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Communicate with the Chef de Cuisine, Sous Chefs and Line Cooks on the day’s events and plan for the next day. Update Chef de Cuisine, Sous Chefs and Line Cooks on the day’s progress.
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RequirementsWhat we are looking for 5 years' experience as a Line Cook at a hotel/resort or restaurant. Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
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5 years' experience as a Line Cook at a hotel/resort or restaurant. Prepare and assign production and prep work for Line Cooks to complete; review priorities. Directs, trains, and monitors performance of Line Cooks.
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Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, and as changes occur in work environment and/or workload.
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To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets. + Support restaurant chef/sous chef and supervisor.
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However, if you have back of house (BOH) experience as a line cook, grill cook, fry cook, sous chef, chef de cuisine, or expediter the Kitchen Team Member role might be a great fit for your skills.
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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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Must be proficient in all kitchen positions in the restaurant (line cook, prep cook, etc.) The Sous Chef will be responsible for personnel management, motivation, development and coaching, food safety and customer satisfaction.
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Prepare all specialty items as directed by the Executive Chef, CDC, Sous chef. Communicate daily with the Executive Chef, CDC, Sous chef regarding product specification and execution.
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Ensure that all dishes are cooked to the highest level of quality and presentation standards, following recipes and procedures developed by the head chef and sous chef. At least 1 years of experience as a line cook in a fine dining restaurant or similar environment.
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A growing leader in the Food and Beverage industry is seeking experienced Sous Chef/PM Supervisor for our Plum Market concept to help our team to success. Job Description:The Sous Chef is the second in command (BOH) and direct assistant of the Chef de Cuisine.
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Ability to work all stations on the line. Unlike other Dallas Market Center hotels, our Marriott offers complimentary shuttle service to and from Dallas Love Field Airport, the Design District, Uptown, Victory Park, Oak Lawn and the Dallas Convention Center.
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And visit with our canine greeter, Xander, a Blue Brindle Cane Corso who invites you and your own pups to stay at our pet-friendly hotel, enjoy dog treats, and play at the nearby Howard Park Dog Park. Requirements What we are looking for 5 years' experience as a Line Cook at a hotel/resort or restaurant.
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Other duties as requested by the Corporate Chef, Executive Chef, Sous Chef or General Manager. The line cook is responsible for the daily preparation of food items in his/her assigned station.
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Follows recipes, portion controls, and presentation specifications as set by the Corporate Chef and Executive Chef. Follows recipes, portion controls, and presentation specifications as set by the Corporate Chef and Executive Chef.
$15 - $20 an hourExpandApply NowActive JobUpdated Today
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