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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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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 Sous Chef position is a central leadership role within the culinary team - providing direction and coaching to team members to drive the very best food and guest experience at the location.
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The Junior Sous Chef is responsible for preparing excellent meals as well as assisting with other back of house duties. Our Junior Sous Chef supports the team and the Sous Chef by helping to create and maintain an exciting and inviting work environment.
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Sous Chef (Night Life) We spent months traveling to Latin America, perfecting our wood-fire cooking techniques, creating our own signature blend of reposado tequila, and even learning how to salsa dance.
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Conduct daily shift briefings to Colleagues in absence of Executive Sous Chef / Chef de Cuisine. In conjunction with the Executive Sous Chef / Chef de Cuisine on duty you will supervise your colleagues to ensure the highest level of production and the efficient execution of service.
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The Executive Sous Chef reports to the Executive Chef. It is critical that you possess a strong background and knowledge of live fire cooking and local sourcing. Executive Sous Chef.
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Assist Executive Chef, Sous Chef in supervising activities delegated to Cooks and ware washers. Ensure that other kitchen staff fulfill and complete their respective job functions in absence of Executive Chef or Sous Chef.
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Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef and Executive Sous Chef. Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef and Executive Sous Chef.
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The Sous Chef will manage the culinary operation for the Thayer Hotel Outlets and Banquet Events including MacArthur's Riverview Restaurant, Patton's Tavern and Zulu Time Rooftop Bar & Lounge.
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Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations. Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers.
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The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, 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.
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Reports To: Executive Chef, Executive Sous Chef, Chef de Cuisine, Banquet Chef. Communicates to the Chef de Cuisine or Executive Sous Chef any concerns regarding food, production process, delivery problems, shortages, equipment problems, or personnel issues.
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Assist with special projects as directed by Executive Pastry Chef and Pastry Sous Chef. You'll be working under the direction of the Executive Pastry and the Pastry Sous Chef while working to support all pastry production for all outlets including restaurants, coffee shops, banquets, room service and events.
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The Executive Sous will also have the opportunity to provide input on menu development as directed and approved by the Chef de Cuisine and/or Executive Chef. A key responsibility will be mentoring, training and disciplining staff (sous chefs, line cooks, prep cooks, etc.
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