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Sous Chef, Executive Pastry Chef, Executive Chef, General manager & Assistant General. o Follows recipes and procedures set forth by Pastry Sous Chef and Executive Pastry Chef.
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Pastry Chef, Exec Chef, Kitchen Manager, Chef de Cuisine, Sous Chef (or equivalent) experience of a minimum of 4 years. In particular, the majority of the Kitchen Manager/Pastry Chef time is spent supervising and directing the workforce, ordering raw goods, overseeing maintenance of kitchen equipment, monitoring product quality, managing the quality & execution of prep/dough/donut decor, dictating the production pace and priorities, as well as monitoring and evaluating team member performance and maintaining the cleanliness of all kitchen spaces and equipment.
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The Kitchen Manager/Pastry Chef is the leader of all things BOH for their specific store! The Kitchen Manager/Pastry Chef is responsible for monitoring their staff hours to ensure there is no overtime.
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Related Titles: Assistant Chef; Cook; Banquet Chef; Chef's Assistant; Executive Chef Assistant; Senior Sous Chef; Executive Sous Chef; Working Sous Chef; Kitchen Manager; Banquet Chef.
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Works directly with the Executive Chef, Food & Beverage Director & Supply Chain Manager. Experience as a Sous Chef in a Theme Park or Amusement park atmosphere. The Executive Sous Chef manages all kitchen (back of house) staff including the Banqueting Chef, production bakery staff and all line cooks.
$70,000 - $77,000 a yearFull-timeExpandApply NowActive JobUpdated 0 days ago - UpvoteDownvoteShare Job
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Collaborate with the Clubhouse manager in FOH training regarding food service as the Executive Chef or Chef de Cuisine request. The Restaurant Sous Chef is responsible for assisting the Executive Chef or Chef de Cuisine in overseeing all activities related to the kitchen outlet he/she is appointed.
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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.
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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 Dewittville NY.
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The Royal Caribbean Group's Celebrity Cruises brand has an exciting career opportunity for a full time Sr. Manager, Corporate Executive Chef Development and Sustainability the Hotel Operations Team reporting to the Director, Culinary Development.
Full-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Associates degree in Culinary Arts or Food Service Management from four-year college, university or trade school; or four years related experience and/or training; or equivalent combination of education and experience in the capacity of a Sous Chef, Baker, Kitchen Manager and/or large scale catering production.
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Design and implement highly available and scalable AWS infrastructure using Infrastructure as Code (IaC) tools like Terraform, Chef configuration manager, and AWS Systems Manager.
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Report any equipment failure, damage, hazardous conditions, or injury to the chef, sous chef, or kitchen manager immediately to ensure safety. Constant communication with all other team members and management, including calling back all orders to the chef, sous chef, or kitchen manager to achieve accuracy and clarity of orders placed.
$14 an hourExpandApply NowActive JobUpdated 0 days ago - UpvoteDownvoteShare Job
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Ensure that all food and beverage related specifications and presentations are adhered to, together with the Hotel Director, Executive Chef, Bar Manager and Matre d onboard the vessel. In the absence of the Executive Chef, or Executive Sous Chef, will be responsible for the entire galley and day-to-day operations.
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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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Description PURPOSE The Sous Chef acts as the primary manager in the Kitchen in the absence of the Chef de Cuisine. Responsible for assisting the Executive Sous Chef and Executive Chef in creating, developing and implementing and effective strategy and organization needs within the Vista Kitchen to meet current objective and plan for future growth.
Starting at $63,930.67 depends on experienceFull-timeExpandApply NowActive JobUpdated 0 days ago
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