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Prior experience as an Executive Sous Chef and a degree from a culinary arts training program or equivalent life experience preferably in a high-end, fine-dining establishment. 3-4 years experience as a member of a culinary management team in a hotel, boutique hotel, or high-end fine dining.
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POSITION OVERVIEWIt is the primary responsibility of the Cook to assist the Executive Chef and Executive Sous Chef in the day-to-day of food preparation, plating, executing tickets according to spec and overall quality of products produced for the restaurant.
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Ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. From five-star feasts and craft cocktails to local eats and sizzling chef-inspired creations, we are renowned for our exceptional dining experiences.
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Sous Chef or Culinary Manager experience is preferred in this Heart of House role. In this KM role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team.
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Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practicesEnsures all workstations, storerooms and dining areas remain clean, sanitized, safe and in proper working order at all times.
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This position will be reporting to Alex Egan (Executive Sous Chef). Open to learning new skillsets and motivated to being promoted: preparation of food, quality control, fine dining, and baking.
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Work closely with the Executive Chef and/or Sous Chef to keep residents satisfied with food and dining programs. As a valued team member at Atria, you'll work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance.
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Under the general direction of the executive chef or sous chef, the cook serves as a member of the dietary team in preparing buffet style high quality, nutritionally sound meals for patients and staff.
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Columbia Country Club Position Title: Market Cook (Seasonal) Department: Food & Beverage Reports To: Market Manager Columbia Country Club: Columbia Country Club is a private, member-owned club, conveniently located inside the Beltway in idyllic Chevy Chase, MD. Since 1898, Columbia has been a special place and has earned a tremendous reputation for everything ranging from our championship golf course, first class dining facilities to our unparalleled social fabric.
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As the Executive Sous Chef of Outlets, you will assist the Executive Chef in overseeing culinary operations of the 5 food and beverage outlets, managing a team of 25-30 across a restaurant, 2 bars, a club lounge, and in-room dining.
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Team Member dining and gift shop discounts. Line Cook I - Team Member Dining Room. Assist Line Cook II and Deli Lead Cooks under the direction of Sous Chefs and Restaurant Manager.
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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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Perform administrative duties including menu planning, ordering, receiving, invoice processing, inventory, end-of- month report, staffing and payroll if needed. In absence of the Executive Chef, oversee the food service staff and overall kitchen operations.
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Follow food safe handling procedures in preparation as well as proper procedures for covering, labeling, dating, and storing food. Atria Senior Living’s family of brands has immediate openings for individuals looking for a career with competitive pay and outstanding benefits, including.
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Accurately complete logs in a timely manner i.e., refrigerator, freezer and production sheets. To do this, we cultivate the diverse talents of our team members in order to achieve something together that they could not do alone.
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