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The Culinary Manager is responsible for oversite of the complete back of house operation to include collaborating with the corporate chef on menu development, ensuring quality culinary production, controlling all food related costs, back of house team member labor costs and overall condition of the kitchen area.
ExpandApply NowActive JobUpdated 9 days ago - UpvoteDownvoteShare Job
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Maintain cost-effective food and labor costs as instructed by the Chef/kitchen Manager by following ASM Global Food and Beverage standard recipes and menus. Assist the Chef/Kitchen Manager in following and maintaining standard recipes as listed in the ASM Global Food and Beverage standard recipe book.
Part-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Write and Post BOH schedules based on labor budgets provided by the Corporate Chef. Execute any additional duties as requested by the Corporate Chef or General Manager. Assist the Corporate Chef with streamlining kitchen processes to ease the execution of service by implementing SOPs.
Full-timeExpandApply NowActive JobUpdated 23 days ago - 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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Interact regularly with and receive feedback from the Executive Chef, Heirloom Restaurant Manager, Food & Beverage Director, and Hotel General Manager. 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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Interact regularly with and receive feedback from the Executive Chef, Restaurant Manager, Food & Beverage Director, and Hotel General Manager. In collaboration with the Executive Chef and Chef, Sous Chefs support the leadership of back-of-the-house operations and collaborate with front-of-house staff to ensure a premier culinary and guest service are delivered.
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The Chef/Kitchen Manager is responsible for budgetmanagement, controlling food and labor costs to meet budget, managing and maintainingrestaurant and banquet menus and maintaining safety and sanitation standards.
$60,000 - $70,000 a yearFull-timeExpandApply NowActive JobUpdated 3 months ago - UpvoteDownvoteShare Job
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The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area.
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The Sous Chef is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area.
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Work with Corporate Chef on menu development and engineering. This job description is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work.
ExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Our Chef/Kitchen Manager works diligently with his/her Assistant Kitchen Manager/Sous Chef to develop new menu items and/or daily features. Minimum of 3 years of previous Chef/Kitchen Manager experience in an upscale, scratch cooking kitchen.
Full-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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The Chef/Kitchen Manager ensures the execution of all BOH positions, guest satisfaction, food quality and adherence to safety, sanitation, cleanliness, recipes, standards, and procedures.
Full-timeExpandApply NowActive JobUpdated 8 days ago - UpvoteDownvoteShare Job
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Works with the Catering Manager/Catering Kitchen Supervisor/Catering Staff to ensure events are executed on time, at the highest level to exceed the guests expectations. Assists Chef, Area manager, Culinary Leads, and Supervisors in ensuring guest-ready operations for all food locations during operating hours.
ExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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The Sous Chef serves as the lead BOH manager when the Chef is not present, and they are responsible for supervising and training all hourly kitchen team members in accordance with our policies and ensuring strict adherence to ingredient and food quality standards and efficient operations.
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Monitors and works with restaurant/venue management and/or Chef de Cuisine or Executive Sous Chef to control all financial aspects of the kitchen operations of designated venue(s); including, but not limited to, food cost, labor cost and other expenses.
Full-timeExpandApply NowActive JobUpdated 3 days ago
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