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The Kitchen Manager, along with the sous chefs,will assume the majority of responsibility for training of kitchen staff andfood preparation, and will require both time cooking and prepping food as wellas the Management items listed.
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Hooters - JobID: 3086 [Food Service / Line Cook / Prep Cook] As a Kitchen Staff at Hooters, you'll: Be responsible for consistently executing all kitchen systems and standards to provide the guest the highest quality food products; Adhere to all recipe specifications while preparing or cooking any menu item; Be accountable for safe food handling, food quality standards, and picture perfect presentation.
$16 an hourExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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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 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.
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Collaborate with other servers and kitchen/bar staff in a friendly, professional manner. A rancher who knew his way around a horse, a range and a campfire, he was looking to share the simple ranch cooking he loved.
$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. Minimize waste during kitchen prep time and service through utilization, proficient knife skills, and adherence to recipes and proper cooking methods.
TemporaryExpandApply NowActive JobUpdated 6+ months ago - UpvoteDownvoteShare Job
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We are looking for people who love to have fun AND work hard, whether it be in customer service, food prep, cooking or managing a shift of your own! Whole lemons are freshly squeezed and combined with pure cane sugar and water (yep, that's all) to make Chick-fil-A Lemonade.
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Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating. 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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Kitchen staff duties may include cooking proteins, chopping, setting up mise stations, plating, mixing, etc. Assign kitchen staff to duties. >Pre-shift meeting: Day before event meeting at kitchen or virtual meeting with Executive Sous chef to discuss the event.
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Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, grills, fryers and a variety of kitchen equipment. Cook menu items in cooperation with the rest of the kitchen staff.
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Assisting the HC with managing kitchen staff schedule, overtime and labour targets. The Sous Chef (SC) is responsible for all kitchen operations at their specific location in support of the Head Chef (HC.
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Assisting the HC with conducting monthly environment audits as per JRG and local health protection standards, including cooking line, prep areas, storage areas, prep halls, loading docks, exterior compounds, coolers and freezers.
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Be passionate about working in a fast paced, team environment *Be available on ALL Holidays If you answered yes to all of the above, let’s talk around the camp fire! It’s from him we learned to cook our steaks over fire, serve generous portions, and to create Memorable Dining Experiences for our Guests in 6 western states.
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The duties include preparing and cooking food dishes, delivering food to patients and assisting the kitchen staff in maintaining a clean, sanitary workplace. The Dietary Aide is responsible for cooking meals for medical patients and older people.
$10 - $13.5 an hourFull-timeExpandApply NowActive JobUpdated 17 days ago - UpvoteDownvoteShare Job
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The Chef de Partie supports the outlet chefs and is responsible for supervising kitchen staff. 3 - 5 years culinary experience in a similar role; preferably in a high volume, luxury hotel/restaurant, scratch-cooking environment.
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