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The Executive Sous Chef is also responsible for assisting in menu planning and development and cost control. Overseeing methods of preparation, portion sizes, and timeliness of food preparation; control food and usage to minimize waste.
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The Sous Chef supports the rest of the management team in the areas of menu development, supply, quality, cost control, and the hiring, development, and evaluation of hourly Crewmembers in the kitchen.
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Responsible for food preparation, ingredient freshness and control, appropriate cooking, presentation, and customer satisfaction. Ensure cost-effective and efficient staffing and adherence to labor budgets.
$60,000 - $75,000 a yearFull-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Assists with cost control and food inventories as directed by the Executive Chef. Exposure to managing inventory, cost of goods and overall control of financials. Uniform (chefs coat / hat) provided at no cost.
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Is responsible overseeing the menu design and production for the pastry station and aspects food production including quality assurance, cost control, employee relations and related tasks as it pertains to the pastry department.
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In-depth knowledge of food and catering trends, emphasizing quality, production, hygiene, cost control, and presentation. Work closely with the Executive Chef to implement cost controls and efficiently monitor expenditures.
$70,000 - $80,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Join our team as the Sous Chef at a prestigious upscale establishment in the heart of midtown, where you'll be an invaluable support to our Executive Chef. In this role, you'll orchestrate the seamless operation of our Culinary Department, overseeing the preparation and cooking of an array of delectable dishes.
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Assists the Executive Chef with managing cost controls and control expenditures for the account. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
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The Sous Chef supervises the hourly kitchen team and assumes responsibility for the kitchen in the absence of the Chef. They will be responsible for 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.
$65,000 - $80,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Chef De Cuisine Responsible for the operations, menu planning, menu development, cost control, setting and maintaining best in class standards for quality and service with a focus on seasonal ingredients.
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Accountable for meeting and exceeding projected food cost, labor cost, and other forecasted operating expenses. Will report directly to the Executive Chef who will be overseeing the entire F&B program.
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The centerpiece of the Seaport Districts renaissance is an entirely re-imagined historic TIN Building, featuring a one-of-a-kind Marketplace and entertainment venue; several full-service restaurants, fast casual, and counter dining outlets as well as 10K sq.
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Of retail featuring private label products, grab and go, grocery and CPGs. To support this operation, the Marketplace will feature a large commissary kitchen and bakery, as well as an exhibition kitchen that will provide media opportunities.
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Working as the Sous Chef, You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. Assists the Executive Chef with planning and creating menus.
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The Sous Chef supervises 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.
$65,000 - $85,000 a yearFull-timeExpandApply NowActive JobUpdated 6 days ago
cost control jobs Title: chef in Brooklyn, NY
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