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Experience: Have you thrived as a Sous Chef or Lead Cook in a restaurant or hospitality setting? Apply today and savor the opportunity to be our next Sous Chef or Lead Cook.
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The Lead Line Cook is a Sous Chef in training position, full job description and all job duties will be learned and practiced when sous chef is absent. The Lead Line Cook must have knowledge of all cooking and preparation equipment.
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Mentor and collaborate with Entry and Senior Line Cooks, apprentices, & stewards along with daily preparation and production of their food outlet. Basic cooking skills, IE: Sauting, Broiling, Frying, Roasting, Butchery, Garde Manger, Pantry, Breakfast Cookery, etc.
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You'll help bring the virtue of hospitality to life while we create an environment that allows you to be your best self and grow. White Lodging develops and operates a portfolio of award-winning, premium-brand hotels, rooftop bars and restaurants in some of the country's best cities to live.
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Culinary Education or apprenticeship preferred but not mandatory. Discounts on hotel rooms, dining, and other travel/entertainment experiences. Foster a climate of cooperation and respect between coworkers.
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Check freshness of foods and ingredients, ensure all recipes and portion-use records are followed. Hostcare Resources healthcare concierge. We know that the hospitality business, like life, is how you make people feel.
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BASIC FUNCTION: The Cook assists the Executive Chef, Sous Chef and Lead Line Cook in the production and fabrication of food products for the employee cafeteria, banquet events, dining room and poolside operations.
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Has at least 2 years of experience as a lead line cook. As a Master Cook, you will be responsible for food preparation directed by Chef. You will also set the stage for guest experience with your welcoming smile and service.
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The Food Runner assists the Lead Line Cook, Food Expeditor and/or Servers in delivering all dishes to a table efficiently while ensuring that the members and guests have everything they ordered and that the dish appears the way the guests expected it.
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This intern will be will be responsible for assisting in the kitchen set up, producing high quality culinary products consistently, working closely with other kitchen personnel, assisting with the service of the Arthrex Employee Lunch, and taking direction from the Lead Line Cook, Banquet Chef, and Chef of the assigned kitchen.
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Culinary Arts degree from recognized school with two years related experience as a Sous Chef or Lead Cook in a comparable size food service operation is desired. The sous chef will lead the kitchen team in the head chef's absence.
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Minimum two years' experience as a Line Cook, Lead Line Cook, or Kitchen Supervisor. If you are an experienced Cook that enjoys working in fast-paced environment, taking pride in delivering quality service and food to guests, inspiring experiences are waiting for you.
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Under the supervision of the Head Chef, the Lead Line Cook acts as a working supervisor-in-training, coordinating and evaluating the work of the lower level kitchen staff and participates in recipe and product development.
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As a Lead Line Cook, this position ensures that food prepared by culinary services staff meets or exceeds quality standards that are established by the Executive Chef. We are looking for a full-time Lead Line Cook to join our culinary team at Bishop Gadsden, located on James Island.
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Communicate with Lead Baker and Pastry Chef regarding issues as they arise. The use of marijuana will not disqualify an applicant for positions in any department other than Transportation (Valet, Driver I.
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