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The Chef de Cuisine is the first-in-command on a day-to-day basis, managing all other food preparation employees, from the Sous Chef to the Pastry Chef to the Fry Cooks.
$75,000 - $85,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Work closely with the Chef de Cuisine and Restaurant General Manager to maintain Resort/ Restaurant standard in food quality, staffing, safety and budgeting. Confer regularly with Resort Executive Chef, Food & Beverage Director and Restaurant General manager to plan, coordinate and evaluate staff, service and departmental needs.
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As Sous Chef, you will successfully manage and supervise the preparation of food and the kitchen team, ensuring everything leaving your kitchen is representative of the high standards that exist within Delaware North.
$49,500 - $66,800 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Assist in daily prep or any other assigned item by the Sous Chef, Executive Sous Chef, and Chef de Cuisine. Communicate with Sous Chef, Executive Sous Chef, and Chef de Cuisine regarding menu items, problems, situations or shortages.
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The Sous Chef Manager assists the Chef de Cuisine (CDC) in managing the production of high-quality, authentic Italian dishes in one of Eataly’s exciting, high-volume, open kitchen restaurants.
$68,000 - $75,000 a yearPart-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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A minimum of 7-10 years of professional culinary experience, with at least 3 years in a leadership role as a Chef de Cuisineor Executive Sous Chef. Advance Your Culinary Journey as Our Executive Sous 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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ABOUT THIS OPPORTUNITYWe are hiring a seasonal Sous Chef to join our Beach Club Food & Beverage team. on a regular basisMust be able to work a variable schedule, including weekends and holidaysWorking primarily in and around the various Beach Club Food & Beverage outlets and within Beach Club Chef office.
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The Executive Sous Chef will report directly to the Executive Chef and have a dotted line to Hotel Executive Committee-Member Director of Food & Beverage. Job OverviewExecutive Sous Chef works directly with and in the absence of the Culinary Director successfully maintains and improves the culinary& stewarding operations.
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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.
$90,000 - $100,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Job SummarySummary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. Sous Chef - Geodis Park: Home of Nashville SoccerClick Here to Apply OnlineJob Description Levy Sector Salary: Other Forms of Compensation: Pay Grade: 11 Different perspectives make us better.
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Main DutiesLead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions, and following allergy procedure.
$75,000 - $80,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Must be able to follow instructions during service from Chef, Sous Chef or Chef de Partie throughout the service. The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Executive Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes.
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In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
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Use a wide variety of complex cooking techniques to prepare meats, fish, vegetables and other foods in accordance with resort manuals and instruction from Executive Chef, Sous Chef or Food & Beverage Director.
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chef de cuisine sous food service jobs Title: sous chef Company: Coolworks
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