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Responsibilities: The Sous Pastry Chef will be responsible for assisting in inventory, production, and sanitation of the pastry department of 5 Church. Production to meet the needs of par levels, private parties, and events in the restaurant and Virtue rooftop.
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As Executive Sous Chef, you would be responsible for assisting in the direction and administration of the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
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The Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets. Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods.
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As a Sous Chef, you will manage the hourly, back of house staff and assists in the day-to-day operations of all areas of the kitchen including production, prep, stewarding, purchasing and receiving.
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The Executive Sous directly oversees the day-to-day operations of all areas of the kitchen including production/prep, private parties and special events, stewarding, purchasing and receiving.
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An Executive Sous Chef is responsible for assisting in the direction and administration of the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
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Under the direction of the Executive Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
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The Sous Chef manages the hourly, back-of-house staff and assists in the day-to-day operations of all areas of the kitchen including production, prep, special and private events, stewarding, purchasing and receiving.
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S Airport Lounge Segment has an exciting opening for a Sous Chef / Kitchen Manager to support the team at our American Express Centurion Lounge at Atlanta International Airport in Atlanta, GA. We are looking for a manager with prior culinary supervisory/management skills and hands-on food production experience to join our growing team.
$66,880 a yearFull-timeExpandApply NowActive JobUpdated 10 days ago - UpvoteDownvoteShare Job
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Under the direction of the General Manager, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
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Advise Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Luxurious comfort embraces pure style at the elegant, four-diamond Omni Hotel at Centennial Park. Located in the heart of downtown Atlanta within the bustling Centennial Park District, this luxury hotel treats you to views of the spectacular downtown skyline or picturesque Centennial Olympic Park. The Omni Atlanta Hotel at Centennial Park is connected to Philips Arena and the Georgia World Congress Center, and it is the closest hotel to the Mercedes-Benz Stadium.
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The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements.
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Assist the Executive Chef in the production of menu items that reflect Oliva's culinary vision and concept. Carmel is hiring a Sous Chef to join Oliva Restaurant Group's brand-new concept, Carmel.
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The Executive Sous is responsible for the day to day operations of the culinary staff including but not limited to production, sanitation and training. Job Description: Executive Sous Chef.
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The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels.
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production job Title: sous chef in Atlanta, PR, France
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