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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.
Full-timeExpandApply NowActive JobUpdated 8 days ago - UpvoteDownvoteShare Job
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Work with the Culinary Director to create, maintain and execute food programming and core program expectations. Guckenheimer's own Learning Management System at your fingertips and a yearly tuition reimbursement program will enable you to enhance your career development in your new and exciting position with Guckenheimer.
$115,000 - $120,000 a yearFull-timeExpandApply NowActive JobUpdated 3 months ago - UpvoteDownvoteShare Job
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2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the food and beverage, culinary, or related professional area.
$140,000 - $160,000 a yearExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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Madison College offers degrees, diplomas, apprenticeships and certificates in Architecture & Engineering; Arts, Design & Humanities; Business; Construction, Manufacturing & Maintenance; Culinary, Hospitality & Fitness; Education & Social Services; Health Sciences; Information Technology; Law, Protective & Human Services; Science, Math & Natural Resources; and Transportation.
Part-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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If you are looking for an exceptional working experience, with a vision, commitment and empowerment, you are invited to become a part of California's Best Culinary Management Team. We offer the Best Wages, Benefits and Experience to our Feather Falls Casino and Lodge family.
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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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Constant communication with all other team members and management, including calling back all orders to the chef, sous chef, or kitchen manager to achieve accuracy and clarity of orders placed.
$12 - $16 an hourExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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The culinary instructor shall teach recipe conversion, food service organization, safety, sanitation, cooking, baking, and customer service skillsthe culinary Instructor will teach the Techniques of Cooking (TOC) and the Small Quantity Baking (SQB) classes.
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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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In addition, the Sous Chef will be responsible for the management of food costs, production control, reducing wastage and culinary training for all culinary employees on a daily basis.
$76,000 - $81,000 a yearFull-timeExpandApply NowActive JobUpdated 3 months ago - UpvoteDownvoteShare Job
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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.
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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.
$50,000 - $60,000 a yearFull-timeExpandApply NowActive JobUpdated 26 days ago - UpvoteDownvoteShare Job
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Minimum four years of culinary management experience, preferably upscale restaurant experience. B.S. Degree in Food Service Technology/Management or A.A. Degree in Culinary Arts.
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Programs offered, including Culinary Arts, Baking and Pastry Arts, Culinary Nutrition, and Food Service Management, reflect the dynamism and diversity of the food service industry.
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REQUIREMENTS: BS Degree in Food Service Management, Nutrition, or Dietetics Registered Dietitian Licensed RD Experience in a Contract Dining facility setting preferred Electronic Medical Records Nutrition Education Metz Culinary Management Values are what separates us from the competition.
$78,000 - $80,000 a yearFull-timeExpandApply NowActive JobUpdated 5 days ago
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