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SummaryThe Chef is responsible for developing meal plans, preparing and cooking meals for the sorority members and guests. The Chef is also responsible for the day-to-day maintenance, operation and food service of the Chapter House and to ensure the Chapter House kitchen is orderly, clean and within relevant regulatory compliance at all times.
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Description:The Executive Chef will lead and develop our culinary team for the Project's Oyster Bar & Tap House concept, and oversee the daily culinary operations for a groundbreaking, brand new restaurant on the Jupiter waterfront, along with a local seafood procurement program as part of the on-site commercial fishing docks.
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Location The Ritz-Carlton Half Moon Bay, One Miramontes Point Road, Half Moon Bay, California, United States VIEW ON MAP
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Leading, teaching and correcting employees, under the guidance of the Chef de Cuisine, Executive Chef, and the Executive Sous Chef. Striving to exceed guests' expectations, while working as a team with other Sous Chefs.
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Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events.
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Communicate any assistance needed during busy periods to Executive Chef and/or Executive Sous Chef to ensure optimum service to guest. Inform Executive Chef or Executive Sous Chef of any excess items that can be used in daily special or elsewhere.
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Step into the culinary world of British Airways Lounge as a Sous Chef , where your passion for food meets the high standards of international travel. s Airport Lounge Segment has an exciting opportunity for a enthusastic Sous Chef at San Francisco International Airport (SFO.
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Assume the role of the Chef de Cuisine or Duty Manager whenever business needs require. Extensive work as a chef in a full-service culinary environment (i.e. breakfast, lunch, dinner, receptions) with dining room service, casual service, catering, and special events.
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As a Sous Chef at Villa Restaurant Group, you will play a crucial role in our culinary team's success by assisting the Executive Chef in overseeing kitchen operations, food preparation, and maintaining high food quality standards.
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Assume responsibility as the kitchen supervisor during all meal periods, including banquets, in the absence of the Executive Chef. Lead and direct the work of others which includes, assisting the Executive Chef with recruiting, hiring, training, scheduling and performance reviews of the kitchen staff.
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Minimum of 2 years as a sous chef of 3 to 5-star hotel, resort or convention center with multiple food and beverage, Establishments situated in urban tier 1 or tier 2 city, high occupancy year-round resort or convention center.
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You will be Personal Chef to our client and his daughter while also being the Research and Development Chef on his newest startup, a vegan/keto line of food products. You will be Personal Chef to our client and his daughter while also being the Research and Development Chef on his newest startup, a vegan/keto line of food products.
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As a Sous Chef, you will play a crucial role in assisting the Culinary Director in all aspects of kitchen operations, with a focus on preparing exceptional dishes using Traeger grills. Proven experience as a Sous Chef or senior line cook in a high-volume kitchen environment.
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Shaner Hotel Group has an immediate opportunity for a Executive Chef to join our team at the Buffalo Marriott at LECOM HARBORCENTER, located in downtown Buffalo just off 190, sitting at Canalside entertainment district.
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Keeps Executive Chef, Chefs Personal Assistant, and Executive Sous Chef apprised of challenges productions and team members. The Chef Tournant is a direct link between the Executive Chef, Executive Sous Chef and his/her assigned production areas and outlets.
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Title: chef Company: Essendant in Anoka, Minnesota
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