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Supervision Received: Works under direct supervision of Sous Chef or Chef De Cuisine. The Cook 2 participates in the preparation, production & service of menu items according to the direction of the Restaurant Chef & Sous Chef.
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The Sous Chef will report directly to the outlet Chef de Cuisine. Sous Chef Fine Dining Commissary. The centerpiece of the Seaport Districts renaissance is an entirely re-imagined historic TIN Building, featuring a one-of-a-kind Marketplace and entertainment venue; several full-service restaurants, fast casual, and counter dining outlets as well as 10K sq.
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Leading, teaching and correcting employees, under the guidance of the Chef de Cuisine, Executive Chef, and the Executive Sous Chef. Striving to exceed guests' expectations, while working as a team with other Sous Chefs.
$75,000 - $83,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Harvest Restaurant Group is currently seeking a career minded Sous Chef looking to work alongside our Chef de Cuisine at one of our Harvest Concepts. 2-4+ years of Sous Chef experience in an upscale casual dining or fine dining environment.
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Daily responsible for managing a staff of chefs including Executive Sous, Sous, Chef de Cuisine, and cooks. Minimum four (4) years as an Executive Sous Chef in a high-volume venue.
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Assist Chef de Cuisine or Executive Sous Chef with menu development. Monitor the restaurant's logbook daily and determine solutions with the Chef de Cuisine should complaints arise.
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The Chef de Cuisine role is a steppingstone to becoming an Executive Sous Chef. The Chef de Cuisine is the culinary manager for a designated kitchen.
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Assist Executive Chef and/or Chef de Cuisine in meeting and/or exceeding monthly budgetary goals as it relates to revenue and cost percentages. Collaborate with Executive Chef and/or Chef de Cuisine to analyze recipes to assign prices to menu items based on product cost, labor, wastage, and competitive sets.
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Executive Chef, Chef De Cuisine, Chef, Culinary, Executive Sous Chef. With a focus on local, seasonal ingredients and innovative culinary techniques, the Chef de Cuisine will play a pivotal role in defining the dining experience for our guests.
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Of retail featuring private label products, grab and go, grocery and CPGs. To support this significant operation, the Marketplace will feature a large commissary kitchen and bakery, as well as an exhibition kitchen that will provide media opportunities.
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Proven experience as a Sous Chef or Chef de Cuisine in a fine dining or upscale restaurant environment. As the Chef de Cuisine, you will be responsible for overseeing all aspects of culinary operations within our restaurant.
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Réaliser et assurer les préparations de sa partie sous la tutelle d’un Chef de Partie ou d’un Demi-Chef de Partie. Au sein de notre Staff House, vous pourrez challenger vos collègues avec une partie de PlayStation ou de Switch, vous détendre au son du piano ou encore en vous dépenser dans notre salle de sport.
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Assists the Chef de Cuisine with overall kitchen operations including prep kitchen, management of cooks and stewards, expediting prepared foods, staff meal, kitchen sanitation/organization, ordering, and equipment maintenance.
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Reporting directly to the Chef de Cuisine (CDC) and under the leadership of the General Manager, the Sous Chef assists with the culinary and operational oversight to one or more residential dining facilities.
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Candidate must be well versed in Michelin level cuisine and currently be working as a Sous Chef, or be ready to take the next step. This position reports directly to the Executive Chef/Owner and Chef de Cuisine.
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