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5+ Years of Kitchen Management/Chef ExperienceBachelor’s or culinary degree preferredExperience in high-volume retail, entertainment, hospitality, or restaurant venue requiredExtensive experience in banquet style eventsExperience managing and developing teams requiredCurrent ServSafe certification is requiredServSafe instructor certification or ability to be certified is preferred.
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The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control.
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This position will work with the Restaurant General Manager to oversee front of house and back of house operations Additionally, assist the Executive Chef to execute purchasing, receiving, and producing.
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Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements. This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff.
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Follow prep list, recipes, and in-service instruction provided by Sous Chef and/or Executive Chef. Comply with nutrition, sanitation, and industry regulations, safety standards, and best practices in line with ServSafe guidelines.
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Under the direction of the Food and Nutrition Services Director, the Executive Chef is responsible for planning, coordinating, and directing all kitchen activities of the Food and Nutrition Services Department to provide high quality dietetic services to patients, visitors and employees.
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This isnt any ordinary company; its the beginning of a bowled new career as an Executive Chef with Bowlero Corp. Our Executive Chefs combine their natural culinary ability with exceptional management skills.
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In collaboration with the Director of Food and Nutrition Services, Executive Chef, and Manager of Retail Operations, the Per Diem Supervisor will assist in the day-to-day operations to include food preparation, food plating and delivery, upholding all of its standards and meeting the goals of the department.
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The Executive Chef will work closely with our Food & Beverage Director and Director of Sales. visitlafayettehotels.com Job Summary We are seeking a positive, service-oriented, energetic and self-motivated Executive Chef to join our team.
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The full-time Kitchen Manager will work closely with our Executive Team on a variety of entry through high-level culinary duties supporting the restaurant group with their chef-driven, customer-focused, hospitality initiatives.
$75,000 - $90,000 an hourFull-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Merrill Gardens at Brentwood - Senior Living Executive Chef · Highly competitive pay! Consider applying to become an Executive Chef with the Merrill Family of Senior Living Communities.
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Description: Executive Chef - Corporate Dining Full - Time Benefits Eligible Salary: 75K - 82K The Executive Chef is responsible for managing all food services at a location.
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The General Manager will assist the Executive Chef in the successful operation of the culinary program for the Pittsburgh Pirates Spring Training facility through the creation of nutritionally optimal meals.
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The Executive Chef is responsible for the NCPA region food production at 6 campuses including a central production kitche. UPMC is currently hiring an Executive Chef for the North Central PA region.
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Sous Chefs may assist the Executive Chef and Regional Culinary Director in the design of food offerings and in the planning, inventory, and management of supplies. Under the direction of the Executive Chef or General Manager, the Sous Chef manages, supervises, and coordinates all kitchen-related activities, ensuring quality preparation and presentation of menu items as well as general sanitation with a Demand for Excellence in accordance with established restaurant standards, recipes, and procedures.
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