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Our Line Cook's primary responsibility is to collaborate with the Chef/Sous Chef in producing, creating, and improving items. Works closely with the Chef/Sous Chef to prepare specialty items for daily business.
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RESPONSIBIITIES: Ensure: Every menu is prepared & plated completely to spec Cooking procedures are followed Know specs for all menu items in your station Stock ingredients & supplies ahead of need and as you go Complete temperature checks prior to & after the rush Maintain a clean & organized station, clean as you go.
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Other benefits including potential field trips, community engagement, personal and professional growth, and advancement opportunities. You are the leader in training all Snoozers in methods of cooking,preparation, plate presentation, portion and cost control, and cleanliness.
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We are now accepting applications for an experienced and hardworking Prep Cook. Growth and personal advancement encouraged towards culinary goals to grow into a line cook, Sous Chef, or Executive Chef position within the company.
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Other supportive functions as determined by the Lead Line Cook, Sous Chef and/or Chef de Cuisine. Ability to memorize and perform Resort Standards, AAA Diamond standards, and Mystery shopper standards Personal Characteristics: Behaves ethically Organized: Maintain a neat, organized workspace, maintaining important documents pertinent to job Communicates effectively: Speaks and listens in a clear, thorough, and timely manner, effectively reading and writing, using the English language in order to properly document incidents and activities utilizing Perspective Software.
Full-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Wit & Wisdom Tavern is Chef Mina’s modern American concept inspired by Bay Area-based Jack London’s collection of personal writings and essays of the same name. Drawing upon bounty of the region, the warm California eatery will feature products from local Sonoma and Napa Valley artisans, hearth-oven cooking, and a wine list reflecting the unique varietals of the coveted area.
Full-timeExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Supervision Exercised Supervised by the Sous Chef and First Cook. Major Duties and Responsibilities Assists in the development and preparation of menus, food set-up, service and cooking.
$16.67 an hourFull-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Position Summary : As a Personal Chef specializing in organic food and clean eating, you will play a pivotal role in creating exceptional culinary menus focused on wholesome, sustainably sourced ingredients.
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Level 2 or 3 Chef Qualifications and minimum 1 years of experience in hands on cooking including. As the global leader in services that improve the Quality of Life, we operate in 55 countries, serving over 100 million consumers each day through our unique combination of On-Site Food and FM Services, Benefits and Rewards Services and Personal and Home Services.
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Free MealsWhat the Sous Chef will do: Ensure quality and timeliness of food production, using batch-cooking methods to maintain quality and freshness of the product. Guiar al personal de cocina en procedimientos operativos seguros de todos los equipos, utensilios y maquinaria.
$23ExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Maintain food safety, workstation, and personal cleanliness and sanitation standards as required by the State Department of Health and Human Services and OSHA, as well as general maintenance and upkeep of kitchen equipment.
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The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff.
$70,000Full-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Other duties as requested by the Corporate Chef, Executive Chef, Sous Chef or General Manager. Follows recipes, portion controls, and presentation specifications as set by the Corporate Chef and Executive Chef. Has understanding and knowledge of how to properly use and maintain all equipment in assigned station.
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The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene.
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Duties include preparing (cutting, chopping, mixing) and cooking (grilling, sautéing and other cooking methods) hot and cold food items as well as accompaniments, and garnishes as directed by our Executive Chef.
$18.54 an hourExpandApply NowActive JobUpdated 4 days ago
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