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Previous experience as a Sous Chef or lead cook in a fast-paced culinary environment, ideally within a hotel or banquet setting. Join us as an Sous Chef , where you'll support our Executive Chef in orchestrating the culinary magic of our restaurant and banquet operations.
$65,000 - $75,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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One of the largest private country clubs in North America and among the top 10 clubs in the country, Desert Mountain Club, is looking for a Sous Chef to join the culinary team led by Maitre Cuisinier de France, Chef Bertrand Bouquin.
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The Sous Chef will work with the Chef de Cuisine to deliver excellence through training, support and execution of the Food and Beverage standards. Minimum of three years of related experience as a sous chef or chef de cuisine.
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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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The primary responsibility of the Executive Sous-Chef is to assist the Executive Chef to maintain an efficient. Overall, the Executive Sous-Chef plays a vital role in the success of the organization's food production operations.
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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 yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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JOB SUMMARYThe sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervision of hourly team members. · Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards.
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Other responsibilities include assisting the executive chef in all phases of planning, budgeting, costing, inventory, and employee relations, and ensuring company standards throughout daily activities.
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Assume responsibility as the kitchen supervisor during all meal periods, including banquets, in the absence of the Executive Chef. Lead and direct the work of others which includes, assisting the Executive Chef with recruiting, hiring, training, scheduling and performance reviews of the kitchen staff.
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Join the team at The Chocolatier Restaurant, Bar + Patio, a year round, full service restaurant located at Hersheypark.
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In the absence of the Executive Chef and the Executive banquet Chef the Banquet Sous Chef will in tandem with the Sous Chef run the daily operations. The Banquet Sous Chef directly reports to the Executive Banquet Chef and is responsible for the management of the line level banquet and breakfast cooks.
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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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Have meetings with the Executive Chef, Chef de Cuisine and Sous Chefs to review schedules and assignments, anticipated levels of business, changes and any other information pertinent to the performance of the work.
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The Barrel & Bushel Sous Chef is the second in command in our kitchen, following our Chef De Cuisine's specifications and guidelines set by Hyatt Regency Tysons Corner. Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef.
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Title: sous chef Company: Live Hospitality Entertainment
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