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Tao Group Hospitality in-venue sous chef training. These include TAO, Hakkasan, OMNIA, Marquee, LAVO, Beauty & Essex, Wet Republic, Yauatcha, Ling Ling, Cathdrale, Little Sister, The Highlight Room, Sake No Hana, Jewel, and more.
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In collaboration with the Pastry Chef, the Pastry Sous Chef is responsible for all pastry menu execution and development. The Pastry Sous Chef should have an endless passion for desserts, a great attitude, and exceptional work ethic.
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Prepare, cook, and serve meals along with Assistant Chef in accordance with the New York City Department of Health and the New York City Department for the Aging for over 200 meals daily. We infuse a commitment to civic engagement, equity, and communal action into each of our programs, which include early childhood education, mental health and wellness, benefits assistance and eviction prevention, adult literacy and education, healthy aging, community, and recreation centers, performing and visual arts, and youth development.
$28 an hourPart-timeExpandApply NowActive JobUpdated 14 days ago - UpvoteDownvoteShare Job
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Reports and malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef of the partie. Ensures proper food storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Sous Chef or Chef de Cuisine.
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The Sous Chef is responsible for assisting in the overall success of the daily culinary operations. Assist Executive Chef in all kitchen operations. For the TWA Hotel at New York’s JFK Airport, MCR won the Development of the Year (Full Service) Award at The Americas Lodging Investment Summit (ALIS), the Urban Land Institute New York Excellence in Hotel Development Award and the American Institute of Architects national Architecture Award, the highest honor given by the AIA.
$80,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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We are on the lookout for a dynamic Sous Chef to join our team and report directly to the Executive Chef. In this role, you'll thrive in our fast-paced environment, juggling multiple tasks and projects with flair, efficiency, and independence.
$85,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Chef Instructor, Savory contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Chef Instructor blends culinary talent and teaching skills to support the Resident Chef in driving business results.
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The Waldorf Astoria New York is seeking a talented Executive Sous Chef to unveil a new era of luxury which embodies the spirit of New York City. As Executive Sous Chef, you would be responsible for assisting in the direction and administration of the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
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Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions, and following allergy procedure.
$85,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Benefits: Dental insurance Employee discounts Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Nami Nori is looking for an energetic and experienced Sous Chef to help lead the BOH team of our flagship West Village location.
$70,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Since first partnering in 2009, chef Andrew Carmellini, Josh Pickard and Luke Ostrom have opened a. Vale, Sagamore Pendry Baltimore and the Shinola Hotel. Leuca, Westlight, Mister Dips, Rec Pier Chop House, The Cannon Room, San Morello, Evening Bar.
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Sushi Chef Responsibilities: Leads culinary teams in driving consistent successful service Develops new recipes, plans menus using focusing on coastal Italian cuisine using seasonal and high-quality fresh seafood Reviewing staffing levels to meet service, operational, and financial objectives.
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Collaborates with the Chef de Cuisine and Executive Sous Chef on the creation of new items and menu development. Mattos Hospitality is looking for an experienced and dedicated Sous Chef to help facilitate food production and execution, workplace organization, team leadership.
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In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
$95,700 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Sous Chef is responsible to the Executive Chef for overall food operations of the unit and has direct supervision over the Kitchen Supervisors and staff. The following list is not inclusive of additional responsibilities that may be requested by the Executive Chef.
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Title: chef Company: Noho Hospitality Group in New York, Papillion, Nebraska
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