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Expedite service with a sense of urgency while maintaining food and plating standards. Represent the BOH during staff line-up, updating on food and service notes. Assist in food production assignments and/or cooking during peak periods as needed.
Part-timeExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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At Sodexo, we offer Food Service Management and Retail Management positions in a variety of business segments, including Corporate, Schools, Universities, Energy and Resources, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States.
$73,400 - $110,990Full-timeExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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This position is under the general guidance and supervision of the Executive Chef. The Sous Chef will assist in the preparation and service of all sections in the Kitchen and coordinate operations with both the front of the house and the Hotel.
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Plans all breakfast, lunches, dinners, and snacks for residents and staff in the Healing Home program at least 4 weeks in advance, lowing all nutritional guidelines as approved by the Healing Home Nurse maintains files of menus for 1 year; measures and assemble ingredients for daily, weekly, and monthly food menu items Manages and administers a household budget which ensures that the menu plan is purchased, either directly in the community or through a food delivery service.
$47,000 - $49,500Full-timeExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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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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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.
ExpandApply NowActive JobUpdated 10 days ago - UpvoteDownvoteShare Job
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Direct food preparation, production, and control for all food for breakfast, lunch, dinner, room service, pool service, spa service, banquets, weddings, amenities, etc.
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At Ancho & Agave our team members are focused on delivering the ultimate dining experience focused on high quality food, refreshing beverages, and dedicated guest service all with a side of fun.
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Must have considerable knowledge of food service management, values, nutrition, menu planning, and food health hazards and all necessary precautionary measures. will carry out our company food service standards and values.
ExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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As a Jr. Pastry Sous Chef, we ask that you are knowledgable in the basic foundamentals of pastry production and restaurant service. We are seeking an experienced Jr. Pastry Sous Chef with a strong work ethic to help maintain the highest standards of service, production and professionalism.
Full-timeExpandApply NowActive JobUpdated 16 days ago - UpvoteDownvoteShare Job
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Patina Restaurant Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World®, Disneyland®, the Empire State Building, Grand Central Station, and The Metropolitan Opera.
Full-timeExpandApply NowActive JobUpdated 5 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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Lead and coach the Sous Chef team in delivering consistent execution of food and timely flow of service through an effectively expedited service. The Executive Chef partners with the General Manager and Food and Beverage Director to set, meet, and exceed the goals of the business by ensuring alignment with the mission and goals of the business and the vision and core values of Union Square Hospitality Group.
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As the Sous Chef your main responsibilities will be to oversee and direct all aspects of the kitchen in an effective efficient and productive manner under the guidance of the Head-Chef. You will be responsible for the day-to-day operation of the kitchen from mise en place to service.
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Reports appliance/equipment failure to the Head Chef promptly and in absence of the Head Chef and Food Service Manager, can schedule repairs. Coordinate activities of staff engaged in food preparation, meal service, packaging, and clean up.
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food service jobs Title: chef in New York, NY
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