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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. Omni Atlanta's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service.
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The Chef de Partie prepares the food service items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. In the absence of the Executive Chef/Sous Chef, the Chef de Partie is responsible for the supervision and direction of the line and kitchen staff.
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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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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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What We Expect: Description & Necessary Qualifications The Sous Chef will work under the Executive Chef and Chef de Cuisine and will assist in overseeing complete operation of the kitchen.
$65,000 - $75,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine - Hong Boa Fine Dining Experience, supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue.
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The Junior Sous Chef assists the Chef de Cuisine in supervising and coordinating the preparation of food according to standards set by Spruce Peak and the Chef de Cuisine.
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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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The Executive Sous Chef has ultimate responsibility for the quality, consistency, preparation, and presentation of all food items including catering and restaurant under the supervision and guidance of the Chef de Cuisine and the Executive Chef.
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As a Pastry Chef de Partie, you will gain a solid understanding of our style of service and our company's culture. Hotel Heron is looking for full-time Pastry Chef de Partie candidates to join our team.
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Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef. Minimum of ten (10) years of experience in a high-volume full-service food operation.
$75,000 - $85,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Communicate any assistance needed during busy periods to the Chef de Cuisine to ensure optimum service to guests. Meet with Executive Chef/ Chef de Cuisine to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
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Proven experience as a Chef de Cuisine or Executive Sous Chef in a high-volume, upscale Italian restaurant environment. We are currently seeking a talented and experienced Chef de Cuisine to join our team at our acclaimed Italian restaurant.
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Similar responsibilities to a Chef de Cuisine (CDC), a key responsibility is to do everything necessary to ensure Soho House's Kitchen Department is operating at maximum efficiency and to Soho House standards.
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POSITION SUMMARY TheSous Chefsupervises the hourly kitchen team and assumes responsibility for the kitchen in the absence of the Chef de Cuisine and Executive Sous Chef. The Sous Chef will support with menu planning, menu development, and cost control as well as setting and maintaining best in class standards for quality and service with a focus on seasonal ingredients.
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chef de cuisine food service jobs Title: sous chef Company: Coolworks
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