Chef De Cuisine Salary at Brabo BETA

As a Lead Steward, you will lead and work alongside a team of stewards in providing support to the Food & Beverage Dept by maintaining the cleanliness of all kitchen equipment, china, glassware, flatware, and back of housework area. Maintains the food storeroom and executes special projects under the direction of the Sous Chef, Chef de Cuisine and/or Executive Chef. May also set up public areas and help in dining area as requested by management. Sets the standard for the team by demonstrating the highest standard of culinary excellence, accountability, respect, integrity, and compassion. This is a safety sensitive position. ESSENTIAL FUNCTIONS Maintains cleanliness and sanitation of kitchen, equipment, supplies, pots/pans, small wares, china, glass, and silver according to established safety standards and regulations. Leads a team in maintaining cleanliness and sanitation of equipment, supplies, Cleans kitchen floors following standard procedures. Applies knowledge of safe use and stor

We are seeking a Lead Cook to join our team in Tysons, Virginia! Part-time position available. Weekend, and holiday availability required. Position Summary: Leads shift in one location preparing all types of food while always maintaining the highest quality and standards. Ensures safe handling of all food and ingredients. Ability to produce advanced soups, sauces, vinaigrettes. Supports the team by demonstrating the highest standards of culinary excellence, accountability, respect, integrity, and compassion. Performs other duties as assigned. This is a safety sensitive position. Essential Functions:•Assists the Sous Chef or Chef de Cuisine in leading a team of cooks and utility team members during their assigned shift. •Prepares quality food at designated times according to regional campus recipes, working knowledge of both a la carte, banquet, batch cooking techniques, restaurant and rotational style menus, demonstrating kitchen sanitation practices according to HACCP procedures to en

We are seeking a Sous Chef to join our team! Our Tysons location hosts four on-site dining units including fine dining, all day casual, modern casual and an upscale bar/lounge. POSITION SUMMARY Assists in preparing all types of food while always maintaining the highest quality and standards. Ensures safe handling of all food and ingredients. Strong food fabrication knowledge. Ability to produce all basic stocks, soups, and sauces. Ability to work at all production stations. Demonstrates basic supervisory skills. Supports the team by demonstrating the highest standards of culinary excellence, accountability, respect, integrity, and compassion. This is a safety sensitive position. Reports to Chef de Cuisine. ESSENTIAL FUNCTIONS Prepares production sheets and oversees the consistent preparation and timely delivery of quality food to residents, guests, family members and staff. Ensures adherence to safe food handling, proper personal hygiene, and sanitation procedures, according to Health

Welcome to ilili, the premier institution of Lebanese food culture and hospitality values in the US. Executive Chef and Owner Philippe Massoud has built ilili’s reputation as a culinary go-to destination for elevated Lebanese cuisine. ilili’s restaurants are a vibrant and bustling meeting place where the refinement of neighborhoods meets the generosity of Lebanese hospitality. ilili DC, located at The Wharf, is seeking an experienced Chef to join the team! As an Executive Sous Chef at ilili, you will be working alongside the Executive Chef in planning, organizing, and leading the Kitchen team daily. Must be a dedicated professional with a passion for delivering culinary excellence! Key Responsibilities: • Assists the Chef de Cuisine with overall kitchen operations including prep kitchen, management of cooks and stewards, expediting prepared foods, staff meal, kitchen sanitation/organization, ordering, and equipment maintenance • Maintains fast, accurate service, positive guest relation

**Job Description** The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location. **Job Responsibilities** ? Trains and leads kitchen personnel ? Supervises/coordinates all related culinary activities ? Estimates food consumption and requisition or purchase food ? Selects and develops recipes and standardize production recipes to ensure consistent quality ? Establishes presentation technique and quality standards, and plans and prices menus ? Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen ? Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. **Qualifications** ? Requires at

KNEAD Hospitality + Design is seeking a talented Sous Chef for our flagship restaurant, MI VIDA WHARF. As Sous Chef, you will be responsible for supporting the Executive Chef and GENERAL MANGER in overseeing all kitchen operations, ensuring quality and consistency across all menu items, and leading a team of dedicated culinary professionals. This is an exciting opportunity to be part of a high-energy, hospitality-driven environment that values creativity, teamwork, and excellence in the kitchen. Qualifications: 5+ years of professional kitchen experience, with at least 2 years in a supervisory role Previous experience as a Sous Chef or Chef de Cuisine preferred Strong background in Mexican Cuisine preferred Culinary degree or hospitality certification is a plus, but not required Expertise in menu execution, plating standards, and kitchen operations Strong leadership and team-building skills Excellent communication and organizational abilities Ability to multitask in a high-volume, fast

SOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. 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. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the bus

KNEAD Hospitality + Design is seeking a talented Sous Chef for our flagship restaurant, SUCCOTASH PENN QUARTER. As Sous Chef, you will be responsible for supporting the Executive Chef in overseeing all kitchen operations, ensuring quality and consistency across all menu items, and leading a team of dedicated culinary professionals. This is an exciting opportunity to be part of a high-energy, hospitality-driven environment that values creativity, teamwork, and excellence in the kitchen. Qualifications: 5+ years of professional kitchen experience, with at least 2 years in a supervisory role Previous experience as a Sous Chef or Chef de Cuisine preferred Strong Background in Southern Cuisine is a plus, but not required Culinary degree or hospitality certification is a plus, but not required Expertise in menu execution, plating standards, and kitchen operations Strong leadership and team-building skills Excellent communication and organizational abilities Ability to multitask in a high-vol