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Assisting Executive Chef, Executive Sous Chef, Sous Chefs, Sushi Chefs, Teppanyaki Chefs, Chef’s as needed in execution of service. ESSENTIAL JOB FUNCTIONS: · Preparing recipes and food items in accordance with the Executive/Head Chef requirements and the (complex name) standards.
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Paid Vacation Executive Sous Chef Requirements: Minimum of 2-3 years experience as a Sous Chef or Chef de Cuisine in a fine-dining or upscale, scratch kitchen environment.
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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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Accreditation by the American Culinary Federation (ACF) with one or more of the following: Certified Sous Chef, Certified Chef de Cuisine, Certified Executive Chef, Certified Master Chef, Certified Culinary Educator preferred.
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The Pastry Chef is responsible for food purchases in the absence of the Master Pastry Chef, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price.
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The FOH Floor Manager is responsible for maintaining an exceptional atmosphere under the leadership of the General Manager and the Chef de Cuisine. We are a group who are interested in creating diverse hospitality experiences - whether a hotel, a pizza slice shop, a grocer, flower shop, home goods store, bakery, or restaurant - we are passionate about it all.
$80,000 a yearPart-timeExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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Inform the Chef de Cuisine of any supplies that must be requisitioned for the day’s tasks. Communicate any assistance needed during busy periods to the Executive Sous Chef to ensure optimum service to guests.
$84,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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High level of personal initiative, action and results orientedA minimum of 5 years of proven success as a multi-unit leader or Corporate Chef in a high volume, scratch kitchen environment. He opened his first concept, Wildflower American Cuisine, in Tucson in 1998, and today has introduced dozens of ever-evolving Fox Restaurant Concepts brands.
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No se requiere experiencia previa como cocinero, cocinero de parrilla, cocinero de fritura, cocinero de preparación, cocinero de línea, chef o miembro del equipo del restaurante, miembro del equipo u otros trabajos de restaurante a tiempo parcial de BOH, pero se prefiere.
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The Executive Sous Chef reports to the Regional Chef de Cuisine. The Executive Sous Chef is responsible for overall management of the kitchen operations including, but not limited to, staffing and training of line, temaki, and porter staff; ensuring top quality in our menu offerings, dish preparation and presentation; ordering and inventory of products; keeping food costs at or under budget, maintaining department of health standards and ensuring compliance with all regulations.
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What We Expect: Description & Necessary Qualifications The Chef de Cuisine will oversee operation of the kitchen and support the Executive Chef. 5 - 10 years of experience in a leadership level kitchen position are required.
$95,000 - $110,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Opportunity The Four Seasons Hotel Miami is looking for Pastry Chef de Partie position who share a passion for excellence and who infuse enthusiasm into everything they do. Above the trendy Brickell Avenue – find the best of both big city adventure and a tropical getaway – arrive at our lifestyle-inspired lobby, savour the fun and flavourful dining experiences, and spend the day with a swim or sway in a hammock within our two-acre sun-kissed sanctuary.
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Job Description A Chef de Partie (CDP) primary role is to oversee the preparation, cooking, and presentation of food in their respective section of the lunch/grill kitchen operation/menu.
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Reports To: Executive Chef, Executive Sous Chef, Chef de Cuisine, Banquet Chef. 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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A Chef de Partie is responsible for preparing, seasoning, cooking and testing food items in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
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chef de cuisine jobs Company: Genuine Hospitality Group
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