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Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef.
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Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Respond to any reasonable task assigned by Executive Chef or Executive Sous 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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The Banquet Chef facilitates food production and provides leadership and management for the culinary staff to ensure that the standards as set forth by the Executive Chef are adhered to; maintains control systems assuring quality and portion consistency and fosters an awareness of the importance of food preparation.
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Under the guidance of the Executive Chef, the Banquets Chef de Cuisine is responsible for managing the culinary program for private events, stewarding and the employee Caf. The person in this role ensures, consistently high quality food product, develops and leads a positive work environment while ensuring guest and employee satisfaction and maximizing revenues.
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Position Title: Banquet Sous Chef Job Description: As our Banquet Sous Chef, you'll work alongside our Executive Chef, contributing to food cost and inventory management while upholding our high culinary standards.
$60,000 a yearExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Communicates variances from established standards to the Executive Chef and/or Buffet Manager. Performs the duties of a Cook, Food Server, Beverage Server, Cashier/Host, Server Assistant, Barback or Bartender as needed to include Banquet functions.
$45,000 a yearExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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The Executive Chef will report to the AGM and has an Executive Sous, Executive Pastry Chef, Banquet Chef, Chef De Cuisine, and Sous Chef reporting directly to them.
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Performs other appropriate tasks assigned by the Executive Chef, Sous Chef's or Executive Steward. Our Clubhouse, featuring 3 full-service restaurants, a large ballroom, and several banquet facilities, also includes a pastry shop and a butcher shop.
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As the Executive Sous Chef, you will play a crucial role in leading large banquet food production and oversight of in-house restaurant and lounges. We are seeking an experienced and talented Executive Sous Chef to join our dynamic team.
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Directly responsible to the Banquet Manager/Executive Chef/F B Director the performance of all hourly banquet food and beverage servers and personal representative of the hotel to banquet guests.
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Works with Executive Chef and Chef de Cuisine to design menus for catered events. Demonstrates extensive knowledge of meeting room capacities, banquet set up, audio-visual and any other pertinent details as they relate to function.
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Supervises: Executive Sous Chef, Banquet Sous Chef, Sous Chef, Line Cooks, Stewards/Dishwashers. Minimum 2 years experience as Sous Chef. 2 years kitchen supervisory experience with 3 years kitchen operations experience including at least 1 year in a lead cook position, and 1 year in a steward position; OR, an equivalent combination of education and experience.
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Reporting to the Executive Chef as Executive Sous Chef, you will lead our team of culinary leaders and colleagues in the banquet event, restaurant and bar operations of the Fairmont Chicago.
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Adhere to all cleaning schedules and duties set up by the Executive Chef. About You 2 - 3 years of experience as a Sous Chef. High-volume banquet/event experience preferred.
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