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Assists the Executive Sous Chef/Chef & B in menu development, food specifications, recipes, and supervising cooks, production, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards.
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Leading, teaching and correcting employees, under the guidance of the Chef de Cuisine, Executive Chef, and the Executive Sous Chef. Striving to exceed guests' expectations, while working as a team with other Sous Chefs.
$75,000 - $83,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Five years operating experience as an Executive or Executive Sous Chef in establishments with similar scope and scale. Join our team as the Executive Chef for Wildflower Farms, serving the needs of the business, our guests, and our colleagues by being responsible for all aspects of the restaurant kitchen, encompassing operational duties and financial responsibilities, providing leadership and management of kitchen staff, and growing and developing the product and profitability of the food items.
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The menu at IRIS is inspired by the style of eating found in the Aegean, with Chef Fraser drawing upon his Greek heritage and his deep admiration for Turkish cuisine, as well as his signature vegetable-forward vision and techniques.
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The Sous Chef will report directly to the outlet Chef de Cuisine. Sous Chef Fine Dining Commissary. The centerpiece of the Seaport Districts renaissance is an entirely re-imagined historic TIN Building, featuring a one-of-a-kind Marketplace and entertainment venue; several full-service restaurants, fast casual, and counter dining outlets as well as 10K sq.
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In collaboration with the Executive Chef and Chef, Sous Chefs support the leadership of back-of-the-house operations and collaborate with front-of-house staff to ensure a premier culinary and guest service are delivered.
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As a Sous Chef, you will focus on providing a wonderful culinary experience in an inviting, lively atmosphere. 2 or more years' experience as a sous chef. Gold Pan Meals, Chef Eric (Video, Opens in Modal.
$75,000 - $80,000Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Of retail featuring private label products, grab and go, grocery and CPGs. To support this significant operation, the Marketplace will feature a large commissary kitchen and bakery, as well as an exhibition kitchen that will provide media opportunities.
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THE ROLE The Lead Cook will report to the Sous Chef and will be responsible for planning and directing food preparation. In 2016, One World Observatory received awards and recognition from the Concierge Choice Awards (Winner: Tourist Attraction), Themed Entertainment Association (Thea Awards for Outstanding Achievement), TripAdvisor (Top U.S. Trending Summer Attraction), and Lonely Planet (Favorite Online Listing.
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Proven experience as a Sous Chef or Chef de Cuisine in a fine dining or upscale restaurant environment. This is an excellent opportunity for an experienced Sous Chef looking to take the next step in their career and make a significant impact in a dynamic and prestigious culinary setting.
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Follows Executive Chef, Sous Chef or Kitchen Supervisors assignments for opening and closing procedures and food preparation. Follows Executive Chef, Sous Chef or Kitchen Supervisors assignments for opening and closing procedures and food preparation.
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You will report to the Lead Server, Sous Chef, Executive Sous Chef, and Executive Chef but will be empowered to make your own decisions, with management approval, that create the best overall experience for our guests.
$20 - $25 an hourPart-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Sous Chef or Culinary Manager with high volume experience: Strong cooking from scratch ability. Sous Chef / Culinary Manager. Sous Chef ($500 Sign-on Bonus) Sous Chef or Culinary Manager with high volume experience: Strong cooking from scratch ability.
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Overview: The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
$75,000 - $90,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Directeur des approvisionnements - Chef de file de la catégorie des services de commercialisation à l'échelle mondiale, qui relève du chef de l'approvisionnement indirect, sera responsable de toutes les sous-catégories de commercialisation, en collaboration avec les responsables régionaux de l'approvisionnement et leurs équipes.
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sous chef jobs in New York, NY
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