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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.
$26 an hourFull-timeExpandApply NowActive JobUpdated Today - 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.
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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.
$22 an hourFull-timeExpandApply NowActive JobUpdated Today - 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.
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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.
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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 11 days ago - UpvoteDownvoteShare Job
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PASTRY CHEF, Middle Eastern: Plan production of Mid. Eastern Pastries, cakes. Supervise, instruct bakers, workers in pastry production. PASTRY CHEF, Middle Eastern: Plan production of Mid. Eastern Pastries, cakes.
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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 15 days 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 22 days ago - UpvoteDownvoteShare Job
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A Line Cook is an hourly, non-exempt Family Member who reports directly to the Executive Chef. The Line Cook provides quality service in all areas of food production for menu items and specials in designated outlets in accordance with company standards.
Full-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Meet daily with executive chef to coordinate and ensure production standards. Responsible for the production of all baked goods, pastries and desserts (referred to as pastries) for the restaurant.
Part-timeExpandApply NowActive JobUpdated 22 days ago - UpvoteDownvoteShare Job
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The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchens food and production processes. You are about to apply for Sous Chef. Go directly to the application, or join our talent network first to receive job alerts about our exciting new job opportunities.
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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.
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Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
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The Executive Chef I will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen.
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chef production jobs in Tustin, CA
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