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Patterson Restaurant and catered events are led by local acclaimed Executive Chef, Tanner Marino. Operate, maintain and properly clean deep fryer, pizza oven, stove, food processor, mixer, oven, and waffle iron.
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We're looking for experienced chef instructors who are comfortable teaching any of the following popular international dishes: Sushi, Dumplings, Handmade Pasta, Pizza, French Macarons, Choux Pastry, Spanish Paella and Spanish Tapas.
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Our Pizza Chef supports the line checks process and complete prep par sheets every shift. The Perks Competitive CompensationFlexible ShiftsFull and Part-Time OpportunitiesBenefitsExcellent Training ProgramUnlimited Career Advancement OpportunitiesTeam Member Dining DiscountsDiverse CultureHoliday ClosuresOur Expectations Our Pizza Chef maintain the highest standards for food quality and sanitation.
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Renowned restaurateur Marco Betti, owner of Antica Posta Tuscan Restaurant & Bar, and Sauce Buckhead Pizza Bar, has just opened this new venture. Experienced talented ambitious Chef looking to become Sous Chef and run the kitchen of one of Atlanta's best restaurant.
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And Seattle; PABU in San Francisco and Boston; THE RAMEN BAR in San Francisco; BOURBON STEAK in Miami, DC, Scottsdale, Glendale and Santa Clara; STRIPSTEAK in Las Vegas, Miami Beach and Waikiki; BARDOT BRASSERIE in Las Vegas; PIZZA & BURGER in Miami Beach; LOCALE MARKET and FARMTABLE KITCHEN in St Petersburg, Florida; THE HANDLE BAR in Jackson Hole; THE STREET SOCIAL HOUSE in Waikiki; and MARGEAUX BRASSERIE and PETIT MARGEAUX in Chicago.
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Reports to: Executive Chef, Sous Chef. Ideally should have experience in pizza and pasta preparation, wood fired grill cooking. Reports to: Executive Chef, Sous Chef. Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
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Responsibilities Include: Oversees Hot Line, Garde Manger, and Pizza Station for a la carte dining. Whether you're an experienced Line Cook who's eager for new challenges, or a Sous Chef who simply wants to be a part of a growing concept - get in touch.
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This position will oversee a food court, BBQ outlet, snack bar, tubing concession, bakery and pizza shop. This position will oversee a food court, BBQ outlet, snack bar, tubing concession, bakery and pizza shop.
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Park Pizza & Brewing Company is Lake Nona’s home away from home, a welcoming retreat for the entire community. Communicate with the Executive Chef and Sous Chef to learn of featured items, special events and important shift information.
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They hired a pizza chef to prepare the South St. Louis-style pizza they loved, using Provel cheese instead of mozzarella on that famous thin crust. Ed continued to work as a tile setter, slicing squares of linoleum by day and pizza by night.
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To assist the Sr. Chef Tournant and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. Assume responsibilities in the absence of Chef de Cuisine and Senior Chef Tournant.
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Since its founding in 2013, WRHG has grown from two fast-casual pizza locations to a portfolio consisting of 9 Pyro's Fire Fresh Pizza locations, 3 Abner's Famous Chicken Tenders locations, 1 Levee Coffee & Creamery location, 2 Wolf River Brisket locations, and a brand-new fine dining concept, Limelight.
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We offer great restaurant culinary careers for grill cooks (concinero / cocinera / Jefe / Jefa) who have back of house meat butchering, meat prepping, grilling and cooking, chef / kitchen experience in a high volume restaurant environment.
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Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, ovens, broiler and pizza oven desired Flexible to work a variety of shifts. Requirements: Must be 18 years of age to operate kitchen equipment Previous kitchen / culinary / chef experience is preferred, but not required.
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Sous Chef responsibilities include but are not limited to creating exceptional culinary experiences for our guests, overseeing & participating in the daily kitchen operations (opening/closing procedures, receiving, food prep, cooking), training kitchen staff following company policies & procedures, upholding standards for food preparation and plating, food safety and sanitation, and workplace safety, controlling operational costs, taking inventories, and ordering food and supplies.
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