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The Executive Chef will oversee menu development, manage kitchen staff, maintain inventory, and ensure compliance with health and safety regulations. Minimum of 5 years of experience in a high-volume restaurant, with at least 2 years in an executive or head chef role.
$250,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Sous Chef is responsible for all kitchen employees and ensures that Jean-Georges' standards are maintained at all times. The Sous Chef must ultimately uphold the Jean-Georges Values and Mission Statement while performing positional responsibilities and adhering to operational standards.
$80,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Sous Chef is responsible for providing culinary direction and leadership for the restaurant. While performing the duties of this job, the Culinary Director is regularly required to stand, walk, sit, talk or hear.
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Dynamic, full-service, boutique hospitality firm seeking a passionate Sous Chef. Catering Sous Chef Requirements & Responsibilities. Catering Sous Chef Benefits.
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EDUCATION/WORKING KNOWLEDGE: Minimum 5 years of previous Culinary experience as a Chef de Cuisine or Sous Chef within a high-volume kitchen setting is essential. Assists the Executive Chef in leading the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures.
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We are hiring immediately for full time SOUS CHEF/MANAGER positions. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Summary: Helps Executive Chef prepare and cook foods.
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Expense / Labor Controls / Overtime The Sous Chef should stay within forecasted numbers in regards to departmental and labor expense. The Sous Chef should ensure all group resumes are accessible and read and followed up on.
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Description Reporting to the Executive Chef, were looking for a brand-new Sous Chef to join our team and open our first international steakhouse restaurant in New York. Description Reporting to the Executive Chef, were looking for a brand-new Sous Chef to join our team and open our first international steakhouse restaurant in New York.
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Temporary Executive Sous Chef need to plan and manage 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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About the Job: We are looking for a talented high volume executive chef for a fantastic concept in Manhattan! This position will "own the kitchen" and oversee sous chefs and kitchen staff.
$115,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Dinex Group, restaurant group of Chef Daniel Boulud is seeking a Junior Pastry Sous Chef for our commissary prep kitchen. The Junior Pastry Sous Chef is responsible for supervising the production of pastry at all stations, assisting the cooks when needed, as well as supporting the Executive Chef and Pastry Sous Chef in all aspects of scheduling, inventories, food & labor cost and people/kitchen management.
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Sous chef are responsible for training Line Cook (Wok), Line Cook (Noodle), and Prep Leads in how to properly manage their departments. JOB PURPOSE:Sous Chef are responsible for the brand image of Din Tai Fung by supervising, training, and overseeing day-to-day operations of the Line Cook (Wok), Line Cook (Noodle), and Prep Departments.
$95,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Stephen Starr's El Vez NYC, where the heart of Mexican and Mexican-American culture comes alive, is on the lookout for a dynamic and passionate Sous Chef! The breathtaking space is a feast for the eyes with imaginatively designed dining areas, a large bar featuring 150+ tequilas and mezcals, and a wrap-around landscaped patio for dining al fresco.
$80,000Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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THE ROLE Under the direction of the Executive Chef, and the Director of Concessions, this individual will be responsible for effectively supporting all culinary operations with an emphasis on the Concessions Program which will include the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
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You will lead your sous chef through the execution of your dishes in a fun way so that the guests (and your judges) sitting around our counter and at second row seating have an interactive experience and leave having had an excellent meal.
$175 - $300 a dayPart-timeExpandApply NowActive JobUpdated Today
chef sous jobs in New York, NY
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