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As the Executive Chef at Toro , you'll be the culinary maestro orchestrating a symphony of flavors and experiences. Join Our Culinary Innovative Team: Executive Chef of Toro. Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team's commitment to safe, efficient operations and exceptional cuisine.
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Demonstrated experience as a Sous Chef, Banquet Chef, or similar role. Banquet Sous Chef Opportunity Luxury Hotel in Chicago, IL Is your culinary passion matched only by your dedication to delivering outstanding guest experiences.
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This position reports to Culinary Director or Area Chef (as applicable) as well as the Unit General Manager/Managing Partner. Completes and conducts performance appraisals for BOH managers and other personnel reporting to the Chef.
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A good understanding of:- Product- Company recipes (which must be followed exactly)- Systems, including QSR and all inventory management systemsLiaising with senior management and Executive Head Chef. Set an example to employees when running the pass or working on a section.
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Our Sous Chef supervises and participates in the preparation and service of food and beverage items in adherence to Eurest and American Airline company standards. Now hiring - SOUS CHEF.
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Maintaining and enhancing the food products through a creative menu development and presentation, the Executive Sous Chef will promote the company’s vision to become a highly recognized brand respected for its service delivery, diversity in design, contemporary Swiss attributes and Vitality through example.
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A Pastry Sous Chef takes full ownership for the daily preparation and execution of food items in all of the stations they oversee. Creates and completes menu development for Bakery / Pastry items with Executive Chef.
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We offer a variety of fresh, healthy, ready-to-eat meals and snacks through our fresh food vending machines, wholesale partners, and our office pantry solution — providing chef-curated meals to customers within seconds.
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As a Sous Chef, you are responsible for overseeing the daily operations of the kitchen and managing the kitchen staff. You will work closely with the General Manager and Executive Chef to set the direction of the business, focusing on day-to-day operations as well as developing strategies to grow the business, drive sales, and manage costs.
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Follow GRG progressive disciplinary procedure Sous Chef Compensation: Highly competitive salary based on experienceAttainable bonus potentialPTO and vacationHealth benefitsTremendous growth potentialGreat company culture #postJamie Klüg.
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Tao Group Hospitality in-venue Sushi chef training. Works with Executive Chef for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures.
$85,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Job SummaryAs a Senior Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values.
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Job SummaryJob Summary:Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering.
$65,000 - $75,000Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Goddess and the Baker is a fun, growing company with 5 locations in Chicago and one in Brookfield WI. As we grow our locations, we have also opened our own bakery and pastry commissary.
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The Peninsula Chicago is seeking a creative Viennoiserie Sous Chef who is highly organized to work with our F&B operations and create a memorable guest experience. Minimum of 3 years' experience in a similar role preferably in an upscale restaurant.
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Title: chef cuisine Company: Rancho Valencia Resort Spa in Chicago, IL
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