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As a Sous Chef, you will be instrumental in helping our Restaurant Leaders to foster culinary and hospitality excellence within our scratch-based kitchen. You will stand as a beacon of guidance and leadership, investing in the development of our team, leading through the rush of peak service times, addressing guest concerns, and embodying the best practices of our culinary and system operations.
$58,000 - $62,000 a yearTemporaryExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Daily responsibilities also include preparation of food items in the pantry, fry station, and other areas of the kitchen as well as adhering to allergy requests and specific alterations to dishes.
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Support Executive Sous and Jr. Sous with pre and post service meeting as well as follows recipes, portion controls, and presentation specifications as set by the Kitchen as well as restocks all items as needed throughout shift.
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Perform side work at the start and end of each shift as required by service station assignment. Take food and beverage orders from guests, enter orders in our point-of-sale system which relays orders to the kitchen and bar.
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Must have a basic knowledge of dining room and service procedures and functions. Provide friendly, responsive service to create an exceptional dining experience for all of our guests. Deliver food and beverages from kitchen and bar to guests in a timely matter.
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We have an exciting job opportunity to join our kitchen team as a Banquet Cook located at SLS Brickell, Miami. The Banquet Cook will plan, prep, set-up, and provide quality service in all areas of food production for breakfast, lunch, and dinner menu items and specials in accordance with standards and plating guide specifications.
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ASSISTANT PASTRY CHEF Place of Work : Pastry Kitchen, Market Bakery, and all support areas Job Overview : Plan, prep, set up, and provide quality service in all areas of pastry production including, but not limited to breads, breakfast pastries, cookies, simple syrups, jams, displays/centerpieces in accordance with departmental quality standards and specifications.
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Ensure the kitchen/dish washing station is clean, well maintained and organized at all times. The primary focus of the Stewarding Driver is to deliver food, supplies and other products to areas of service using a company vehicle.
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Clears, cleans, and sanitizes restaurant tables, bussing dishes to kitchen dishwasher station and resets tables as needed. Also, removes bus tubs from the bar to kitchen dishwasher station.
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Communicates with wait staff, bus persons, bartenders, supervisors, and kitchen staff in order to improve communication and coordination so that patrons may be impressed by their dining experience.
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Assist with the training and supervision of junior kitchen staff members assigned to the garde manger station. Previous experience as a garde manger or pantry chef in a fine dining restaurant or upscale food service establishment.
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