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Benefits: BCBS health insurance & other options including dentalEmployee Assistance Program (EAP)Restaurant discountsOpportunities for career growthBuilding on the culinary successes of RPM Italian and RPM Steak, RPM Seafood features the truest expression of the world's best fish and seafood paired alongside the brand's well-established steak program, award-winning wine lists and impeccable service.
$25 - $40 an hourExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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ORGANIZATIONAL RELATIONSHIPS: This position reports to Culinary Director or Area Chef (as applicable) as well as the Unit General Manager/Managing Partner. MINIMUM EDUCATION & TRAINING: Culinary degree or certificate with a minimum of three years relevant experience and/or minimum five years' experience coupled with on-the-job experience in related culinary field.
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Graduation from a Food Service Management or Culinary program may be used as a substitute for a portion of the time-based requirements for these roles. General Manager - Chick-fil-A (ORD) Reports to: Director of Concessions and Contract Management Salary Range: $70,000.00-$80,000.00 per year Hyde Park Hospitality is hiring a General Manager for the Chick-Fil-A restaurant opening inside the Chicago O'Hare International Airport.
$70,000ExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
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Gate Gourmet combines culinary expertise with the highest standards of food safety and production to deliver delicious, healthy, and affordable meals to over 270 million travelers around the globe.
Full-timeExpandApply NowActive JobUpdated 24 days ago - UpvoteDownvoteShare Job
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Job SummaryThe Art Institute of Chicago has relaunched their dining facilities at the museum in partnership with culinary leaders Levy and Boka Restaurant Group. Job SummaryThe Art Institute of Chicago has relaunched their dining facilities at the museum in partnership with culinary leaders Levy and Boka Restaurant Group.
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The Culinary Supervisor position will report to the Concessions Chef and will be responsible to coordinate the day to day operations of the Concessions kitchens. Professional training through a culinary education or working in a fast-paced, high-volume fine dining restaurant/catering facility; full service casual dining preferred.
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Culinary skills and knowledge necessary to execute to the highest standards. Boqueria is a lively tapas bar, inspired by the buzzy atmosphere and great food of the Barcelona "Kioskos" surrounding the renowned food market "El Mercado de la Boqueria.
$60,000 - $75,000 a yearFull-timeExpandUpdated Today - UpvoteDownvoteShare Job
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Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry, or fish for culinary use.
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With Chief Culinary Officer, Devon Quinn, and Chef de Cuisine, Brian Shim, leading the team, private dining options, market offerings, and a bar with crafted cocktails are available for customers.
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The Executive Sous Chef at Tanta is responsible for the entire kitchen operation; overseeing areas such as prep, dishwashing, main kitchen, cold kitchen and pastry while working closely with the Executive Chef and Pastry Chef. This requires having advanced culinary skills in executing recipes and techniques learned in prior experiences.
$68,000 - $80,000 a yearFull-timeExpandUpdated Today - UpvoteDownvoteShare Job
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A Bachelor's degree in hospitality management, food service management, culinary management, business management, or related field. Oversees all facilities, maintenance, operations, customer service, culinary services, internships, externships, and third-party auditors.
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With over 50 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it.
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The Chef de Partie role is an ATL level leadership role in Prepared Foods focused on driving culinary excellence and hospitality experience on the Retail Floor. This role will report directly to our Prepared Foods Team Leader and work in partnership with Store Leadership and Regional culinary teams.
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Maintaining Cleanliness of all entire culinary spaces, including but not limited to washing dishes, trash removal and proper floor cleaning. BASIC FUNCTION: The Prep Cook primary role is to assist the Executive Chef & culinary team with a variety of tasks such as food prepping while maintaining a clean and organized kitchen and work station.
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culinary job in Chicago, IL
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