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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 Do you have what it takes to join the world of restaurant and culinary management.
$55,000 - $80,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef.
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Sous Chef - Sushi - Kuwait Working under the Head Sushi Chef, the Sushi Chef’s job description entails both leadership responsibilities and hands-on culinary output. To carry out any further duties as reasonably requested by the Head Sushi Chef and/or other senior management.
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Collaborate with head chef to maintain a clean, well-run kitchen and dining room, ensuring cleanliness and best practices are followed. The Assistant Chef performs a variety of kitchen duties required to prepare and serve two to three meals each day of the week based on guidelines mutually agreed upon by Okoboji Summer Theatre and chef.
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Work under direction of Food & Beverage Director / Restaurant Manager. The Restaurant Supervisor is an essential support to the Front of House team in creating unforgettable dining experiences for guests.
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Position Purpose: The Restaurant Supervisor is responsible for supporting the Team in making sure that restaurant operations run smoothly by supporting a culture of service within the team for the front of the restaurant.
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Four Seasons Resort Oahu at Ko Olina is in partnership with award winning chef and restauranteur Michael Mina that will see Fish House, the resort's signature line-to-table restaurant, become Mina's Fish House.
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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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The Sous Chef works closely with the Restaurant & Tavern Manager to ensure guests have a fantastic all-around food experience. Assist with other kitchen, restaurant and related duties as assigned by the Executive Chef or Chef de Cuisine.
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Must attend and successfully complete the Twin Peaks manager training program prior to working a shift without supervision.
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Additional Information Experienced cook, Flexible shift, Weekends and holidays availability Job Number 24080933 Job Category Food and Beverage & Culinary Location The Ritz-Carlton Cleveland, 1515 West Third Street, Cleveland, Ohio, United States VIEW ON MAP Schedule Full-Time Located Remotely?
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With a fresh, modern expression of its rich, authentic legacy, Waldorf Astoria New York provides guests the exceptional environment and the personalized attention of True Waldorf Service that creates unforgettable experiences for discerning travelers with 375 rooms (plus 375 residences), 40,000 square feet of event space, holistic spa and wellness programming, and a celebrity chef partnership.
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Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef. Hyatt Hotels & Resorts believes in strong commitment to promotion from within. The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards.
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2 – 3 years as Chef De Cuisine or Banquet Chef is a must while being proficient in reading, writing and English and High School GraduateUnlock a world of employee well-being & satisfaction with our comprehensive benefit offerings:Competitive Salary, wages, and a comprehensive benefits packageExcellent Training and Development opportunitiesComplimentary Dry Cleaning for Employee Uniforms, Employee Meals and stays at FS properties (based on availability), with discounted meals.
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Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation. Work with the chef on duty in maintaining high standards of food presentation and sanitation.
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Title: restaurant chef Company: Live Hospitality Entertainment
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