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Job DetailsDescription About Elastika: Elastika is a contemporary restaurant anchoring the first floor of the landmark Moore building in the heart of Miami Design District. Assist in inventory management to ensure the kitchen operates within sustainable food cost parameters.
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The Executive Sous Chef is responsible for overseeing the daily culinary operations of the restaurant, including inventory management, ordering, recipe sheets, training, kitchen safety & cleanliness, and the production of consistent, high-quality food.
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Min. 5 years management experience as a Restaurant Chef or Sous Chef. This position reports directly to the Corporate Chef and will operate as the right-hand chef in the culinary leadership team.
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2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
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When leading the back of house team, the Sous Chef will also be responsible for submitting nightly reports, maintaining vendor relationships, and communicating with the Chef or Front of House Management team regarding any important issues.
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Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Position Type Management. Assists Executive Chef with all kitchen operations and preparation.
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Plenty of growth opportunities and experience wo Sous Chef, Executive, Chef, Restaurant, Staffing. If you are an expert in production, management of a kitchen this job may be for you.
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Must have 5+ years of Executive Chef or comparable management experience in an upscale restaurant and/or hotel. Must have 15+ years of cooking/management experience in a high-volume restaurant or hotel kitchen.
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Manages the line cooks and assists the Executive Chef/Executive Sous Chef in the overall management of the Kitchen in order to maximize profitability and to ensure superior guest service and product quality.
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Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director.
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As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. 3-5 years of the following: culinary management, responsibility for menu rollouts &implementation of kitchen systems.
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A Sous Chef will work alongside management to ensure that kitchen and support staff are upholding Perry's standards while providing our guests with great food and a superior dining experience.
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Manages the line cooks and assists the Banquet Chef in the overall management of the Kitchen in order to maximize profitability and to ensure superior guest service and product quality. Works with the Chef de Cuisine to create and implement new menus for restaurant implementing current food trends and regional tastes.
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The Executive Chef would have high level oversight and assistance to the Executive chef at our fine dining restaurant, Joia beach. Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry.
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restaurant management jobs Title: chef in Miami, FL
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