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Oversee the organization and inventory of the BK test kitchen ensuring safe food handling practices and BK production standards. The Director of Culinary Innovation will play an integral role in defining and driving the BK food philosophy, in developing distinct and leading flavor profiles and working closely with our vendors and supply chain partners.
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This is a Full-time on-site role for a Line Cook located in Miami, FL. The Line Cook will be responsible for preparing high-quality dishes, following recipe cards and menus, keeping the kitchen clean and tidy, and ensuring food safety standards are met.
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You will receive a company comp card to that may be used for food and non-alcoholic beverage purchases when you dine at any Bulla, Pisco y Nazca, Havana Harry's, and Beehive Kitchen Restaurant, as outlined in the Employee Handbook.
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We provide culinary entertainment to kids, families, and adults in a fun, beautiful, and state-of-the-art Kitchen Studio. At Taste Buds Kitchen, the Culinary Cooking Class Instructor hosts a variety of cooking classes for kids, families, and adults.
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The Sous Chef is responsible for all areas of the kitchen operations. Specialty/Technical Training or BA degree in Culinary Arts preferred. Minimum of 5 years of experience in culinary arts or equivalent combination of education and experience.
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The Corporate Chef is fully responsible for the day-to-day operations of the kitchen and back-of-the-house including all culinary related responsibilities, menu creation and staff management.
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They are second in command to the Chef de Cuisine, and assist in overseeing the overall running of the kitchen and team. A Sous Chef at Le Jardinier ensures consistency in the execution of the restaurants culinary direction while being an extraordinary leader.
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Were currently seeking a detail-obsessed Banquet Sous Chef with the leadership skills to motivate an amazing team, all while managing the daily (and detailed) operations of a high-volume, fast-paced scratch kitchen.
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The Assistant Kitchen Manager/Pastry Sous of a Salty store is responsible for monitoring the day to day operation of their respective store's kitchen in partnership with our Pastry Chef & Director of Culinary.
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We are seeking a talented Banquet Executive Sous Chef to lead our culinary team in delivering exceptional dining experiences. As Banquet Executive Sous Chef, you will be responsible for overseeing kitchen operations and ensuring quality and consistency in all menu items.
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Minimum of 2 years of progressive culinary/kitchen management experience in high volume, fast-paced,culinarily drivenkitchens. We are currently seeking a Sous Chef who is interested in working with a large, collaborative, cohesive culinary unit executing amazing French fare made with high-quality ingredients and integrity.
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Professional kitchen experience (at least 1 year of cooking experience in a restaurant kitchen or in a CPG/QSR/multi-unit restaurant test kitchen), or an additional certificate in Culinary Arts or an Associate's degree in Culinary Arts or a related field from an accredited Culinary Program.
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The Sous Chef is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area.
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From the wood-fire grill to the traditional plancha and rotisserie for the signature Meyer Lemon Chicken, a combination of family traditions and passions will unite guests around the table and deliver a legacy of culinary delights.
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Utensil and Equipment Sorting: Sort and stack clean dishes and utensils in an organized manner for easy access by kitchen staff. Teamwork: Collaborate with kitchen staff to maintain a smooth and efficient workflow.
$13 - $18 an hourFull-timeExpandUpdated Today
kitchen culinary jobs in Miami, FL
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