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The Sous Chef position is directly responsible for all kitchen functions including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.
$69,000 - $72,000Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Senior Sous Chef role is a 2IC position, reporting to the Head Chef, and will oversee the kitchen operations, upholding high operational standards across all areas of the restaurant, ensuring consistency and compliance with brand standards and service culture.
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Sous Chef responsibilities include maintaining Back of House work schedules, cost of goods, overseeing compliance with local and state health and safety restaurant regulations. Proven work experience as a Sous Chef, or Assistant Kitchen Manager.
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As a Sous Chef at O-Ku Jacksonville Beach you are passionate about Japanese cuisine and thrive in a positive and fast-paced environment. A successful Sous Chef , who maintains high quality standards for each dish that is sent out.
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We seek a Sous Chef to assist in the daily supervision of Back of House restaurant operations and high volume catering events. Sous Chef/Assistant Kitchen Manager Qualifications.
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Rosa Mexicano Restaurants , a NYC based, successful casual fine dining restaurant group known for outstanding hospitality and service and for offering an authentic menu that the Zagat Survey calls, "the 'gold standard' of 'upscale modern' Mexican cuisine", with locations in New York, New Jersey, Massachusetts, Pennsylvania, and Maryland, seeks an EXECUTIVE SOUS CHEF for our National Harbor location, MD.
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Experience as a Sous or Head Chef for a premium venue. Rockpool Bar & Grill Perth are looking for a Senior Sous Chef to join the kitchen brigade leadership team. Senior Sous Chef- Rockpool Bar & Grill Perth.
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Assists Chef de Cuisine with administrative duties, such as tracking/maintaining attendance records. Assists with maintaining cost control methods and procedures by monitoring consistent pars and inventory in each restaurant.
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The Pastry Chef is responsible for planning/preparing pastry items and managing/directing the Pastry Sous and related parties for the execution of all pastry items at the restaurant. Hourly Labor Cost Control in partnership with Executive Chef.
$70,000ExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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Proficient in menu development, cost controls, and purchasing, with a focus on sourcing local food products. We are seeking a growth-minded Chef Manager for our growing business. Extensive knowledge of food and catering trends emphasizing quality, production, sanitation, food cost controls, and presentation.
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As a Sous Chef, you will be responsible for assisting in maintenance of budgeted food cost, ordering, menu development, sanitation and overall food quality and presentation, as well as assisting in daily ordering and inventory.
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Reportsall member and guest complaints to the executive chef/sous chef and assists inresolving complaints. -Performsother appropriate tasks assigned by the executive chef/sous chef.
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The Specialty Sous Chef works alongside Chef De Cuisine to manage daily kitchen activities in a fine dining setting, including overseeing staff, training Staff ,aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Sous Chef must have experience in inventory/cost controls, fiscal planning, and knowledge of profit and loss reporting. Job Description : The Sous Chef works closely with the Restaurant General Manager and supports the Executive Chef in managing the entire kitchen operations for the restaurant including daily service, holiday menus, group functions, and special events.
$55,000 - $65,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Provide support of a specialist nature to the Executive Committee, particularly to the Executive Chef. Work in support of team goals and measures effectiveness through Food Cost, Payroll and Food & Beverage profit performance of the resort.
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