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Our restaurant offers a fusion of traditional and contemporary Japanese cuisine with a touch of Korean influence, curated by Michelin Star award-winning Chef Akira Back. From seasonal fish flown in daily to meticulously prepared Wagyu beef, our menu promises an exquisite dining experience.
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As a Meat Cutter, you will be on the cutting edge with our beef, poultry, and other meat products, and you must be willing to carve out time to engage our customers in friendly conversations about our products.
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The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients.
$110,000 - $130,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Any convenience category can be considered (tobacco, adult beverage, sodas, chips, nuts, beef jerky. Appreciated previous titles: Trade Marketing Director, Commercial Director, Sales Director, VP of Sales, VP of Marketing.
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Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood. Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood. The Executive Chef is directly responsible for the cost-effective operation of a clean and safe kitchen, dish room, and storeroom facilities while meeting or exceeding food quality and speed of service requirements.
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Meat Wrapper will work with management and all other associates to ensure meat cases are well-stocked with fresh, high quality beef, pork, poultry, and seafood products for our customers, according to company standards.
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Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. He asked for a serving of roast beef to be placed between two slices of bread so he could eat with his hands.
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Carve and trim meats such as beef, pork, poultry, seafood; Assist in other areas as needed and assigned by another Kitchen Manager and Head Chef; Carve and trim meats such as beef, pork, poultry, seafood.
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Although beef and steak items make up a good portion of the menu, we offer a variety of chicken, ribs, seafood, and pasta dishes. Although beef and steak items make up a good portion of the menu, we offer a variety of chicken, ribs, seafood, and pasta dishes.
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We've been providing chefs with expertly cut and portioned beef and pork for over 120 years, based on rigid meat-selection criteria, precise beef aging and expert trimming. We've been providing chefs with expertly cut and portioned beef and pork for over 120 years, based on rigid meat-selection criteria, precise beef aging and expert trimming.
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Our secret is our famous artisan bread baked when you order, and traditional family recipes prepared with fresh ingredients. In 1762, John Montagu, the 4th Earl of Sandwich, invented the meal that changed dining forever.
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The sweet pork and shredded beef are perfectly seasoned and slowly cooked for several hours to create the signature intense aroma and flavors of Costa Vida. Costa Vida prides itself on its intensely flavored meals that leave guests energized, inspired, and satisfied.
$70,000 - $80,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair.
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Knowledge of beef, including grades, cuts, and methods of preparation. Oversee Bistro a la carte menu and make sure the buffet stays replenished. 2 years minimum of fine dining and/or hotel/casino experience required.
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As the Membership Manager for Bourbon Steak, you will play a crucial role in driving membership sales and promoting the unique privileges associated with our exclusive high-end steakhouse membership club, Small Batch Reserve.
$60,000 - $65,000 a yearFull-timeExpandUpdated 3 months ago
beef job in Las Vegas, NV
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