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Assists the Executive Chef with menu development associated with pastry. Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
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If you're interested in this amazing Pastry Sous Chef opportunity and you'd like to join a powerful team of restauranteurs, please send your resume to Ashley today! My client is a well known, established, plant passed restaurant in New York, who is seeking an experienced Pastry Sous Chef to join its culinary team.
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Pastry Chef, Exec Chef, Kitchen Manager, Chef de Cuisine, Sous Chef (or equivalent) experience of a minimum of 4 years. In particular, the majority of the Kitchen Manager/Pastry Chef time is spent supervising and directing the workforce, ordering raw goods, overseeing maintenance of kitchen equipment, monitoring product quality, managing the quality & execution of prep/dough/donut decor, dictating the production pace and priorities, as well as monitoring and evaluating team member performance and maintaining the cleanliness of all kitchen spaces and equipment.
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In collaboration with the Pastry Chef, the Pastry Sous Chef is responsible for all pastry menu execution and development. The Pastry Sous Chef should have an endless passion for desserts, a great attitude, and exceptional work ethic.
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Join the remarkable team at Aria Resort & Casino as a Pastry Sous Chef. Ideal candidates will have expertise in bread making and French baked goods or vennoiserie. Assist Executive Chef and Pastry Chef by controlling of purchasing, receiving, purveyor lists and inventory of all kitchen items.
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The Pastry Chef will coordinate with the Executive Sous Chef as well as the Executive Chef in pairing bread and desserts, ordering supplies, and planning and directing baking preparation as well as supervising a team of baking staff.
$66,725 - $78,700Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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As a Chef de Partie with the Pastry Department, you will have the opportunity to create luscious desserts and breads that are both appealing to the eye and the palate. (Keywords: Pastry, Baking, Kitchen, Cook, Customer Service, Pennsylvania, Hotel, Hospitality.
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We are looking for and experienced, motivated, and capable BAKERS/ PASTRY CHEFS. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan.
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The Pastry Chef is responsible for Overseeing the Bakery dept. Ensures the timely production of baked goods that Meet and/or Exceeds standards, includes meeting the demands of menu specialties and special catering event requests in collaboration with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production.
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Experience in high quality establishments to demonstrate competency in the following disciplines: Beginning Baking, Hotel & Restaurant Desserts, Professional Cake Decorating, Advanced Baking & Pastry required.
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As a Pastry Sous Chef, you will lead the kitchen through successful production, upholding excellence in every aspect of the guest experience. The Pastry Sous Chef is a highly skilled position which plays an important role in maintaining positive experiences for our team and our guests.
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The Pastry Sous Chef will work alongside the Assistant Executive Pastry Chef and Executive Pastry Chef to manage the daily operations of the kitchen, including leading and motivating a team of kitchen staff, creating menus, and managing food costs.
$55,000 a yearFull-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Along with the Pastry Chef, the Pastry Sous Chef is responsible for all pastry menu execution and development. The Pastry Sous Chef oversees a team of Pastry Cooks that are responsible for preparing high quality products in all areas of the pastry department.
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CSCA is seeking a part-time passionate Pastry Chef Instructor to teach in our Professional Pastry Programs. + Chef Instructors are responsible for supervising students as they check in the day’s ingredients, stock pantry items, pack ingredient box at end of class, break down and cleanup of kitchens, trash removal, kitchen sanitation, and compost removal, among other duties as assigned by Director of Education.
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Chef Thomas Keller's New York destination, Per Se, is seeking individuals who are enthusiastic about food, beverage, and hospitality to join the culinary brigade as a Pastry Sous Chef.
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Title: pastry chef Company: Rhubarb
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