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We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Shula's Steakhouse Head Chef/Sous Chef. Successful candidates for this role will have a proven track record of work with 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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Has a degree in Culinary Arts and/or other Hospitality Management focus. Evaluate current operations and set appropriate and necessary standards of operation, processes, execution, and delivery within the culinary operation, taking ownership of the entire experience from production to final delivery of the product while working closely and positively with the front-of-house team.
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Qualifications Qualifications:Associate’s Degree ( or greater in Culinary Arts, Culinary Management, Business Management, or related field; along with three or more years’ food and beverage experience in high volume facility producing complex meals for large, high profile events of 400 guests or more.
$70,000 - $75,000Full-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Exhibit creativity in the culinary arts and exercise critically good judgment concerning taste, palatability and aesthetics of food quality. Participates in execution of culinary production for Bobcat Football and other special events throughout the year.
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Advanced degree or certificate in the hospitality, culinary arts or related field(s) Provides active supervision of culinary production and staff of full time and temporary staff (hiring, training, addressing disciplinary issues, evaluating etc.
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Chef Keller is the author of six best-selling cookbooks and holds an honorary Doctorate in Culinary Arts from The Culinary Institute of America. Chef Thomas Keller's Yountville destination, The French Laundry, is looking for individuals who are enthusiastic about food, beverage and hospitality to join the culinary brigade as a Pastry Chef de Partie.
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Passion for the advancement and further education of Culinary Arts. Assist with supervision of culinary professionals, including all Chefs (i.e., Pastry Chef, Banquet Chef, and Sous Chefs, cooks, and utility staff.
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We are looking for a leader that is passionate about the culinary arts to join our team as an Executive Sous Chef. This individual must have extensive experience working in a high-volume professional kitchen and be a college graduate in a field related to culinary arts or hospitality management.
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Working Title Culinary Production Manager. Progressively responsible experience in high volume food production and/or multi-unit kitchen, portion control, and quality control or an equivalent combination of education and experience.
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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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The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef.
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Linked to 12 city blocks via sky bridge, the Omni Charlotte Hotel is moments away from the Blumenthal Performing Arts Center, Discovery Place, the Charlotte Convention Center, and the EpiCentre entertainment district.
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Preferred Qualifications Certified Sous Chef (CSC) or higherAccredited culinary program certificate or associate degree in culinary arts. Previous experience with a computer food production program such as Cbord.
$40,600 a yearExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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A two or four-year degree in Culinary or Baking & Pastry Arts, certification(s), and/or formal apprenticeship training strongly preferred. The Deerpark Pastry Sous Chef will be responsible with the management of day to day baking and pastry operations of the Deerpark Restaurant culinary department, upholding service standards, and helping to meet and exceed profit goals.
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Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. Works under the direction of the Executive Chef and Executive Sous Chef concerning banquets.
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