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Responsibilities include managing personal (international & domestic) travel arrangements, coordinating medical appointments, insurance, subscriptions, personal appointments, researching health and wellness, personal training and fitness schedules, overseeing chef, restaurant, and grocery delivery, pet care and necessary medical appointments, and grooming, and maintaining the individual's vehicles (maintenance, insurance, etc.
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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.
$110,000 - $125,000 a yearExpandApply NowActive JobUpdated 8 days ago - UpvoteDownvoteShare Job
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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. Wellness Programs and Facilities with discounts on personal training and massage therapy.
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Interfaces with the Executive Chef to plan menus and pricing, review daily specials and 86d items, and develop menu preparation and implementation. Full-time team members receive benefits including health, dental, vision, and life, 401(k), STD, LTD, paid holiday, vacation, personal & sick time, lean management training, and numerous other employee discount benefits through our HR provider LL Roberts.
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American Culinary Federation (ACF) certification at CWPC (Certified Working Pastry Chef) or CCE (Certified Culinary Educator) or Certified Chef de Cuisine (CCC) or higher or Certified Executive Chef (CEC.
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Menu planning and design in coordination with Executive Chef, Restaurant Manager, and other team members, and managing the process for ordering and maintaining all inventories, cost control efforts for labor and waste management.
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Directly supervise inventory levels of dry goods through the coordination with the Storeroom Attendant and Executive Chef. Alert the Executive Chef when pricing changes occur or product specifications become a problem.
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Vision: Be the first choice for healthcare and employment within our community Mission: Deliver compassionate and convenient care to the highest level of excellence that promotes lifelong health and wellness for our communityGeneral Summary:Under the direction of the Supervisor of Nutrition Services and Executive Chef, performs area specific assigned duties to provide food services to patients, residents, employees and visitors while following established sanitation procedures.
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As our Executive Chef, you will be responsible for overseeing our culinary operations, menu development, food quality, and ensuring our guests are wowed by every bite. We are seeking an Executive Chef who is passionate about culinary excellence and has a track record of inspiring teams to deliver exceptional dining experiences.
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The Sous Chef will work with the Executive Chef and Executive Pastry Chef to create and manage a range of menus across the property. At Auberge, we offer the opportunity to create personal memories and stories; tasting freshly picked fruit in Cabo San Lucas, horseback riding with a local cowboy in Costa Rica, or planting coral gardens in the South Pacific.
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Professional Attributes Advanced knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations)Knowledge of financial reportingand ability to analyze dataHave a strong eye towards development both personal and for your teamDesire to teach and mentor both your staff and culinary interns.
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Chef De Cuisine. You will assist in leading all culinary operations, providing insight and guidance to every member of the kitchen staff,and work closely with the executive chefand corporate culinary and operations teams to further the success of the restaurant.
$70,000 - $80,000Full-timeExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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Assist Sous Chef with Executive Chefs responsibilities during the latters absence. Successful CCM Team Members take pride in personal appearances, show dedication, display integrity and honesty in all areas of service.
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The position reports tothe Food Service Manager with a dotted line kitchen reporting relationship to the Executive Chef and Chef. As instructed by Chef or Executive Chef, completes prep work including: washing, peeling, cutting, and seeding vegetables and fruits, along with weighing and measuring designated ingredients.
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With four distinct operating companies Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industrys future leaders with a culture of service focused on elevated hospitality for community living across the country.
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