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Responsible for preparation, packaging and storage of food produced in the Lied Kitchen and for Meals on Wheels and directed by the Executive Chef, Executive Sous Chef and Sous Chefs.
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Acts as spokesperson on the line, handles different situations as they arise, and meets with Sous Chefs and/or Executive Chef on a daily basis. Essential Functions Statement(s) The following list is not inclusive of additional responsibilities that may be requested by the Sous Chef or Executive Chef.•Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
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We are hiring all positions Steward $14-$15 Line Cook $15-$17 Banquet Cook/Prep Cook $15-$17 Sous Chef $18 - $23 Steward Supervisor $17- $20 Pastry Cook $15-$17 Soda Shop Clerk $12.00 plus tips Restaurant Servers $5.00 plus tips Restaurant Bartenders $10.00 plus tips Restaurant Runner/Busser $14.00 plus tips Host/Hostess $14.00-$16.00 Restaurant Supervisor $21.
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SUMMARY: The Line Cook provides back up and support to the Executive Chef and Sous Chef in preparing and serving two to three meals a day, 365-days a year, to the hungry and homeless and including meals for clients of the Center of Hope.
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Assists Grill Chef, Production Specialist, and/or Sous Chef in their areas as assigned. Keeps Executive Chef informed of all production and recipe concerns. Follows menu rotation provided by the Executive Chef. Responsible for merchandising and the presentation of products in the assigned area.
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Follows Executive Chef, Sous Chef or Kitchen Supervisors assignments for opening and closing procedures and food preparation. The Line Cook is responsible for preparing food and plated dishes according to the restaurant's menu specifications, providing quick and efficient service to customers in respect to duties related to a fine dining culinary experience, and maintaining sanitation standards.
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Join our team for the opportunity to be promoted to Lead Line Cook, Shift Supervisor or Sous Chef. We also offer excellent wages and benefits including full medical, dental, vision, life insurance, free uniforms, delicious complementary meals, employee discounts and the opportunity to work with our great Chefs and Management team.
$21 - $23 an hourExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Responsibility & accountability to Maintains high quality food standards as set forth by the Food & Beverage Director and the Executive Chef, Executive Sous Chef, Brewery Sous Chef.
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Line /Prep Cook; Breakfast Cook; Garden Manger; Butcher; Salad Preparation Assistant. Serves as "second-in-command" of the kitchen in the absence of the Executive Chef. Supervises food preparation personnel, assists with food production tasks as needed and assures that quality and cost standards are consistently attained.
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Two years' experience as a line cook in a fast-paced restaurant. From Chef Jason Dady in partnership with the San Antonio Spurs, located at The Rock at La Cantera, Roca & Martillo is positioned to open as the most anticipated restaurant in San Antonio.
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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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Manage inventory of ingredients, ensuring that all necessary items are stocked and properly stored, and alert the head chef and sous chef when supplies are running low. Assist with the development of new dishes, sharing ideas and suggestions with the head chef and sous chef.
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Qualifications: A minimum of 3 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. HOBNOB Tavern, Cattle Shed, Atlanta GA Halcyon, Alpharetta, Atlantic Station, Dunwoody, Perimeter, Neighborhood Sports Bar, Local Pay: $50000 - $60000 / year Job Type: fulltime Schedule: Weekend availability Education: No education required Work location: On-site.
$50,000 - $60,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Recruit, hire, train, supervise, develop, schedule, coach and counsel culinary team members, to include but not limited to: Sous Chef, line cook, pantry cook, banquet cook, steward.
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Develops Line Cooks, and all other culinary staff to their maximum potentialAssumes complete charge of the kitchen in the absence of the Executive Chef and sous chef (s)Promotes a positive kitchen culture.
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