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Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
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Work alongside Michelin-starred Chef Nick Sharpe, crafting innovative European cuisine with coastal flair in our main dining area at Cece's Roland Park and mastering signature house-made pastas and artisan pizzas at the adjacent Cece's Kitchen.
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Known for its menu being inspired by the spirited cuisine of the South, Cindy Lou’s Fish House is a breathtaking waterfront restaurant by celebrated duo Tony Foreman and Chef Cindy Wolf. The restaurant is inspired by the love for Southern food, flawless service, and joyful wine and cocktails.
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JOB SUMMARYThe sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervision of hourly team members. BENEFITSFREE meal during your shift20% discount on any food purchase at Eat’n Park, Hello Bistro, The Porch, and Parkhurst Dining.
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In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
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Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume. Shifts outside of dinner service may be scheduled based on the needs of the restaurant and hotel.
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A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guests needs by preparing food according to established recipes and procedures as well as following safety and sanitation guidelines.
$19 - $23 an hourExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks. Food handling certification required. Relax with a book (by hometown author Edgar Allan Poe, perhaps) from our hotel library, and sleep under a literary-themed mural in your guest room.
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The Chef Manager will report to the Executive Chef and have direct oversight of all culinary operations including HAACP accountability, receiving/storing, product/vendor compliance and food production tracking.
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Llevará el uniforme de Mr. Rooter, que lo identifica ante nuestros clientes como uno de los mejores en la industria. Como plomero con licencia, recibirá capacitación en el uso del sistema probado de Mr. Rooter como un profesional de servicio en la industria de la plomería, realizando sus propias llamadas de servicio.
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Collaborate closely with the Chef de Cuisine in menu planning, recipe development, and execution of culinary vision. We are seeking an experienced Executive Sous Chef with a minimum of 5 years of experience in a fast-paced bakery environment, successful menu development, and research and development of bakery, catering, and restaurant items.
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Recursos gratuitos de salud mental, legales y financieros. Estamos seguros de que le encantará nuestra comida, así que ofrecemos una comida gratis después de que su entrevista haya sido completada como miembro del equipo (hasta $ 10 valor.
$15 - $20 an hourExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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Join our company, Mama's on the Half Shell, with locations in Baltimore and Owings Mills, MD, as a full-time Restaurant Sous Chef - Cook that creates delicious, mouthwatering dishes while managing a kitchen team alongside our head chef.
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Demonstrated ability to use digital voltmeter, OHM and multimeter, oscilloscope, safety analyzer, DC power supply, soldering and de-soldering tools, and physiological vital signs simulator. Job DescriptionI. General Summary Under general supervision, assigns work to technicians within the service line or works independently as an equipment specialist for repair and maintenance of medical equipment, including safety testing, design, installation, calibration, routine maintenance and repair of complex medical equipment.
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The Head Chef will participate in the “Final Walkthrough” alongside the Event Manager, taking copious and detailed notes of the client’s vision for execution, asking pertinent culinary execution related questions and be responsible to update these notes in the Kanban board.
$22 - $28 an hourPart-timeExpandUpdated 27 days ago
chef de cuisine sous food service jobs Title: sous chef Company: Coolworks in Baltimore, MD
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