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We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.
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This role will also serve as Executive Sous Chef, with oversight of the overall kitchen operation. The chef de cuisine will be responsible for collaborating with the Executive Chef on the signature restaurant menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed.
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You should be able to follow recipes and take direction from the Chef or Sous Chef and also explore your creativity where appropriate. You should be able to follow recipes and take direction from the Chef or Sous Chef and also explore your creativity where appropriate.
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Our Sous Chef directly supports our mission to be the employer of choice in McCall. Our successful Sous Chef is a bit of a perfectionist who takes pride in supporting the vision of excellence at our property.
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Follows Executive Chef, Sous Chef or Kitchen Supervisors assignments for opening and closing procedures and food preparation. Follows Executive Chef, Sous Chef or Kitchen Supervisors assignments for opening and closing procedures and food preparation.
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All duties assigned by the chef, sous chef or lead utility person. The duties and responsibilities of the Dishwasher include cleaning and sanitizing according to established policy and procedures, as well as maintaining high standards of cleanliness and hygiene, all in accordance with current applicable federal, state and local standards, guidelines and regulations, policies and procedures, and as may be directed by the administrator, dietitian and/ or food service supervisor or Food and Dining Director.
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As a Restaurant Sous Chef , your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career.
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Supervises: Sous Chef, Lead Cook, Line Cook, Pantry-Prep Cook, Kitchen Steward. This is the job description for the CHEF DE CUISINE. Assume responsibility for kitchen in absence of Executive Chef.
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As a cook, you'll set up your station and participate in prep. You welcome the fast, often hectic pace of the kitchen and are above all a team player. You should be passionate about putting out consistent, quality food and seeking opportunities to learn and grow in the kitchen.
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The sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervision of hourly team members. Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards.
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Assist and help our chef to prepare all meals. The Hideout Lodge & Guest Ranch located in Shell, Wyoming, is looking for one Prep Cook to join our 2022 team. Our ranch is in the tiny hamlet of Shell, Wyoming east of Cody and Yellowstone National Park at the foot of the Big Horn Mountains.
$14 - $17 an hourTemporaryExpandApply NowActive JobUpdated 14 days ago - UpvoteDownvoteShare Job
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Two years of Sous Chef Level experience in a luxury hotel required. The Chef de Cuisine 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.
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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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We are looking for a culinary enthusiast who is a strategic leader to join the Culinary Team. The Sous Chef reports directly to the Executive Chef and is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence and elevate the Food and Beverage experience while promoting a People First Culture.
$50,000 - $55,000 a yearTemporaryExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks. 5 years' experience as a Line Cook at a hotel/resort or restaurant. Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
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