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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.
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The Chef de Cuisine is the culinary manager for a designated kitchen. They have direct oversight of sous chefs and kitchen leads and are the main point of contact for that specific kitchen, whether it be the Miraval's three-meal restaurant Cactus Flower, and our elevated lounge experience Coyote Moon. This Chef is the main driver of food quality and consistency in their kitchen.
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ESSENTIAL FUNCTIONS Assist in managing and supervising all culinary operations Provide guidance and support to the culinary team, ensuring consistency and excellence in food quality, presentation, and service Ensure proper DOH protocols for hot holding, cold holding and labelling Maintain inventory control, food cost management, and waste reduction strategies Ensure all Walk-ins are cleaned and organized at the end of every shift.
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Professional communication and presentation Inventory control, ordering of food and dry goods Computer capability including email, spreadsheet data entry, Toast POS and 7shifts scheduling software Illinois Food Handler and Allergen Certifications with City of Chicago Food Manager Certificate Job Duties: Back of House Management - Lead and manage Avli Back of House service, motivate the culinary team promoting a positive, inclusive work environment.
$65,000 - $75,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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You will collaborate with Our Executive Chef, General Manager and Wine Maker in regards to menu development, plate presentations, concept creations, and the guest experience while maintaining approved food costs and labor costs.
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Previous experience as am Executive Chef, Kitchen Manager, Sous Chef or Chef de Cuisine in upscale dining establishments. A Bachelor's Degree in Culinary Arts, Hospitality Management, Business Management and or Culinary training is preferred.
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Must maintain Food Protection Manager and HACCP Certification in food service safety and sanitation (such as ServSafe); knowledge and understanding of geriatric dietary needs and concerns; menu planning; kitchen management; Strong leadership and motivational skills for effective staff supervision, training and leadership; Excellent cooking skills, with experience in catering or culinary services management.
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As a member of the Food & Beverage management team, you will work closely with the Restaurant Manager, Executive Chef, and Food & Beverage Director to meet daily operational needs, as well as develop and fulfill both short and long-term goals for respective outlets.
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Demonstrate working knowledge of Sodexo Food Management System (FMS) The Market Connection (TMC), Sodexo Menu Graphics (SMG), Catetrax and is proficient in computer skills and report management experience.
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MINIMUM EXPERIENCE: 7 to 10 years of food preparation and kitchen management experience (4 years of. Required: 7 years of food preparation and kitchen management experience.
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Must have a minimum of 5 years of culinary management experience in a similar role. Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification.
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3+ years of previous high-volume production, contract food service, healthcare, catering, hotel, restaurant, or relevant experience is highly desired in an Executive Chef or Chef Manager role.
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Managing the planning, preparation, production, and presentation of all food served to ensure a quality dining experience for the campus community and visitors, through culinary education, skill enhancement and training of all production staff as well as with leadership and daily supervision of the culinary staff.
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3 years previous experience in culinary/food & beverage line, supervisory or assistant manager positions. College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
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The Chef-Manager will be responsible for the effective management of the kitchen, food production stations and culinary staff in a resident dining unit. As a member of the unit management team the Chef-Manager will be responsible for the overall supervision of Manager-on-Duty shifts as scheduled and will work cooperatively with members of the unit management team to deliver a high-quality dining experience.
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experience culinary management food manager jobs Title: chef
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