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Under our Culinary Director, Chef Andrew Sutton, our fine dining restaurants offer incredible growth opportunities to develop your skills as a professional chef, culinarian, and craftsman.
$28 an hourFull-timeExpandApply NowActive JobUpdated 18 days ago - UpvoteDownvoteShare Job
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Responsibilities include menu planning, staff management, ensuring high-quality food production, scheduling, financial control, and assisting the executive chef. The Executive Sous-Chef at Red O Taste of Mexico restaurants will oversee kitchen operations in a high-volume, fine-dining Mexican restaurant setting.
$26 an hourFull-timeExpandApply NowActive JobUpdated 9 days ago - UpvoteDownvoteShare Job
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Follows the prep and task lists created by the chef Maintains a high level of food quality and efficient production output, with the aim of exceeding our guests’ expectations. Under the direction of the Showroom Manager, the Sous Chef will assist with mise en place for corporate training meals and culinary demonstrations, organization and cleanliness of the kitchens.
$33.25 an hourFull-timeExpandApply NowActive JobUpdated 22 days ago - UpvoteDownvoteShare Job
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Manages department members that may include, but is not limited to: Restaurant Manager, Catering Manager, Executive Chef, Host, Set Up Staff, Cooks, Servers. Assists in directing and overseeing all food and beverage facets including, but not limited to: guest satisfaction and customer service, personnel, menu mix, ordering, vendor preference, food production, inventory, and catering functions.
$70,000 a yearFull-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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Cooks at key production stations in the preparation of meats, fish, and poultry by braising, baking, roasting, (oven or rotating spit) and high-level skillet/sauté work required in a fine dining restaurant.
$26 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Identify and communicate successes and best practices to Regional Chef and/or SVP, Food & Beverage to help improve quality and financial results across the company. Supporting both clubs as assigned, to plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the club in a safe, sanitary work environment which conforms to all standards and regulations.
Full-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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Core Responsibilities: Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance. Job DescriptionPosition Summary:The Station Cook III plans, preps, sets up and provides quality service in all areas of cold food production to include, but not limited to cold menu items, cold line specials, displays/presentations of cheeses, fruits, salads, dressings, compotes, vegetables, sandwiches and desserts in accordance with standards and plating guide specifications.
Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance. The Station Cook III plans, preps, sets up and provides quality service in all areas of cold food production to include, but not limited to cold menu items, cold line specials, displays/presentations of cheeses, fruits, salads, dressings, compotes, vegetables, sandwiches and desserts in accordance with standards and plating guide specifications.
$24.6 an hourFull-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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They work under the supervision of the Executive Chef, Retail Operations Manager, Manager Food/Clinical Operations, Executive Sous Chef, Supervisor Patient Food Operations, and/or Supervisor Retail Food Operations to coordinate the production team.
$28 an hourFull-timeExpandApply NowActive JobUpdated 9 days ago - UpvoteDownvoteShare Job
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Food preparation may include retail, production, or catering performing such tasks as portioning and serving food, transporting food to service areas, catering, busing dishes, storing and issuing of supplies, and cashiering.
$22 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Away from the hustle and bustle of the airport, the airport lounges are dedicated spaces for elite passengers to relax, rejuvenate and enjoy chef created dishes or order from the full-service bar which serves premium wine and spirits.
Full-timeExpandUpdated 1 month ago - UpvoteDownvoteShare Job
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Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
Part-timeExpandApply NowActive JobUpdated 2 months ago - UpvoteDownvoteShare Job
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T he Cook assists the Chef in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The Cook will maintain a passive leadership role in maintaining adequate production level form the Kitchen staff.
TemporaryExpandApply NowActive JobUpdated 23 days ago - UpvoteDownvoteShare Job
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WHO WE ARE From the culinary vision of chef Jon Sloan comes everybody's favorite animal that crossed the road, reimagined. Cook and prepare a variety of food according to production guidelines and standardized Crack Shack recipes Set up work station with all needed ingredients and equipment Prepare ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Operate equipment such as ovens, stoves, slicers, mixers, etc.
Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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SummaryThe Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen’s food and production processes. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements.
Full-timeExpandApply NowActive JobUpdated Today
chef production jobs in Santa Ana, CA
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