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Summary: The Executive Chef directs all aspects of the kitchen operations including guest service, accounting/budgeting, and inventory control. The Executive chef will accomplish this through total product knowledge, maintaining established food and labor percentages, and structured management controls.
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This posting is for an Executive Sous Chef within Talley Student Union. Executive Sous Chef. Act as the team leader in the absence of the Executive Chef. NC State Dining operates 11 cafes, 3 food courts and 4 dining halls, 5 convenience stores, vending, a nutritional counseling service, and a catering department.
$31,200 - $60,557 a yearTemporaryExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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This position reports directly to a Director or Executive Sous Chef depending on the area. are planned and executed Continually review effectiveness and revise employee training offerings and materials Write annual union performance reviews When performance deficiencies are identified, work with the Executive Chef, and Dining Services Human Resources on a development plan as needed and uniquely adaptive to each situation.
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Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards. Other responsibilities include assisting the executive chef in all phases of planning, budgeting, costing, inventory, and employee relations, and ensuring company standards throughout daily activities.
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Assist Executive Chef in regular inspections of the entire unit for sanitation, cleanliness, temperatures and using checklists as a guide. Parkhurst Dining, part of the Eat'n Park Hospitality Group, is a family owned, family run company that provides culinary, dining and catering services to over 80 organizations and universities east of the Mississippi.
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The sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervision of hourly team members. Review upcoming special events and catering needs and follow through with said tasks.
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The Executive Chef is primarily responsible for the overall leadership and management of all Culinary and Stewarding Operations at Sensei Porcupine Creek including, but not limited to, Sensei by Nobu, the hotel's main dining room and Sushi bar, In-room Dining, Pool service, Golf, Tennis and Catering.
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Follows Executive Chef, Sous Chef or Kitchen Supervisors assignments for opening and closing procedures and food preparation. The Line Cook is an integral part of the team, dedicated to delivering an exceptional culinary experience in the Spurs Club. Line cooks duties consist of assisting the executive and sous chef with daily tasks.
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Duties include completing banquet planning sheets in coordination with executive Chef, ordering supplies, reviewing set-up, food and beverage preparation, service, staff scheduling, employee check-in, equipment inspection, POS monitoring and troubleshooting, guest complaint resolution, training, food production, clean-up and reporting, and any other duties as assigned by the GM.
$45,000 - $50,000 a yearFull-timeExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Sodexo is seeking a Senior Executive Chef 4 - Universities to support Washington University in St. Louis, MO. The Executive Chef is responsible for all innovative menu concepts, platforms and partnerships, will oversee the culinary team which includes over 100 full time employees, student team members and collaborative work on campus.
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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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Professional training through a culinary education or working in a fast-paced high-volume fine dining restaurant/catering facility preferred. Our Global Planning, Global Sales, and Hospitality service solutions collaborate on every project to ensure success across each of our six verticals including professional sports, collegiate, attractions, entertainment, international, and conventions.
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Pre-shift meeting: Day before event meeting at kitchen or virtual meeting with Executive Sous chef to discuss the event. Reporting to the Onsite Event Manager and working closely with the rest of the onsite Contigo Catering event team, this role is similar to that of a server or a bartender at a restaurant, but with a constantly changing environment.
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HONEY POT BENEFITS Industry-leading employee and family health care offeringsWellness, Tuition and Transportation ReimbursementsAccrual of Paid Time Off from date of hirePaid Parental LeaveLife, Dental, and Disability benefit optionsPet InsuranceFast-growth company with advancement opportunities ESSENTIAL DUTIES AND PRIMARY RESPONSIBILITIESResponsible for oversight of special BOH Operations including private events and VIPs, large parties, and catering/to-go.
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Tupelo Honey is looking for talented Executive Chefs that are highly mobile and open to relocation to any of our existing locations. QUALIFICATIONSA minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expeditor.
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