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Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations. Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers.
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The Head Chef directs the day-to-day operations of a 3 - 7 person school cafeteria kitchen preparing meals for hundreds of kids. The Head Chef position is an exciting opportunity for a talented and seasoned chef looking to transition to meaningful, impactful work.
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Along with the Pastry Chef, the Pastry Sous Chef is responsible for all pastry menu execution and development. The Pastry Sous Chef should have an endless passion for desserts, a great attitude, and exceptional work ethic.
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Reports appliance/equipment failure to the Head Chef promptly and in absence of the Head Chef and Food Service Manager, can schedule repairs. In the absence of the Head Chef, assumes full responsibility for cooking, serving pre-planned meals, record keeping, and the task supervision of kitchen staff, interns, and volunteers.
$20 - $22 an hourExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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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Chef Thomas Keller's New York destination, Per Se, is seeking individuals who are enthusiastic about food, beverage, and hospitality to join the culinary brigade as a Pastry Sous Chef. Located in the Deutsche Bank Center at Columbus Circle, Per Se is Chef Keller's acclaimed New York interpretation of The French Laundry.
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Pastry Chef de Partie. executive chef and corporate pastry chef to develop and execute all dessert. Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse.
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The Head Chef is responsible for and assisting in maintaining the kitchen and related facilities and equipment. In addition, the Executive Chef will have responsibility for oversight and training of student interns who have expressed an interest in careers in culinary arts.
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Job SummaryReporting to the Culinary Director, the Executive Sous Chef is responsible for daily production and the execution of events and culinary operations. The Executive Sous Chef manages and supervises the team of cooks ensuring that company standards are met.
$62,500 - $123,000Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Pastry Chef is responsible for the preparation, baking, and finishing of all bread, cookies and other specified baked good in accordance with specified Jean-Georges' quality standards and specifications.
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Sodexo is seeking a highly trained Culinarian for an Executive Chef 2 for NYC Health + Hospitals Healthcare System in the Brooklyn, NY and surrounding regions. Sodexo is seeking a highly trained Culinarian for an Executive Chef 2 for NYC Health + Hospitals Healthcare System in the Brooklyn, NY and surrounding regions.
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Rose Bakery is seeking an experienced Sous Chef to operate alongside the Caf Manager/ Head Chef and support the caf operations in their absence. Work closely with the Head Chef and Rose Bakery principles/owners.
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Must be able to give orders and direction within their section, as well as reliably carry out orders handed down to them by the Sous Chef and other members of the Culinary Management Team. Able to organize a section in the absence of the Chef de Partie and lead Commis or Apprentices in all areas of execution including preparation, plating, planning and organization.
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To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Job Description Job Description Summary: The Sushi Chef I position is the entry point into our organization.
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The Chef de Cuisine must maximize the profits of the Restaurant, effectively manage scheduling and labor costs, train and educate staff, establish and maintain supplier relationships, lead menu development under the direction of the Culinary Director, maintain consistency of food quality and standards and oversee maintenance of kitchen facilities and equipment.
$95,000 - $110,000 a yearExpandApply NowActive JobUpdated Today
Title: chef in Bronx, NY
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