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In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
$95,700 a yearFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Seeking a proven leader with a passion for high-quality ingredients, building, and developing teams with experience in high-volume establishments. Job Summary Established, upscale brand seeks a talented Head Sushi Chef to join the team.
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2-3 years experience as a Lead Line Cook displaying excellent leadership skills. Chef ANDREW CARMELLINI'S team is looking for a passionate and dedicated JUNIOR SOUS CHEF who is eager to learn and join them at LOCANDA VERDE , our neighborhood taverna serving Chef Andrew Carmellini's soul-satisfying urban Italian menu located in Robert DeNiro's TriBeCa hotel, The Greenwich.
$26 an hourFull-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Three years of experience in high-volume or fine dining pastry environment, with at least one year of management experience. Qualified candidates will have a minimum of 3 years management experience in a high volume dining environment and be well versed in French pastry production and presentation in both restaurant and banquet settings.
Full-timeExpandApply NowActive JobUpdated 25 days ago - UpvoteDownvoteShare Job
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The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
$93,000 a yearFull-timeExpandApply NowActive JobUpdated 14 days ago - UpvoteDownvoteShare Job
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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. Holywater is seeking a Sous Chef with upscale, high-volume restaurant experience to join the Crew.
Full-timeExpandApply NowActive JobUpdated 20 days ago - UpvoteDownvoteShare Job
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Training and/or experience in Garde Manger, Butchery, Hot Production, A La Carte, Buffet, Catering, and Kitchen operations management required. Culinary degree required and a minimum of four (4) years of culinary experience along with two (2) years of kitchen supervisory experience or the equivalent combination of education and experience.
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Previous experience working as a Sous, Lead Line Cook or Executive Sous with a food forward and high-volume restaurant. Being an active communicator who showcases in-depth knowledge of various cuisines, stations online, cooking styles, ingredients, equipment, and processes is a must to ensure the experience we provide is unique, memorable and tasty.
$75,000 a yearFull-timeExpandApply NowActive JobUpdated 21 days ago - UpvoteDownvoteShare Job
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RequirementsA minimum of 3+ years of experience in a fast paced and professional environment. Main DutiesLead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions, and following allergy procedure.
$80,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Experience in Italian cuisine, specifically pizza and pasta preferred but not required. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range.
$76,700 a yearFull-timeExpandApply NowActive JobUpdated 25 days ago - UpvoteDownvoteShare Job
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Culinary Mastery: Bring at least 4-5 years of experience as a Sushi Chef, with deep knowledge of Japanese ingredients, cooking techniques, and traditional dishes. Cultural and Seasonal Awareness: Infuse your culinary creations with the regional and traditional flavours of Japan, emphasizing seasonal ingredients for an authentic dining experience.
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For travelers craving fresh air and plenty of room to spread out, ModernHaus SoHo boasts 11,000 square feet of outdoor space— providing a rare resort experience in the heart of New York City. Take in rooftop views from the pool deck, relax amid lush vegetation on an outdoor lounge, or dine en plein air at the Veranda restaurant, which occupies a fully retractable glass greenhouse.
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Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
Full-timeExpandApply NowActive JobUpdated 21 days ago - UpvoteDownvoteShare Job
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3+ years of experience as a Sous Chef in a culinary-driven, well-rated restaurant or hotel. Prior experience training and mentoring a diverse hourly line cook team. Strong administrative skills and prior experience managing scheduling.
$85,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Lead and manage restaurant operations at Spanish Diner in partnership with the Concept Chef to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently.
$110,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday
experience job Title: chef in New York, NY
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