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Assists the executive chef/sous chef with monthly inventories, pricing and cost control. Reports all member and guest complaints to the executive chef/sous chef and assists in resolving complaints.
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The Pastry Sous Chef will also be responsible for ensuring cleanliness, sanitation, and safety in the kitchen work and storage areas while minimizing waste and maximizing the cost/production ratio.
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The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef.
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Reporting problems to Chef de Cuisine/Sous Chef Assist in menu development and food/menu cost analysis. Responsible for helping other kitchen associates in completing all projects issued by the Chef de Cuisine and the Executive Chef.
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The Area Sous Chef Banqueting supervise and coordinate the preparation of food according to standards set by the Executive Chef and is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost.
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The Outlet Chef Level 2 is responsible for ensuring that all meals coming from the kitchen for which s/he is responsible are well prepared with regard to quality, consistency, eye appeal, taste and food cost.
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This position is responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends.
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SodexoMAGIC i s seeking a Chef Manager for Minnesota Twins Player Development Academy to be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; located in Fort Meyers, FL.
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Sodexo is seeking a Chef Manager for Our Lady of the Lake Childrens Hospital located in Baton Rouge, LA. The Chef Manager will manage all culinary operations for this medical center including patient feeding, retail areas, and catering.
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Sr. Research and Development Chef. Certified Food Scientist (CFS), Research Chef (CRC), or Culinary Scientist (CCS) Recipe Development: Create and innovate recipes that are scalable, cost-effective, and aligned with market trends and customer and company requirements.
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Ensures the timely production of baked goods that Meet and/or Exceeds standards, includes meeting the demands of menu specialties and special catering event requests in collaboration with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production.
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The chief role of the Catering Chef is to support the Hub Chef and Sous Chef. The job is to get the right food, to the right place, at the right time and at the right temperature and cost.
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Description:The Executive Chef will lead and develop our culinary team for the Project's Oyster Bar & Tap House concept, and oversee the daily culinary operations for a groundbreaking, brand new restaurant on the Jupiter waterfront, along with a local seafood procurement program as part of the on-site commercial fishing docks.
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Serves as "second-in-command" of the kitchen in the absence of the Executive Chef. Supervises food preparation personnel, assists with food production tasks as needed and assures that quality and cost standards are consistently attained.
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As an Executive Sous Chef, you would be responsible for assisting the Executive Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs.
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