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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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JOB SUMMARYAs part of the management team, the Campus Dietitian works under the direction of the general manager and senior executive chef to plan, organize, direct and lead nutrition, allergens, dietary accommodations, and sustainable dining on campus.
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Proven success as a Sous Chef, Executive Sous Chef, or Kitchen Manager in a high-volume upscale restaurant or high-end resort restaurant. $ per year - $ per year The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability.
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Responsibilities:Collaborates with the Executive Chef/Director of Dining Services and Sous Chef to execute daily meal services for all residents and guests. Education/Experience:Associates degree in Culinary 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 club manager, kitchen manager, catering or banquet managerSenior living or healthcare experience preferredFine dining experience a plusBenefits:Paid Time Off, Medical, Dental, Vision, Life Insurance, 401(k) Retirement Savings plan etc.
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The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability.
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Title of Position – Sous Chef/Kitchen Manager Compensation – $65,000 to $70,000; based on experience Job Description : The Sous Chef supports the Executive Chef in managing the entire kitchen operations for the restaurant to include daily service, holiday menus, group functions, and special events.
$60,000 - $75,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Sous Chef will lead the culinary and kitchen support staff and assist the Executive Chef/Executive Sous Chef in the overall management of the kitchen, assuring an efficient and effective operation.
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Collaborate with Executive Chef, Rooms Manager, FOH Manager, and General Manager to develop programs and offerings to promote to existing and prospective accounts/corporations.
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The menu, created by executive Chef Bart Pickens, includes a number of Nashville Hot Chicken dishes with heat levels ranging from mild to “Poultrygeist,” as well as creative spins on the classics.
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Review banquet event orders; communicate with Catering Director and Executive/Banquet Chef and carry out guests request according to BEO. The Banquet Manager is responsible for the general operation of the Banquet department.
$75,000 - $85,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Executive Chef, and/or dietary manager meeting current requirements established by the state regulatory agency. The Executive Chef is responsible for production and service of high-quality meals; organize, supervise, and train dining services employees; purchase food and supplies; provide a sanitary and infection free environment; participate in the assessment process; write care plans; prepare menus and meals; make decisions with resident care always at the forefront.
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The Sous Chef supports the Executive Chef to ensure menu items are executed with excellence in the restaurant. The Sous 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 Sous Chef, Executive Chef, General Manager. Assume responsibility for kitchen in absence of Chef, planning, organizing and preparing all meals.
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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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The Pastry sous Chef must act as a Manager, team leader and motivator for the Pasty Department working closely with and maintaining good relation with all culinary team members and other departments.
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