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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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Communicate directly with the Catering Manager, Executive Chef, Sous Chef, and/or Line Lead throughout the shift. The Lead Server is responsible for assisting the Catering Manager or Executive Chef in the overall Dining Room/Kitchen operation.
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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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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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Interact regularly with and receive feedback from the Executive Chef, Restaurant Manager, Food & Beverage Director, and Hotel General Manager. Executive Sous Chef (Athenaeum Hotel Kitchen) The Athenaeum Hotel Erie PA.
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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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Hyatt develops Sous Chefs to progress into the role of Executive Sous Chef through the training of Banquets, Restaurants and Garde Manager. In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
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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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Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef. The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards.
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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. As the Chef De Cuisine at Andina, you will be diving into one of the country's largest and most visible Peruvian restaurants into its third decade and doing so at a time of major international interest in Peru's cultural and culinary richness.
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The Pastry Chef works directly with the Executive Pastry Chef on the creation, development and implementation of new desserts and creative menu developments of all Stadium and restaurants.
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The Kitchen Manager/Pastry Chef is the leader of all things BOH for their specific store! The Kitchen Manager/Pastry Chef is responsible for monitoring their staff hours to ensure there is no overtime.
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Boka Restaurant Group and Executive Chef Chris Pandel are looking for a Restaurant Manager to join the team of Swift & Sons Tavern , located in Chicago’s bustling Wrigleyville neighborhood, right across from Wrigley Field.
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This is a leadership position, where he or shewill work closely with the EC and on an equivalent level with the sous chefs,pastry chef and other department heads to provide an excellent and memorabledining experience.
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