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Assist Dining Room Manager/Executive Chef/Chef de Cuisine with food management/menus. Assist Dining Room Manager/Executive Chef/Chef de Cuisine with training of kitchen staff.
$70,000 - $80,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Reports To: Executive Chef, Executive Sous Chef, Chef de Cuisine, Banquet Chef. Communicates to the Chef de Cuisine or Executive Sous Chef any concerns regarding food, production process, delivery problems, shortages, equipment problems, or personnel issues.
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Job description Summary:The Line Cook reports to the Dining Room Sous Chef & Executive Chef with direction from the Food & Beverage Director to prepare food in accordance with resort specifications in a high volume, fast paced fine dining kitchen.
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The RoleThe Prep Cook is responsible for preparing ingredients and stations used in the cooking process, providing quick and efficient service to customers in a variety of duties relating to a fine dining culinary experience, and maintaining sanitation standards.
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This position will report directly to the Bakery Executive Pastry Chef. Responsibilities include but are not limited to: Train employees to follow all guidelines and procedures set by NC State Dining.
$51,000 - $53,004Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Junior Sous Chef - Upscale Dining Upscale Concept – Now Hiring Salary : $55,000 - $60,000 + Benefits and Bonus Packages Our company is seeking a dynamic and professional Executive Sous Chef who possesses a true passion for the culinary arts and brings it to work with them daily.
$55,000 - $60,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Executive Chef is responsible for four outstanding bars and restaurants along with In-Room Dining and Banquets. The Ocean Club offers a rich roster of activities including water sports such as snorkeling, sailing and wind-surfing along with land-based activities including world-class golf and tennis plus a relaxing spaThe Executive Chef forms part of the Food and Beverage leadership team who collectively make key strategic and operational decisions for the Food and Beverage operation within the Resort.
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This job is a great fit if you have experience as a: Line Cook, Cook, Prep Cook, Grill Cook, Dishwasher, Sous Chef, Kitchen Supervisor, BOH, Kitchen Employee. The chef-founded restaurant brand uses 100% natural Angus Beef with no steroids, antibiotics, growth hormones, chemicals, or additives and offers a diverse menu with broad appeal including their award-winning VegeFi® Burger, made with fresh vegetables, Cage-Free “Fi’ed” Chicken Tenders and Sandwiches, Fresh-Cut Fries and Beer-Battered Onion Rings, Frozen Custard Shakes, draft beer, and more.
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Responsibilities:This position will report to the Executive Chef and aid in overseeing daily back of house operations Manage daily prep lists, station organization, maintain cleanliness standardsWork alongside line cooks during service Assist with ordering / receiving product and controlling costsAbove all, the sous chef must be dedicated to ensuring that we are providing an excellent guest experience, while always treating our team members with dignity and respect.
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Work directly with Club Manager, Executive Chef, and other dining room staff to support Winter lunch service, and Sunday Brunch (spring / summer only), as needed. The Director of Membership Sales on a daily basis will work directly with the Club Manager and Executive Chef, to ensure excellence in all areas of the Club; service, F&B, and the overall Member experience.
$80,000 - $95,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Main DutiesLead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions, and following allergy procedure.
$75,000 - $80,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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ABOUT THE ROLE:The Lead Cook is responsible for the proper preparation of the planned menu in the absence of the Executive Chef or Sous Chef and assists in the supervision of all kitchen employees.
$20 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Sets clear vision and direction for the Dining Services Department and staff in coordination with the Dining Services Manager, and Executive Chef. Attends and actively participates in leadership meetings and subcommittees contributing to the overall health of the organization.
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They are expected to keep consistency in pastry technique, flavor profiles and presentation as guided by the Executive Pastry Chef and are not allowed to make any changes or variation and are held accountable in any violations.
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Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption. Prepares pastry and dessert items under the guidance of the Pastry Chef. (Pastry Cook Specific.
$19.5 - $23.5 an hourFull-timeExpandApply NowActive JobUpdated Today
member dining room cook prep executive chef jobs in Chagrin-falls, Ohio
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