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Assists Executive Chef with all kitchen operations and preparation. 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.
$52,000 - $61,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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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This is a full-time role for a Sous Chef at Ambo located in New York, NY. As a Sous Chef, you will be responsible for assisting the head chef in managing kitchen operations, including food preparation, cooking, and documenting it.
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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 is in charge of managing the kitchen when the Executive Chef or Chef de Cuisine are not present and assists in running the kitchen when they are present. Coordinate daily with Executive Chef, Chef de Cuisine, and Sous Chefs.
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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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Assists Executive Chef with all kitchen operations. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next.
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Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them.
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Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. 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.
$81,000 - $100,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The ideal candidate for Hyatt Regency McCormick Place's Sous Chef is someone who can combine their skills in pastry and savory to elevate our Garde Manger and Pastry department. Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef.
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Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. Recognizes superior quality products, presentations and flavor.
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Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation.
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We are searching for an energetic Sous Chef to lead our kitchen team. Watermark Retirement Communities was ranked among Fortune Magazine's top places to work in The United States for Aging Services.
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Description The Pastry Sous Chef is responsible for helping to prepare and design all food and drink menus, producing high quality plates in both design and taste, and ensuring the kitchen operates in a timely way that meets LDV quality standards.
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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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Title: sous chef Company: Relais Chteaux
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