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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.
Full-timeExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Job Description: As our Sous Chef, you will work closely with our Executive Chef and culinary team to uphold the high standards of our restaurant. L'Auberge Provencale, an acclaimed and charming boutique inn located in the heart of the countryside, is seeking a qualified and experienced Sous Chef to join our culinary team.
$50,000 - $55,000 a yearFull-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Our Executive Chef has been with Migis for over 25 years and his 2 Sous Chef's have been with him for over a decade. This is a leadership position, where he or shewill work closely with the EC and on an equivalent level with the sous chefs,pastry chef and other department heads to provide an excellent and memorabledining experience.
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The Sous Chef will oversee all production activity for the food truck, train personnel, and execute menus working in colloboration with the executive chef. The Sous Chef position is the primary cook for the food truck preparing breakfast and lunch items for the truck.
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Responsibility & accountability to Maintains high quality food standards as set forth by the Food & Beverage Director and the Executive Chef, Executive Sous Chef, Brewery Sous Chef.
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As Pastry Sous Chef you will assist the Head Pastry Chef & Executive Chef manage the day-to-day operation supervising and developing the brigade. An exciting opportunity has arisen for an experienced Pastry Sous Chef to join the team at The Savoy Grill by Gordon Ramsay.
ExpandApply NowActive JobUpdated 14 days ago - UpvoteDownvoteShare Job
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Responsible for assisting in the execution a Chef table with the Executive Chef, Executive Sous Chef, Kitchen Supervisor, or Lead Cook. A Kitchen Cook A must able to take direction from supervisory staff to include Executive Chef, Executive Sous, Kitchen Manager and Kitchen Supervisors.
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The Banquet Cook works closely with a group of cooks directed by the Sous Chef, Executive Sous Chef and the Executive Chef. QUALIFICATIONS & WORK REQUIREMENTS Minimum of 2 years of cooking with preferred background in hotels and clubs Attention to detail and mental concentration are necessary for accurately performing tasks and tolerating frequent interruptions Must present a neat and clean personal appearance.
$16 - $21 an hourExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Performs additional responsibilities, although not detailed, as requested by the Pastry Chef, Sous Chef or chef de partie at any time. They are expected to keep consistency in pastry technique, flavor profiles and presentation as guided by the Executive Pastry Chef and are not allowed to make any changes or variation and are held accountable in any violations.
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Perform other duties as assigned by the Executive Chef, Sous Chef or Supervisor(s) of Grand Junction Convention Center and Avalon Theatre. Ability to set up and breakdown concessions locations as assigned by Executive Chef, Sous Chef, and Kitchen Supervisor(s.
$15 an hourPart-timeExpandApply NowActive JobUpdated 17 days ago - UpvoteDownvoteShare Job
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Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, and as changes occur in work environment and/or workload.
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Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef. Begin your career today as the Sous Chef and find yourself as a Executive Sous Chef within a few years.
TemporaryExpandApply NowActive JobUpdated 3 months ago - UpvoteDownvoteShare Job
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Acts as spokesperson on the line, handles different situations as they arise, and meets with Sous Chefs and/or Executive Chef on a daily basis. The following list is not inclusive of additional responsibilities that may be requested by the Sous Chef or Executive Chef.
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Monitors quality standard of the kitchen cooks and report back to the Sous Chef and Executive Chef. Serves as the point of contact and provide direction to cooks and stewards in absence of the Sous Chef and Executive Chef.
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2+ years of prior restaurant, hotel, or entertainment management experience with at least 2 recent years as an Executive Chef, Sous Chef or Kitchen Manager in a high volume ($4M+ annual revenue) restaurant, hotel, or entertainment environment.
$50,000 - $60,000 a yearFull-timeExpandApply NowActive JobUpdated 24 days ago
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