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In this position, the ideal candidate will prepare food for guest consumption in accordance with the upmost of standards as set forward by the Executive Chef. the Lead Line cook will also assist the chef team in overseeing the running of the kitchen and cook assignments.
$17 - $19 an hourFull-timeExpandApply NowActive JobUpdated Today - 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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Acts as spokesperson on the line, handles different situations as they arise, and meets with Sous Chefs and/or Executive Chef on a daily basis. The following list is not inclusive of additional responsibilities that may be requested by the Sous Chef or Executive Chef.
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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 24 days ago - UpvoteDownvoteShare Job
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Reports to: Executive Chef & Executive Sous Chef. The Sous Chef is responsible for building strong teams - through development, effective hiring, and engagement. Reports to: Executive Chef & Executive Sous Chef.
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Assists the Executive Pastry Chef to ensure the bake shop meets hotel and state health standards for food preparation at all times. Provides the Executive Pastry Chef with the information needed to adequately stock bake shop supplies.
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Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef.
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In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
Full-timeExpandApply NowActive JobUpdated 21 days ago - UpvoteDownvoteShare Job
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To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the Top Draft kitchen and food production outlets. Luxurious comfort embraces pure style at the elegant, four-diamond Omni Hotel at Centennial Park. Located in the heart of downtown Atlanta within the bustling Centennial Park District, this luxury hotel treats you to views of the spectacular downtown skyline or picturesque Centennial Olympic Park. The Omni Atlanta Hotel at Centennial Park is connected to Philips Arena and the Georgia World Congress Center, and it is the closest hotel to the Mercedes-Benz Stadium.
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Coordinate with Executive Chef/Sous Chef/Supervisor work priorities, provide assistance and perform other duties as requested by management, and attend meetings as required by management.
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Village Kitchen, Patterson, and catered events are all led by locally acclaimed Executive Chef, Tanner Marino. Founded in 2005, Hay Creek Hotels was created specifically to combine the intimacy of a boutique hotel with world-class cuisine, cutting-edge technology, unparalleled guest service and the exclusive amenities of a luxury inn.
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The Hotel Zamora, a beautiful boutique hotel located in St. Pete Beach, FL, is seeking an experienced Sous Chef. With stunning views overlooking the Intercoastal Waterway and Gulf of Mexico, the Hotel Zamora provides a luxurious retreat for its guests.
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Our Executive Chef takes full advantage of the finest local, organic, and sustainably raised ingredients. As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels.
$15.5 - $22.32 an hourFull-timeExpandApply NowActive JobUpdated 3 months ago - UpvoteDownvoteShare Job
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This role will also serve as Executive Sous Chef, with oversight of the overall kitchen operation. The chef de cuisine will be responsible for collaborating with the Executive Chef on the signature restaurant menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed.
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The Sous Chef works directly with our Executive Chef to help support our Culinary Team as much as possible. Black Point Inn, on Prouts Neck in Scarborough, Maine, is seeking the right candidate to become our next Sous Chef. This is an exciting opportunity to become part of an independent, Maine based, hotel management company, Migis Hotel Group.
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