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Position Overview: Nationally recognized hotel & restaurant is seeking a Chef de Cuisine for immediate hire to work with our culinary team! Summary/Objective: The Chef de Cuisine is responsible for all culinary activities for the restaurant, under the direction of the Executive Chef. They will assist in ensuring the flow of service is efficient and smooth.
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Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue.
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The Sous Chef will assist the Chef de Cuisine and Executive Sous Chef in managing culinary operations, including overseeing food preparation, leading culinary team, ensuring quality and consistency of dishes, and maintaining a clean and organized kitchen.
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Minimum of 4 years of progressive culinary management experience as an Executive Sous Chef or higher in a classic upscale environment. The Executive Sous Chef works under the daily direction of the Chef de Cuisine and supports the successful operation of the kitchen thru supervising and developing kitchen staff, ensuring proper preparation and execution of menu items while meeting budget goals to drive the success of the business.
$55,000 a yearFull-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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As a Chef de Cuisine at Boqueria, you will be responsible for consistently executing the culinary direction of the Corporate Chef and meeting all product specs, ensuring that the Back of House's targets are consistently met, and overseeing the kitchen's preparedness for DOH inspections during shifts.
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Assist in daily prep or any other assigned item by the Sous Chef and Chef de Cuisine. Communicate with Sous Chef and Chef de Cuisine regarding menu items, problems, situations or shortages.
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Direct Reports : Banquet Sous-Chef, Chef De Cuisine, Line Cook, out let Cook, Stewards. The Executive Sous Chef will play a crucial role in supporting the Executive Chef, training the culinary team, and driving the success of our food and beverage operations.
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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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The Sushi Chef Assistant is responsible for maintaining the clean, organized and efficient workplace that has been implemented by the Executive Chef and Chef De Cuisine.
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Chef de Cuisine will ensure the proper execution of culinary efforts in all kitchens and food production areas with primary focus in Audubon Dining Room; this will involve a daily tour of each area to check food quality, kitchen cleanliness and organization, staff appearance, and genuine engagement with all fellow associates.
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The Chef de Cuisine will plan and manage service, food production, preparation, presentation and financial reporting within the Department of Campus Dining in conjunction with an executive chef.
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The Intern/Extern reports directly to the Executive Sous Chef/ Sous Chef /Chef de Cuisine of that outlet and through the use of the school evaluation form as well as a hotel performance evaluation will evaluate you.
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Accreditation by the American Culinary Federation (ACF) with one or more of the following: Certified Sous Chef, Certified Chef de Cuisine, Certified Executive Chef, Certified Master Chef, Certified Culinary Educator preferred.
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Minimum of three to five years experience as Sous Chef or one to three years of experience as a Chef de Cuisine with similar restaurants in terms of delivering quality and expectations of excellence.
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The Chef de Cuisine will work under the Executive Chef and Culinary Director-W Hotel and will assist in overseeing complete operation of the kitchen. Sushi Chef Lucas Chen brings an innovative take on Japanese cuisine, bringing dishes like mouthwatering Foie Gras & Duck Fried Rice as well as A5 Wagyu served on a hot stone with daikon & shiso chimichurri to the table.
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