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The job of the Sous Chef requires open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.
$65,000 - $75,000 a yearExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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The job of the Jr. Sous Chef requires open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.
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Assist with managing cost controls, forecasting and inventory management. Detail orientated professional with excellent communication, organisational and time-management skills. Our client is upscale steakhouse in New York City who is currently seeking a Executive Sous Chef to support its kitchen operations.
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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. At least 2 years of Culinary Management experience in an upscale / fine dining establishment.
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Menu development and costing, ordering and inventory management. The Chef collaborates with the existing culinary and operations management team and manages the onsite staff.
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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.
Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style. Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality.
ExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Additionally, the Sous Chef will supervise kitchen staff, ensure proper food safety and sanitation practices, and assist with inventory management. Leadership and management skills.
Full-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Strong communication, leadership, and conflict resolution skills. Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.
$75,000 - $85,000 a yearFull-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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Performs other related duties as assigned by the Chef. Takes a basic inventory nightly to check stock levels prior to placing any orders Checks out closing of all cooks Ensures that walk-in is in proper order in accordance to local health laws Must be food safety certified locallyQualifications: A minimum of 4 years of experience in kitchen preparation and cooking.
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You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development. You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development.
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Have working knowledge of kitchen management, inventory management, staff scheduling and food/labor cost maintenanceBe able to manage the line and assure food quality, presentation and consistency standards are maintained during serviceHave experience creating and maintaining prep lists, placing orders, and working with vendorsAssist with BOH facilities maintenance and upkeepResponsible for the supervision and coordination of activities of cooks and workers engaged in food preparation.
$68,000 - $90,000 a yearExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace. Work with CDC, Executive Chef and Director of Culinary Affairs to control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit.
$95,000 - $100,000 a yearPart-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control. + Full culinary management of food service operation to include inventory, ordering and receiving.
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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
inventory management jobs Title: chef in New York, Papillion, Nebraska
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