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In absence of the Executive Chef, oversee the food service staff and overall kitchen operations. In the role of Sous Chef and member of the Dining Services team, you will be responsible to prepare nutritious, appetizing, and attractive meals for our residents and ensure a smooth, efficient and safe operation of the kitchen.
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The Executive Chef will lead kitchen operations, train and develop the culinary team, and ensure exceptional food. To Apply for this Job Click Here Executive Ramen Chef Seeking a skilled Executive Chef for this chef-driven, ramen-focused, and Japanese comfort food concept.
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Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Assists Executive Chef to ensure quality, consistency and concept are maintained.
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Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards.
$24 an hourFull-timeExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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This job reports to the Executive Chef. Washes and polishes all stainless steel in the kitchen including shelves, dish cabinets, ice machines, coffee area, refrigerators, walk-ins, etc.
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Assist to meet performance goals set by the Managing Director of Culinary, Executive Chef, and Sous Chef. What started as a community-focused corner store with just a handful of family members has evolved into seven retail locations, plus a Catering & Commissary Kitchen, as well as Di Bruno Bros. Imports & E-commerce, with over 400+ team members across our enterprise.
$20 - $22.5 an hourPart-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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The sous chef will report to the Executive Chef. The "New" Doubletree by Hilton Charlotte Center City is hiring a Sous Chef. Previous sous chef experience is required - a minimum of two years.
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ResponsibilitiesRESPONSIBILITIESThe Chef is directly responsible for all aspects of daily food preparation in assigned areas of the hotel where food is served supporting the Chef and the set directions in all areas of F&B, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef for those assigned areas.
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Responsibilities:Oversee production of all catering orders that go through Mama Ricotta's, serving as the Executive Catering Sous Chef. Supervise and provide strong leadership to kitchen staff, ensuring the highest standards of food preparation and safety.
$80,000 a yearFull-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Report to the executive chef and follow instructions. Job Duties Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
$14 an hourFull-time/part-timeExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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We have an incredible opportunity for a dynamic, inspirational culinary leader to join our New York Main Unit Kitchen as our Sous Chef. Support the Executive Chef with catering proposals, creativity, cost control, reports, and schedule.
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Proven success as an Sous Chef, Executive Sous Chef or Kitchen Manager in a high- volume upscale restaurant or high end resort restaurant. The Executive Chef supports the Culinary Development team to ensure menu items are executed with excellence in the restaurant.
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This position reports to the Kitchen Manager or Executive Chef. KEY RESPONSIBILITIES: Work and master one kitchen station; accepts responsibility for personal decisions and actions.
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The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states. Assists Managing Partner and Kitchen Manager with operation of restaurant.
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Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Executive Chef for the Hotel Retlaw in Fond du Lac, WI.Job Purpose:Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
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