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Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions, and following allergy procedure.
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Collaborate with the Executive Sous Chef to plan hot line production. Assist the Executive Sous Chef in planning food orders, production schedules, and pack out. Support the Executive Sous Chef in conducting daily huddles with the team, stepping in to lead when necessary.
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Executive chef and corporate pastry chef to develop and execute all dessert. The Bungalow Kitchen bringsa chic and bohemian atmosphere featuring California Cuisine heavily inspired by local, seasonal ingredients with a robust wine list andcustom cocktails.
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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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Work on recipe development with the executive chef and other sous chef. Empowered Hospitality is seeking an experienced Sous Chef for a Michelin-starred restaurant in New York City. The ideal candidate has 1-3 years of managerial experience in a fine-dining restaurant.
Part-timeExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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The Sous Chef is responsible for providing leadership in BOH Operations consistent with Restaurant strategy and the direction of the Executive Chef and Culinary Director. The Sous Chef must effectively control scheduling and labor costs, train and educate staff, maintain consistency of food quality and standards, manage ordering and inventory, and contribute to the maintenance of kitchen facilities and equipment.
Full-timeExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Work with the Executive Sous Chef to create new menu items to present toe the Executive Chef. Interviewing candidates for their workgroup along with Executive Sous Chef.
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The functional leadership positions of Executive Sous Chef, Executive Pastry Chef, and Executive Steward will report directly to the Executive Chef. The Executive Chef is responsible for the entire culinary operation of the hotel, including but not limited to the planning, and implementation of menu offerings at the MO Lounge and Gallery, In-Room Dining, Banquets, and Pastry, and will oversee the production, presentation, and successful execution of all menu items.
$150,000 - $177,000 a yearFull-timeExpandApply NowActive JobUpdated 8 days ago - UpvoteDownvoteShare Job
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This position is under the general guidance and supervision of the Executive Chef. The Sous Chef will assist in the preparation and service of all sections in the Kitchen and coordinate operations with both the front of the house and the Hotel.
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What Makes You Great: You have 5+ years working as an Executive Sous Chef in high-volume restaurants. The square and round pizzas are the anchors of the menu, along with house-made pasta, veggies, and shareable plates created by Executive Chef Brian Ellis.
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Responsibilities: Opening and closing duty completion; Management of replenishment and rotation of stock as directed by the Executive Chef. Maintain a high level of sanitation awareness and conscientiousness; professional, safe, and efficient manner.
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Reporting to the Operations Manager, the Executive Chef 3 will lead the food production team members in managing the culinary operations in daily production for the Cafe', Patient Dining and a small amount of on-site catering services.
$73,400 - $110,990Full-timeExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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Supervises the entire kitchen staff in the absence of the Executive Chef. Also, all utility and sanitation associates; and to provide supervisory guidance, aid and counsel for all kitchen associates.
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Founded in Paris in 1927, Caviar Kaspia has contributed to the rise of the "Art of Caviar", in France and overseas, establishing caviar and its delicacy as an essential part of all prestigious dinners and events
$100,000 - $120,000 a yearFull-timeExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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This position will support the Executive Chef, Chef de Cuisine, and the kitchen team by organizing, planning, and directing all aspects of kitchen operations. Ci Siamo is the new restaurant from Danny Meyer's Union Square Hospitality Group and Chef Hillary Sterling, debuting this summer at Manhattan West. Celebrating the beauty of simplicity, Ci Siamo will center around live-fire cooking.
$75,000 - $85,000 a yearExpandApply NowActive JobUpdated 5 days ago
executive chef jobs in Bronx, NY
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