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The purpose of a Senior Sous Chef is to ensure the daily operations of the kitchen, and provide professional leadership and direction to kitchen personnel. Minimum 3-5 years of culinary management experience in a high volume upscale restaurant.
Full-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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Manages food preparation, in concert with the Lounge General Manager or Director, Lounge Operations and works with purchasing, management, cooks, and team leaders to ensure integrity of all aspects of food, i.e. taste, portion size, temperature, presentation, speed of production.
ExpandApply NowActive JobUpdated 10 days ago - UpvoteDownvoteShare Job
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SodexoMAGIC is seeking a Chef Manager - Dining Operations to support our dining operations for the Chicago Metropolitan Area. We offer Food Service Management and Retail Management positions in a variety of business segments, including Corporate, Schools, Universities, Energy and Resources, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States.
Full-timeExpandApply NowActive JobUpdated 24 days ago - UpvoteDownvoteShare Job
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Reports to: Executive Chef, Assistant Culinary Operations Director, Culinary Operations Director. Coordinating with the Executive Chef, Assistant Culinary Operations Director, & Culinary Operations Director.
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The Lounge Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes as well as helping manage pars. This is an exempt position and typically reports to the Lounge Executive Chef or Director Lounge F&B Operations, depending on local requirements.
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Responsible for the hire , training, supervision and scheduling of the Banquet culinary staff/management in accordance with business needs, productivity, Forbes service standards. Thorough knowledge of banquet culinary operations including food cost, budget, service techniques, forecast, portioning and presentation.
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The Sous Chef at The Kitchen Bistro supports the Executive Chef in building a cohesive BOH team, managing the daily operations of the BOH and creating an environment of fun, warm and relaxed hospitality.
ExpandApply NowActive JobUpdated 11 days ago - UpvoteDownvoteShare Job
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Opportunity to serve as the department head for culinary operations in the absences of Executive Chef. Opportunity to assist in menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include hiring, firing, counseling, coaching and developing.
Full-timeExpandApply NowActive JobUpdated 18 days ago - UpvoteDownvoteShare Job
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As a Sous Chef - Executive, you will be responsible for assisting the F&B management team with supervision and production of kitchen operations for multiple F&B outlets, food production, personnel scheduling, training, food and labor costs, and sanitation.
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The Sous Chef oversees and coordinates daily kitchen activities and operations of cooks and other employees engaged in preparing and cooking food products; maintains the quality, presentation, professional attitude, and sanitation of the kitchen.
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This is a full-time on-site role for a Chef at D4 Irish Pub located in Chicago, IL. The Chef will be responsible for overseeing the kitchen operations, preparing and cooking high-quality meals, and ensuring food safety and sanitation standards.
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The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.
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This position will assist Chef in all kitchen operations. She or he is responsible for a majority of the same duties and responsibilities, such as inventory, kitchen staff management and food preparation.
Full-timeExpandApply NowActive JobUpdated 19 days ago - UpvoteDownvoteShare Job
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Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Oversee day-to-day BOH operations in Chicago/ORD. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups.
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This position is the next in command of kitchen operations in the absence of the Executive Chef. Additional responsibility includes overseeing production and staff management. Participate in bi-weekly production meetings to confirm all kitchen details with sales and operations staff, making arrangements to obtain information missed if not in attendance.
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operations management jobs Title: chef in Chicago, CO, France
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