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50-60 hours/week Paid vacations Position Requirements Proven success as an Sous Chef or Kitchen Manager in a high- volume upscale restaurant or high end resort restaurant Strong passion for culinary excellence, wine knowledge and service Proven ability to develop team Knowledge of systems, methods and processes that contribute to great execution Stable job history which demonstrates upward career progression.
$45,000 - $47,000ExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Bachelor's degree in Culinary Arts, Food Science, Nutrition or Hotel/Restaurant Management is highly desirable. Partnering with the Guest Services Manager provide team members a hospitable orientation and onboarding experience team members.
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Train and mentor kitchen staff, fostering a culture of culinary excellence. Lead and manage the culinary team, including chefs, cooks, and kitchen staff. Exceptional culinary and creative skills, including menu development.
Full-timeExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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Train and manage kitchen personnel and supervise/coordinate all related culinary activities. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs.
Full-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Culinary candidates generally pursue one of two tracks: one which leads an Executive Chef role or one which leads to the detailed operating responsibilities for a particular restaurant (General Management.
$85,000 - $95,000 a yearFull-timeExpandApply NowActive JobUpdated 3 months ago - UpvoteDownvoteShare Job
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Ability to work in the kitchen leading, training, teaching and coaching culinary duties. The General Manager is responsible for the success of the operation within their control and demonstrates honesty and integrity in all things.
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Regularly works in the kitchen leading, training, teaching and coaching culinary duties. First Shift General Manager. The General Manager is responsible for the success of the operation within their control.
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This location is a franchise owned by Bluegrass FW, LLC. Regularly works in the dining room leading, training, teaching and coaching host and service functions. Moderate exposure to extreme temperatures (i.e. freezer, heat behind the cook line.
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The General Manager must have the ability to attract and develop a quality staff of "A" players and demonstrate a strong work ethic. The General Manager has a positive impact on restaurant finances.
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The Food Service Worker will assist the manager with food/meal preparation; maintain cash receipts and meal records. Maintain garbage collection site and kitchen floor areas in a neat and sanitary fashion.
Full-timeExpandApply NowActive JobUpdated 28 days ago - UpvoteDownvoteShare Job
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Certified Dietary Manager (CDM) course participant, or certification as required by State & County law. Training - Responsible for all training, quality control and in-servicing staff to meet HCSG standards is an essential part of the Manager’s responsibility and includes touring the kitchen several times per day to assess work quality using QCIs for documentation purposes.
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Proven success as a Sous Chef, Executive Sous Chef, or Kitchen Manager in a high-volume upscale restaurant or high-end resort restaurant. The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability.
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Create schedules based on business levels for Head Chef, servers, bartenders, banquet servers, beverage cart staff, and pool concession stand staff and assist Head Chef with planning schedules for kitchen staff to ensure customer satisfaction is achieved while monitoring staffing budget and controlling labor costs.
Full-timeExpandApply NowActive JobUpdated 11 days ago - UpvoteDownvoteShare Job
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First Shift Assistant General Manager. First Shift Assistant General Manager. The Managers primary purpose is to develop restaurant management and hourly staff to build and increase sales over the previous year and improve profitability, while ensuring employee and guest satisfaction, without compromising the integrity or culture of the concept.
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