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The first level will consist of delicious deli sandwiches for quick service and take out, the second level will provide a casual dining atmosphere with traditional American fare, and on the third level will boast a gorgeous rooftop bar overlooking the Santa Monica Pier.
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Assist Line Cook II and Deli Lead Cooks under the direction of Sous Chefs and Restaurant Manager. Assist the Sous Chef in developing food lists and make notification if product is low or overstocked.
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The Production Sous Chef has primary oversight and responsibility for producing staff meals, swimming pool area food, retail deli items and in-house packaged retail bulk sales items. Assist with other kitchen, restaurant and related duties as assigned by the Executive Chef or Executive Sous Chef.
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Develop fully vetted new & innovative concepts for sous vide meats, ready-to-eat meals, deli meats, and salads in collaboration with Marketing & Culinary Sales. Develop & lead technical workshops for Deli Star team members to increase understanding of key food science, culinary, and technical principles.
Full-timeExpandApply NowActive JobUpdated 17 days ago - UpvoteDownvoteShare Job
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Assist the Head Chef/Sous Chef in the kitchen operation and ensure the companys reputation for food quality is maintained at all times. We are BaxterStorey, an independent hospitality food service provider operating in the UK, Ireland and Europe specialising in restaurants, cafes, deli bars and exclusive dining rooms for clients and customers in business and industry.
ExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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We are based on a large campus within a University in Birmingham, catering for one Restaurant, two coffee pods, a deli bar and a staff restaurant. We are based on a large campus within a University in Birmingham, catering for one Restaurant, two coffee pods, a deli bar and a staff restaurant.
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Located just out of Bath City Centre, there is a staff bus that runs every 20 mins from the train station and back to the city after work. Chef de Partie 6570. Chef De Partie Bath. We know that investing in training and development means we can be confident our teams have the skills they need to give our customers a great experience.
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Minimum 2 years experience in varied kitchen positions including food preparation, line cook and/or sous chef. Identify and produce food production needs as directed by Deli/Bakery Manager.
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You will be hands-on in assisting the Head Chef and Sous Chef in prepping, cooking, and leading a team. We currently own 4 concepts and 5 locations: Rudi's Deli Winter Park, Rudi's Deli Englewood, Vertical Bistro & Tap, Brickhouse 40 and The Noble Buck.
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Chef de Partie 6382. Support Manager with stock taking when required. Carry out the smooth and efficient running of your section as appropriate. Assist in the preparation and cooking of menu items as directed by the Manager.
ExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Work with chef to develop new & innovative sous vide meats, ready-to-eat meals, deli meats etc. We are seeking a B2B distribution/sales supervisor with expertise in the meat industry and a passion for farm to table.
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Chef de Partie 6583. Our Academies, training and mentoring programmes support our people as they build their careers with us. Successful progressive background in catering. We give them the skills to provide the best service and hospitality, to help our people be the best they can be.
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Based in a fast paced business location in Basildon with services including employee dining restaurant, deli bar, coffee bar and hospitality. for your sections, ensuring food standards and cost are agreed with the Head Chef.
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Experience in developing to specs key components with third parties (prepped produce, kettle work, sous vide, etc.) Reporting Structure:This position formally reports to the Store Director and the Deli Manager.
Full-timeExpandApply NowActive JobUpdated 19 days ago - UpvoteDownvoteShare Job
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Under the direction of the Deli Chef, the incumbent,consults with the Director of Culinary regarding recipes, staff, menus, preparation and presentation. Conducts themselves in accordance with all Gaming Commission Regulations, and Seminole Tribe of Florida/Departmental Policies and Procedures.
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