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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. The Executive Sous Chef is responsible for ensuring a superior guest experience through excellent food and hospitality.
Full-timeExpandUpdated 6 days ago - UpvoteDownvoteShare Job
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The Chef de Cuisine must also be committed to supporting an inclusive, innovative, and collaborative culture. What Makes You Great: You have 5+ years working as an Executive Sous Chef in high-volume restaurants.
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Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized. As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen.
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The Chef de Cuisine is responsible for establishing and executing superior guest experience through excellent food and hospitality. The Chef de Cuisine must have a passion for creating delicious food, building and leading high performing teams, and delivering hospitality to stakeholders.
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As Sous Chef, our Chefs-In-Training partner with you, and you report directly to our Restaurant Leaders. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG.
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The Executive Sous Chef must have a passion for creating delicious food, building high performing teams, and delivering hospitality to stakeholders. Lead the Sous Chef team to ensure all team members are appropriately trained to execute the assigned station properly.
$75,000 - $85,000 a yearExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Communicates any food or people related issues to the Sous Chef or Chef De Cuisine in a timely manner. One of the most celebrated restaurants in the United States, estela is an intimate downtown bistro from chef Ignacio Mattos that can be experienced in many ways, whether it’s a thrilling dinner in the dining room, a leisurely weekend brunch with friends, or a late-night drink at the bustling bar.
Full-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Perform other duties as assigned by the Chef de Cuisine or Executive Chef. The Sous Chef is responsible for the coordination, coaching, and support of the kitchen staff.
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3 years + of successful experience in a Chef de Cuisine or comparable role overseeing annual food sales revenue of $3 million or more. Work closely with the Executive Chef, Chef de Cuisine, and Front of House management to accomplish shared goals of excellence in all aspects of operations.
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Assist in daily prep or any other assigned item by the Sous Chef, Executive Sous Chef, and Chef de Cuisine. Communicate with Sous Chef, Executive Sous Chef, and Chef de Cuisine regarding menu items, problems, situations or shortages.
Full-timeExpandApply NowActive JobUpdated 23 days ago - UpvoteDownvoteShare Job
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Leading, teaching and correcting employees, under the guidance of the Chef de Cuisine, Executive Chef, and the Executive Sous Chef. Striving to exceed guests' expectations, while working as a team with other Sous Chefs.
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The Sous Chef will take full responsibility for the culinary offerings in our MO Lounge and In Room Dining. In addition, there is premium meeting and event space, including a 6,000 square-foot pillar-less ballroom with three walls of windows overlooking Central Park. Located in Columbus Circle's Deutsche Bank Center, Mandarin Oriental, New York is in an idyllic location just steps away from world-class dining, shopping and entertainment, including the Broadway Theater District, Lincoln Center, Central Park, Jazz at Lincoln Center and the shops of Columbus Circle.
$75,000 - $83,000 a yearFull-timeExpandApply NowActive JobUpdated 11 days ago - UpvoteDownvoteShare Job
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The Sous Chef will report directly to the Chef de Cuisine, 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 - $75,000 a yearFull-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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The Executive Sous will also have the opportunity to provide input on menu development as directed and approved by the Chef de Cuisine and/or Executive Chef. A key responsibility will be mentoring, training and disciplining staff (sous chefs, line cooks, prep cooks, etc.
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The Sous Chef will report directly to the outlet Chef de Cuisine. 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.
ExpandApply NowActive JobUpdated 11 days ago
chef de cuisine sous jobs in New York, NY
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