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5-7 years of fine dining experience required, including management roles in upscale culinary environments. Shortly after being named the best steak restaurant in the world, we became a certified B Corp last year and ranked as one of the UKs top 100 Best Companies to work for, for 11 years in a row.
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Back of the House:Prep Cooks, Garde Manger, Line Cooks, and Pastry Cooks(pay range between $18 - $24 per hour, based on position offered and other factors)The determination of what a specific employee in this job classification is paid depends on a number of factors, including but not limited to prior employment history/job-related knowledge, qualifications and skills, etc.
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As a food-tech startup backed by top-tier venture capitalists and led by a team of experienced entrepreneurs—including some of the most accomplished leaders in the technology, culinary, and logistics industries—we’re growing.
$83,000 - $91,500 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up.
$75,000 - $85,000 a yearFull-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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The Sous Chef also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.
$70,000 - $80,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Other back of house duties as assigned by management. Reports necessary equipment repair and maintenance to management. Prep Cook Qualifications:Minimum 1 year experience as a prep cook in a full-service restaurant.
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At least 2 years of Culinary Management experience in an upscale / fine dining establishment. Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style.
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Maintain a good working relationship with all back of house, front of house staff, management and guests. Must have culinary degree and/or equivalent practical working experience at least 2 years in a kitchen, preferably in an Italian fine dining restaurant.
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Communicate with Culinary Management nightly in Post Op about any opportunities to improve function and product of Kitchen. Assist Culinary management in all special projects, kitchen operations and menu development.
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Bartenders is a pooled-tip service role that works closely with the management team and all other front-of-house and back-of-house team members. Café Boulud is inspired by Daniel Boulud’s four culinary muses: la tradition , classic French cuisine; la saison , seasonal delicacies; le potager , the vegetable garden; and le voyage , flavors of world cuisine.
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At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment. Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up.
$90,000 - $110,000 a yearFull-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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This may include Front of the House/Back of the House staffing, development and training, food quality presentation, guest services, inventory management, merchandising, labor management, and the maintenance of all policies and procedures in the restaurants and Cibo Markets.
$75,000 - $85,000 a yearFull-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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Requirement: 2+ years of culinary management in a sous chef or related role. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.
Full-timeExpandApply NowActive JobUpdated 2 months ago - UpvoteDownvoteShare Job
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Labor/Staff Management Continually review and manage performance of all culinary staff and share feedback with chef (monitor all cooks and their work, coach when improvements are needed, alert upper management if there are problems, etc.
$23 - $28 an hourPart-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up. At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment.
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in back of culinary management jobs in New York, Holdrege, Nebraska
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