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In the absence of the Head Chef, assumes full responsibility for cooking, serving pre-planned meals, record keeping, and the task supervision of kitchen staff, interns, and volunteers.
$20 - $22 an hourExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Chef de Cuisine must maximize the profits of the Restaurant, effectively manage scheduling and labor costs, train and educate staff, establish and maintain supplier relationships, lead menu development under the direction of the Culinary Director, maintain consistency of food quality and standards and oversee maintenance of kitchen facilities and equipment.
$95,000 - $110,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Educate all FOH and BOH staff continuously to update on the latest culinary advancements and SOPs. Manage staff by training and evaluation of kitchen employees in accordance with policies and procedures to provide ongoing development and correct any deficiencies.
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Communicate effectively to kitchen staff, FOH staff and Group leadership. Provide leadership to kitchen and restaurant staff. Manage kitchen operations, inventory, staff scheduling using our HR platform Harri/ Team Live.
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Works closely with the Executive Chef to develop chef driven food, manage kitchen staff, and assist in growing the business. Train the kitchen staff on how to properly cook and present the food, create staff schedules, order food supplies and kitchen equipment, and inventory the food products and provide solutions to staff conflict and customer satisfaction.
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The Sous Chef works closely with the Chef de Cuisine and Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. Educate dining room service staff on all aspects of food menu & culinary procedures through tastings and staff presentation.
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The Executive Chef will oversee menu development, manage kitchen staff, maintain inventory, and ensure compliance with health and safety regulations. Lead and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants.
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The Sous Chef also supervises daily operations of the kitchen, including meal preparation, purchasing, cost control, sanitation, safety, and staff training. Conduct Pre-Meal stand up for all dining and kitchen staff.
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Reports to the Chef de Cuisine and manages the kitchen staff. for our guests to: EAT authentic Italian food at our restaurants, cafés and to-go counters SHOP a selection of high-quality Italian, local and homemade products LEARN through our classes and our team’s product knowledge Job Description The Sous Chef assists the Chef de Cuisine (CDC) in managing the production of high-quality, authentic Italian dishes in one of Eataly’s exciting, high-volume, open kitchen restaurants.
Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources; Lessing's operates 20 wedding and catering venues, 1 live music venue, 14 full-service restaurants, 1 virtual kitchen concept, over 80 corporate and academic dining centers, 5 Blaze Fast-Fire'd Pizza franchises, and a historic inn.
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Provides training to all kitchen staff to consistently upgrade the cooking skills. Have working knowledge of kitchen management, inventory management, staff scheduling and food/labor cost maintenance.
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Hire, train, and mentor a team of talented chefs and kitchen staff to achieve high standards of culinary skill and teamwork. Oversee cleanliness of the kitchen and equipment to ensure compliance with legislation.
$150,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Sheraton Greensboro/Joseph S. Koury Convention Center is now seeking a professional Sous Chef for its high volume banquet kitchen. Job requires attention to detail, ongoing innovative staff training, creativity, food cost control, and organizational skills.
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Manages kitchen staff in the proper preparation, cooking and garnishment of various menu items. Job Description Job Summary: To oversee kitchen operations and select, train, appraise, coordinate, discipline and coordinate kitchen staff in order to prepare, cook and present food according to standard recipes.
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Oversee and manage all kitchen operations, including staffing, training, and scheduling of kitchen staff. A great upscale hotel in downtown Buffalo, NY is looking for an Executive Chef to add to their team.
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kitchen staff jobs Title: chef in New York, Papillion, Nebraska
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