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Communicate with Culinary Management nightly in Post Op about any opportunities to improve function and product of Kitchen. Line Cooks work in tandem with the Sous Chefs, other Line Cooks and the rest of the back of house staff.
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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 Today - UpvoteDownvoteShare Job
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A minimum of 2 years' experience as a kitchen manager/managing back-of-house operations, either in Quick Service Restaurant (QSR) or full-service restaurant. 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.
$89,250 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Job Description Eataly is hiring Front of House & Back of House Professionals to join our team across our three New York locations. We are hiring for the following positions: Host ($16 + tips) Prep Cook ($16-$19) Line Cook ($18-$21) Table Support ($16 + tips minus $5.35 tip credit) Part Time Culinary Instructor ($22-$25) Cafe Counter Person ($16 + tips) Management Positions: Sous Chef Hourly ($22 - $27) Sous Chef Manager ($65k - $75k) Kitchen Manager ($65k - $75k) Simply bring your resume and your enthusiasm.
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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.
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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.
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At least 2 years of Culinary Management experience in an upscale / fine dining establishment. Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality.
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Must be able to effectively multi-task and complete assignments in a fast-paced environment, including front-line, managerial, and back-of-house tasks. At least three years management and/or senior supervisory experience in theme park Culinary Services or restaurant management.
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Translate Experience Minimum 4 years of experience Location Skills Inventory Management Staff Scheduling Fine Dining Experience Fast-Paced Experience Fluent in English Culinary Degree/Training Food Safety Food Preparation Kitchen Safety Safe Food Handling Kitchen Tools Sanitary Practices By applying you confirm you have these skills.
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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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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.
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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 24 days ago - UpvoteDownvoteShare Job
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The Sous Chef I also motivates, trains, develops, and advises 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.
$65,000 - $75,000 a yearFull-timeExpandApply NowActive JobUpdated 27 days ago - UpvoteDownvoteShare Job
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Keep all culinary and back of the house documentation up to date including, but not limited to: Job Duties and Opening/Closing Checklists Food Operations Manual/ Recipe Book Personnel Forms – such as new hire paperwork, termination form, etc.
$23 - $28 an hourPart-timeExpandApply NowActive JobUpdated 24 days ago - UpvoteDownvoteShare Job
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Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment.
$90,000 - $110,000 a yearFull-timeExpandApply NowActive JobUpdated 28 days ago
in house back of culinary management jobs in New York, Holdrege, Nebraska
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