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In collaboration with the Pastry Chef, the Pastry Sous Chef is responsible for all pastry menu execution and development. The Italian-inflected menu takes inspiration from Chef Sterling's extensive travels and is rooted in the understated excellence of seasonal ingredients and purposeful preparations.
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EJ'S Luncheonette is seeking to hire a full-time Executive Sous Chef at our location in New York City, NY. The Executive Sous Chef will be responsible for assisting the head chef with menu development, food purchasing, staff management, and kitchen operations.
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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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The Modern is a Michelin-starred contemporary American restaurant at the Museum of Modern Art. The restaurant features refined, unexpectedly playful dishes that highlight exceptional ingredients and seasonality in two distinct culinary experiences: a bold prix fixe menu in the dining room and an à la carte menu in the lively Bar Room. An extensive selection of wines showcases exceptional diversity and value in both classic and emerging regions.
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Additionally, you will play a key role in menu development, sourcing ingredients, and ensuring compliance with food safety and sanitation standards. Stay abreast of industry trends, culinary techniques, and new ingredients, incorporating innovative ideas into menu development and culinary practices.
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The Nutrition Coordinator assists the Clinical Nutrition Manager in matters relating to Quality Assurance, productivity, menu development, patient educational material, and patient satisfaction surveys.
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Lead or assist in menu development and do culinary presentations as needed. · Conduct training section to sales and marketing staff and customers · Drive culinary innovation including testing and menu category development.
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Assist the Head Chef on menu development and engineering. Ensure accurate and thorough information regarding menu items and food allergen information is up to date. Joining our crew means you'll play a key role in bringing the spirit of Pink Taco and our menu to life for our fans.
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As the Chef de Cuisine at Little Hen, you will be responsible for overseeing all aspects of the kitchen operation, including menu development, food preparation, inventory management, and staff supervision.
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Manage all aspect of kitchen operations on Retreat along with Assistant General Manager of F&B including scheduling, payroll, menu development, food ordering, and costing. We exist in both the laid back casual dining setting and the unexpected high end locally sourced farm tasting menu.
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The Sous Chef will be in charge of holding the BOH team accountable to consistent feedback and career development through their performance objectives. Educate dining room service staff on all aspects of food menu & culinary procedures through tastings and staff presentation.
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Work in collaboration with UK Corporate Universal Chef and from time-to-time Owner & Founder in menu development and menu engineering. menu creation and development.
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Job Functions/Responsibilities: Menu Development and Innovation: Collaborate with the hotel & restaurant culinary teams, concept chefs and head chefs to develop innovative pastry menus that align with the overall culinary concept and meet guest preferences.
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An atmosphere of learning, development & enrichment opportunities. Maintain menu knowledge, including ingredients, preparation methods, and allergen information and communicate this information tableside to guests.
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The Sous Chef supports the rest of the management team in the areas of menu development, supply, quality, cost control, and the hiring, development, and evaluation of hourly Crewmembers in the kitchen.
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menu development jobs in New York, NY
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