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Location : We are seeking an experienced Garde Manger - Sous Chef I for the Colorado Convention Center located at 700 14th St. in Denver, CO. Job Listing: Garde Manger - Sous Chef I.
$65,000 - $75,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan.
$900 - $1,300 a weekFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Executive Sous Chef will assist the Executive Chef with daily operations, ensuring that food is prepared to the highest standards and that the kitchen runs smoothly. Ledges Restaurant, one of the finest dining establishments in the Mt. Washington Valley, is seeking an experienced and talented Executive Sous Chef to join our team.
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Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care.
$900 - $1,300 a weekFull-timeExpandApply NowActive JobUpdated 11 days ago - UpvoteDownvoteShare Job
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When the Corporate Chef is off duty, the Sous Chef is Responsible for leading the corporate kitchen and staff when Corporate Chef is off duty. The Sous Chef serves as the Corporate Chef's direct assistant.
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Minimum of two years experience in a Chef de Cuisine or Sous Chef role. Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences.
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A Sous Chef at Sagora Senior Living is a creative and detail-oriented individual who works closely with the Culinary Director and other members of the culinary department to prepare nutritious and attractive meals that exceed residents expectations and ensure they have a delightful experience at every meal.
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We are searching for an energetic Sous Chef to lead our kitchen team. Proper hygiene, storage and sanitation in the kitchen is the Sous chef's responsibility. Work closely with acclaimed Chef Stephan Pyles and our team in our newest collaboration and set the gold standard in high end luxury retirement living at The Hacienda.
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Wyndham Grand is now seeking a Sous Chef to join our team at the Wyndham Orlando Bonnet Creek location in Orlando , Florida. The Outlet Chef Level 2 is responsible for ensuring that all meals coming from the kitchen for which s/he is responsible are well prepared with regard to quality, consistency, eye appeal, taste and food cost.
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Hyatt develops Executive Sous Chefs to progress into the role of Executive Chef through the training of Banquets, Restaurants and Garde Manger. The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations.
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Minimum of 2-5 years of experience in culinary operation as a Sous Chef/Junior Sous Chef in a high volume, upscale operation. This position reports to the Executive Sous Chef. U.S. work authorization is required for this position.
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Reports To: Executive Sous Chef, Executive Chef, General Manager. Assume responsibility for kitchen in absence of Chef, planning, organizing and preparing all meals. Supervises: Lead Cook, Line Cook, Pantry-Prep Cook, Dishwasher.
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Under minimal supervision, this position assists the chef de cuisine in managing caf employees, food preparation, kitchen operations, and guest services for the Cafe. This role determines staffing requirements, provides input to employment decisions, provides performance feedback to employees, and ensures adherence to operational, quality, and safety guidelines.
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An Executive Sous Chef will be responsible for assisting in the direction and administration of the planning, preparation, production, and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
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Reporting to Executive Catering Chef, the Catering Executive Sous Chef will assist in managing all culinary back of the house operations of an on premise and off premise catering operation with yearly revenues of 6 million dollars serving state, national and international VIP guests at events ranging from a luncheon for two to a gala for 2000 as well as VIP suites at Maryland athletic events.
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Title: sous chef Company: Spring Hill Golf Club
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