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Maintains a high level of communication with Executive Chef, Chef de Cuisine, Dining Room Manager, Kitchen Staff and wait staff. Employees in this position interact daily with Chef de Cuisine, Executive Chef, Dining Room Manager, as well as kitchen co-workers and dining room staff.
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Cherokee Town and Country Club is looking for our next Banquet Chef who genuinely loves food and the craft of cooking and is skilled at fostering a professional and positive kitchen environment.
$75,000 - $80,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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A Kitchen Cook A must able to take direction from supervisory staff to include Executive Chef, Executive Sous, Kitchen Manager and Kitchen Supervisors. Responsible for assisting in the execution a Chef table with the Executive Chef, Executive Sous Chef, Kitchen Supervisor, or Lead Cook.
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Employees in this position interact daily with the Chef de Cuisine and/or the Executive Chef, Food and Beverage Operations Manager, and Dining Room Mangers, as well as all kitchen employees and wait staff.
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Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations. Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers.
$50,000 - $55,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Collaborate with the Clubhouse manager in FOH training regarding food service as the Executive Chef or Chef de Cuisine request. The Restaurant Sous Chef is responsible for assisting the Executive Chef or Chef de Cuisine in overseeing all activities related to the kitchen outlet he/she is appointed.
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Interact regularly with and receive feedback from the Executive Chef, Heirloom Restaurant Manager, Food & Beverage Director, and Hotel General Manager. Ensure compliance with federal and state laws to provide a visibly clean and safe kitchen environment for guests and staff by following regulations to comply with food safety/alcohol service and health precautions as established by the Centers for Disease Control (CDC), Occupational Health and Safety Administration (OSHA), US/New York Department of Health, Liquor Control Board, US/New York State Department of Labor, Chautauqua Hotel Company, and Chautauqua Institution.
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The primary responsibility of the Kitchen Supervisor is to assist the Executive Chef with daily oversight of Alimentari & the Rittenhouse location. Di Bruno Bros. is excited to have an opportunity to welcome another culinary pioneer, A Kitchen Manager at Ardmore Farmers Market.
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Recommend to General Manager all kitchen operating supplies and capital purchases required. He/she plans meals and assists the Food & Beverage Manager with various assignments i.e. pricing banquets etc.
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The Executive Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director.
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The Executive Chef Manager/Kitchen Manager is responsible for providing leadership, purchasing and inventory control, training and development in food production, presentation and service.
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Restaurant General Manager- Restaurant Kitchen Manager- Restaurant District Manager- Restaurant Manager and Assistant Restaurant Manager- Restaurant Executive Chef- Sous Chef- Shift Lead Some positions are available regionally, while others may require relocation.
$75,000 - $125,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Associates degree in Culinary Arts or Food Service Management from four-year college, university or trade school; or four years related experience and/or training; or equivalent combination of education and experience in the capacity of a Sous Chef, Baker, Kitchen Manager and/or large scale catering production.
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Restaurant General Manager, Executive Chef, Sous Chef, AGM, ManagerIf you're a culinary and hospitality professional looking to make an impact, now is the time! We're looking for an experienced manager with a proven track record, impressive attitude and aptitude, polished professionalism, great organizational abilities - all driven by their passion for hospitality.
$75,000 - $125,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue.
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