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Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards. JOB SUMMARYThe sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervision of hourly team members.
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Great American Restaurants is seeking a Pastry Chef / Bakery Manager for our Best Buns concept. As our Pastry Chef / Bakery Manager, you are responsible for leading, developing and coaching a team of 18-20 production employees.
$50,000 - $60,000 a yearExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Chef de Cuisine- Culinary Development is primarily responsible culinary innovation, menu development, and ensuring the overall quality and creativity of the culinary offerings across the UNL Dining Service Units.
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Pastry Chef / Bakery Manager. Expert knowledge of all steps of baking process including (but not limited to) recipe development, scaling and mixing, dividing and shaping, proofing and baking.
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Establish portion sizes and prepare standard recipe cards for all new menu items. 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 4 days ago - UpvoteDownvoteShare Job
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Pastry Assistant is responsible for assisting the pastry chef with day to day operations and being the point of contact whenever they are absent. You are required to assist the Pastry Chef and all aspects of the pastry team.
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Additionally, this role will assume all duties of an Executive Chef in providing menu development, recipe costing, securing procurement practices, meal preparation and managing the culinary team to provide product as needed.
$70,000 - $75,000Full-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Reports directly to the Pastry Chef and Sous Chef. Good knowledge on mixing techniques, recipe preparation, piping, cake building, decorating. Located just four blocks from the Gables' iconic Miracle Mile, the hotel is the centerpiece of The Plaza Coral Gables, a 2.1 million square foot mixed-use development showcasing retail space, dining and entertainment experiences.
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Promptly report all product shortages, equipment problems or food quality issues to Pastry Chef or Executive Chef. Perform other related duties as assigned by the Pastry Chef or manager-on-duty.
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The Sous Chef maintains high operational standards and ensures the production of top-quality culinary items, with responsibilities including scheduling, menu development, staff coaching, ordering, recipe design, inventory management, and sanitation.
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This position will also assist the Executive Chef in menu and recipe development for residential and retail dining, commissary production facility, or future catering operations. Under the general direction of the Executive Chefs, the Sous Chef is responsible for assisting the Executive Chef in daily management and supervision of the Dining Services culinary team in a specific operational areas.
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Assist the Executive Chef in menu development, recipe creation, and food presentation, with a focus on showcasing authentic Spanish flavors and ingredients. Minimum 2-3 years of experience as a Sous Chef or lead line cook in a high-volume restaurant, preferably with experience in Spanish or Mediterranean cuisine.
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The Chef Manager will work in collaboration with the Food Service Director and Supervisor to implement operations and procedures. CHEF MANAGER Location : Pfizer, Inc - New Haven, CT Salary: $54000 - $57000 yearly.
$54,000 - $57,000 a yearFull-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Reporting to the Executive Chef as Executive Sous Chef, you will lead our team of culinary leaders and colleagues in the banquet event, restaurant and bar operations of the Fairmont Chicago.
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Experience: Proven experience working as a pastry chef or in a similar role, demonstrating proficiency in pastry production and menu development. Recipe Development: Develop and refine recipes for a diverse range of pastries and desserts, ensuring quality, consistency, and taste.
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