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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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As an Executive Sous Chef at ilili, you will be working alongside the Chef de Cuisine in planning, organizing, and leading the Kitchen team daily. Assists the Chef de Cuisine with overall kitchen operations including prep kitchen, management of cooks and stewards, expediting prepared foods, staff meal, kitchen sanitation/organization, ordering, and equipment maintenance.
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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 Sous Chef at LGA Airport is responsible for organizing and ensuring kitchen systems for food production, presentation, and customer satisfaction. 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 works closely with the Chef/Kitchen Manager to maintain the highest quality and standards in the daily operations of kitchen. Collaborate with the Chef/Kitchen Manager & the Director of Hospitality to develop new recipes, products, and seasonal offerings.
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Assist in daily prep or any other assigned item by the Sous Chef, Executive Sous Chef, and Chef de Cuisine. Communicate with Sous Chef, Executive Sous Chef, and Chef de Cuisine regarding menu items, problems, situations or shortages.
Full-timeExpandApply NowActive JobUpdated 25 days ago - UpvoteDownvoteShare Job
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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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The Sous Chef directly supervises the Cook-1, Cook-2, Cook-3 and other hourly kitchen staff. The Sous Chef must plan and direct how the food is presented on the plate, keep the kitchen staff focused and on task, train new chefs, create the work schedule, and make sure all the food that goes to the customer is of the best quality, while maintaining high standards.
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Provide leadership to kitchen team in Executive Chef and Sous Chef’s absence. Line Cooks report to the Chef de Cuisine and Sous Chefs. Line Cooks work in tandem with the Sous Chefs, other Line Cooks and the rest of the back of house staff.
Part-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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Cook menu items in cooperation with the rest of the kitchen staff. Proven cooking experience, including experience as a line chef, restaurant cook or prep cook. Answer, report and follow executive or sous chef's instructions.
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Assist the Executive Chef in Planning and managing the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
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Job DescriptionJob DescriptionPOSITION: SOUS CHEFSALARY RANGE: $90,000 $100,000 per yearPOSITION PURPOSE:The Sous Chef works in coordination with the Executive Chef, and other line chefs to produce quality food in restaurant by following the standards and procedures established by the company.
$90,000 - $100,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Responsible for all kitchen staff in the absence of Executive Chef, including generating schedules, and training of staff. As part of our commitment to health and safety for staff and residents, we require staff to be vaccinated for COVID-19 with booster.
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Participate in hiring decisions for hourly kitchen staff; identify talent and make recommendations for internal promotions to Supervisor/Manager roles. Exhibits culinary talents by performing tasks while leading the staff and managing kitchen functions.
$75,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef at the Juilliard School in New York, NY. Take charge of kitchen opening, closing and other duties as directed by the Executive Chef.
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sous chef kitchen staff jobs in New York, NY
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