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As part of the culinary management team, the Pastry Sous Chef, you will have other culinary accountability including; collaborate with Executive Chef on menu development, manage pastry and baking production, oversee set up of breakfast line and expedite AM services.
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The Executive Sous Chef is responsible for assisting the Executive Chef in all day-to-day kitchen operations and in the absence of a Banquet Chef the Executive Sous Chef shall be responsible for the Banquet operations.
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Full-time positions are available immediately for: Pastry Sous Chef. Pastry Sous Chef. 2017 Worlds Best Pastry Chef is looking for talent for his Soho bakery Dominique Ansel Bakery and new location Dominique Ansel Workshop.
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Delaware North Sportservice is searching for a skilled Sous Chef to join our team at Busch Stadium in Saint Louis, Missouri. 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 yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Works closely with the Executive Chef to plan and direct food preparation in kitchens. Willows Kitchen & Wine Bar offers al fresco dining with views of the Sedona red rocks alongside live entertainment, handcrafted cocktails, and local craft beers.
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3+ years of experience as an Executive Sous Chef, Chef de Cuisine, or Sous Chef. Global business and industry leader is looking for an Executive Sous Chef for their brand-new Westside location.
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The Sous Chef - Pastry is responsible for assisting the Pastry Chef to ensure smooth and efficient BOH operations for the Pastry department. Will be required to create and recommend menu changes to the pastry chef and executive chef.
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Write schedules according to forecasted budget and have approved by Executive Sous Chef or Executive Chef. Review status of work and follow-up actions required with the Executive Sous Chef before leaving.
$52,000 - $76,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Omni Hotels & Resorts is seeking Sous Chef | Bobs Steak & Chop House for the beautiful Barton Creek Resort & Spa! The Sous Chef will be responsible for all areas of the Bob's Steak & Chop House kitchen operations in the absence of the Executive Chef. This leader will ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
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Discovery Senior Living is looking for a Sous Chef to join our community Discovery Commons at College Park. We are currently seeking a Sous Chef to provide leadership support to all phases of food production operations for the dietary/kitchen operations in the community and a working leader in the day to day operations assisting in the supervision of the dietary/kitchen team as well as performing and coordinating food production.
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Overview: The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels.
$85,000 - $90,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
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Executive Sous Chef (Athenaeum Hotel Kitchen) The Athenaeum Hotel Dewittville NY. Executive Sous Chef (Athenaeum Hotel Kitchen) In collaboration with the Executive Chef and Chef, Sous Chefs support the leadership of back-of-the-house operations and collaborate with front-of-house staff to ensure a premier culinary and guest service are delivered.
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The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef.
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The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels.
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Title: sous chef Company: Dead Line
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