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Support Pizzaiolo with inventory and purchasing to support the kitchen operating at a sustainable food cost while also maintaining wastage, oven temps and quality to reduce additional costs, to make all line staff aware of the cost of product and how it contributes to the profit and loss of the company.
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The Sous Chef is responsible for the effective management and operation of the culinary team including shift and event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef.
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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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Automation tools, including configuration management (Ansible, Puppet, or Chef) and infrastructure provisioning (AWS CloudFormation, ARM Templates, or Terraform) AWS governance and best practices (IAM, organizations, networking architectures, or cost management controls.
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If you are a highly motivated and energetic chef who not only has experience in fine dining and running a tight and cost-effective kitchen but is also able to mentor staff and help them grow their culinary talent, we want to hear from you.
$160,000 - $180,000ExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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As the Corporate Executive Chef at City Winery, your role extends beyond culinary excellence to encompass strategic menu development, meticulous food cost management, and fostering a culture of culinary innovation and excellence across all locations.
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This includes high level organizing, planning, cost controls, and leading the Sous Chef team while actively teaching and coaching current and future hourly staff. The Executive Chef will work closely with the Culinary Director to properly execute the culinary vision of the Restaurant and food Concept by overseeing all aspects of the kitchen activities.
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As an Executive Chef, you will be responsible for maintenance of budgeted food cost, ordering, menu development, sanitation and HACCP guidelines, as well conducting daily ordering and inventory.
$85,000 - $90,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Our client is upscale steakhouse in New York City who is currently seeking a Executive Sous Chef to support its kitchen operations. Executive Sous Chef. Assist with managing cost controls, forecasting and inventory management.
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AVI Foodsystems, Inc. is seeking a qualified Chef Manager at Ethical Culture School in New York, NY. Assist in preparation of budget estimates and justifications for the food service program and maintain cost control.
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Our brick and mortar food halls offer a year-round foodie destination featuring chef-driven concepts within a truly iconic New York spaces. Follow portion guidelines to ensure cost control, while maximizing the guest experience.
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Sous Chef responsibilities include maintaining Back of House work schedules, cost of goods, overseeing compliance with local and state health and safety restaurant regulations. We seek a Sous Chef to assist in the daily supervision of Back of House restaurant operations and high volume catering events.
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Position Title: EXECUTIVE CHEF I - St Louis, MO. Working as the Executive Chef, Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
$110,000 - $120,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Previous experience with control food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred. The Senior Executive Chef is responsible for directly supervising kitchen personnel.
$110,000 - $130,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Handles administrative tasks including food cost control, labor management, scheduling, inventory maintenance, and equipment record-keeping. Collaborates with Food and Beverage Director and Event Director to maintain event budget and quality standards.
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chef cost jobs in New York, NY
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