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The Pastry Sous Chef is responsible for managing the line-level pastry team under the direction of the Pastry Chef to ensure high quality, high morale, and proper food cost levels. Assist in menu development, testing, training, and implementation with guidance from the Pastry Chef.
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Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
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As a manager for Halls Chophouse, you will be on the front lines as one of the nation's best restaurant companies, voted #3 overall restaurant and #1 Brunch in America by Trip Advisor. Halls Chophouse is seeking passionate, hospitality-minded leaders to join our team as restaurant managers.
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Chef with at least 5 years as CDC, Executive Sous Chef, or higher in high volume, high producing catering or banquet kitchens and have an amazing track record (your direct reports and managers would rave about you during reference checks.
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Keywords: Restaurant, Busser, Food Runner, Server Assistant, Food Service, Customer Service, Pennsylvania, Hotel, Hospitality) Customer service experience preferred; Restaurant experience a plus.
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Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
$110,000 - $144,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Position Reports to: Executive Sous Chef, Restaurant Manager. The Outlet Chef position is responsible for the supervision of culinary operations and works to provide the best possible guest experience within the restaurant.
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The Head Chef directs the day-to-day operations of a 3 - 7 person school cafeteria kitchen preparing meals for hundreds of kids. The Head Chef position is an exciting opportunity for a talented and seasoned chef looking to transition to meaningful, impactful work.
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Contributes to stocking, ordering, and purchasing of ingredients, ensuring that the necessary ingredients are available and as fresh as possible while also minimizing spoilage/waste by communicating needs to the Head Sushi Chef.
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Purpose of the position:Ensures operations meet Raising Canes standards in all restaurant zones during a shiftActs as manager on duty and opens and closes the restaurantManages cash handling and ensures accountability.
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Leading, teaching and correcting employees, under the guidance of the Chef de Cuisine, Executive Chef, and the Executive Sous Chef. Striving to exceed guests' expectations, while working as a team with other Sous Chefs.
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2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in culinary, food and beverage, or related professional area.
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Restaurant General Manager - Restaurant Kitchen Manager - Restaurant District Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Sous Chef - Shift Lead.
$75,000 - $125,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
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Description:The Executive Chef will lead and develop our culinary team for the Project's Oyster Bar & Tap House concept, and oversee the daily culinary operations for a groundbreaking, brand new restaurant on the Jupiter waterfront, along with a local seafood procurement program as part of the on-site commercial fishing docks.
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Title: restaurant chef Company: Live Hospitality Entertainment
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