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Minimum of 2 years as a sous chef of 3 to 5-star hotel, resort or convention center with multiple food and beverage, Establishments situated in urban tier 1 or tier 2 city, high occupancy year-round resort or convention center Or 2 years as a Sous Chef with a comparable Cruise line.
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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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Paid Vacation Executive Sous Chef Requirements: Minimum of 2-3 years experience as a Sous Chef or Chef de Cuisine in a fine-dining or upscale, scratch kitchen environment.
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Assisting Executive Chef, Executive Sous Chef, Sous Chefs, Sushi Chefs, Teppanyaki Chefs, Chef’s as needed in execution of service. ESSENTIAL JOB FUNCTIONS: · Preparing recipes and food items in accordance with the Executive/Head Chef requirements and the (complex name) standards.
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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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Food production and plating for service as directed by Banquet Chef and Sous Chef. Efficient production with minimal waste during all phases of recipe preparation, production and service.
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A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen. As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
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The Chef de Cuisine is the first-in-command on a day-to-day basis, managing all other food preparation employees, from the Sous Chef to the Pastry Chef to the Fry Cooks.
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Job Description A Jr. Sous Chef must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Chef de Cuisine and Executive Chef. A successful Jr. Sous Chef is accepting of constructive criticisms and has a desire to grow one's culinary and professional skill set and that of their team.
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Preferred Years Experience, Skills, Training, Education: Certified Sous Chef (CSC) or higher Accredited culinary program certificate Culinary management experience preferably in a college food service environment.
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JOB SUMMARYThe sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervision of hourly team members. Participates, assists, and maintains the Culinary Gold standards of Parkhurst Dining in all areas of food production, sanitation, and management of employees, safety and quality control.
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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. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues.
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BENEFITSFREE meal during your shift20% discount on any food purchase at Eat’n Park, Hello Bistro, The Porch, and Parkhurst Dining. Parkhurst Dining, part of the Eat’n Park Hospitality Group, is a family owned, family run company that provides culinary, dining and catering services to over 80 organizations and universities east of the Mississippi.
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Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards. Other responsibilities include assisting the executive chef in all phases of planning, budgeting, costing, inventory, and employee relations, and ensuring company standards throughout daily activities.
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Parkhurst Dining is a family-owned and operated company that provides culinary, dining and catering services to over 80 organizations and universities. · Assist Executive Chef in regular inspections of the entire unit for sanitation, cleanliness, temperatures and using checklists as a guide.
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