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The Executive Sous Chef reports to the Regional Chef de Cuisine. The Executive Sous Chef is responsible for overall management of the kitchen operations including, but not limited to, staffing and training of line, temaki, and porter staff; ensuring top quality in our menu offerings, dish preparation and presentation; ordering and inventory of products; keeping food costs at or under budget, maintaining department of health standards and ensuring compliance with all regulations.
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Livingston Post-Acute Care - Prepare food in accordance with prescribed resident diet specification, facility procedures, and dietary and sanitary regulations under the supervision of the Dietary Director.
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The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels.
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This position requires prior Banquet Captain experience, and is driven by our core values of enthusiasm, integrity, excellence and hospitality. Our Banquet Captain will ensure that all guests receive immediate attention, have their orders taken and their food and beverage requests promptly and courteously served.
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If so, apply for our Pastry Sous Chef position today! Pastry Sous Chef. Proven experience working as a pastry chef in a fast-paced kitchen environment. If so, apply for our Pastry Sous Chef position today.
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Premium PPO health and dental insurance through Independence Blue Cross for all full-time employees. The modern American menu is inspired by the flavors and classic dishes using only the freshest and finest ingredients available, Autograph Brasserie serves premium steaks, fresh seafood, and hand-made pasta complemented with an impressive wine and specialty cocktail list.
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Spuntino Wine Bar & Italian Tapas has an outstanding opportunity for a dynamic and creative culinary professional with a passion for great Italian food and fine wine as a Sous Chef. Spuntino is the ideal fusion of upscale wine bar and casual Italian eatery.
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Rosalie is a featured regional Italian cuisine created by Executive Chef Merick, who came to Fearless from James Beard Award winning restaurant Fresca Food and Wine in Boulder, Colorado. A Sous Chef on the Fearless team will be energized coming to work every day and want to inspire and mentor their team pushing their team to be organized, professional, and detail oriented.
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Sous Chef or Culinary Manager with high volume experience: Strong cooking from scratch ability. Sous Chef / Culinary Manager. Sous Chef ($500 Sign-on Bonus) Sous Chef or Culinary Manager with high volume experience: Strong cooking from scratch ability.
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Experience with payroll, training, detailing events and banquet set-up and execution of events. As a Banquet Manager, you would be responsible for managing the daily execution of all banquet functions in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
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You will need to have a strong background in Upscale Casual Kitchen experience to be successful with us as a Sous Chef! Job Summary We are a fast growing entertainment concept and looking for our next amazing Sous Chef.
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Mercado is looking for a Chef de Cuisine to oversee kitchen operations and run dinner service. Chef de Cuisine - Full Time position with excellent work schedule. The multitude of options on the menu speak to the food-hall-like experience, with options from a brunch menu, to make-your-own bowls, to specialty sandwiches; all of which include vegan options.
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Description As a chef on our Restaurant team, you’ll play a dual role — part kitchen genius, part artist. Been there and done that for 2+ years in full service, upscale restaurant managementPassion and knowledge about quality food and exceptional customer serviceSolid written and verbal communications skills, as well as basic accounting skillsThrived in a fast-paced environment and embraced working a flexible scheduleA food handler’s card where required by local and state regulationsWe’ve got you covered.
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Along with an inclusive environment and great advancement opportunities, we offer a banquet of benefits that will protect your health, ensure your future and provide the tools you need to succeed at work and in life.
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The Executive Chef is responsible for assisting in the culinary design of the venues menu in accordance with organization and execution of the day-to-day food and beverage operations. Assigns in detail, specific duties to all associates under supervision of Restaurant Executive Chef for efficient operation of kitchen and service.
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Title: banquet chef Company: Cavalier Golf Yacht Club in Montclair, NJ
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