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The KM reports to the Executive Chef and Exec Pastry Chef. The objective of the Kitchen Manager is to manage the Flour kitchen, food, boh team, produce superior food and work hand-in-hand with the FOH Manager in managing their bakery under the Flour capacity in upholding the Flour missions.
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Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations. Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers.
$55,000 - $75,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The kitchen manager will work with the Executive Chef and all restaurant management team members to ensure the restaurant operates according to the standards set by the ownership team and the Big Dipper Hospitality Group.
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Provide input to the City Executive Chef and F&B Director with regard to the development/career growth plans for each kitchen staff member. The successful Sous Chef, in conjunction with the City Executive Chef, participates in managing back-of-the-house (BOH) cruise execution to ensure consistently high levels of quality, sanitation, service and guest satisfaction while maintaining a high level of profitability.
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In coordination with the Executive Chef is responsible for the adherence to company standards for all kitchen operations including ordering, receiving, recipe and plating specifications.
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The Kitchen Manager/Chef position requires an individual with 3-5 years of culinary experience in a high volume restaurant environment. Each unit has a scratch kitchen that is Chef driven with award-winning food.
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The Executive Chef is responsible for operating effective cost, clean and safe kitchen while meeting or exceeding food quality and speed of service requirementsThe Executive Chef is directly responsible for all kitchen operations.
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Executive Chef / Kitchen Manager. Our scratch menu is brought to life by kitchen warriors (like you!) Experience working in an upscale scratch kitchen concept.
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Number of Direct Reports: Up to 40, varies by unit (Head Cook, Specialty Cook, Assistant Cook in Hot Kitchen) Minimum 1-3 years of experience as a Chef and/or Sous Chef required.
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Make the Purchasing Manager or Executive Chef aware of any special products needed for coming functions. Overview The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels.
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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 supports the Executive Chef to ensure menu items are executed with excellence in the restaurant.
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Partner with the Executive Chef to ensure kitchen management and hourly employees are properly trained to execute food at the highest level. Responsible for the fiscal prudence of the culinary program alongside the Executive Chef through recipe adherence, menu pricing, product receiving and utilization, waste, theft and portion control.
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Boston Harbor City Cruises is seeking a City Executive Chef for our Odyssey and Spirit of Boston operation in Boston, MA. Ride cruises to observe & coach sous chef and Kitchen Supervisors on effective preparation & management skills.
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Complete all tasks, in order, on the prep list from the Head Chef or other kitchen manager. Execute techniques under the direction of the Sous Chef and Executive Chef.
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In addition, the Executive Chef will manage the kitchen operations to achieve the highest profitability while maintaining Air Culinaire Worldwide Standards. The Executive Chef must have an excellent driving record and valid driver’s license and be able to pass a FAA on-ramp security clearance and pre-employment and random drug and alcohol screenings.
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chef kitchen manager executive jobs in Boston, MA
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