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The KitchenManager at Migis Lodge will assist the Executive Chef (EC) to oversee allaspects of the Migis Lodge kitchen operation, in particular inventory control,food purchasing, sourcing ingredients, supplies and equipment, as well asassuring that standards for every item served are understood and implementedefficiently by kitchen staff.
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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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Oversee daily work of kitchen staff and cover for Sous Chef in his/her/their absence. Report to: Sous Chef. Title: Lead Kitchen Prep. Lead Kitchen Prep.
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Assumes direction for kitchen staff in situations where a decision must be made in the absence of the Sous Chef or the Club ChefWorks variety of shifts, as needed, to include nights, weekends and/or holidays.
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Under the supervision of the Executive Chef, Sous Chef, 1st Cook, and 2nd Cook, you will assist in food preparation, cooking, and other kitchen activities. Assist in coordinating with the kitchen staff to ensure smooth workflow and timely service.
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The Pastry Sous Chef will assist in the supervision of high-volume culinary operations, develop customized menus and recipes, and oversee product quality, order deadlines, cost initiatives, food safety, and sanitation procedures.
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The PM Line Cook is responsible for setting up and stocking the station, preparing for service, and cooking menu items in coordination with the rest of the kitchen staff for service. - Communicate problems and ideas to the Chef, Sous Chef, and/or General Manager.
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Sous Chef will be in charge of daily prep, line set up/quality check and lunch or dinner execution for the kitchen staff in a high volume environment. Be able to assist the Chef Se Cuisine and Executive Sous Chef in controlling labor cost by prioritizing prep, tasks, and training cooks on time management.
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Perform any other duties as requested by Chef/Sous Chef/Manager. Collaborate with other servers and kitchen/bar staff in a friendly, professional manner. Ensure that the kitchen is prepared to operate properly and efficiently during dinner shift.
$18 - $20 an hourFull-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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The Banquet Sous Chef functions as a liaison between the frontline kitchen staff, the Executive Chef and the front of house management team. In coordination with the Executive Chef is responsible for the execution of all Banquet / Events for Tower Club Fort Lauderdale as well as the managing of back of house staff during certain a la carte services.
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Primary responsibilities include fry cook work and to assist other cooks, Sous Chef, Room Chef, Assistance Executive Chef, and the Executive Chef in the efficient operation of the kitchen and of assigned management.
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Sous chefs make sure that the kitchen is a well-oiled machine, preparing food, managing the kitchen staff to make sure food prepared quickly and as delicious as possible, and enforcing food safety standards.
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Position Objective Under the direction of the ROC Ventures Executive Chef, the Kitchen Manager will uphold the established culinary vision for the Watts + Diesel with an eye for quality, taste, and presentation.
$14 - $18 an hourFull-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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This role will also serve as Executive Sous Chef, with oversight of the overall kitchen operation. The chef de cuisine will be responsible for collaborating with the Executive Chef on the signature restaurant menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed.
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Assists the Chef de Cuisine and Sous Chef in efficient menu planning with diversity in product offerings, while maintaining food and labor costs. Trains and supervises immediate kitchen staff: Cook 2 and Dishwashers.
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