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The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures.
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The Executive Sous Chef also supervises, trains, and develops all culinarians to ensure all staff members adhere to appropriate food safety/sanitation guidelines, in accordance with local and federal health and safety regulations.
ExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Additionally, you will play a key role in menu development, sourcing ingredients, and ensuring compliance with food safety and sanitation standards. Strong knowledge of culinary techniques, food safety standards, and kitchen equipment.
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Ensure compliance with federal and state laws to provide a visibly clean and safe kitchen environment for guests and staff by following regulations to comply with food safety/alcohol service and health precautions as established by the Centers for Disease Control (CDC), Occupational Health and Safety Administration (OSHA), US/New York Department of Health, Liquor Control Board, US/New York State Department of Labor, Chautauqua Hotel Company, and Chautauqua Institution.
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This individual will be responsible for running the Savory and Pastry side of the business, creating the daily menu, sourcing ingredients, managing the team, customer service, event planning, catering, recruiting, training, and meeting health and safety standards.
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Ensure all staff have food safety and sanitation certifications as required by law. Supervise and participate in the production and plating of food service areas to maintain the best quality food style possible.
ExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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Safety Ensure you and the teams are certified in all applicable state and required certifications (CPR, Food Handling, Tips training, etc). Assist the Executive Chef in Planning and managing the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
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The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability.
$68,000 a yearExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Promote a culture of Food and Workplace Safety. The Sous Chef will focus on culinary excellence and the cafe experience for the Google Food program to support operational excellence.
$60,000 - $70,000 a yearFull-timeExpandApply NowActive JobUpdated 19 days ago - UpvoteDownvoteShare Job
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This is a full-time on-site role for an Executive Chef at a Restaurant located in New York, NY. The Executive Chef will be responsible for leading the kitchen team, creating and updating menus, supervising food preparation, and ensuring quality and consistency in all dishes.
Full-timeExpandApply NowActive JobUpdated 19 days ago - UpvoteDownvoteShare Job
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Translate Experience Minimum 4 years of experience Location Skills Inventory Management Staff Scheduling Fine Dining Experience Fast-Paced Experience Fluent in English Culinary Degree/Training Food Safety Food Preparation Kitchen Safety Safe Food Handling Kitchen Tools Sanitary Practices By applying you confirm you have these skills.
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Union experience a plusKey Responsibilities will also include:Catering productionEnsures food preparation & production meets operational standardsEnsure food & physical safety programs are followedIs this opportunity right for you.
$61,800 - $93,610Full-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Basic understanding of Health and Safety, Food Hygiene and Employment Legislation. In collaboration with the Sous Chef, Executive Sus Chef, and Director of Culinary, to drive the strategic direction and development of the Food and Beverage departments.
Full-timeExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards. B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience.
ExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door.
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food safety jobs Title: chef in Brooklyn, NY
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