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Use a wide variety of complex cooking techniques to prepare meats, fish, vegetables and other foods in accordance with resort manuals and instruction from Executive Chef, Sous Chef or Food & Beverage Director.
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The Steamboat Resort is looking for a leader to become our new Resort Executive Chef. This position will work with our Mountain and Hotel Food & Beverage Senior Leaders daily to improve processes and be a key player in ensuring the high quality of all of our F&B outlets.
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At Soho House the Executive Sous Chef is responsible for assisting the Executive Chef in planning, organizing and leading the Kitchen Department according to company policies and state standards.
$90,000 - $100,000 a yearFull-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Restaurant General Manager - Restaurant Kitchen Manager - Restaurant District Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Sous Chef - Shift Lead.
$75,000 - $125,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Main DutiesLead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions, and following allergy procedure.
$75,000 - $80,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Reports To: Executive Chef, Executive Sous Chef, Chef de Cuisine, Banquet Chef. Communicates to the Chef de Cuisine or Executive Sous Chef any concerns regarding food, production process, delivery problems, shortages, equipment problems, or personnel issues.
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JOB DESCRIPTION Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue.
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Reports to Executive Sous Chef; position is non-exempt. Chef de Partie (CDP) The Chef de Partie should be an expert at their particular station while having a working knowledge of all stations in the kitchen.
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Job description Summary:The Line Cook reports to the Dining Room Sous Chef & Executive Chef with direction from the Food & Beverage Director to prepare food in accordance with resort specifications in a high volume, fast paced fine dining kitchen.
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The Executive Sous Chef at Prairie Dunes Country Club assists the Executive Chef in overseeing the culinary operations of the club, ensuring high-quality food preparation and presentation.
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Collaborate with the Executive Chef and Sous Chef - Food Truck to prepare breakfast and lunch dishes. Report to: Sous Chef - Food Truck. We keep beef cows on pasture in Chilmark for which we harvest 45 acres of hay and we also produce eggs, pork and fresh, pasture-raised chickens to sell in the Farmstand.
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The Executive Sous Chef has ultimate responsibility for the quality, consistency, preparation, and presentation of all food items including catering and restaurant under the supervision and guidance of the Chef de Cuisine and the Executive Chef.
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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 with advanced focus on full scale ala cart restaurant operations.
$75,000 - $85,000 a yearFull-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Communicates effectively with Corporate Executive Chef, Regional Director of Operations, and unit level Chefs via email, conference calls, etc. Working as the Corporate Executive Chef you will work with leadership team in planning, implementing and supporting new food concepts or programs for Flik accounts located within an assigned territory.
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The Executive Sous Chef reports directly to the Executive Chef. Assist Executive Chef in controlling food cost through storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures.
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