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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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A degree in Culinary Arts and/or a minimum of three years' experience as an Executive Chef. Preferably overseeing large, fast-paced, multi-outlet kitchens. We are seeking a dynamic and creative Executive Chef to lead ZINO Mediterranean Cuisines ( ), a new dining destination within the vibrant food scene of downtown Berkeley.
$100,000 - $120,000 a yearFull-timeExpandApply 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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As the Executive Chef for Villa Restaurant Group's full-service restaurants, you will be the culinary leader responsible for menu development, food preparation, and kitchen operations. Proven experience as an Executive Chef or in a similar leadership role within a full-service restaurant.
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Opportunity to get paid daily - through DailyPay
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In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. 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.
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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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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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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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Executive Chef WHAT WE OFFER: Full Medical/Dental/Vision coverage for you and your family 401K - company match PTO - 2 weeks vacation, + 8 additional "flex" days off Bonus Program Uniform Laundry service Free Parking New Parent Leave - extended paid time off Discovery Nights - Experience Four Seasons as a guest using the Employee Travel Program (eligible after 6 months of employment.
$100,000 - $120,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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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The Executive Chef must ignite the human spirit by creating unrivaled customer and employee experiences fueled by fun, enthusiasm and compassion that challenge each person to unlock their own potential.
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Prefer previous experience in luxury resort property as an Executive Sous Chef for at least two years. Be the culinary backbone of our storied CanoeHouse working closely with the Executive Chef to deliver exceptional dining experiences.
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Assist in other kitchen outlets as required by the Resort Executive Chef. Perform other tasks or projects as assigned by Resort Executive Chef. The Hotel Executive Chef is in charge for all culinary operations in the hotel -Stirrups, In room Dining, Yellow Pony Pub & Garden.
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Develops Sous Chefs, Line Cooks, and all other culinary staff to their maximum potentialAssumes complete charge of the kitchen in the absence of the Executive Chef and Chef de Cuisine.
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Title: executive chef Company: The Buckingham
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