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At Soho House the Executive Sous Chef is responsible for assisting the Executive Chef in planning, organizing and leading the Kitchen Department according to company policies and state standards.
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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.
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With a fresh, modern expression of its rich, authentic legacy, Waldorf Astoria New York provides guests the exceptional environment and the personalized attention of True Waldorf Service that creates unforgettable experiences for discerning travelers with 375 rooms (plus 375 residences), 40,000 square feet of event space, holistic spa and wellness programming, and a celebrity chef partnership.
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The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
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The Sous Chef will report directly to the outlet Chef de Cuisine, supervises the hourly kitchen team and assumes responsibility for the kitchen in the absence of the Chef. They will be responsible for menu planning, menu development, and cost control as well as setting and maintaining best in class standards for quality and service with a focus on seasonal ingredients.
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The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels.
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The Sushi Chef II’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and maintaining a clean and safe work environment.
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We are looking to add a skilled, experienced sous chef to our Constellation team in the Bronx, NY. As a sous chef with the NY Botanical Gardens, you will have the opportunity to teach others about your craft as you supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods.
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The Banquet Chef will assist the Executive Chef in directing the culinary team in an effort to create an excellent experience for both internal and external customers. The Banquet Chef reports to the Executive Chef.
$95,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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As a sous chef with Constellation Culinary Group, you will have the opportunity to teach others about your craft as you supervise and participate in the success of the food program of a prestigious Graduate program.
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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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Assists Executive Chef and Executive Sous Chef with menu planning and tasting activities. Compensation: Salary $70k to $75k AnnuallyEssential Duties and Responsibilities Hire, train, supervise, discipline, schedule and participate in all activities of culinary team alongside Executive Sous and Executive Chef including counseling, discipline, training and direction.
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We are seeking an Executive Chef to open our Meatpacking location! Located in Bryant Park, Midtown East, NoMad and SoHo, La Pecora Bianca, which means "the white sheep" in Italian, offers a relaxed, all-day dining experience and vibrant Italian fare in a beautiful setting.
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The Chef Instructor, Pastry contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Chef Instructor reports to the Resident Chef.
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Minimum 5 years Sous Chef or Executive Sous Chef in corporate dining preferred. Sous Chef II - Private School. The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager.
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Title: chef Company: Essendant in Edgewater, NJ
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