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Supervises food preparation, cost quality, quantity inventories, portion control menu planning, recipes and testing of samples submitted by purchasing department; assist in planning monthly kitchen budget.
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Forty years ago in New Orleans, Louisiana, a taste sensation was born. You will work along side the Kitchen Team Members and your Managers to provide service to our customer and ensure their orders are accurate and timely.
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We are looking for a professional kitchen supervisor following our Sous and Executive Chef’s specifications and guidelines. Produce high quality plates both design and taste wise. Excellent record of kitchen and staff management.
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The Food Service Director at Parker's Kitchen leads and manages all aspects of food and beverage operations. Provide menu development for multiple sites; ensure quality and taste profile of food offered is to company standards.
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Description The sous chef is responsible for both the quality and taste of the food that is served to our guests. An outstanding sous chef must have the ability to coach, train and develop the kitchen team to ensure that all food served meets the high standards that bartaco expects.
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Learn and handle the various stations (garde manger, pasta, grill, saute, pastry), which includes preparing and cleaning stations properly, stocking stations adequately for service, and communicating actively with Chefs and colleagues to facilitate smooth and efficient kitchen.
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Act as second in command and oversee kitchen when Kitchen Manager is not present; monitor food safety for handling and preparation according to guidelines. Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, presentation and preparation.
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The Sous Chef is responsible for helping to prepare and design all food and drink menus, producing high quality plates in both design and taste, and ensuring the kitchen operates in a timely way that meets LDV quality standards.
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Provide oversight and execution of all culinary program initiative tasks, including kitchen operations, kitchen design/layout, training programs and recipe database management across all restaurant and bar operations.
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Manages food preparation, in concert with the Lounge General Manager or Director, Lounge Operations and works with purchasing, management, cooks, and team leaders to ensure integrity of all aspects of food, i.e. taste, portion size, temperature, presentation, speed of production.
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Develops standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality; test new products on the market, recipes and formulas. Silver Creek Valley Country Club in San Jose, California is excited to announce the exceptional career opportunity of Executive Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.
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Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen, and. reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen, and.
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A Taste of Belgium Line Cook is Responsible for the daily preparation of all food items in the prep, fry, grill, line, or other areas within the kitchen. Restock kitchen line with plates, bowls, etc, throughout and after shift.
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The sous chef is responsible for both the quality and taste of the food that is served to our guests. Able to work in a kitchen environment that may result in exposure to heat or cold. Supervise, coach, and guide the kitchen team as necessary.
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A successful line cook will ensure that everything is in order from the prepping of stations to maintaining a clean kitchen. You work hard to make dishes taste good, incorporate fresh ingredients, and appeal to the eye.
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