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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 yearExpandUpdated 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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The chef is a contributor, and works with area leadership, Regional Culinary Manager, and regional/corporate key contacts to effectively coordinate, execute, and ensure success of the meeting, training, or event.
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KM, Kitchen Manager, Sous Chef or Culinary Manager experience is preferred in this Heart of House role. Sous Chef / Kitchen Manager. In this SC role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team.
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Maintains a high level of communication with Executive Chef, Chef de Cuisine, Dining Room Manager, Kitchen Staff and wait staff. Employees in this position interact daily with the Chef de Cuisine and/or the Executive Chef, Food and Beverage Operations Manager, and Dining Room Mangers, as well as all kitchen employees and wait staff.
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Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations. Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers.
$50,000 - $55,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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A Kitchen Cook A must able to take direction from supervisory staff to include Executive Chef, Executive Sous, Kitchen Manager and Kitchen Supervisors. Responsible for assisting in the execution a Chef table with the Executive Chef, Executive Sous Chef, Kitchen Supervisor, or Lead Cook.
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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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Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff.
$900 - $1,300 a weekFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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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The overall responsibility of the AB Category Manager is to optimize sales for alcoholic beverages, such as wine, beer and liquor, across our fleet of stores at Outfox Hospitality, the parent company for Foxtrot Market and Dom’s Kitchen and Market.
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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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This work is done with direction and feedback from Regional Culinary Manager, marketing teams and the Digital and Social Media Manager. The FFC works with the Regional Culinary Manager to help support, craft, and deliver such training locally as well as regionally and/or nationally as needed.
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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 Executive Chef, in collaboration with the Hospitality Manager, is responsible for the overall management and oversight of culinary strategies, initiatives, and daily culinary activities.
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