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B.S. in culinary arts, RCA, nutrition, or food science is a plus. + 1-3 years experience in Culinary Arts, Food Science, Product Development, or related field. Culinary Development Chef.
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Degree from a post-secondary culinary arts training program is desirable. Report any equipment failure, damage, hazardous conditions, or injury to the chef, sous chef, or kitchen manager immediately to ensure safety.
$12 - $16 an hourExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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The adjunct instructor in Hospitality Studies is responsible for providing lab and classroom instruction for Hospitality Studies courses within the Culinary Arts and Hotel/Restaurant Management curriculum and in accordance with ACFEF accreditation standards.
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Education: ACF Certification, Culinary Arts degree, apprenticeship and/or AOS Degree. Supervises: Sous Chef, Lead Cook, Line Cook, Pantry-Prep Cook, Kitchen Steward. This is the job description for the CHEF DE CUISINE.
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B.S. Degree in Food Service Technology/Management or A.A. Degree in Culinary Arts. Minimum four years of culinary management experience, preferably upscale restaurant experience. Summary: The Executive Chef directs all aspects of the kitchen operations including guest service, accounting/budgeting, and inventory control.
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We are looking for a highly skilled chef de partie to join our outstanding pastry culinary team. The ideal candidate for this position will have a passion for culinary arts with an emphasis for pastry and will have been formally trained at an accredited culinary institution.
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Culinary Arts degree or certification or a minimum of five years of culinary experience at the Sous Chef level or equivalent. Sous Chef - Assists in preparing and serving food, including texture modified and therapeutic diets following facility menus, current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures, and, as may be directed by the Dining Services Director, Dining Services Assistant Manager or Chef, to ensure that quality dining services are provided at all times.
Full-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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Needs to be a certified dietary manager or have an associate degree and/or certification in the culinary arts. The Executive Chef oversees the dietary department to provide efficient and effective culinary services to the residents.
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ACF certified "Executive Chef", or culinary degree from a recognized institute of culinary arts. Successful candidates for this role will have a proven track record of developing creative menus which reflect seasonal availability based on the concept of the restaurant , responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally.
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Experience in food preparation, cooking techniques, cooking, plating, culinary arts, and/or hospitality is preferred. Work under the supervision of and take instruction from the executive chef and sous chef.
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Are you an experienced Sales Professional, Restaurant Manager, Culinary Manager or Chef looking for career development opportunities? Bachelor's degree in Business, Sales, Marketing, Hospitality, Culinary Arts or related discipline OR HSD/GED and 3 years Restaurant Management, B2B or outside sales experience , or equivalent relatable experience.
$100,000Full-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Our unique amenities and strong track record of exceeding industry standards make Nemacolin an employer of choice for those looking to pursue opportunities in areas such as lodging and guest services, food and beverage, recreation, culinary arts, golf, and retail, among others.
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As a skilled Sous Chef, you will be a vital leader in our culinary engine. A formal education in Culinary Arts is a plus, with experience being a valuable alternative. Collaborating closely with the Executive Chef, you will orchestrate and elevate our kitchen operations while upholding the standards that make Salute Market a dining destination of distinction.
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The Sous Chef is responsible for keeping the equipment in the culinary arts department in safe working condition, maintaining cleanliness in the lab, and manages entry level instruction in the culinary department.
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Preferably, an associate degree in culinary arts. Oversight of BOH administration, and financial performance including labor and COGS.Responsible for conforming to corporate culinary guidelines.
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