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The Pastry sous Chef must act as a Manager, team leader and motivator for the Pasty Department working closely with and maintaining good relation with all culinary team members and other departments.
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Restaurant General Manager- Restaurant Kitchen Manager- Restaurant District Manager- Restaurant Manager and Assistant Restaurant Manager- Restaurant Executive Chef- Sous Chef- Shift Lead Some positions are available regionally, while others may require relocation.
$75,000 - $125,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Restaurant General Manager - Restaurant Kitchen Manager - Restaurant District Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Sous Chef - Shift Lead Do you have what it takes to join the world of restaurant and culinary management.
$65,000 - $125,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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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Sous Chef, Executive Pastry Chef, Executive Chef, General manager & Assistant General. o Follows recipes and procedures set forth by Pastry Sous Chef and Executive Pastry Chef.
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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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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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JOB DESCRIPTION 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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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.
$14 an hourExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Responsibilities Essential Job FunctionsResponsible for the supervision and management of the resort culinary staff, providing direct support to the Resort Executive Chef, Executive Pastry Chef and Resort Executive Banquet Chef. Responsible for ensuring operating costs in all food production outlets are minimized.
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The chef is a contributor, and works with area leadership, Regional Culinary Manager, and regional/corporate key contacts to effectively coordinate, execute, and ensure success of the meeting, training, or event.
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To function as a production manager overseeing the production of all Japanese food in the hotel and guest service and to assist each outlet Chef de Cuisine in the preparation of menus, which meet the market needs.
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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 Pastry Sous Chef is able to make responsible decisions with ownership and accountability. Communicates variances from standards and expectations to the Executive Pastry Chef, Sous Chefs, Lead Cooks, Cooks, Buffet Attendants and utility staff.
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Effectively work in conjunction with the Clubhouse Manager, Assistant Clubhouse Manager, Catering Managers, Executive Chef, Membership Director and Director of Housekeeping. Reports To: Assistant Clubhouse Manager & Executive Chef.
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