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Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef.
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Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature.
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Our hotel is looking for an Executive Sous Chef to join our Hyatt Regency Cambridge hotel! Situated along the scenic Charles River and overlooking the Boston skyline, the recently renovated Hyatt Regency Boston / Cambridge is a welcoming hotel conveniently located near Cambridge’s Kendall Square, the city and steps from some of the most prestigious universities such as MIT, Boston University and Harvard.
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Responsible for assisting the Executive Sous Chef and Executive Chef in creating, developing and implementing and effective strategy and organization needs within the Vista Kitchen to meet current objective and plan for future growth.
Starting at $63,930.67 depends on experienceFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Follows Executive Chef, Sous Chef or Kitchen Supervisors assignments for opening and closing procedures and food preparation. From Chef Jason Dady in partnership with the San Antonio Spurs, located at The Rock at La Cantera, Roca & Martillo is positioned to open as the most anticipated restaurant in San Antonio.
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The Executive Sous Chef will lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently.
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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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POSITION SUMMARY: The Sous Chef assists the Executive Chef with the management and maintenance of the Kitchen in the Country Club and Yacht Club while meeting or exceeding the dining experience for our Members and their guests.
$70,000 - $75,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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A successful EXECUTIVE SOUS CHEF with 3+ years' experience managing the line in an upscale yet approachable food focused (Italian / Scratch Kitchen) environment. An Executive Sous Chef encourages development amongst the team and promotes a positive experience for staff and guests to achieve P&L goals.
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Serves as expediter in absence of Chef / Sous Chef.⢠Can work one or more culinary work station at a time as required. Suggests changes or corrections in recipes and procedures to restaurant Chef / Sous Chef⢠Maintains a clean and sanitary kitchen at all times in full accordance with health regulations.
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The Executive Sous Chef will lead all aspects of the a la carte kitchen. Assist with supervision of culinary professionals, including all Chefs (i.e., Pastry Chef, Banquet Chef, and Sous Chefs, cooks, and utility staff.
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Maintains operational control of purchasing, receiving, purveyor lists and inventory of all kitchen items when Executive Chef and/or Executive Sous Chef is not present, including creating menu(s) and/or recipes, monitoring food cost for outlet, and ordering food products.
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The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. The Catering Production Supervisor is responsible for the effective management and operation of the public food culinary team including event planning suppor, 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.
$22.5 - $25 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Assists Executive chef with administrative tasks such as ordering, inventor and scheduling. :Works closely with and supervises B-O-H staff, in absence of Executive Chef, in the Grouse Mountain Lodge (GML) food & beverage department.
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Communicate any assistance needed during busy periods to the Executive Chef/ Sous Chef to ensure optimum service to guests. Meet with Executive Chef and Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
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