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Associates degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience.
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As the Executive Sous Chef at F1 Arcade, your primary responsibility is to lead and build strong culinary teams through development, hiring, and engagement strategies. As the Executive Sous Chef you will: - Oversee all aspects of food preparation in accordance with standardized recipes.
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They will be responsible for the effective management of kitchen, food production stations, culinary operations, and support staff in Central Culinary Services for the timely and proper delivery of these products to the various units on the Medford/Somerville and SMFA campuses.
$88,300 a yearFull-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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The Kitchen Worker is an entry-level, general kitchen utility position, responsible for performing a variety of duties related to culinary operations, including preparation of hot and cold food items, preparation of and replenishment of dishes for buffet presentation, stocking of kitchen supplies and tasks related to the maintenance, cleanliness and sanitation of kitchen areas.
$20 - $26 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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As a Sous Chef, you will communicates daily with the Executive Sous Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials, and assist in the hiring, training, and coaching of the team.
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We are looking for candidates who have:a strong culinary background, with the demonstrated ability to stay current with new culinary trends;excellent leadership and communication skills with the ability to maintain the highest of culinary standards;strong coaching and employee development skills; and/orhave a passion for food and innovation.
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Garrett is joined by Beverage Director Jackson Cannon and Culinary Director Brian Rae in the construction and operation of these concepts. Applicants should have a genuine love of hospitality and food, a strong work ethic and an eagerness to grow professionally through collaboration with talented food and beverage colleagues in a multi-concept setting.
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This position requires previous management of multiple Executive Chefs, we are NOT looking for a multi-unit Executive Chef. Director of Culinary Responsibilities: Oversee all culinary operations: restaurants, catering, etc Menu development, R&D, spec sheets, Quality and Consistency of product Train, mentor and develop team members Develop relationships with vendors Responsible for all financials including food costs, labor, etc Director of Culinary Requirements: 5+ yrs.
$100,000Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Prepares foods 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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About the Role: As the Culinary Program Manager, you'll be at the heart of our Club’s food program, serving dinner during the school year and breakfast and lunch during the summer. Key Responsibilities: Launch and Energize: Build and lead our first internal food program, serving 225-250 meals daily during the school year and more in the summer.
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As the Sous Chef for the restaurant, you will work alongside the Executive Chef in leading a team of culinary experts committed to serving exceptional, mouthwatering dishes while maintaining strict food safety standards, boosting profitability, and enriching the overall dining experience.
$85,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary L ead, you are the recipe to our success.
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Under the guidance of Executive Chef David Daniels, and the Chef de Cuisine, the Sous Chef will assist in leading and managing the RWSG Kitchen and Kitchen employees, ensuring exceptional quality and presentation of all menu items, and proper handling and storage of all food items in accordance with health regulations.
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The ‘Quin House is looking for talented Food & Beverage Manager to join our team! Whether learning fresh pasta making, artisan bread making, whole fish butchery, or open fire cooking techniques, our chefs will have the ability to influence our menus and culinary vision while learning skills that will accelerate their career.
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Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. Associate's or Bachelor’s Degree in Culinary Arts.
$24.5 an hourFull-timeExpandApply NowActive JobUpdated Today
culinary food jobs in Brookline, MA
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