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Report any equipment failure, damage, hazardous conditions, or injury to the chef, sous chef, or kitchen manager immediately to ensure safety. Constant communication with all other team members and management, including calling back all orders to the chef, sous chef, or kitchen manager to achieve accuracy and clarity of orders placed.
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Executive Sous Chef (Athenaeum Hotel Kitchen) The Athenaeum Hotel Dewittville NY. Executive Sous Chef (Athenaeum Hotel Kitchen) Interact regularly with and receive feedback from the Executive Chef, Restaurant Manager, Food & Beverage Director, and Hotel General Manager.
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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.
ExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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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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Pastry Chef, Exec Chef, Kitchen Manager, Chef de Cuisine, Sous Chef (or equivalent) experience of a minimum of 4 years. In particular, the majority of the Kitchen Manager/Pastry Chef time is spent supervising and directing the workforce, ordering raw goods, overseeing maintenance of kitchen equipment, monitoring product quality, managing the quality & execution of prep/dough/donut decor, dictating the production pace and priorities, as well as monitoring and evaluating team member performance and maintaining the cleanliness of all kitchen spaces and equipment.
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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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The Chef de Cuisine is the culinary manager for a designated kitchen. The Chef de Cuisine role is a steppingstone to becoming an Executive Sous Chef. A Miraval Chef de Cuisine must meet several expectations to be considered successful in their role.
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The Restaurant Sous Chef is responsible for assisting the Executive Chef or Chef de Cuisine in overseeing all activities related to the kitchen outlet he/she is appointed.
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The Executive Sous Chef reports to the Catering Manager and is responsible for the fiscal and personnel management of the Retail Kitchen. Executive Sous Chef, UM Campus Dining.
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Attend daily management meeting with the culinary management and the Executive Chef. Has knowledge of all menus for their kitchen and be able to speak to the menus confidently with the FOH, BOH, and guests, including questions regarding food-related allergens and dietary concerns.
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The Assistant Kitchen Manager/Pastry Sous of a Salty store is responsible for monitoring the day to day operation of their respective store's kitchen in partnership with our Pastry Chef & Director of Culinary.
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Other duties and responsibilities as assigned by Executive Chef, Sous Chef or Clubhouse Manager. Prepare, with direction of the Club Chef/Sous Chef/Lead Line Cook, daily food prep, special event food prep and daily employee meals.
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The Sous Chef De Cuisine/Chef Manager oversees all culinary operations for the centralized kitchen. Sous Chef de Cuisine; Dining Services Department Description: Join the University of San Diego culinary team.
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The Sous Chef Kitchen Manager will report to the Director of Camp Administration and Community Relations. The Sous Chef Kitchen Manager is an essential part of the Harriman Base Camp Team. The ideal candidate for this role is a positive team leader.
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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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