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Assist the Sous Chef in running the kitchen and leading employees, overseeing the operations in the absence of the Sous Chef. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry.
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Assists sous chef and kitchen personnel in accomplishing closing duties and kitchen cleanliness. Assists other kitchen personnel in food preparation and sidework as assigned by the manager or sous chef.
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Enjoy our restaurant, evening room service, and snacks from the 24-hour Pavilion Pantry. Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
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Performs additional responsibilities as requested by the Chef, Sous Chef, or Kitchen Manager at any time. The line cook is responsible for the daily preparation of food items in the kitchen's pantry, fry station, grill, broiler and saute areas.
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Reports To: Executive Sous Chef, Executive Chef, Food & Beverage Director. Work all stations on kitchen line to include broiler, sauté, fry, pantry, and expediter stations. the pantry, fry stations or other areas of the kitchen.
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Basic cooking skills, IE: Sauting, Broiling, Frying, Roasting, Butchery, Garde Manger, Pantry, Breakfast Cookery, etc. The Lead Line Cook is a Sous Chef in training position, full job description and all job duties will be learned and practiced when sous chef is absent.
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Set up physical aspect of station: grill, pantry, pastry, etc. Uncle Julio's Restaurant Group , parent to Uncle Julio's, Hacienda Colorado, and Savage Burrito, is known for made-from-scratch Mexican cuisine, using fresh ingredients and authentic recipes to create its signature taste.
$60,000 - $75,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Overview The Sous Chef 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. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
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1-2 years’ experience as a kitchen manager, kitchen supervisor or kitchen lead. Interface and communicate with KM, GM and RCA on recipe adherence. You can take pride in serving our guests top-notch Tex-Mex cuisine made with premium ingredients, creative and innovative menu offerings, and exceptional presentation and flavor profiles.
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Under the general direction of the executive chef or sous chef, the cook serves as a member of the dietary team in preparing buffet style high quality, nutritionally sound meals for patients and staff.
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Day-to-Day Assists the Executive Chef and Sous Chef with any tasks requested while working at an efficient pace to keep up with business needs. About You Prior experience as a Cook. Working knowledge of broiler, pantry, and sauté stations.
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REPORTS TO: Restaurant Chef/Executive Chef/Sous Chef. Cross-train on all Pool Kitchen stations: Pantry, Grill, Flat, Pizza, and Prep. REPORTS TO: Restaurant Chef/Executive Chef/Sous Chef.
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Performs daily routine tasks as outlined either verbally or written via check lists, banquet event orders or as directed by the Sous Chef and/or Executive Chef. The line cook is responsible for the daily preparation of food items in the pantry, sauté, and grill stations with emphases on food appearance, quality and taste to create an exceptional dining experience for our members and their guests.
$19 an hourPart-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Coordinates with Executive Chef/Sous Chef for banquet functions and special orders. The Cook is responsible for the timely and accurate preparation of high-quality food items for the line, pantry, or the production area of the main kitchen based on guidelines set by their supervisors.
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Any other kitchen assignments as directed by the Pantry Lead, Sous Chefs or Executive Chef. The duties of a Pantry Cook include making cold appetizers, garnishing dishes, preparing vinaigrettes and dips, performing meal-prep activities, monitoring food plating and temperature, maintaining cleanliness, and managing stock inventory in the pantry.
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