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The Executive Sous Chef is responsible for assisting the Executive Chef in all day-to-day kitchen operations and in the absence of a Banquet Chef the Executive Sous Chef shall be responsible for the Banquet operations.
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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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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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The Sous Chef oversees the kitchen staff, managing the daily physical operations of the culinary department including inventory, schedules, and achieving budgeted food cost and acting on behalf of the Chef De Cuisine in their absence.
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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 13 days ago - UpvoteDownvoteShare Job
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Sous Chef responsibilities include maintaining Back of House work schedules, cost of goods, overseeing compliance with local and state health and safety restaurant regulations. We seek a Sous Chef to assist in the daily supervision of Back of House restaurant operations and high volume catering events.
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The Corporate Sous Chef is responsible for supporting all chain wide unit level culinary and Back of House (BOH) operations functions including, but not limited to: Limited Time Offers (LTO), & menu development, New Restaurant’s Opening (NRO) training, BOH/store QSC visits, food cost management, safety and sanitation standards.
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Proficient in menu development, cost controls, and purchasing, with a focus on sourcing local food products. Extensive knowledge of food and catering trends emphasizing quality, production, sanitation, food cost controls, and presentation.
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The Sous Chef leads a culinary operation with the freshest ingredients, the cleanest kitchen, top of the line equipment, and high operating standards, reporting directly to the Operating Partner.
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As a Catering Sous Chef, you will play a pivotal role in ensuring the smooth operation of our Culinary Department within our facility. Collaborate with the Executive Chef in managing cost controls and monitoring expenditures for the catering department.
$80,000 - $85,000 a yearFull-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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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. Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality.
Full-timeExpandApply NowActive JobUpdated 9 days ago - UpvoteDownvoteShare Job
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Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a corporate dining account. Assists the Executive Chef with managing cost controls and control expenditures for the account.
$70,000 - $75,000 a yearFull-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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As the Corporate Executive Chef at City Winery, your role extends beyond culinary excellence to encompass strategic menu development, meticulous food cost management, and fostering a culture of culinary innovation and excellence across all locations.
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This includes high level organizing, planning, cost controls, and leading the Sous Chef team while actively teaching and coaching current and future hourly staff. Delegating tasks to Sous Chef, and Cooks.
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As a Sous Chef, you will be responsible for assisting in maintenance of budgeted food cost, ordering, menu development, sanitation and overall food quality and presentation, as well as assisting in daily ordering and inventory.
Full-timeExpandApply NowActive JobUpdated 28 days ago
sous chef cost jobs in New York, NY
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