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Assist Executive Sous chef with scheduling and menu development including cost controls, recipes, food production schedules, and production consistency. The Sous Chef is responsible for assisting in the supervision of the food service team, performs food production tasks and ensures quality and cost standards are consistently attained.
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Prior experience as a cook, grill cook, fry cook, prep cook, line cook, chef, or restaurant crew member, team member or other BOH part time restaurant jobs is not required but preferred. Job opportunities as Cook / Food Prep / Kitchen Team Member / BOH Crew Member is generally offered as a part-time restaurant job.
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Prepares all cold food according to recipes, guidelines and standards set by the Executive Chef or hotel standards. Collaborate with the Executive Chef in menu development and implementation of banquet menus.
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The Seasonal Chef Instructor, Savory contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Seasonal Chef Instructor reports to the Resident Chef. JOB DUTIES AND RESPONSIBILITIES:Models and directs employees to ensure customer service standards are met.
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Prepared Foods: Deli Counter Service, Kitchen, Food Prep, Dishwasher, Culinary Venues (Pizza Maker, Sandwich Maker, Runner: Hot Food / Salad Bar) Produce / Floral: Stocker, Clerk, Floral Arrangements, Production (Fruit and Vegetable Cutting.
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The Flooring Installation Manager role will manage the job sites for Lowe's Customers, with primary responsibility for VIP Customers and Executive Clients. Responsibilities consist of ensuring there is a Service Pros Installation Group representative is on-site during the install, coordination of installation deliverables, and management of sub-contractors for VIP and Executive Customers.
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Provides instruction and course/program management in the overall knowledge and application of kitchen management with front and back of the house skills of the food service industry Education and Experience:Minimum Bachelor's degree in a related area andtwo years industry-related work such as chef, restaurant manager, food service manager, dietitian, nutritionist, extension agent specializing in foods and nutrition, catering manager experience within the past five years.
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DevOps: Creating automated CI-CD processes using containerization solutions (Docker), CI tools (Drone, Jenkins, Spinnaker), Orchestration (Kubernetes, Helm) and Infrastructure automation (ArgoCD, Rancher, Ansible, Terraform, Chef)Minimum Qualifications.
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Infrastructure as Code (IaC) experience (E.g. scripting Terraform, Puppet, Chef, Ansible, Rundeck, Shell) Maintain a 101 level competency and certification level in core technology areas across AWS (AWS SA Associate Certification) & Microsoft Azure (e.g. AZ-104 Azure Administrator.
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As the right-hand to our visionary leader, the Executive Assistant will play a crucial role in ensuring the smooth functioning of the CEO's office, enabling them to focus on strategic initiatives and leadership responsibilities.
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Midwood Smokehouse, a beloved member of the FS Food Group portfolio, is seeking a talented and passionate Sous Chef to join our culinary team in the Charlotte area locations. Sous Chef Midwood Smokehouse - Charlotte Market FS Food Group.
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Assists with contract management, including with intake and uploading of contracts and related documents into Oracle system; reviewing, editing, and redlining NDAs, SOWs and other contract documents based on the Company’s existing forms and templates; interacting directly with internal clients to facilitate contract review; interacting with the C-Suite to obtain Executive Approvals; routing contracts for execution via DocuSign; and managing renewal/termination notices.
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Equally utilize Sales Development (SDR's & BDR's), Marketing and the Partner ecosystem to help find and win new logo opportunities.
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A successful Banquet Chef will have 3+ years experience managing multi-unit restaurants & banquets in an upscale food focused environment. Achieve financial objectives by working with the Executive Chef preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions.
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The Pastry Cook will produce all baked items needed to operate the food and beverage outlets. Communicate with restaurant outlets on pastry/bakery production and pars. Operate a variety of kitchen equipment to weigh, measure, mix, wash, peel, cut, grind, stir, strain and kneed food stuff for cooking.
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executive chef food production jobs in Charlotte, NC
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