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Position Overview: Nationally recognized hotel & restaurant is seeking a Chef de Cuisine for immediate hire to work with our culinary team! Summary/Objective: The Chef de Cuisine is responsible for all culinary activities for the restaurant, under the direction of the Executive Chef. They will assist in ensuring the flow of service is efficient and smooth.
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As the Chef de Cuisine it is important to be visible to members and guests and become the personality of the resort restaurant by representing the culinary team for Public Relation and advertising efforts.
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Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue.
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The Sushi Chef Assistant is responsible for maintaining the clean, organized and efficient workplace that has been implemented by the Executive Chef and Chef De Cuisine. The Herons cook will report directly to the Sushi Chef and/or the Chef De Cuisine.
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As a Chef de Cuisine at Boqueria, you will be responsible for consistently executing the culinary direction of the Corporate Chef and meeting all product specs, ensuring that the Back of House's targets are consistently met, and overseeing the kitchen's preparedness for DOH inspections during shifts.
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Assist in daily prep or any other assigned item by the Sous Chef and Chef de Cuisine. Communicate with Sous Chef and Chef de Cuisine regarding menu items, problems, situations or shortages.
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Communicate any assistance needed during busy periods to the Jr. Sous, Sous Chef, or Chef de Cuisine- Production to ensure optimum service to the guest. As Toro Restaurant Sushi Cook, you will set the stage for an amazing dining experience within the Sushi Bar.
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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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Proven experience as a Sushi Chef de Partie or in a similar role in a high-end restaurant or luxury establishment. If you have a passion for Japanese cuisine, a keen understanding of sushi techniques, and are committed to culinary excellence, we invite you to showcase your skills at our restaurant.
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The Restaurant Manager is responsible for overseeing the daily operations of the front of house F&B outlets which includes the restaurant, bar, pool and in-room dining. Prior Restaurant Manager experience in a hotel/resort preferred.
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The Chef de Cuisine will plan and manage service, food production, preparation, presentation and financial reporting within the Department of Campus Dining in conjunction with an executive chef.
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Our Chef de Cuisine will also monitor and maintain financial performance of dining outlets including payroll, sales, inventory, worker's comp claims, etc. The Chef de Cuisine is responsible for the overall quality of food, menu development, specifications, production and delivery.
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TIERRA , “the soul of earth” showcases the perfect well-being balance including the first and only vegetarian/Mediterranean restaurant-cuisine at El Valle de Anton. Hotel La Compañia del Valle will become a landmark resort hotel embracing the beauty of El Valle de Anton and blending it with art, athletics, nature and organic healing to create a sanctuary with a purpose unlike anything seen before.
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Reports To: Executive Chef, Executive Sous Chef, Chef de Cuisine, Banquet Chef. Communicates to the Chef de Cuisine or Executive Sous Chef any concerns regarding food, production process, delivery problems, shortages, equipment problems, or personnel issues.
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As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
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