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Associate's Degree or equivalent required in the field of Baking and Pastry or Culinary Arts, or a record of significant professional accomplishments in one of these disciplines. Continually participate in the assessment process of the student's educational development/goals as it relates to the needs of the Baking and Pastry Arts Department as well as the overall needs of the Institute.
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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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We are looking for someone passionate about the culinary arts to join our Culinary team. If you have a passion for the Culinary arts and are looking to join a team where you can develop your skills and grow a career, then we want you.
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Able to operate the bakeshop during absence of Pastry Chef. Culinary certificate in baking from culinary arts program preferred. Knowledge of the types and grades of ingredients used in general pastry and bread making.
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Must be working toward completion of Associate Degree in Culinary Arts and/or Baking and Pastry Arts with Oregon Coast Culinary Institute. Duties will consist of assisting the executive and sous chef with their daily tasks.
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Associate degree in Culinary Arts or Pastry Arts or a bachelor's degree in a related field required. 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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We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.
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The Pastry Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels.
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QUALIFICATIONS: Certified Executive Chef (CEC) preferred Bachelor’s degree in the culinary arts Food Protection Certificate Ability to manage an entire kitchen. The ideal candidates have a minimum of 5 years culinary management experience in a fine dining , high volume restaurant.
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In culinary, baking, or pastry arts classes (degree programs or continuing education), supervise students in preparing quality food within Institute guidelines. A Culinary Institute of America Culinary Chef Instructor is responsible for teaching students in the classroom and kitchen lab environments, developing curriculum, conducting research and contributing to the intellectual property of the college, while maintaining a high standard of professionalism.
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2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
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Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management, and Hospitality & Hotel Management, in addition to professional development in Artisan Bread Baking, The Art of Cake Decorating and Intensive Sommelier Training — with more than 14,000 alumni, many of whom are leaders in the industry.
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Leading Pastry Culinary Team. Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
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Certificate in culinary arts, pastry-making, baking or relevant field. Candidate should also be well-versed in culinary arts with a passion for delicious creations. Proven experience as Chef, Sous Chef, or relevant role.
$60,000 - $65,000 a yearExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Three (3) years Full Time, staff supervised, Executive Chef or Sous Chef experience in Chef du Cuisine, Chef de Partie, Pastry or Baking Arts, Butchery, Charcuturie or Garde Manger.
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