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Utilize robust culinary background with extensive hands-on experience in food styling, recipe development and culinary content development with an understanding of brand management, consumer insights, digital and print content, and social media marketing.
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The Chef Instructor, Savory contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Chef Instructor blends culinary talent and teaching skills to support the Resident Chef in driving business results.
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Experience as a prep and/or line cook in a high-volume culinary operation preferred. Tao Group Hospitality delivers distinctive culinary and premium entertainment experiences through its portfolio of restaurants, nightclubs, lounges, and daylife venues.
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Supervises the culinary team in absence of the Executive Sous Chef/Chef & B. Minimum of six years experience in culinary field or any similar combination of education and experience. 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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Reporting to the Associate Dean of Business, Culinary, Hospitality Management and the Purchasing and Scheduling Coordinator. The current Culinary Conference Center facility was opened in 2006 and contains 12 culinary arts and baking and pastry laboratories.
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The Sous Chef will take full responsibility for the culinary offerings in our MO Lounge and In Room Dining. Minimum of 5 years in the luxury hotel culinary. 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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Salary: $72,000 - $75,000 Location: New York, NY Posted: January 25th 2022 Minimum Degree: Associate of Science Hospitality company based in the heart of NYC Seaport District with a mission of creating an elevated culinary experience, all with a view.
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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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We strive to provide equitable and competitive benefits packages that support our employees worldwide and include: Mental health, wellness & fitness benefitsCareer coaching & supportInclusive family building benefitsLong-term savings or retirement plansIn-office culinary options to cater to your dietary preferences These are just some of the benefits we offer, and benefits may vary based on role, country, and local regulations.
$238,000 - $302,000ExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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No Remote Hospitality company based in the heart of NYC Seaport District with a mission of creating an elevated culinary experience, all with a view. 3+ years culinary management experience in a fine dining atmosphere.
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The Culinary Director will be cross functional to the business needs in retail, restaurants & catering. The Culinary Director provides creative and systems leadership for Dining & Events.
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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. As the Chef de Cuisine, you will be responsible for overseeing all aspects of culinary operations within our restaurant.
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The RoleThe Line Cook is responsible for providing quick and efficient service to customers in a variety of duties relating to a fine dining culinary experience and maintaining sanitation standardsCompany Overview:Legends is a holistic agency that specializes in delivering solutions for legendary brands.
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Sous Chef or Culinary Manager with high volume experience: Strong cooking from scratch ability. Sous Chef / Culinary Manager. You have 2 years of high volume culinary management experience.
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Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. work with the culinary team staff to address any customer complaints or issues relative to food items.
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culinary job Company: Cava in New York, NY
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