de Cuisine, Production/Catering Chef, and two Sous Chefs all reporting directly to the Executive Chef. This position will work closely with the Food and Beverage Manager and General Manager to provide a high quality, fresh and approachable culinary offering.
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Kitchen Prep and Line Cook General Duties: The Camp Prep/Assistant Cook is responsible for assisting the Cook/Chef in providing meals for campers and staff during summer camp program.
$18 - $22 an hourPart-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Other duties as requested by the Corporate Chef, Executive Chef, Sous Chef or General Manager. Follows recipes, portion controls, and presentation specifications as set by the Corporate Chef and Executive Chef.
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The Line Cook is responsible for supporting the Lead Chef and Back of House Manager to deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability.
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Reports To: Executive Sous Chef, Executive Chef, General Manager. Assume responsibility for kitchen in absence of Chef, planning, organizing and preparing all meals.
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The Executive Chef reports to the General Manager/COO and works with the Private Events Manager and Clubhouse Manager. If asked by General Manager, from time to time the Executive Chef may attend the Food & Beverage Committee Meeting to provide a report and listen to feedback.
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We offer great restaurant culinary careers for line cooks (concinero / cocinera) who have back of house cooking, chef, saute cook or grill cook kitchen experience in a high volume restaurant environment.
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We are searching for a highly motivated and enthusiastic AGM Kitchen Manager to lead the culinary side of the opening of Joyland with Join Chef Brock and the Pihakis Restaurant Group in Birmingham.
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Executive Sous Chef (Athenaeum Hotel Kitchen) The Athenaeum Hotel Dewittville NY. Executive Sous Chef (Athenaeum Hotel Kitchen) Ensure compliance with federal and state laws to provide a visibly clean and safe kitchen environment for guests and staff by following regulations to comply with food safety/alcohol service and health precautions as established by the Centers for Disease Control (CDC), Occupational Health and Safety Administration (OSHA), US/New York Department of Health, Liquor Control Board, US/New York State Department of Labor, Chautauqua Hotel Company, and Chautauqua Institution.
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Directing a team of sous-chefs and a stewarding manager in all aspects of kitchen operations. This position reports to the hotel General Manager. The Executive Chef will be responsible for kitchen operations including menu planning, food cost, provisioning, food preparation and sanitation.
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Communicate problems and ideas to the Chef, Sous Chef, and/or General Manager. The PM Line Cook is responsible for setting up and stocking the station, preparing for service, and cooking menu items in coordination with the rest of the kitchen staff for service.
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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
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