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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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In this role, you will oversee Estuary, the rooftop bar, lobby lounge, and in-room dining managing a team of 15-20 and reporting directly to the Executive Sous Chef of Outlets. Assist the Executive Chef and Executive Sous Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
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The Executive Sous Chef will 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 BOH Staff (sous chefs, line cooks, prep cooks, etc.
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The Executive Sous Chef assists the Chef de Cuisine in overseeing food production and service for the restaurant as well as supervision of the kitchen and its’ team, all while representing Hopkins and Company and their respective business in a professional manner at all times, on and off premises.
$60,000 - $75,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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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Hyatt develops Executive Sous Chefs to progress into the role of Executive Chef through the training of Banquets, Restaurants and Garde Manger. The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations.
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Responsible for the supervision and training of the Executive Sous Chef, Executive Pastry Chef, Executive Steward, Chef De Cuisine and Sous Chefs.
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Assist the Executive Chef and Executive Sous Chef in supervising food production for all food outlets, banquet events and other functions at the club. Ability to effectively supervise all kitchen food production employees in absence of Executive Chef and Executive Sous Chef.
Full-timeExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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The Cook position assists the Executive Chef and Sous Chef in ensuring the Bar & Chill Food Quality and Wholesomeness is in compliance with Federal, State & Local laws. Works with the Executive Chef and Sous Chef to deliver vibrant menus items that reflect the Latitude Margaritaville Lifestyle.
$17 - $18 an hourPart-timeExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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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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Executive Sous Chef Responsibilities:Team Leadership: Coach, develop, and recruit top-notch kitchen staff, fostering a culture of excellence. As an Executive Sous Chef with us, you'll play a pivotal role in shaping culinary experiences that exceed expectations.
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As a Sous Chef at Villa Restaurant Group, you will play a crucial role in our culinary team's success by assisting the Executive Chef in overseeing kitchen operations, food preparation, and maintaining high food quality standards.
TemporaryExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. 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.
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You assist the Executive Chef/Sous Chef with the preparation and service of “all” food related items that are produced in the galley in accordance with the menu matrix as well as any special requests, dietary needs and allergies throughout each meal period.
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The Executive Sous Chef directly supervises the preparation and production of the unit's menus and manages a shift or station in the hot kitchen, the cold kitchen and/or the bakery and pastry shop.
$80,000 - $85,000 a yearFull-timeExpandApply NowActive JobUpdated 6 days ago
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