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The Sous Chef will take full responsibility for the culinary offerings in our MO Lounge and In Room Dining. Leading, teaching and correcting employees, under the guidance of the Chef de Cuisine, Executive Chef, and the Executive Sous Chef. Striving to exceed guests' expectations, while working as a team with other Sous Chefs.
$75,000 - $83,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Junior Sous Chef Upscale Concept – Now Hiring Salary : $55,000 - $60,000 + Benefits and Bonus Packages Our company is seeking a dynamic and professional Executive Sous Chef who possesses a true passion for the culinary arts and brings it to work with them daily.
$55,000 - $60,000 a yearExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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As a Sous Chef for Signature Restaurants, you will lead culinary operations highlighting the excellent execution of fine dining for one of our Signature Restaurants. Sous Chef-Fine Dining.
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In this role, you will oversee Estuary, the rooftop bar, lobby lounge, and in-room dining managing a team of 15-20 and reporting directly to the Executive Sous Chef of Outlets. 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.
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Report any equipment failure, damage, hazardous conditions, or injury to the chef, sous chef, or kitchen manager immediately to ensure safety. Constant communication with all other team members and management, including calling back all orders to the chef, sous chef, or kitchen manager to achieve accuracy and clarity of orders placed.
$14 an hourExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Restaurateur & Michelin-starred Chef John Fraser made his mark on the culinary landscape by redefining the role of vegetables in American cuisine, from imaginative fine dining restaurants to nostalgic neighborhood brasseries.
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Culinary Specialist- Sous Chef - Auburn University Dining. Minimum of 2 years in a culinary leadership role such as lead cook, culinary supervisor, sous chef, lead baker etc.
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Reports To: Executive Chef, Executive Sous Chef, Chef de Cuisine, Banquet Chef. Communicates to the Chef de Cuisine or Executive Sous Chef any concerns regarding food, production process, delivery problems, shortages, equipment problems, or personnel issues.
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We are looking for a sous chef with banquet or restaurant experience preferred. 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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As a Lead Cook/Sous Chef, working with the Dining Services Director, you will impact the lives of our residents by - Cedarhurst, a regional healthcare provider and true friend of older adults, seeks a service-minded, career-oriented individual to join our team as a full-time Lead Cook/Sous Chef at our Cedarhurst of Woodstock community.
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BENEFITSFREE meal during your shift20% discount on any food purchase at Eat’n Park, Hello Bistro, The Porch, and Parkhurst Dining. Parkhurst Dining, part of the Eat’n Park Hospitality Group, is a family owned, family run company that provides culinary, dining and catering services to over 80 organizations and universities east of the Mississippi.
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Job DescriptionJob DescriptionJOB DESCRIPTION JOB TITLE: Line Cook REPORTS TO: Executive Chef / Sous Chef BASIC PURPOSE: To consistently deliver a positive, memorable dining experience through preparation of menu items which are both delicious and pleasing to the eye of the patrons of The Westin Poinsett Hotels Spoonbread Restaurant.
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Work with executive chef and sous chef to develop and conduct biannual training seminars for event chefs, cooks and kitchen helpers (and other off-premises staff as required); including but not limited to standard operating procedures, sanitation and food handling, menu standards, presentation, buffet/station set-up and BOH event set-up.
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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 with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards.
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In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
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