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The Executive Chef also directs the training of culinary staff and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service. The Executive Chef will be responsible for kitchen operations of the hotel's food and beverage program,includingmultiple outlets and event spaces.
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Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
$110,000 - $144,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Description:The Executive Chef will lead and develop our culinary team for the Project's Oyster Bar & Tap House concept, and oversee the daily culinary operations for a groundbreaking, brand new restaurant on the Jupiter waterfront, along with a local seafood procurement program as part of the on-site commercial fishing docks.
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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. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International.
$87,000 - $113,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Two years' experience as an Executive or Chef de Cuisine for a medium-sized hotel or casino property in the banquet and restaurant areas. The Executive Chef manages the food delivery system for property food operations, with focus on team member engagement and service excellence, to meet or exceed expectations and ensure exceptional guest service.
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Opportunity to get paid daily - through DailyPay
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Five years' operating experience as an Executive or Executive Sous Chef in establishments with similar scope and scale. Memories are made easily when you stay at our boutique hotel in Litchfield County, a portal to a simpler time, where the definitive measure of the good life is in soul-stirring moments rooted in the idyllic countryside.
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Who you are: The Executive Pastry Chef is responsible for all pastry menu execution and development for The Modern and the Cafes at MoMA. The Executive Pastry Chef oversees the entire pastry department, ensuring that the Pastry Sous Chef team has the tools and resources needed to lead their team and create high quality products in all areas of the pastry department.
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This is an excellent opportunity for an experienced Executive Sous Chef looking to take their career to the next level, and be part of a dynamic culinary team in one of the most prestigious resorts in town.
$65 - $75 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Executive Catering Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.
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The Executive Chef will be the Creative Director of all our food programs. Not required, but recommended candidate has achieved or is working towards Certified Executive Chef (CEC) certification through the American Culinary Federation (ACF) or Pro Chef II certification through the Culinary Institute of America.
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A minimum of five years as an Executive Chef or Exec Sous of a multi-unit equivalent luxury brand property. Acting as a mentor and adhering to a "lead by example" philosophy, the Executive Chef collaborates closely with the General Manager to maintain Forbes 5-star service standards.
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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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Minimum of three years experience as an Executive Chef in a medium size (250+ rooms) cruise ship or multi-venue, high volume, luxury hotel or resort or five years experience as Executive Sous Chef in a large size (600+ rooms) cruise ship or multi-venue, high volume, luxury hotel or resort is required.
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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.
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Title: executive chef Company: Tastes On The Fly
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