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3 years minimum as an Executive Chef, Executive Kitchen Manager, or Executive Sous Chef. As a Kitchen Manager, you will be responsible for food preparation, inventory and labor control, hiring, training, and overall leadership of the back of the house staff.
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The Sous Chef will lead the culinary and kitchen support staff and assist the Executive Chef/Executive Sous Chef in the overall management of the kitchen, assuring an efficient and effective operation.
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Recruits, hires, and trains all kitchen and event staff. Job Purpose: The Executive Chef is primarily responsible for directing and overseeing the heart of-the-house operation and working closely with the leadership and events team, coordinating club, member special events, and private catering.
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The PM Line Cook is responsible for setting up and stocking the station, preparing for service, and cooking menu items in coordination with the rest of the kitchen staff for service. - Communicate problems and ideas to the Chef, Sous Chef, and/or General Manager.
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Assist to meet performance goals set by the Managing Director of Culinary, Executive Chef, and Sous Chef. What started as a community-focused corner store with just a handful of family members has evolved into seven retail locations, plus a Catering & Commissary Kitchen, as well as Di Bruno Bros. Imports & E-commerce, with over 400+ team members across our enterprise.
$17 - $22.5 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Job Description As a Banquet Chef, you will lead the Banquet Kitchen team in planning, preparing and directing food preparation in our Banquet kitchen to create unforgettable and elegant event dining experiences for all our clientele.
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The Executive Chef facilitates the organization of the kitchen operation in accordance with our culinary partners, Chef Jean-Georges Vongerichten and Chef Greg Vernick. The Executive Chef possesses a passion for cooking and eagerness to nurture and develop a team of devoted sous chefs and cooks.
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Kitchen Manager will be expected to problem solve and impact the restaurant in the areas of: Food Safety, Food Quality, Kitchen Throughput, Labor Cost, Inventory, and People Development.
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Develops new programs and ideas to improve the guest satisfaction i.e. children’s program Work closely with Room Service, Housekeeping, Laundry, Front Desk, Concierge, Reservations, Door Staff, Bell Staff and Valet Parking to assure smooth handling of in house guests, arrivals and departures.
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The sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervision of hourly team members. Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards.
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Work with Training and Director team to make sure all staff are trained on back of house rules, policies, procedures and CFA standards. Coordinate regular deep cleaning and PM work on equipment with Kitchen Operations Director.
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As a Banquet Chef, you will lead the Banquet Kitchen team in planning, preparing and directing food preparation in our Banquet kitchen to create unforgettable and elegant event dining experiences for all our clientele.
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Coordinates banquet production and plating with the Executive Chef, Sous Chef and Banquet Maitre'd. Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing.
$92,000 - $121,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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A Sous Chef on the Fearless team will be energized coming to work every day and want to inspire and mentor their team pushing their team to be organized, professional, and detail oriented.
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In addition to providing guidance on ethics, campaign finance, lobbying, and financial disclosure laws and regulations, the Senior Staff Attorney will develop and deliver engaging training and educational content on these topics.
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sous chef kitchen staff jobs in Philadelphia, PA
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