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5 years of supervisory experience as a Chef de Cuisine or Sous Chef. The Sous Chef maintains high operational standards and ensures the production of top-quality culinary items, with responsibilities including scheduling, menu development, staff coaching, ordering, recipe design, inventory management, and sanitation.
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Chef de Cuisine AC Hotel Raleigh North Hills Concord Hospitality Raleigh NC. Chef de Cuisine AC Hotel Raleigh North Hills. Chef de Cuisine.
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The Sous Chef's role is to assist the Chef de Cuisine in their all preparation, cooking and presentation of all meals for service. The Sous Chef will also assist the Chef with all special, plate-up, sanitation, inventory, costing, ordering, and other tasks as assigned.
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Minimum of Two (2) years of experience as a chef de partie or One (1) year of experience as a junior sous chef in a restaurant or similar environment preferred, adequate knowledge of food safety and sanitation, flexible schedule, and the ability to work effectively in a team environment.
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Responsibilities Responsible to assist the Chef de Cuisine with the day-to-day running of the department and overall quality of foods produced while maintaining a high standard of cleanliness and sanitation in designated work areas.
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As Chef De Partie you will have a hands on approach, along with the Junior Sous Chef and Chef de Cuisine, to ensure all food items are prepared to the highest standards in flavor and presentation.
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Westminster Winter Park, an upscale Active Living Community, has a challenging full time position open for a Certified Chef de Cuisine to be a part of our progressive service oriented team.
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Proven experience as a Sous Chef or Chef de Cuisine in a fine dining or upscale restaurant environment. As the Chef de Cuisine, you will be responsible for overseeing all aspects of culinary operations within our restaurant.
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Review daily specials and offer feedback to Chef de Cuisine or Executive Sous Chef and Restaurant Manager. Meet with Chef de Cuisine or Executive Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
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Assists the Chef de Cuisine with overall kitchen operations including prep kitchen, management of cooks and stewards, expediting prepared foods, staff meal, kitchen sanitation/organization, ordering, and equipment maintenance.
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Communicate regularly with Prep Cooks, Cooks I, Cook II, Lead Cooks, Chef de Cuisine and Executive Chef. The Jr. Sous Chef is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures.
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Assumes responsibility of kitchen in absence of Chef De Cuisine or Executive Chef (i.e. Staff performance, food quality, and sanitation, etc). Maintains a high level of communication with Executive Chef, Chef de Cuisine, Dining Room Manager, Kitchen Staff and wait staff.
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The Kitchen Steward (dishwasher) is responsible for the tasks assigned by the Steward Assistant, Executive Steward, Chef De Cuisine, and Sous Chef. Coordinate materials and equipment to maintain cleanliness/sanitation of work station, and communicate problems/concerns to supervisor or kitchen management.
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The Chef de Cuisine is responsible for all activities related to the kitchen, creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforcing nutrition, safety and sanitation, and ensuring the quality of the meals served.
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Assumes responsibility of kitchen in absence of Chef De Cuisine and/or Executive Chef (i.e. Staff performance, food quality, and sanitation, etc). The Executive Sous Chef has ultimate responsibility for the quality, consistency, preparation, and presentation of all food items including catering and restaurant under the supervision and guidance of the Chef de Cuisine and the Executive Chef.
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