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Assist the Executive Chef and Executive Sous Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
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Assist the Executive Chef and Executive Sous Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes.
$85,000 a yearFull-timeExpandApply NowActive JobUpdated 11 days ago - UpvoteDownvoteShare Job
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JOB KNOWLEDGE, SKILLS, AND ABILITIES. Has knowledge of cooking terminology, ingredients, and food safety practices; measures; uses a knife; identifies and uses various pieces of small and large kitchen equipment; reads and follows directions/kits; uses all cooking methods; determines degree of doneness in cooked foods; uses portion control tools; garnishes food appropriately.
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Qualifications: Your Background and Skills Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef. Expertise in food product, presentation, quality and preparation along with menu concept and design.
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Culinary Operations: Manage the culinary operations for the Taiwanese Cantonese cuisine station, including menu development, recipe execution, and maintaining high standards of safety and sanitation.
$60,000 a yearFull-timeExpandApply NowActive JobUpdated 30 days ago - UpvoteDownvoteShare Job
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Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
$75,000 a yearFull-timeExpandApply NowActive JobUpdated 26 days ago - UpvoteDownvoteShare Job
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The Chef must be able to build top line sales and guest counts through the delivery of a competitively superior team that will be recruited, trained, and mentored by the Sous Chef. Responsibilities will also include maintaining proper food safety and making sure sanitation procedures are being met.
$70,000ExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
$80,000 a yearFull-timeExpandApply NowActive JobUpdated 21 days ago - UpvoteDownvoteShare Job
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Assists in trainings kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Morrison and regulatory standards. Prepares or directs preparation of all food by the kitchen staff in accordance with corporate programs and guidelines.
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The Sous Chef is responsible for assuring the day-to-day operation and production for the kitchen and the food and beverage team. Practice safety standards and report any unsafe conditions to the Executive Chef.
Full-timeExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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Hospitality Education – BS/AS Degree in Culinary Arts, Food Services Technology/Management or related field or. A passion for amazing food made from scratch and genuine hospitality are an absolute must at Tatte.
$82,000 a yearFull-timeExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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Food items are prepared as determined by the Executive Chef. Ensure that the food served in the Hofmann Cafe is palatable, in abundant supply and varied; and that facility is maintained in a clean and.
Full-timeExpandApply NowActive JobUpdated 16 days ago - UpvoteDownvoteShare Job
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Three years food service experience preferred; minimum of one year required. Holds current Serve Safe Food Service Sanitation Certificate. Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed.
Full-timeExpandApply NowActive JobUpdated 11 days ago - UpvoteDownvoteShare Job
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The CHEF MANAGER is responsible for oversight of food preparation, management of the line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling and kitchen safety and cleanliness maintenance.
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B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training. Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification.
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food safety jobs Title: chef in Alexandria, VA
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