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Executive Chef, Chef De Cuisine, Chef, Culinary, Executive Sous Chef. With a focus on local, seasonal ingredients and innovative culinary techniques, the Chef de Cuisine will play a pivotal role in defining the dining experience for our guests.
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We are seeking a Chef de Cuisine with a catering/premium background, who can help us deliver the best customer service and food experiences for all catered events held at the stadium (include premium suites and clubs.
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Communicate any assistance needed during busy periods to the Jr. Sous, Sous Chef, or Chef de Cuisine- Production to ensure optimum service to the guest. Basic knowledge of Asian Cuisine, including, but not limited to Japanese, Thai, Chinese, Mandarin, and Korean.
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5 years of supervisory experience as a Chef de Cuisine or Sous Chef. The Sous Chef maintains high operational standards and ensures the production of top-quality culinary items, with responsibilities including scheduling, menu development, staff coaching, ordering, recipe design, inventory management, and sanitation.
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Lead an assigned station to ensure that all line cooks are preparing and plating the dishes properly Work in conjunction with the Chef de Cuisine and porter team to ensure that all equipment and facilities are maintained in accordance with building standards and basic service standards Preparing meals and food to meet the specifications and expectations in a timely manner Supervising and training kitchen staff to ensure consistency and excellence in food preparation and presentation.
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Similar responsibilities to a Chef de Cuisine (CDC), a key responsibility is to do everything necessary to ensure Soho House's Kitchen Department is operating at maximum efficiency and to Soho House standards.
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This is the job description for the CHEF DE CUISINE. Supervises: Sous Chef, Lead Cook, Line Cook, Pantry-Prep Cook, Kitchen Steward. Assume responsibility for kitchen in absence of Executive Chef.
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Submits ideas for future goals, operational improvements and personnel management to Executive Chef and Chef de Cuisine. Assist the Executive Chef and Sous Chef (s) in supervising food production for all food outlets, banquet events and other functions at the club.
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You will report to the Executive Sous Chef and the Outlet Chef de Cuisine. As a Sous Chef at Alyeska Resort, you play a pivotal role in overseeing and coordinating the culinary operations of our kitchen.
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Have meetings with the Executive Chef, Chef de Cuisine and Sous Chefs to review schedules and assignments, anticipated levels of business, changes and any other information pertinent to the performance of the work.
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Reports To: Executive Sous Chef, Executive Chef, General Manager. Assume responsibility for kitchen in absence of Chef, planning, organizing and preparing all meals. Supervises: Lead Cook, Line Cook, Pantry-Prep Cook, Dishwasher.
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The Chef de Cuisine role is a steppingstone to becoming an Executive Sous Chef. The Chef de Cuisine is the culinary manager for a designated kitchen.
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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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2-3 years as a Chef and/or Chef de Cuisine, and lead cook prior to management required. As Our Chef De Cuisine, You Would. Will oversee all food operations in the absence of Executive Chef and Executive Sous Chef, including, and not limited to Banquets, Restaurant, Purchasing, Stewarding, Room Service and all other outlets.
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Assist Executive Chef and/or Chef de Cuisine in meeting and/or exceeding monthly budgetary goals as it relates to revenue and cost percentages. Collaborate with Executive Chef and/or Chef de Cuisine to analyze recipes to assign prices to menu items based on product cost, labor, wastage, and competitive sets.
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