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The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef.
$70,000 - $80,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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This position is responsible for kitchen staff management, food preparation, menu development, food safety, quality, and presentation at The Chocolatier Restaurant, Bar & Patio. Use a hands-on approach, along with coaching, to ensure all food safety and sanitation standards are met.
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Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
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If you do not have both A Rig Pass and HUET certification, get them before applying: Get your certs by calling M&A Safety at (337) 451-4685 We use this company to train our employees Responsibilities: As an offshore head chef (aka day cook), you will play a lead role in helping OSA fulfill our mission to our customers.
$1,100 - $1,600 a weekFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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High school or equivalent with Hy-Vee food safety training and Food Safety Certified. As a Sushi Chef, this position will be responsible for preparing and filling customer orders and handling food in a safe manner.
Part-timeExpandApply NowActive JobUpdated 28 days ago - UpvoteDownvoteShare Job
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Chef De Cuisine, Sous Chef, Executive Sous Chef, Executive Chef, Kitchen Manager,Chef de Partie, Head Line Cook, Lead Line Cook,Back of House, Leader, Management, Inventory, Menu, Restaurant, Hotel, Food, Beverage, High Volume, Cooking, Dining,Culinary Arts,Hospitality, Customer Service, Food Safety, Multi-Tasking.
$65,000 - $75,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Maintains compliance with Department of Health food safety and sanitation regulations, including food storage and rotation, food preparation, kitchen cleanliness, and equipment safety. Ensures all team members follow protocols and policies for fire safety, infection control, and hazardous chemicals and swiftly addresses concerns.
Part-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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Assist the Executive Chef and Executive Sous Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues.
$55,000 - $70,000Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Work closely with the Chef de Cuisine and Restaurant General Manager to maintain Resort/ Restaurant standard in food quality, staffing, safety and budgeting. Confer regularly with Resort Executive Chef, Food & Beverage Director and Restaurant General manager to plan, coordinate and evaluate staff, service and departmental needs.
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The Sous Chef must be able to build top line sales and guest counts through the delivery of a competitively superior team that will be recruited, trained and mentored by the Sous Chef. Responsibilities will also include maintaining proper food safety and sanitation procedures are being met.
$55,000 - $60,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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We are looking to hire a highly-skilled sushi chef to prepare sushi dishes in accordance with food health and safety regulations and restaurant standards. Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
$16 - $22 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Participates, assists, and maintains the Culinary Gold standards of Parkhurst Dining in all areas of food production, sanitation, and management of employees, safety and quality control. · Assist in purchasing all food, paper, cleaning, bakery, and safety items within budgeted levels.
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The Pastry Sous Chef will also be responsible for ensuring cleanliness, sanitation, and safety in the kitchen work and storage areas while minimizing waste and maximizing the cost/production ratio.
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This role is responsible for the quality, quantity, and timeliness of that daily meal production in accordance with Parkhurst standards under strict sanitary guidelines as outlined in food safety programs.
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safety job Title: chef
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