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The Sous Chef supports the rest of the management team in the areas of menu development, supply, quality, cost control, and the hiring, development, and evaluation of hourly Crewmembers in the kitchen.
$60,000 - $70,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Bar Manager is responsible for the oversight of all functions pertaining to beverage operations, including service, menu development, staffing & people development, bar maintenance, and administrative responsibilities such as inventory, recipe costing, and scheduling.
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EJ'S Luncheonette is seeking to hire a full-time Executive Sous Chef at our location in New York City, NY. The Executive Sous Chef will be responsible for assisting the head chef with menu development, food purchasing, staff management, and kitchen operations.
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The Chef De Cuisine Responsible for the operations, menu planning, menu development, cost control, setting and maintaining best in class standards for quality and service with a focus on seasonal ingredients.
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In collaboration with the Pastry Chef, the Pastry Sous Chef is responsible for all pastry menu execution and development. In collaboration with the Pastry Chef, the Pastry Sous Chef is responsible for all pastry menu execution and development.
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Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
$70,000 - $75,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Provide direction for menu and recipe development. The Executive Sous Chef participates in all menu changes and assists the chefs on all their special menus. Conduct training for other operating departments on food knowledge and menu composition, as needed.
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Assists the Executive Sous Chef/Chef & B in menu development, food specifications, recipes, and supervising cooks, production, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards.
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The Executive Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director.
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The Executive Sous will also have the opportunity to provide input on menu development as directed and approved by the Chef de Cuisine and/or Executive Chef. A key responsibility will be mentoring, training and disciplining staff (sous chefs, line cooks, prep cooks, etc.
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As the Corporate Executive Chef at City Winery, your role extends beyond culinary excellence to encompass strategic menu development, meticulous food cost management, and fostering a culture of culinary innovation and excellence across all locations.
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Position Summary:As the Chef de Cuisine at Little Hen, you will be responsible for overseeing all aspects of the kitchen operation, including menu development, food preparation, inventory management, and staff supervision.
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Support the hiring, training, development, and performance counseling of all staff within area of responsibility. Lead all product development. The centerpiece of the Seaport Districts renaissance is an entirely re-imagined historic TIN Building, featuring a one-of-a-kind Marketplace and entertainment venue; several full-service restaurants, fast casual, and counter dining outlets as well as 10K sq.
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Of retail featuring private label products, grab and go, grocery and CPGs. To support this operation, the Marketplace will feature a large commissary kitchen and bakery, as well as an exhibition kitchen that will provide media opportunities.
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No Remote Hospitality company based in the heart of NYC Seaport District with a mission of creating an elevated culinary experience, all with a view. 5+ years culinary management experience in a fine dining environment.
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menu development jobs in Jersey City, NJ
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