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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.
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The Assistant Director (Sous Chef) will join our Promise Academy Kitchen team that works to transform how the community engages with food—by improving our nutrition environment and thinking more sustainably about what we eat through hands-on nutrition education in the garden and the kitchen, in the classroom, and in the boardroom.
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Assists with meal service under the supervision of the Executive Chef, Sous Chef and/or Dining Room Manager. Performs others tasks as assigned by the Dining Room Manager and Executive Chef.
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The Lead Line Cook is a Sous Chef in training position, full job description and all job duties will be learned and practiced when sous chef is absent. Basic cooking skills, IE: Sautéing, Broiling, Frying, Roasting, Butchery, Garde Manger, Pantry, Breakfast Cookery, etc.
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The job of the Jr. Sous Chef requires open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.
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Role DescriptionThis is a full-time on-site role as a Sous Chef at Metropolis by Marcus Samuelsson located in the New York City Metropolitan Area. The Sous Chef will be responsible for assisting the Head Chef in planning and preparing meals, managing kitchen operations, and supervising kitchen staff.
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The RoleWe are looking for a Line Cook to support and report directly to the Executive Chef, Executive Sous Chef, and Sous Chefs. Perform additional responsibilities, although not detailed, as requested by the Chef, Sous Chef or Kitchen Manager at any time.
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The Executive Sous Chef is responsible for ensuring a superior guest experience through excellent food and hospitality. The Executive Sous Chef must have a passion for creating delicious food, building high performing teams, and delivering hospitality to stakeholders.
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ResponsibilitiesUnder the direction of the Executive Chef, Sous Chef - Banquet Chef is responsible for supervising the staff and daily operations of the banquet operations and department.
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Communicate problems and ideas to the Chef, Sous Chef, and/or General Manager. Communicate problems and ideas to the Chef, Sous Chef, and/or General Manager. Minimum of 1 year experience as s line cook or saute cook, having worked all stations.
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Job DescriptionJob DescriptionPorter House, part of the Restaurant Collection at the Deutsche Bank Center, is seeking a Sous Chef for immediate hire. The Sous Chef is responsible for working with the other Sous Chefs and Chef de Cuisine to manage daily kitchen operations including production, staffing, inventory, admin duties, sanitation and safety.
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POSITION SUMMARY TheSous Chefsupervises the hourly kitchen team and assumes responsibility for the kitchen in the absence of the Chef de Cuisine and Executive Sous Chef. The Sous Chef will support with 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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JUNIOR SOUS CHEF - United Airlines Polaris Lounges - NEWARK, NJClick Here to Apply OnlineJob Description Flik Hospitality Group Salary: $24.00 Per Hour Plus Possible Overtime (OT)What makes FLIK clickWhat makes FLIK click.
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Job SummaryWe are currently seeking a Sous Chef to join our culinary team in New York City, NY.As the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a high-volume conference center in NYC. You will assist in the preparation and cooking of various hot food items, develop daily menu items and their preparation and garnishment, and work with the Executive Chef to build new menus and assist with ordering.
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Must be able to follow instructions during service from Chef, Sous Chef or Chef de Partie throughout the service. The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Executive Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes.
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chef sous jobs in Weehawken, NJ
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