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Dallas Zoo is looking for a talented Executive Sous Chef to join our team! Three to Five years Junior Sous Chef or like experience in high volume restaurant, country club, catering or cultural attraction venue.
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Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality.
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Chef De Cuisine, Handle Bar, Four SeasonsTo lead and operate Handle Bar at The Four Seasons on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
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With cooking as only one aspect of this multi-faceted role, the Head Chef is also responsible for maintaining inventory, ordering food stores, managing the onboard sanitation program, and managing the galley team which consists of six other members: Sous Chef, Chef de Partie, Line Cook, Pantry Chef, Pastry Chef and the Galley Steward.
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JOB TITLE – Commis Chef – Ty Hotel Newport DEPARTMENT – Culinary RATE OF PAY – £11.70 per hour plus benefits! Working together with your kitchen and front of house team, you will be able to display your culinary skills whilst been guided by the expertise of our Senior Chef producing high quality dishes to deliver an excellent guest experience.
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Assist Executive Chef and Executive Steward in overseeing stewarding department cleanliness, organization and sanitation. Responsible for Assisting the Executive Chef in creating menus for restaurant outlets, banquets, and special events.
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As the Executive Chef for The Kitchen and The Kitchen Counter by Wolfgang Puck, you are responsible for leading the culinary production and operations for the restaurant in the hotel and restaurants continuing effort to deliver outstanding guest service and financial profitability.
$65,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Location: Las Vegas, NVWorking directly under the Head Chef, my client is looking for a sous chef to join their team. You will be part of offering a vibrant fusion of Japanese, Brazilian, and Peruvian cuisine, providing guests with an innovative and lively dining experience.
$65,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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It is time to become a leader, a sergeant, a direct line to the Chef de Cuisine (CDC), or an Executive Chef (EC) for the line cooks. Reports To: Chef de Cuisine/Executive Chef Supervises: Line Cooks, Stewards General Purpose: A sous chef has worked very hard to get where he/she is, and a new sous knows the real hard work is yet to come.
$40,000 - $45,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Cracker Barrel valora el desarrollo interno, ya sea que desee convertirse en un Coordinador de Entrenamiento de Empleados, un Líder de Turno, un Gerente de Restaurante o Minorista, o únase con nosotros en nuestra Oficina del Interior en Lebanon, TN, para trabajar en el apoyo corporativo para nuestras tiendas; estamos comprometidos a ayudarlo a alcanzar sus metas profesionales personales.
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Como parte del equipo de limpieza, mantendrá la limpieza del restaurante, cocina y tienda minorista para asegurarse de que todos los rincones estén impecables. Tenemos un rol único del Coordinador de Entrenamiento de Empleados en cada ubicación y su propósito es ayudarlo a tener éxito en su función.
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35% de descuento en restaurantes y tiendas minoristas. Como parte del equipo de limpieza, tendrá un horario flexible (tiempo completo o parcial) y la oportunidad de promoción y desarrollo continuo.
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NOTA: El racismo, ya sea manifiesto o perpetuado por prejuicios inconscientes, no tiene cabida en Cracker Barrel Old Country Store, y tanto nuestra Misión como la Promesa a las Personas están firmemente arraigadas en el principio de valorar lo que todos aportan a la mesa.
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Chef de Parties of the reputed and exceptional free-standing restaurant. Minimum of 2 years as a Junior Sous Chef of 3 to 5-star hotel, resort or convention center with multiple food and beverage, Establishments situated in urban tier 1 or tier 2 city, high occupancy year-round resort or convention center.
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En este rol, trabajará junto con los equipos de cocina, comedor y tienda minorista para mantener limpios el comedor, la tienda minorista, el porche delantero y la cocina. Debe poder comprender y llevar a cabo las instrucciones mientras trabaja de manera eficaz con compañeros de trabajo y gerentes.
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Title: chef de cuisine Company: Dickie Brennan Company
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