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ORAssociates degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience.
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The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability.
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Proven success as a Sous Chef, Executive Sous Chef or Kitchen Manager in a high-volume upscale restaurant or high-end resort restaurant. The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience.
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KM, Kitchen Manager, Sous Chef or Culinary Manager experience is preferred in this Heart of House role. Requirements: 2+ years of full service restaurant culinary management experience Previous steakhouse experience preferred Fine Dining or Upscale Dining experience preferred Benefits Include: Paid time off, which begins accumulating immediately Medical and Dental benefits for full time employees Flexible Schedules Meal Benefits Holiday Pay Employee Meal Discounts Professional Advancement For more information about our company, visit: www.
$60,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Per year - $ per year The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability.
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Kitchen Manager, Executive Chef or Culinary Manager experience is necessary in this Heart of House role. We want you to have: 3-5+ years of Full Service Kitchen Management Experience Previous Chef de Cuisine Experience strongly preferred Ability to train, develop and motivate culinary team members Experience managing food costs and menu ordering Compensation & Benefits: Competitive base salary plus a performance-based bonus.
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Culinary arts management experience is desirable. Department:OPS | NUTRI Production TeamDepartment's Website:Summary of Job Duties:The Sous Chef is responsible for the production of food, participating in food service activities, adhering to security and safety practices, coordinating the production and serving of food.
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Candidate is required to have at least 4 years previous culinary management experience in a high volume, full service Hotel Restaurant and Banquet Kitchen. Experience must include supervision of other culinary management.
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Education Qualifications High School Diploma Preferred Culinary Degree Preferred Experience Qualifications 1-3 years 3 years of cooking experience as a sous chef or related culinary position Preferred Cook Chill Experience Preferred Servsafe Manager Certificate Required Knowledge, Skills, and Abilities Directs daily operations of food production including menu planning, purchasing, ordering, inventory food preparation, and record keeping.
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50-60 hours/week Paid vacations Position Requirements Proven success as an Sous Chef or Kitchen Manager in a high- volume upscale restaurant or high end resort restaurant Strong passion for culinary excellence, wine knowledge and service Proven ability to develop team Knowledge of systems, methods and processes that contribute to great execution Stable job history which demonstrates upward career progression.
$45,000 - $47,000ExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Qualifications: Your Background and Skills Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef. Expertise in food product, presentation, quality and preparation along with menu concept and design.
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Ideal Attributes In order to qualify for this role, you will need a certification and/or college degree in Culinary Arts, as well as 5-7 years of experience as a Chef or Kitchen Manager with a proven track record of growth.
$90,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Two years of experience in a culinary leadership role as Chef, Sous Chef or Kitchen Manager (campus setting or other high volume dining preferred) Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
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Education and Experience: Minimum 5 years’ experience as an Executive Chef or Chef Manager. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff.
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Bachelor’s degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed Certified Dietary Management program preferred. You are the company representative of culinary brand standards and HACCP food safety standards is imperative.
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experience culinary food manager jobs Title: chef
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