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Reports To: Executive Chef, Executive Sous Chef, Chef de Cuisine, Banquet Chef. Communicates to the Chef de Cuisine or Executive Sous Chef any concerns regarding food, production process, delivery problems, shortages, equipment problems, or personnel issues.
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Culinary degree and/or 5+ years' related experience as a Chef De Cuisine, Head Chef, Kitchen Manager, Executive Sous Chef, Sous Chef or equivalent.
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To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets. Luxurious comfort embraces pure style at the elegant, four-diamond Omni Hotel at Centennial Park. Located in the heart of downtown Atlanta within the bustling Centennial Park District, this luxury hotel treats you to views of the spectacular downtown skyline or picturesque Centennial Olympic Park. The Omni Atlanta Hotel at Centennial Park is connected to Philips Arena and the Georgia World Congress Center, and it is the closest hotel to the Mercedes-Benz Stadium.
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SUMMARY Under the guidance of the Executive Chef, the Banquets Chef de Cuisine is responsible for managing the culinary program for private events, stewarding and the employee Caf.
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The Executive Chef will report to the AGM and has an Executive Sous, Executive Pastry Chef, Banquet Chef, Chef De Cuisine, and Sous Chef reporting directly to them.
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Evidence of culinary competency, which may include ACF certifications as Certified Executive Chef, Certified Chef de Cuisine, or Certified Sous Chef, verification by success in ACF sanctioned competitions and/or established track record of high performance in well-regarded culinary operations as Executive Chef, Executive Sous Chef, Sous Chef, etc.
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Assist Executive Chef and/or Chef de Cuisine in meeting and/or exceeding monthly budgetary goals as it relates to revenue and cost percentages. Collaborate with Executive Chef and/or Chef de Cuisine to analyze recipes to assign prices to menu items based on product cost, labor, wastage, and competitive sets.
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The Sous Chef reports directly to the Chef de Cuisine and Executive Sous Chefs. The Sous Chef is responsible for assisting in the management of a specific department and works with the Chef de Cuisine to create, implement, and maintain quality standards and production levels.
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The Chef de Cuisine role is a steppingstone to becoming an Executive Sous Chef. The Chef de Cuisine is the culinary manager for a designated kitchen.
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The right hire will be able to maximize efficiency and quality across our production team weekly will be able to move up quickly to work alongside our Head of Culinary in the role of Chef de Cuisine or Executive Sous Chef which is represented in the upper range of the salary range listed below.
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World renowned restaurant group with Michelin concepts up to 3 stars is seeking an intensely passionate and talented Executive Sous Chef for their flagship restaurant in San Francisco.
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A Miraval Chef de Cuisine must meet several expectations to be considered successful in their role. They have direct oversight of sous chefs and kitchen leads and are the main point of contact for that specific kitchen, whether it be the Miraval's three-meal restaurant Cactus Flower, and our elevated lounge experience Coyote Moon. This Chef is the main driver of food quality and consistency in their kitchen.
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This position will support the Executive Chef, Chef de Cuisine, and the kitchen team by organizing, planning, and directing all aspects of kitchen operations. The Executive Sous Chef is responsible for ensuring a superior guest experience through excellent food and hospitality.
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Maintains a high level of communication with Executive Chef, Chef de Cuisine, Dining Room Manager, Kitchen Staff and wait staff. Employees in this position interact daily with Chef de Cuisine, Executive Chef, Dining Room Manager, as well as kitchen co-workers and dining room staff.
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Attend daily management meeting with the culinary management and the Executive Chef. Support the Executive Chef in ordering, Manage Microsoft Outlook and respond in a timely manner to requests from colleagues, vendors and guests.
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