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1 or more years of experience as a Sous Chef or culinary leadership, preferably in a private club. Assists the Club Chef in ensuring department budget is achieved and helps in controlling cost.
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The Sous Chef will assist the Regional Food Service Director with the covering shifts due to call outs and vacation time. The Sous Chef will supervise the kitchen staff to ensure clean and sanitized dining service areas and adherence to Oaks Senior Living policies and procedures.
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The overall objective and purpose of the Banquet Chef position is to oversee the daily operations of the banquet culinary department under the direction of the Executive Chef. This includes monitoring the banquet culinary operation while maintaining profitability and quality control.
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We are looking for an Executive Chef/Kitchen Manager to lead our kitchen team for their Savannah location. Are you a talented chef with a passion for regional BBQ and Southern sides? Proven experience as a Chef or Kitchen Manager.
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Knowledge of all dining room and kitchen systems and operation.
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Summary: As a Sous Chef II, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. We are hiring immediately for a SOUS CHEF position.
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American Cruise Lines, the largest cruise line in the United States, is looking to add multiple Sous Chefs to our shipboard team as we gear up for the busiest part of our operating season on America’s rivers.
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Rate of pay: Demi Cook $18.00, Pastry cook $20.00 Chef de partie $20.00. Chef - Chef de Partie Chef - Commis Chef - Pastry - Commis. Rate of pay: Demi Cook $18.00, Pastry cook $20.00 Chef de partie $20.00.
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Proven experience as an Executive Chef in a fine dining establishment. We are seeking a talented and experienced Executive Chef to lead our kitchen team. Job Title: Executive Chef.
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In the role of Sous Chef and member of the Dining Services team, you will be responsible to prepare nutritious, appetizing, and attractive meals for our residents and ensure a smooth, efficient and safe operation of the kitchen.
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A Corporate Chef must have a varied skill set. A Corporate Chef must have a varied skill set. BOH experience in either full service restaurants, bars/night clubs, or other retail-guest oriented industries.
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Sous Chef (Convivium Lead) Sous Chef (Convivium Lead) It is required that the Cook has a minimum of one year dietary experience working in a hospital, skilled nursing care facility or other related medical facility.
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Sous Chef for a creative and local Savannah brewery! As the second-in-command in the kitchen, the Sous Chef assists with managing all aspects of the day-to-day operation of the culinary side of our operation.
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