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Assist Chef de Cuisine with scheduling kitchen staff and be sure staff follows schedule accordingly. One of the largest private country clubs in North America and among the top 10 clubs in the country, Desert Mountain Club, is looking for a Sous Chef to join the culinary team led by Maitre Cuisinier de France, Chef Bertrand Bouquin.
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In collaboration with the Executive Chef and Chef, Sous Chefs support the leadership of back-of-the-house operations and collaborate with front-of-house staff to ensure a premier culinary and guest service are delivered.
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The Restaurant Sous Chef is responsible for assisting the Executive Chef or Chef de Cuisine in overseeing all activities related to the kitchen outlet he/she is appointed.
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Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff. Write schedules according to forecasted budget and have approved by Executive Sous Chef or Executive Chef.
$52,000 - $76,000 a yearExpandUpdated Today - UpvoteDownvoteShare Job
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As a Pastry Sous Chef, you will lead the kitchen through successful production, upholding excellence in every aspect of the guest experience. The Pastry Sous Chef is a highly skilled position which plays an important role in maintaining positive experiences for our team and our guests.
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We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall.
$900 - $1,300 a weekFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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EJ'S Luncheonette is seeking to hire a full-time Executive Sous Chef at our location in New York City, NY. The Executive Sous Chef will be responsible for assisting the head chef with menu development, food purchasing, staff management, and kitchen operations.
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Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue.
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The Sous Chef manages the hourly, back of house staff and assists in the day-to-day operations of all areas of the kitchen including production, prep, stewarding, purchasing and receiving.
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JOB DESCRIPTION Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue.
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The Pastry Sous Chef supports culinary management staff and hourly staff in daily overall kitchen operations for the Bakery/Pastry kitchen. Together with the senior kitchen staff, Junior Chefs are in charge of such logistics.
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Assist Executive Sous Chef and Assistant Executive Sous Chef in formulating recipes for production use in Garde Manger kitchen and banquet menus. Attend daily and weekly kitchen meetings to keep garde manger staff informed and updated on current events and hotel activities.
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The Sous Chef at LGA Airport is responsible for organizing and ensuring kitchen systems for food production, presentation, and customer satisfaction. The Sous Chef supports the rest of the management team in the areas of menu development, supply, quality, cost control, and the hiring, development, and evaluation of hourly Crewmembers in the kitchen.
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The Sous Chef works closely with the Chef/Kitchen Manager to maintain the highest quality and standards in the daily operations of kitchen. Collaborate with the Chef/Kitchen Manager & the Director of Hospitality to develop new recipes, products, and seasonal offerings.
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The Sous Chef at Crossing Creeks Country Club is responsible for providing supportive leadership to the kitchen staff throughout food service, assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste and presentation, assisting with creating menus and recipes, scheduling, and training employees, and taking on additional responsibilities in the Executive Chef's absence to ensure the kitchen staff has proper direction.
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