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A chef de partie, station chef or line cook [1] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.
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Cameron Mitchell is president and founder of Cameron Mitchell Restaurants. He gained notoriety in the restaurant industry in 2008, when two of the company's concepts: Mitchell's/Columbus Fish Market and Mitchell's/Cameron's Steakhouse—a total of 22 units—sold to Ruth's Hospitality Group for $92 million.
The chefs had 45 minutes to cook their dishes, which was judged in a king-of-the-hill format. Johnathan won the challenge with a crab cake dish. Reward/punishment : For winning the challenge, Johnathan got to host a pop-up event at the Sunseeker Resort in Charlotte Harbor, Florida with two tickets at a future date.
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related to: line cook work on 33614 location near meus.catchwork.jobs has been visited by 100K+ users in the past month