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Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef.
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The Sous Chef plays a key role by representing the Chef de Cuisine in his absence. The La Jolla Beach & Tennis Club is currently seeking a highly skilled Sous Chef to join our team at our beautiful oceanfront property.
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Poco Diablo Resort and Spa, a full-service hotel and spa in Sedona, Arizona, offers comfortable and affordable accommodations, upscale on-site amenities including a wellness spa, and breathtaking views of the Red Rock monoliths.
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The Pastry Sous Chef will supervise the pastry kitchen and assist the Pastry Chef with various assigned tasks. The Pastry Sous Chef will elevate the dining experience by assisting in preparing baked goods, pastries, cakes, chocolates, and other tantalizing products for all the outlets throughout the resort and banquets.
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Summary: As a Sous Chef you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.
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Requirements: To be considered for the Sous Chef position, candidates should meet the following qualifications: Proven experience as a Sous Chef or similar role in an upscale, fine dining establishment, Michelin experience a plus.
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In partnership with the Area Director of Food & Beverage, our Executive Sous Chef will plan and manage the kitchen staff in the procurement, 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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Then Kings Dominion is the place for you!
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To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets. Luxurious comfort embraces pure style at the elegant, four-diamond Omni Hotel at Centennial Park. Located in the heart of downtown Atlanta within the bustling Centennial Park District, this luxury hotel treats you to views of the spectacular downtown skyline or picturesque Centennial Olympic Park. The Omni Atlanta Hotel at Centennial Park is connected to Philips Arena and the Georgia World Congress Center, and it is the closest hotel to the Mercedes-Benz Stadium.
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We are seeking a Sous Chef for Dollywood Resorts who will embody the heart and soul of our mission of creating memories worth repeating while caring deeply about our brand. The Sous Chef is responsible for leading, developing and supervising culinary Host. The Sous Chef will be responsible for all aspects of new food item development, food preparation and supplies according to standards set by Director of Food & Beverage.
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We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan.
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Must live on-site in a rural setting with the possibility of shared living spaces. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care.
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Cook/ Prep Cook/ Sous Chef Cook. The Cook/Sous Chef prepares nutritious, high quality meals with a hospitality focus for residents enjoyment in accordance with all laws, regulations and company standards Reports to the Dining Services Director.
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Chef, Sous Chef, Line Cooks, Pastry Chef. Chef, Sous Chef, Line Cooks, Pastry Chef. ReelHouse East Boston, ReelHouse Marina Bay, Pier 6 Boston, ReelHouse Oyster Bar @ Hub Hall, With a globally inspired menu led by Culinary Director Chef.
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Responsible to assist the Chef de Cuisine and Sous Chef to ensure quality food is prepared and displayed in order to achieve customer satisfaction and profitability while maintaining a high standard of cleanliness and sanitation in designated work areas.
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