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5-7 years of fine dining experience required, including management roles in upscale culinary environments. Strong leadership capabilities with a talent for mentoring, coaching, and training both front-of-house (FOH) and back-of-house (BOH) staff.
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A minimum of 2 years' experience as a kitchen manager/managing back-of-house operations, either in Quick Service Restaurant (QSR) or full-service restaurant. As a food-tech startup backed by top-tier venture capitalists and led by a team of experienced entrepreneurs—including some of the most accomplished leaders in the technology, culinary, and logistics industries—we’re growing.
$83,000 - $91,500 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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We are now hiring all Back-of-House Culinary positions: Line Cooks, Prep Cooks, Garde Manger! From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants.
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This role should be a leader with a coaching attitude in helping the restaurant management team and team members run efficient back-of-house operations. With limited supervision, the Assistant Kitchen/Culinary Manager's (AKM) role is to support the back-of-house team members and kitchen manager, within a specific restaurant, through maintenance of restaurant kitchen standards, and strive to achieve overall quality and consistency on a daily basis.
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Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up.
$75,000 - $85,000 a yearFull-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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The Kitchen Manager is responsible for overseeing the daily operations of their restaurant's back-of-the-house. Oversee the quality of the delivered food received from our distribution center, while overseeing inventory, supply, and QA processes in the restaurant.
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Other back of house duties as assigned by management. The Marcus Samuelsson Restaurant Group is seeking a Line Cook to join the opening team of our newest restaurant concept in East Rutherford, New Jersey.
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The Sous Chef also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.
$70,000 - $80,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Reports necessary equipment repair and maintenance to management. Prep Cook Qualifications:Minimum 1 year experience as a prep cook in a full-service restaurant. Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.
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At least 2 years of Culinary Management experience in an upscale / fine dining establishment. Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality.
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This may include Front of the House/Back of the House staffing, development and training, food quality presentation, guest services, inventory management, merchandising, labor management and the maintenance of all policies and procedures in the restaurants and Cibo Markets.
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Maintain a good working relationship with all back of house, front of house staff, management and guests. Must have culinary degree and/or equivalent practical working experience at least 2 years in a kitchen, preferably in an Italian fine dining restaurant.
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Bartenders is a pooled-tip service role that works closely with the management team and all other front-of-house and back-of-house team members. Café Boulud is inspired by Daniel Boulud’s four culinary muses: la tradition , classic French cuisine; la saison , seasonal delicacies; le potager , the vegetable garden; and le voyage , flavors of world cuisine.
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Communicate with Culinary Management nightly in Post Op about any opportunities to improve function and product of Kitchen. Line Cooks work in tandem with the Sous Chefs, other Line Cooks and the rest of the back of house staff.
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Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment.
$90,000 - $110,000 a yearFull-timeExpandApply NowActive JobUpdated 1 month ago
in house back of culinary management jobs in New York, NY
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