Chef & Cook jobs in Tuckahoe, OhioCreate job alerts

Collaborate closely with Executive Chefs, Sous Chefs, and culinary team members to deliver a seamless dining experience. As a Sous Chef, you will play a key role in delivering exceptional fine dining experiences by mastering your assigned station and ensuring every dish reflects the highest standard

Sous Chef Job Duties: Directs food preparation and collaborates with executive chef.

Job Summary The Chef Manager is responsible for leading both the culinary and food service operations of the German International School New York, a private, college‑preparatory school enrolling over 400 students in grades Pre‑K through 12.

Eurest Position Title: EXECUTIVE CHEF- SLEEPY HOLLOW, NY Salary: $80,000- $90,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. As a member of Eurest's leadership and professional support t

Sonesta International Hotels - - Responsibilities: Supervise day-to-day activities of the culinary team to ensure compliance with food preparations, presentation, and quality; Assist with employee training and scheduling; Serve as Executive Chef in absence of the Executive Chef; Oversee methods of

Location: Purchase College + We are hiring immediately for full time SOUS CHEF positions. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

Lucky Strike - 47 Tarrytown Road - Responsibilities: Adhere to the company’s mandated F&B menu and purchasing programs; Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adju

Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary As Sous Chef** , you will play a vital role in supporting the successful operation of the Culinary Department within a healthcare environment at a premier 300-bed