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The Chef de Partie should be an expert at their particular station while having a working knowledge of all stations in the kitchen. The Chef de Partie is responsible for working one of the following stations in the kitchen: Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier or Soupe.
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Patina Restaurant Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World®, Disneyland®, the Empire State Building, Grand Central Station, and The Metropolitan Opera.
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Ensure all team members are appropriately trained to execute station properly, partnering with the Chef/Kitchen Manager to make sure that all new hires are adequately trained before beginning their new role.
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Limited stops are also available near transit hubs in Manhattan including the Metro North Harlem Station and subway lines - 1, 2, 3, 4, 5, 6, N, Q, R, A, B, C, and D. If there is need in the community, we can also run a shuttle from the Henry Hudson Parkway / 246th St bus stop which connects to the #7, #10, and Express Buses to/from Manhattan.
$22 - $26 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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This position will support the Executive Chef, Chef de Cuisine, and the kitchen team by organizing, planning, and directing all aspects of kitchen operations. Lead the Sous Chef team to ensure all team members are appropriately trained to execute the assigned station properly.
$75,000 - $85,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Lead a high performing kitchen team and maintain excellence & hospitality throughout each day’s specific service periods. Fosters a positive, collaborative work environment for both the service and kitchen teams, ensuring clear communication at all times.
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The Executive Sous Chef is responsible for ensuring a superior guest experience through excellent food and hospitality. The Executive Sous Chef must have a passion for creating delicious food, building high performing teams, and delivering hospitality to stakeholders.
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Work banquet food station as scheduled by the Chef or Kitchen Supervisor. Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
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The Sous Chef works closely with the Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. Ensure all team members are appropriately trained to execute station properly, partnering with the Sous Chef team to make sure that all new hires are adequately trained before beginning their new role.
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At least 2 year Restaurant/Bakery/Kitchen experience as a Pastry Cook or relevant position. Maintain a clean and orderly station and adhere to health and safety standards. The Pastry Cook is responsible for the daily preparation, baking, and finishing of all desserts, and any other specified baked goods in accordance with the Milos quality standards and specifications.
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Previous experience in stewarding or kitchen prep is favorable. Responsible for the opening, set-up and operation of the dishwashing machine, the sink pot scrub station and all ware washing set-up.
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Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders. As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen.
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We are investing heavily in new equipment and latest automated technology such as a waterjet for cutting, Slabsmith and Photo Station for layouts and programming, Proliner and Flexijet for digitally/laser measuring jobs to ensure accuracy.
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Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant.
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To the highest degree possible, ensure that kitchen & physical plant is kept clean, safe and up to all "A" level health code standards. They ensure all pars are met in the prep kitchen and oversee execution of the menus throughout service.
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station kitchen jobs in New York, NY
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