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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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The Kitchen Chef's Assistant supports the culinary management team and the other line-level culinary team members to ensure menu items are executed excellently in the restaurant. The Kitchen Chef's Assistant is an integral position in the execution of the restaurant and kitchen.
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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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This position reports to the Kitchen Manager or Executive Chef. Trilogy at Vistancia is comprised of three feature club experiences, the golf club, the original community centerpiece, Kiva Club, and the recently introduced Mita Club. The golf course, the feature restaurant, V's Taproom, the full-service Alvea Spa, and the events & weddings venue are all available to the public.
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Proven success as an Sous Chef, Executive Sous Chef or Kitchen Manager in a high- volume upscale restaurant or high end resort restaurant. Proven success as head of kitchen operations in a high- volume upscale restaurant or high end resort restaurant.
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The Executive Chef supports the Culinary Development team to ensure menu items are executed with excellence in the restaurant. The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience.
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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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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.
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The Amalfi Llama is looking for an experienced Kitchen Manager to help lead the new restaurant concept. You'll establish and cultivate a culture in your restaurant that's aligned with Energy, Discovery, and Community.
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Iacofano's is seeking a strong Sous Chef candidate with the desire for upward movement to begin training for the Chef/ Kitchen Manager position. The Sous Chef will lead the culinary and kitchen support staff and a Sous Chef, Chef, Catering, Staffing, Kitchen, Cook, Restaurant.
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Join us at Hilton Garden Inn of Overland Park for an exciting culinary adventure as our new full-time Head Chef - Kitchen Manager ! As the culinary maestro of our restaurant, you'll orchestrate a symphony of flavors, continuously crafting enticing menus that keep up with culinary trends.
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Works closely with the Outlet Manager to supervise both Front of the House and Kitchen as schedule dictates. The surrounding beach areas feature zero-entry swim areas, bars, cabanas, private firepits, a lively food hall & gourmet market, a casual dining restaurant, and an event Boathouse that will provide a picture-perfect backdrop for weddings, banquets, and corporate meetings.
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They have direct oversight of sous chefs and kitchen leads and are the main point of contact for that specific kitchen, whether it be the Miraval's three-meal restaurant Cactus Flower, and our elevated lounge experience Coyote Moon. This Chef is the main driver of food quality and consistency in their kitchen.
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Perform additional responsibilities, although not detailed, as requested by the Chef, Sous Chef or Kitchen Manager at any time. Ned's Club will give members access to a rooftop bar and terrace restaurant as well as a first-floor bar, grill, and lounge with live entertainment from The Atrium Stage, seven nights a week.
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You will collaborate with Our Executive Chef, General Manager and Wine Maker in regards to menu development, plate presentations, concept creations, and the guest experience while maintaining approved food costs and labor costs.
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