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Job Description A Chef de Partie (CDP) primary role is to oversee the preparation, cooking, and presentation of food in their respective section of the lunch/grill kitchen operation/menu.
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Develops detailed plans for each catered event in conjunction with the Club’s function committee (Assistant Manager, Banquet Chef, Catering Director, and Director of Housekeeping), as necessary.
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We are currently seeking a talented, responsible, results-oriented Kitchen Manager with exceptional culinary and management skills to work with our Chef de Cuisine & Culinary Director to provide superior cuisine to our guests prepared by a team of well-trained kitchen professionals.
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Worshipped as the Aztec gods of fertility and long life, venerated for their powers of sustenance, corn masa and agave have been central to Mexican culture and cuisine since ancient times. Welcome to Masa & Agave, a cantina-style restaurant and bar located at the historic Westin Cleveland Downtown.
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From Chef Jason Dady in partnership with the San Antonio Spurs, located at The Rock at La Cantera, Roca & Martillo is positioned to open as the most anticipated restaurant in San Antonio.
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Chef De Cuisine, Handle Bar, Four SeasonsTo lead and operate Handle Bar at The Four Seasons on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
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The Pastry Sous Chef reports to the Executive Chef. The pay scale for Pastry Sous Chef Position is $65,000.00 to $70,000.00 annually. The Pastry Sous Chef is responsible for the daily operations of the kitchen and is first-in-command on a day-to-day basis, managing all other food preparation Associates.
$70,000 a yearFull-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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Assist Executive Chef and/or Chef de Cuisine in meeting and/or exceeding monthly budgetary goals as it relates to revenue and cost percentages. Collaborate with Executive Chef and/or Chef de Cuisine to analyze recipes to assign prices to menu items based on product cost, labor, wastage, and competitive sets.
$95,000 a yearFull-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Le tout drivé par un responsable de région, au sein d’une équipe de 6 chef(fe)s de secteur et de. légumes, recherche son nouveau chef de secteur idéalement basé à Chambéry avec un portefeuille de 50 points de vente sur les départements du 38 et du 73.
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The Pastry Chef de Partie partners with the Executive Pastry Chef to manage the operation of the shop. Pastry Chef de Partie Full TimeFour Seasons Resort and Residences Jackson Hole is looking for a Pastry Chef de Partie who shares a passion for excellence and who infuse enthusiasm into everything they do.
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Join The Restaurant at Oak Quarry Golf Club staff and work alongside our Executive Chef and culinary team to launch our beautiful new restaurant. THE OPPORTUNITY: Join the exceptional team at The Restaurant at Oak Quarry Golf Club, known for its delectable cuisine and top-notch service.
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The Latitude Sous Chef is responsible in assisting the Executive Chef with the overall dining program and execution of all aspects of the culinary experience for the property from daily operation of the restaurant, to catering and special events.
$65,000 a yearFull-timeExpandUpdated 2 days ago - UpvoteDownvoteShare Job
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Now Hiring / Immediate Opportunity for : Restaurant Chef de Cuisine / Kitchen Leader We are seeking a results-driven, disciplined Chef de Cuisine who has a passion for great food and the ability to produce consistent, flawless dishes in a fast-paced environment.
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KM, Kitchen Manager, Sous Chef or Culinary Manager experience is preferred in this Heart of House role. Sous Chef / Kitchen Manager. In this SC role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team.
$60,000 a yearFull-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Coordinate the proper receiving of all products delivered to the kitchen in concert with or in place of Chef de Cuisine in their absence (e.g. checking the quantity and quality of received products; ensure feedback to receiving and effective recording of variances; etc.
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