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The Sous Chef will assist with the ordering of materials and supplies, menu planning, inventory, implementing all sanitation, cost and quality control programs and directing and coordinating the work of others.
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As an Executive Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values.
Full-timeExpandApply NowActive JobUpdated 28 days ago - UpvoteDownvoteShare Job
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Reporting problems to Chef de Cuisine/Sous Chef Assist in menu development and food/menu cost analysis. Responsible for helping other kitchen associates in completing all projects issued by the Chef de Cuisine and the Executive Chef.
Starting at $13.5 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Sous Chef will also assist in providing leadership in the kitchen by training, directing and managing kitchen Team Members. A Sous Chef is expected to help provide innovative ideas to stimulate the growth of the business, while meeting or exceeding customer requirements and maximizing company profits.
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Working closely with the Head Chef to control stock, reduce wastage and manage the cost of labour/staff hours versus revenues. Will preferably have experience as a chef within a guest focused environment Reports To Head ChefWe love progression and career development, this role would suite an experienced Sous Chef looking to develop into a Head Chef role as well as Chef De Parties who feel ready to take the next step.
$34,000ExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Works with the Head Chef on inventories, pricing, cost controls, requisitioning and issuing for food production. Serves as “second-in-command” of the kitchen in the absence of the Head Chef. Supervises food preparation personnel, assists with food production tasks as needed and assures that quality and cost standards are consistently attained.
$23Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Overview: The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
$75,000 - $90,000 a yearFull-timeExpandApply NowActive JobUpdated 13 days ago - UpvoteDownvoteShare Job
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The 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 Director of Food Service.
$30 - $33 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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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Proven experience as a Sous Chef or Chef de Cuisine in a reputable restaurant. - Collaborate with the Executive Chef on inventory management and cost control initiatives.
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A successful SOUS CHEF with 2+ years' experience managing the line in an upscale yet approachable food focused (Italian / Scratch Kitchen) environment. A Sous Chef encourages development amongst the team and promotes a positive experience for staff and guests to achieve P&L goals.
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The Sea Dog Brewing Co. is looking for a skilled and motivated Sous Chef Assistant Kitchen Manager to join our growing and dynamic team in Exeter, NH. If you're passionate about culinary excellence and want to be part of an esteemed brewpub, we'd love to meet you.
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Serves prepared food in a neat and sanitary fashion according to Chef or Sous Chef preferences Constantly use safe and hygienic food handling practices. Prepares all food items according to recipes and portion sizes given to you by Chef and Sous Chef.
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Review sales and food cost with the Executive Sous Chef to ensure the department is meeting budgeted costs. Assist The Executive Sous Chef in menu development and execution.
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The ideal Sous Chef candidate will have an eclectic menu knowledge and fine-dining a la carte experience. Away from the hustle and bustle of the airport, the airport lounges are dedicated spaces for elite passengers to relax, rejuvenate and enjoy chef created dishes or order from the full-service bar which serves premium wine and spirits.
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