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Assists the executive chef/sous chef with monthly inventories, pricing and cost control. Reports all member and guest complaints to the executive chef/sous chef and assists in resolving complaints.
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O Follows recipes and procedures set forth by Pastry Sous Chef and Executive Pastry Chef. Sous Chef, Executive Pastry Chef, Executive Chef, General manager & Assistant General.
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In the absence of the Executive Chef and the Executive banquet Chef the Banquet Sous Chef will in tandem with the Sous Chef run the daily operations.
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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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Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature.
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Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies.
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Work with executive chef and sous chef to develop and conduct biannual training seminars for event chefs, cooks and kitchen helpers (and other off-premises staff as required); including but not limited to standard operating procedures, sanitation and food handling, menu standards, presentation, buffet/station set-up and BOH event set-up.
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Communicates variances from standards and expectations to the Executive Pastry Chef, Sous Chefs, Lead Cooks, Cooks, Buffet Attendants and utility staff. 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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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 Chef De Cuisine is responsible for all administrative tasks of the outlet in back of house as delegated by the Executive Sous Chef, daily log entries about operations, Team Member evaluations, and daily time & attendance monitoring and approval.
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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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The Pastry Chef de Partie is responsible for working in conjunction with the Executive Chef and Sous Chefs in all aspects of the day to day operations of baking and pastry for the Copia Restaurant and Events / Banquets as necessary.
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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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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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Expedite food orders in absence of Executive Chef or Sous Chef. Perform cooking procedures as required to fulfill tasks assigned by Executive Chef or Sous Chef.
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