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Plan, direct, and coordinate Sous Chefs, Steward Coordinator, and Production Cooks in overall activities of the kitchens, serving areas and dining halls for South Pole Station Antarctica; ensuring the highest level of quality and cleanliness to include the preparation and attractive/appealing presentation of food and beverage and the appearance of the dining hall.
$1,188 - $1,324 a weekExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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This position reports to the Executive Chef and works closely with Assistant Restaurant Managers, Restaurant Managers, Executive/Sous Chefs, and fellow Blue Moon Hourly Restaurant Ambassadors. In the role of Food Runner/Busser in Denver, CO, you will have the opportunity to work in our Blue Moon Brewing Company Restaurant as a part of the U.S. Imports and Crafts Team. This position will provide prompt and courteous service to meet customer demands, while demonstrating strong knowledge of the Blue Moon brand, beers, and food menu.
$18.29 an hourFull-timeExpandApply NowActive JobUpdated 13 days ago - UpvoteDownvoteShare Job
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Under the supervision of the Chef & Sous Chef, this position is responsible for performing proficiently in multiple types of skilled culinary work: such as washing different types of items, general cleaning practices, ensuring that the kitchen is clean and up to health standards etc.
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Answer, report and follow executive or sous chef’s instructions. Discover the best of Denver at Hotel Clio, Cherry Creek’s Muse. Providing a connected, inspiring, and. Answer, report and follow executive or sous chef’s instructions.
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SSA Group at Denver Zoo is looking for a talented Executive Sous Chef to join our team! Three to Five years Junior Sous Chef or like experience in high volume restaurant, country club, catering or cultural attraction venue.
Full-timeExpandUpdated 2 days ago - UpvoteDownvoteShare Job
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The goal of the Senior Banquet Chef at the Grand Hyatt Denver is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards.
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2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
$73,000 - $105,000 a yearExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living.
ExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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As a successful Sous Chef, you will be the key to fulfilling our promise to make every guest visit a memorable celebration of food, wine, and personalized service. As a sous chef, you are eligible for benefits on the first of the month following or coinciding with your hire date or promotion date.
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The Chef de Cuisine works closely with the Chez Maggy Restaurant General Manager and Sous Chefs, as well as the Corporate Director of Culinary, to create and implement menu concepts. Mentoring sous chefs, supervisors and line cooks to help them grow in their career.
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Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial.
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This role supervises staff and provides culinary expertise in food preparation service, assuring proper production techniques, portion control and plating standards are applied according to menu, recipe, and department standards.
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Our client is looking for an experienced Executive Sous Chef who is looking to take the next step of their career. Ex Sous Chef, Executive, Chef, Staffing. Our client is looking for an experienced Executive Sous Chef who is looking to take the next step of their career.
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Job Description: The Sous Chef provides restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.
$60,000 - $65,000 a yearFull-timeExpandUpdated 2 days ago - UpvoteDownvoteShare Job
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As a dishwasher/busser, you will w ash dishes as needed, perform daily cleaning and deep cleaning duties, take trash out as needed, breakdown dish machine, assist with meal prep work, put away and rotate stock, clean and polish kitchen equipment, storage areas, walls and floors and provide additional cleaning as requested by Executive Chef or Sous Chef.
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sous job in Denver, CO
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