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The Chef De Cuisine is responsible for all administrative tasks of the outlet in back of house as delegated by the Executive Sous Chef, daily log entries about operations, Team Member evaluations, and daily time & attendance monitoring and approval.
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Develops Sous Chefs, Line Cooks, and all other culinary staff to their maximum potentialAssumes complete charge of the kitchen in the absence of the Executive Chef and Chef de Cuisine.
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Chef De Cuisine, Sous Chef, Executive Sous Chef, Executive Chef, Kitchen Manager,Chef de Partie, Head Line Cook, Lead Line Cook,Back of House, Leader, Management, Inventory, Menu, Restaurant, Hotel, Food, Beverage, High Volume, Cooking, Dining,Culinary Arts,Hospitality, Customer Service, Food Safety, Multi-Tasking.
$65,000 - $75,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Banquet Chef de Cuisine supervises all phases of food production and service directly related to catering functions, restaurants, and group sales to ensure high quality standards and guest satisfaction.
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As Chef de Cuisine, you would be responsible for leading the culinary production of a designated kitchen in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
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Proven experience as a Chef de Cuisine, Executive Sous Chef or similar leadership role in an upscale casual culinary environment. Job Title: Chef de Cuisine or Executive Sous Chef.
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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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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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Communicate with the Pastry Chef de Partie', Sous Chef, and the Executive Chef regarding menu items, problem situations or shortages. Follow all guidelines for timely food service to guests.
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Related keywords: chef, sous chef, executive chef, Banquet Chef, Catering Chef, Executive Sous Chef, Chef de Cuisine. A Restaurant Company with multiple concepts throughout the US is currently seeking a Sous Chef.
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At Soho House a Junior Sous Chef , is responsible for assisting the Sous Chef, Executive Sous and Executive Chef with inventory, supervision of staff, food preparation and executing quality and consistent dishes.
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5+ years of proven experience as a Chef de Cuisine, Head Chef, Kitchen Manager, Executive Chef, or similar leadership role in an upscale restaurant environment. We are seeking a dynamic and experienced Chef De Cuisine to collaborate with our renowned executive chef and execute our culinary vision.
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Responsible for a BOH Director’s (self, Sous Chef, or Executive Chef & Pastry Chef or Assistant Pastry Chef) attendance at daily line up meetings; on time, well informed, ready to speak, educate and inspire, with specials in hand and ready to answer questions.
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3 years + of successful experience in a Chef de Cuisine or comparable role overseeing annual food sales revenue of $3 million or more. Work closely with the Executive Chef, Chef de Cuisine, and Front of House management to accomplish shared goals of excellence in all aspects of operations.
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Pastry Chef, Exec Chef, Kitchen Manager, Chef de Cuisine, Sous Chef (or equivalent) experience of a minimum of 4 years. In particular, the majority of the Kitchen Manager/Pastry Chef time is spent supervising and directing the workforce, ordering raw goods, overseeing maintenance of kitchen equipment, monitoring product quality, managing the quality & execution of prep/dough/donut decor, dictating the production pace and priorities, as well as monitoring and evaluating team member performance and maintaining the cleanliness of all kitchen spaces and equipment.
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chef de cuisine sous food service jobs Title: sous chef Company: Coolworks
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