Chef Salary at Gastronome BETA

The mission of LDV Hospitality is to bring la dolce vita, 'the good life' to all of our guests by providing authentic and charming hospitality experiences through our collection of extraordinary people and hospitality concepts. The Sous Chef is responsible for helping to prepare and design all food and drink menus, producing high quality plates in both design and taste, and ensuring the kitchen operates in a timely way that meets LDV quality standards. Responsibilities: - Maintain and develop recipes set forth by Executive Chef - Create and organize all recipes in a professional manner - Effectively organize tasting for menu changes - Write clear cooking procedures and a photo log of each dish - Ensure consistency of recipe in the restaurant - Manage Food Cost and Labor Cost in keeping with approved budgets - Controlling and lowering Food Cost and Labor Cost - Liaison of LDV towards Clients, Guest and Employees - Track invoices for billing - File monthly DSR Reports - Maintain monthly

Union Square Cafe's seasonal cuisine draws inspiration from the kitchens and tables of Italy, France, and Northern California. Union Square Caf-the flagship business that launched Union Square Hospitality Group-has been one of the country's most beloved restaurants for more than 35 years. In our second home on 19th Street, Union Square Caf embodies the heartfelt passion and generosity that has been the restaurant's calling card since we opened in 1985. Designed by Rockwell Group, our new home preserves the restaurant's signature charm, intimacy, and familiarity in a fresh, contemporary dining environment. Union Square Caf has won five James Beard Awards and earned Zagat Survey's #1 ranking as New York's Most Popular Restaurant an unprecedented nine times. Who you are: The Sous Chef works closely with the Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. They ensure all pars are met in the prep kitchen and oversee execution of the menus thr

POSITION: SOUS CHEF SALARY RANGE: $90,000 $100,000 per year POSITION PURPOSE: The Sous Chef works in coordination with the Executive Chef, and other line chefs to produce quality food in restaurant by following the standards and procedures established by the company. ESSENTIAL FUNCTIONS AND BASIC DUTIES: In charge of the restaurant kitchen; elaborates and chooses all dishes for the menus as well as line up the menu prices in coordination with the floor management. Responsible for managing in full the kitchen staff, as well as, the hot kitchen. Implements high standards by consistently updating the recipes and food manuals. Responsible for the supervision and coordination of activities of cooks and workers engaged in food preparation. Responsible for training and supervising all fish and meat butchering operations. Evaluates and solves procedural issues to ensure safe and efficient operations. Hire, terminate and interview candidates for kitchen positions. Prepares the weekly schedules,

Job Description Job Description Ensure that all dishes are cooked well and presented in an aesthetically pleasing way Oversee food preparation, checking that all kitchen staff are performing their duties Monitor equipment quality and order new equipment as needed Help the restaurant determine how much food and supplies need to be ordered Manege inventory reports Train new kitchen staff

Manhatta is a restaurant from Danny Meyer's Union Square Hospitality Group, combining sky-high views with down-to-earth hospitality. Perched sixty stories above Lower Manhattan, Manhatta offers stunning views of New York City, its bridges, and waterways. Who you are: The Sous Chef works closely with the Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. They ensure all pars are met in the prep kitchen and oversee execution of the menus throughout service. This position also has an active role in the management and development of Line Cooks, Prep Cooks and all hourly team members. The Sous Chef will be in charge of holding the BOH team accountable to consistent feedback and career development through their performance objectives. What you'll do: Consistently deliver a culture of Enlightened Hospitality to guests and team members. Ensure high performance and maintain excellence & hospitality throughout each day's specific service periods. Ens

Sous Chef Department: Galley Employment Type: Fixed Term Contract Location: Global Reporting To: Executive Chef Description By applying to this position, your application will be submitted to Princess Cruises' internal Talent Acquisition team and will be reviewed by a professional recruiter who will contact you soon if your qualifications meet our requirements for this position. As the world's leading cruise line, our guests have high expectations of us, and we have high expectations of our team members. We appreciate your patience as we carefully review each candidate. Set a course for adventure with Princess Cruises! The employer of choice in the cruise industry, our fleet of Love Boats offer exceptional facilities and extensive professional development and recreational programs for our valued teammates who hail from more than 60 countries around the globe. An iconic brand beloved by millions, we love people who love what they do and work together to help our guests create a lifetime

Overview: We recruit the best talent and invest in their ongoing development, through training and mentoring. We provide opportunities to work across our national network. dnata catering U.S. is looking for a Souse Chef to join our JFK team. Key Responsibilities as a Sous Chef at dnata catering company, you will play a crucial role in creating delicious and innovative meals for airline passengers. Working closely with the Head Chef, you will be responsible for overseeing the kitchen operations, including food preparation, cooking, and plating. Your expertise in culinary techniques, menu planning, and food safety regulations will ensure the highest quality meals are delivered on time. Additionally, you will lead and train a team of culinary professionals, fostering a positive and collaborative work environment. Join our team and contribute to our mission of providing exceptional dining experiences in the skies! dnata is one of the worlds largest air services providers. Established in 19

Grand Banks is seeking a Sous Chef with upscale, high-volume restaurant experience to join the Crew! An unparalleled opportunity to work closely with nationally-acclaimed culinary director, Kerry Heffernan, and execute a sustainable, award-winning menu. VENUE Grand Banks Grand Banks is a celebrated oyster bar aboard a historic sailboat docked in Tribeca. Named "The Absolute Best Waterfront Restaurant in New York" by New York Magazine and one of the "Best Waterfront Restaurants in the World" by CNN Travel, Grand Banks features sustainably harvested oysters, nautically inspired cocktails, and awe-inspiring views. DETAILS Job Overview Position Summary The Sous Chef helps develop and uphold existing systems for the preparation and production of the menu while managing BOH staff. The Sous Chef oversees the expediting of all food from the kitchen. They ensure proper execution of dishes and maintain a positive financial budget. Key Responsibilities: Expediting, Leading and cooking on the line