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POSITION SUMMARYChef instructor position conducting “hands on” practical classes in food production, fabrication, professional culinary skill and technique development, AND/OR baking and pastry, in addition to lecture-based restaurant management and operational classes in cost controls, purchasing, etc.
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Hands-on working experience in Terraform (IaC), Jenkins groovy scripts, and Python. Docker Enterprise, Splunk, Chef, Chef Automate, Chef (Ruby), Puppet, Ansible, Kubernetes, Openshift.
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Participate in future menu changes with the Food & Beverage Director and the Executive Chef, taking into consideration new F&B trends, market demands and sales achievements. An Beach Club Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.
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Experience as an executive chef or a high-performing sous chef is required. Our popular restaurant seeks a skilled Executive Chef who can create innovative menus and dishes, supervise all food leaving the kitchen, and ensure health and safety requirements are followed.
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This new concept is a collaboration between Chef Max Robbins (former Culinary Director and Managing Partner at Land and Sea Dept., and Executive Chef of Longman & Eagle) and Wine Director Richard Hanauer, Partner at RPM Restaurants.
$16 - $22 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Assisting Executive Chef, Executive Sous Chef, Sous Chefs, Sushi Chefs, Teppanyaki Chefs, Chef’s as needed in execution of service. · Preparing recipes and food items in accordance with the Executive/Head Chef requirements and the (complex name) standards.
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Successful candidate must possess legal work authorization in the United StatesRun the day to day operation of assigned station in the kitchenAssist in creating and preparing menus items and specials for pastry departmentCheck and complete all daily dessert recipes and productionCommunicate with the Pastry Chef de Partie’, Sous Chef, and the Executive Chef regarding menu items, problem situations or shortages.
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Position Title: Banquet Sous Chef Job Description: As our Banquet Sous Chef, you'll work alongside our Executive Chef, contributing to food cost and inventory management while upholding our high culinary standards.
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The Chef de Cuisine is the first-in-command on a day-to-day basis, managing all other food preparation employees, from the Sous Chef to the Pastry Chef to the Fry Cooks. We are an award-winning team of innovative and talented professionals who are passionate about the culinary arts, if this sounds like the type of Chef de Cuisine you are, Apply Immediately for our location in Honolulu, HI Title of Position – Chef de Cuisine Compensation: $75k to $85k plus $10k annual bonus potential Job Description : The Chef de Cuisine reports to the Executive Chef and is responsible for the overall daily operations of a single kitchen.
$75,000 - $85,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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ORAssociates degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience.
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This position reports into the Executive Chef and will leverage their strong culinary and operational skills to partner with key stakeholders (culinary, nutrition, marketing, behavioral science, concept development, procurement, risk management, operations and people approach) to promote standards, Food program expectations and enhance user (partner) experience.
$90,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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The Executive Chef is the leader for all things culinary at the location - from setting the menu standards to training team members and being the face of Levy on social media. Food is a central part of the guest experience and the Executive chef is the visionary behind that food.
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Other duties as requested by the Corporate Chef, Executive Chef, Sous Chef or General Manager. Follows recipes, portion controls, and presentation specifications as set by the Corporate Chef and Executive Chef.
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Partner with Enterprise Talent Management to manage requests for external coaching for HiPos within the BUs. Qualifications Key CapabilitiesBusiness Expert and Talent Strategist: Knows business well and has a clear point of view on talent strategies to include career framework needed to enable business results.
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5+ years hands-on experience with related/complementary open source software platforms and languages (e.g. Java, Linux, Apache, Perl/Python/PHP, Chef, Scala) Hands-on experience with "productionalizing" Big Data applications (e.g. administration, configuration management, monitoring, debugging, and performance tuning.
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inventory management hands on executive chef jobs Company: Compass Group North America in Youngtown, Arizona
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