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Sous ChefSan Francisco, CA The Sous Chef is responsible for assisting the Executive Chef in operating clean, safe kitchen and dish room facilities while meeting or exceeding food quality and speed of service requirements.
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The Executive Catering Chef will be responsible for all facets of kitchen management including staffing, training, menu creation, purchasing, costing and budgeting, and inventory.
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Were currently in search of an Executive Chef who is a proven, effective and natural leader, creates change through culinary imagination, and knows how to maximize the talent and realize the potential of every team member.
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Assume the role and responsibilities of the Executive Chef when not present. RH is seeking a Sous Chef to join our team in providing world-class guest experiences while taking great care of our equipment and facilities.
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The Kitchen Assistant reports to the Fr. Alfred Center Executive Chef and works as part of the kitchen team getting direction from the lead Chef of the day. Attend and participate in relevant meetings and trainings as directed by executive chef.
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The Executive Restaurant Chef ensures the smooth running of the kitchen department, maintaining the Four Seasons quality of product and service to all outlets including the Employee Restaurant.
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My client is a world leading contract company that has accounts across the US. They are seeking an Executive Chef for Tradition Korean cuisine to work in a high-volume environment. Korean Speciality Executive Chef.
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The Executive Chef oversees a multi-facility (City Club and Grove) kitchen operation and is responsible for the quality and presentation of all food served including private parties and staff meals.
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Executive Restaurant chef may be responsible for helping to develop new menus or tweak existing menus that are appropriate and relevant to the restaurant’s theme or idea. The Role - OverviewThe Executive Restaurant Chef is a department-head level position with significant growth opportunities, both within the Hotel and the Brand.
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The Executive Sous Chef follows, maintains and delivers the standard procedures for all Culinary and stewarding functions as it relates to the operation of Fredericks, The Redwood Room, In-Room Dinning and Banquet operations.
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Supporting Executive Pastry chef(s) of Quince and Cotogna in all BOH operations and communicates goals for the kitchen department and overall vision for the restaurants. Quince & Co is looking for a Pastry Sous Chef to support our two restaurants - Quince and Cotogna.
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That means hiring leaders who have shown themselves to be the very best in their fields, inspiring staff on the daily, with extensive experience running a 5-star kitchen that's grounded in seasonal, locally-sourced ingredients and an ever-evolving menu.
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The Executive Chef is responsible for the overall operations for the back of house and kitchen area of the cafe. In addition, the Executive Chef will ensure that Hard Rock culinary standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly.
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The position of Executive Chef is to manage the food production and execution for Hornblower Cruises & Events within their region. + Ride cruises to observe & coach sous chef and Kitchen Supervisors on effective preparation & management skills.
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In partnership with the Area Director of Food & Beverage, our Executive Sous Chef will plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
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kitchen executive chef jobs in San Francisco, CA
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