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The Chef de Cuisine must maximize the profits of the Restaurant, effectively manage scheduling and labor costs, train and educate staff, establish and maintain supplier relationships, lead menu development under the direction of the Culinary Director, maintain consistency of food quality and standards and oversee maintenance of kitchen facilities and equipment.
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Lead 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.
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Expedite service with a sense of urgency while maintaining food and plating standards. Assist in food production assignments and/or cooking during peak periods as needed. Represent the BOH during staff line-up, updating on food and service notes.
Part-timeExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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The Executive Sous Chef is responsible for ensuring a superior guest experience through excellent food and hospitality. The Executive Sous Chef must have a passion for creating delicious food, building high performing teams, and delivering hospitality to stakeholders.
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You will assist the Executive Chef in providing exceptional food quality and presentation. Experience executing and supervising food production activities, e.g.: proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
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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. Each restaurant is run by a chef and all our food is cooked on site.
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Reporting to the Operations Manager, the Executive Chef 3 will lead the food production team members in managing the culinary operations in daily production for the Cafe', Patient Dining and a small amount of on-site catering services.
$73,400 - $110,990Full-timeExpandApply NowActive JobUpdated 6 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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This includes controlling food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. Ensure accurate and thorough information regarding menu items and food allergen information is up to date.
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Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders. Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service.
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Educate dining room service staff on all aspects of food menu & culinary procedures through tastings and staff presentation. Ensure that all recipes, product, food preparations and food execution meet restaurant's specifications and commitment to culinary excellence.
$75,000 - $85,000 a yearExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality. Assist in overseeing weekly and monthly inventories, and ordering of food and supplies.
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Ensure the accurate maintenance of the menu, menu matrix "food bible," recipe catalog. Create menu descriptions as new dishes are added, creating not only a recipe book but a menu book/food bible that evolves over time.
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Lead the kitchen staff by example, educating and sharing knowledge, so food is prepared and presented with a consistent outcome, showcasing the Wegmans high standards. Experience working a variety of positions in multi-faceted food service facilities and venues, including upscale restaurants, hotels, and country clubs.
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You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
$70,000 - $75,000 a yearFull-timeExpandApply NowActive JobUpdated 7 days ago
food job Title: chef in New York, NY
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