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Chef De Cuisine, Sous Chef, Executive Sous Chef, Executive Chef, Kitchen Manager,Chef de Partie, Head Line Cook, Lead Line Cook,Back of House, Leader, Management, Inventory, Menu, Restaurant, Hotel, Food, Beverage, High Volume, Cooking, Dining,Culinary Arts,Hospitality, Customer Service, Food Safety, Multi-Tasking.
$65,000 - $75,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Reports To: Executive Chef, Executive Sous Chef, Chef de Cuisine, Banquet Chef. Communicates to the Chef de Cuisine or Executive Sous Chef any concerns regarding food, production process, delivery problems, shortages, equipment problems, or personnel issues.
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We are a completely NEW community that is in search of a Lead Cook Supervisor/Sous Chef who wants to actually enjoy their surroundings and the people they work with. We are a completely NEW community that is in search of a Lead Cook Supervisor/Sous Chef who wants to actually enjoy their surroundings and the people they work with.
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Assists the Executive Chef and Sous Chef with recording financial transactions within established guidelines and safeguards. Direct Supervisor Executive Chef, Dining Services.
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Work banquet food station as scheduled by the Executive Chef or Sous Chef. Prepare and service food for the Employee Cafeteria as specified by the Executive Chef or Sous Chef.
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Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks. 2 - 5 years' experience as a Line Cook at a hotel/resort or restaurant. Moxy Washington, DC Downtown.
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Check with Chef/Sous Chef for all menu of the day specials. We are currently seeking Fine Dining Line Cook candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals.
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ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG.
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Work alongside your Chef De Cuisine to manage prep lists, waste logs and food inventory. Ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders. Optional 4 Day Work Week Schedule with Full Time Hours.
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Additional duties include assisting Sous Chef or Chef in the cold production of food items for the Nursing Center meals following standardized recipes. If you have worked in Executive Dining, Business Dining, and/or have experience as a short order cook and know your way around a FAST paced Kitchen then we would like to talk with you.
$17 - $18.32 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Assists with other duties as assigned by Sous Chef. Notifies Sous Chef of expected shortages. Sets up, maintains, and breaks down prep cook station. Do you want to become a Chef.
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Communicate with the Executive Chef and Sous Chef when special products are needed or if problems with food quality or presentation arise. Job Summary The Cook is responsible for set-up, food preparation, organization, sanitation, and production of food and beverage items, as well as closing and storage for the individual workstation.
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Work closely with Sous Chef to create new menu items for cook to order line. - Refer any guest problems or complaints to Executive Chef. COOK (Weekends Only) Work closely with Sous Chef to create new menu items for cook to order line.
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Line cook duties will consist of assisting the executive and sous chef with their daily tasks. We are looking for a professional Line Cook to prepare food to the exact chef's specifications and to set up stations for the menu.
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Cook food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards. Prepares food items by cutting, chopping, mixing, and preparing sauces. Cook food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
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cook sous chef jobs in Chevy Chase, MD
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