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Inform the Chef de Cuisine of any supplies that must be requisitioned for the day’s tasks. Communicate any assistance needed during busy periods to the Executive Sous Chef to ensure optimum service to guests.
$84,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Carry out duties and responsibilities of job as deemed necessary by Director of Food and Beverage, Executive Chef, Managing Chef or Sous Chef on duty, be willing to see and adjust to changes which may occur in work environment and/or workload.
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5 to 7+ years of experience in a direct titled position such as Chef de Cuisine or Executive Sous Chef. The Chef de Cuisine at KYU plays a crucial role in supporting the Corporate Executive Chef by leading a team of culinary professionals to deliver high-quality and flavorful food while ensuring food safety, adherence to sanitation procedures, and profitability.
Full-timeExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Responsible to assist the Chef de Cuisine and Sous Chef to ensure quality food is prepared and displayed in order to achieve customer satisfaction and profitability while maintaining a high standard of cleanliness and sanitation in designated work areas.
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The Chef de Cuisine must have a passion for creating delicious food, building and leading high performing teams, and delivering hospitality to stakeholders. Oversee Sous Chef team to deliver effective daily operating procedures in all areas of the restaurant.
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At least 5 or more years of Culinary experience in a supervisory role in a restaurant kitchen, Chef de Cuisine or Sous Chef level, preferably in an upscale or lifestyle brand hotel.
Full-timeExpandApply NowActive JobUpdated 22 days ago - UpvoteDownvoteShare Job
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Works with the Chef de Cuisine to create and implement new menus for restaurant implementing current food trends and regional tastes. Assists the Chef de Cuisine in developing innovative menu selections for the restaurant and parties in accordance with client budgetary considerations and expectations.
Full-timeExpandApply NowActive JobUpdated 25 days ago - UpvoteDownvoteShare Job
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The Sous Chef is responsible for assisting the Chef de Cuisine (“CDC”) in managing and organizing the activities of the culinary department to maintain the highest standards of food quality, cost control, and consistency.
Part-timeExpandApply NowActive JobUpdated 21 days ago - UpvoteDownvoteShare Job
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Coordinate prep lists and waste logs, contribute to food inventory, and maintain a well-stocked and orderly walk-in in collaboration with the Chef de Cuisine. As a Sous Chef, you will be instrumental in helping our Restaurant Leaders to foster culinary and hospitality excellence within our scratch-based kitchen.
$62,000 a yearFull-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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Under the general guidance of the Executive Chef and/or Chef de Cuisine, the Sous Chef servers as the back of house shift supervisor and is responsible for setting a positive tone and effective flow in the kitchen, overseeing opening and closing procedures, performing daily food safety and qualify checks, and leading pre-shift meetings.
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Assists Chef de Cuisine with all kitchen operations and preparation. The Corsair Sous Chef is responsible for the food quality, customer satisfaction, employee training, kitchen cleanliness, food cost and safe working environment.
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The Chef De Cuisine is accountable for the overall success of the daily kitchen operations. Join this industry changing and forward-thinking team as the Chef De Cuisine to create high tough, unpretentious, personable, accommodating, effortless and discreet service, ultimate with the highest level of diligence in in making the Mayfair House service come to life.
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Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community.
$62,000 a yearFull-timeExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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Food Handler's Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy. Manage labor and food cost daily; maintain awareness of budgetary goals, and investigate causes in budgetary misses.
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Undertake recipe reviews on a daily basis and / or if additionally requested by the Corporate Executive Chef / Chef de Cuisine / Sous Chef and/or Station Chef and maintain the recipe folders (Tablets containing all recipes and appearing in an immaculate condition) of the section.
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chef de cuisine sous food jobs Title: chef in Miami, FL
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