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Viridianstaffing.com) Client is looking for an experienced cannabis culinary professional to join this fast growing cannabis company as an Edibles Chef about thirty minutes outside of the downtown Tampa, Florida, area.
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Chef with at least 5 years as CDC, Executive Sous Chef, or higher in high volume, high producing catering or banquet kitchens and have an amazing track record (your direct reports and managers would rave about you during reference checks.
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Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
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As the Executive Chef for Villa Restaurant Group's full-service restaurants, you will be the culinary leader responsible for menu development, food preparation, and kitchen operations. Proven experience as an Executive Chef or in a similar leadership role within a full-service restaurant.
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Before and during class, assist chef-instructor by resolving any cleaning, equipment or product issues that arise. Coordinate with chef-instructor to assure that food safety and storage rules are observed.
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The Seasonal Chef Instructor, Savory contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Seasonal Chef Instructor reports to the Resident Chef.
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The Seaonal Chef Instructor blends culinary talent and teaching skills to support the Resident Chef in driving business results. Provides coaching in the moment and performance feedback to Kitchen Assistants and communicates performance issues directly to the Resident Chef.
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The Chef Instructor, Pastry contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Chef Instructor blends culinary talent and teaching skills to support the Resident Chef in driving business results.
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Minimum of 3 years of experience in a comparable position in an upscale restaurant/bar/hotel at a Sous Chef/Executive Sous Chef or CDC level. 3 Star NY Times Italian concept is seeking an Executive Sous Chef or Chef de Cuisine to join the culinary team at their Noho location.
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Chef De Partie - Italian Sedona, AZ $70,000-$75,000 Nestled in the heart of Sedona, Arizona, our rustic Italian restaurant is a culinary gem that brings the old-world charm of Tuscan and Mediterranean cuisine to life.
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We're looking for experienced chef instructors who are comfortable teaching any of the following popular international dishes: Sushi, Dumplings, Pad Thai, Ramen, Handmade Pasta, Empanadas, Croissants, Chocolate Truffles, French Macarons, Choux Pastry, Donuts, Spanish Paella and Spanish Tapas.
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Executive Sous Chef needed for a *Michelin. The Executive Sous Chef will be trained to become CDC within 6-12 month period, working directly with Chef Shaun. The Executive Sous Chef will be trained to become CDC within 6-12 months.
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This would include: overall cleanliness of the kitchen to include: floors walls and equipment proper food storage adhering to state regulations and immediately reporting any issues to the Resort Executive Chef and Director of Food & Beverage as they arise.
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ABOUT THE ROLE:The Lead Cook is responsible for the proper preparation of the planned menu in the absence of the Executive Chef or Sous Chef and assists in the supervision of all kitchen employees.
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Responsible for assisting in the execution a Chef table with the Executive Chef, Executive Sous Chef, Kitchen Supervisor, or Lead Cook. A Kitchen Cook A must able to take direction from supervisory staff to include Executive Chef, Executive Sous, Kitchen Manager and Kitchen Supervisors.
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