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The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef.
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Job Description: As our Sous Chef, you will work closely with our Executive Chef and culinary team to uphold the high standards of our restaurant. L'Auberge Provencale, an acclaimed and charming boutique inn located in the heart of the countryside, is seeking a qualified and experienced Sous Chef to join our culinary team.
$50,000 - $55,000 a yearFull-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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The Banquet Cook works closely with a group of cooks directed by the Sous Chef, Executive Sous Chef and the Executive Chef. QUALIFICATIONS & WORK REQUIREMENTS Minimum of 2 years of cooking with preferred background in hotels and clubs Attention to detail and mental concentration are necessary for accurately performing tasks and tolerating frequent interruptions Must present a neat and clean personal appearance.
$16 - $21 an hourExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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The Regional Executive Chef will be the liaison between the ISS Guckenheimer Operations Performance team and the field, ensuring the food quality and service standards. The Regional Executive Chef will support up to 9 locations within the region.
$115,000 - $120,000 a yearFull-timeExpandApply NowActive JobUpdated 3 months ago - UpvoteDownvoteShare Job
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Responsibility & accountability to Maintains high quality food standards as set forth by the Food & Beverage Director and the Executive Chef, Executive Sous Chef, Brewery Sous Chef.
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Executive Chef, Executive, Chef, Healthcare, Culinary, Restaurant. Sodexo is seeking an Executive Chef 2 for Medstar Washington Hospital Center located in Washington DC. (Hours vary based on client need, some weekends, some holidays may be required on occasion.
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Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef. Begin your career today as the Sous Chef and find yourself as a Executive Sous Chef within a few years.
TemporaryExpandApply NowActive JobUpdated 3 months ago - UpvoteDownvoteShare Job
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The Executive Chef is responsible for the successful management of The Ivy Hotel culinary program and the Magdalena kitchen. The Executive Chef position is a rare opportunity to join the culinary team of a Relais & Chateaux property - a global leader in culinary excellence and a standard-setter for the rest of the world.
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2+ years of prior restaurant, hotel, or entertainment management experience with at least 2 recent years as an Executive Chef, Sous Chef or Kitchen Manager in a high volume ($4M+ annual revenue) restaurant, hotel, or entertainment environment.
$50,000 - $60,000 a yearFull-timeExpandApply NowActive JobUpdated 25 days ago - UpvoteDownvoteShare Job
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Reports to: Executive Chef & Executive Sous Chef. An innovative, globally-inspired dining experience takes our guests on a culinary journey of flavor equally matched by a complete bar to create a mixologist-obsessed beverage line-up made from the finest ingredients.
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Assume responsibility for kitchen in absence of Executive Chef. Reports To: Executive Chef. Supervises: Sous Chef, Lead Cook, Line Cook, Pantry-Prep Cook, Kitchen Steward.
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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. Position Overview:As an Assistant Cook on a cruise ship, you will play a crucial role in supporting the culinary team in the galley kitchen.
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The Pastry Sous Chef will assist in the supervision of high-volume culinary operations, develop customized menus and recipes, and oversee product quality, order deadlines, cost initiatives, food safety, and sanitation procedures.
Full-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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The Sous Chef holds a management position within the Sensei Lanai culinary team, reporting to the Executive Chef, and is responsible for supervising the day-to-day running of the Resort's kitchen.
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Summary: The Executive Chef directs all aspects of the kitchen operations including guest service, accounting/budgeting, and inventory control. The Executive chef will accomplish this through total product knowledge, maintaining established food and labor percentages, and structured management controls.
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