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Assist Chef de Cuisine or Executive Sous Chef with menu development. Monitor the restaurant's logbook daily and determine solutions with the Chef de Cuisine should complaints arise.
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Leading, teaching and correcting employees, under the guidance of the Chef de Cuisine, Executive Chef, and the Executive Sous Chef. Striving to exceed guests' expectations, while working as a team with other Sous Chefs.
$75,000 - $83,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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The Chef de Cuisine role is a steppingstone to becoming an Executive Sous Chef. The Chef de Cuisine is the culinary manager for a designated kitchen.
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Executive Chef, Chef De Cuisine, Chef, Culinary, Executive Sous Chef. With a focus on local, seasonal ingredients and innovative culinary techniques, the Chef de Cuisine will play a pivotal role in defining the dining experience for our guests.
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Daily responsible for managing a staff of chefs including Executive Sous, Sous, Chef de Cuisine, and cooks. Minimum four (4) years as an Executive Sous Chef in a high-volume venue.
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Description PURPOSE The Sous Chef acts as the primary manager in the Kitchen in the absence of the Chef de Cuisine. Assisting the Chef de Cuisine in menu development and implementation.
Starting at $63,930.67 depends on experienceFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Assist Executive Chef and/or Chef de Cuisine in meeting and/or exceeding monthly budgetary goals as it relates to revenue and cost percentages. Collaborate with Executive Chef and/or Chef de Cuisine to analyze recipes to assign prices to menu items based on product cost, labor, wastage, and competitive sets.
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Assists the Chef de Cuisine with overall kitchen operations including prep kitchen, management of cooks and stewards, expediting prepared foods, staff meal, kitchen sanitation/organization, ordering, and equipment maintenance.
Starting at $80,000 a yearExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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This position reports directly to the Executive Chef/Owner and Chef de Cuisine. Candidate must be well versed in Michelin level cuisine and currently be working as a Sous Chef, or be ready to take the next step.
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Owner & Executive Chef, Eric Cook, and Chef de Cuisine, Daren Porretto, drew inspiration from traditional Sunday dinners in New Orleans and sharing in the celebration of community and good food.
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The Specialty Sous Chef works alongside Chef De Cuisine to manage daily kitchen activities in a fine dining setting, including overseeing staff, training Staff ,aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
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Responsible for all financial reporting including labor and COGS.Collaborate and support the Executive Chef by overseeing employee coaching and counseling sessions. QUALIFICATIONSA minimum of 4 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expeditor.
$60,000 - $65,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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To oversee culinary operations of Splashes in the absence of the Executive Chef or Chef de Cuisine. Sous Chef - Splashes Restaurant. To oversee culinary operations of Splashes in the absence of the Executive Chef or Chef de Cuisine.
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JOB SUMMARY:To assist the Executive Chef (Restaurant) and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced.
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Related keywords: chef, sous chef, executive chef, Banquet Chef, Catering Chef, Executive Sous Chef, Chef de Cuisine. A Restaurant Company with multiple concepts throughout the US is currently seeking a Sous Chef.
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