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While the overall strategy of our menu and product design is owned by co-founder and CEO Julie Nguyen, who ideates what new items will go on the menu, you’ll collaborate closely with Julie to refine and perfect menu concepts to ensure every concept elevates the brand by being visually striking with perfect macros and is operationally efficient, profitable, and executable by our culinary team.
RemoteExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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Able to learn, retain, and present product, menu, and allergy information to guests. Learn and maintain product knowledge of the food, wine, and beverage menu(s). He initiated a new boutique hotel standard and environment where people could connect, from the heart.
Full-timeExpandApply NowActive JobUpdated 14 days ago - UpvoteDownvoteShare Job
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Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. Research customer preferences and develops a menu which incorporates local foods and flavors.
$90,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Prepare all menu items according to recipe requirements and adhere to product sensitivity and plate presentation guidelines. Obtain Chef/Manager signature / approval on all product / prepped items and sauces.
Part-timeExpandApply NowActive JobUpdated 21 days ago - UpvoteDownvoteShare Job
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In that time, Smoothie King has expanded its menu to include a wide selection of healthy snacks and high-quality nutritional products. Whether it is working on portioning with the team, making sure there isn't over prepping / wasting a lot of product.
Full-timeExpandApply NowActive JobUpdated 20 days ago - UpvoteDownvoteShare Job
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Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff.
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Participate in menu planning activities with the Executive Chef/CDC to include the determination of purchasing specifications, product and recipe testing and menu development. The Executive Sous Chef will have the opportunity to provide input on menu development as directed and approved by the Chef de Cuisine and/or Executive Chef. A key responsibility will be mentoring, training, and disciplining BOH Staff (sous chefs, line cooks, prep cooks, etc.
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Prior experience in menu creation, recipe writing and coaching/training strongly preferred. The Executive Sous Chef is responsible for all culinary activities for the restaurant, under the direction of the Executive Chef. They will assist in ensuring the flow of service is efficient and smooth.
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Duties also include menu development, inventory, purchasing, labor and food cost controls, maintaining sanitation standards, and personnel management including hiring, coaching, counseling, training and developing.
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