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The Executive Sous Chef is responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef.
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Develops Sous Chefs, Line Cooks, and all other culinary staff to their maximum potentialAssumes complete charge of the kitchen in the absence of the Executive Chef and Chef de Cuisine.
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As Sous Chef for Carnival, you will be responsible for supporting the Executive Chef to oversee the entire Culinary Arts operation on board. Assisting to lead a large team of hardworking Culinary professionals the Sous chef is responsible for assisting with the day to day directing all food preparation and meal services aboard the ship, ensuring consistency, quality, cost-effectiveness, and the highest level of sanitation are maintained, all in keeping with company and USPH standards.
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The Pastry Sous Chef supports culinary management staff and hourly staff in daily overall kitchen operations for the Bakery/Pastry kitchen. You'll be working under the direction of the Executive Pastry Chef while working to support all pastry production for all outlets including restaurants, coffee shops, banquets, room service and events.
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JOB DESCRIPTION Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue.
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If you're dedicated, passionate, and ambitious and looking for an opportunity to grow your culinary career with a leading hospitality company, apply now for this Executive Sous Chef position.
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In the absence of the Culinary Services Director, the Sous Chef may be called upon to assure that quality food service is provided at all times by directing the overall operations of the Culinary Department.
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Comprehensive understanding of how to gauge proper cooking temperatures per guests request, recipes, SOPs, local, state, and federal regulatory agencies, or verbal instruction by room chef, sous chef or manager on duty for proteins including but not limited to: beef (rare, medium rare, medium, medium well, well done) poultry, lamb (rare, medium rare, medium, medium well, well done), fish and shellfish, pork, eggs.
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As a Pastry Sous Chef, you will lead the kitchen through successful production, upholding excellence in every aspect of the guest experience. The Pastry Sous Chef is a highly skilled position which plays an important role in maintaining positive experiences for our team and our guests.
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THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
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The Sous Chef is responsible for working with the Executive Chef to oversee the culinary team and for successfully executing brunch, lunch and dinner at zinc@shade, private events of all types and sizes (5-400 ppl), holiday/special event functions, room service, and pool service.
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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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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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Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, be willing to see and adjust to changes which may occur in work environment and/or workload.
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The Sous Chef serves as the leader and ambassador of the culinary program, bearing responsibility for the day-to-day operations of all NeueHouse teams and kitchens. The Sous Chef plays a crucial role in upholding the exceptional standards across all food outlets, contributing to the definition and execution of these standards.
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