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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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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 Model Qualifications: A degree in Culinary Arts and/or a minimum of three years' experience as an Executive Chef. Preferably overseeing large, fast-paced, multi-outlet kitchens.
$100 - $110 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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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This role leads the culinary management of food service operation to include inventory, ordering and receiving, menu development, catering oversight, etc. ยท Works directly with students, parents, and culinary team to ensure that food program meets individual needs such as students with food allergies, diabetes, or other medical conditions.
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Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef. Works under the direction of the Executive Chef and Executive Sous Chef concerning banquets.
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Supervises the culinary team in absence of the Executive Sous Chef/Chef & B. Assists the Executive Sous Chef/Chef & B in menu development, food specifications, recipes, and supervising cooks, production, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards.
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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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Restaurateur & Michelin-starred Chef John Fraser made his mark on the culinary landscape by redefining the role of vegetables in American cuisine, from imaginative fine dining restaurants to nostalgic neighborhood brasseries.
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Leading, teaching and correcting employees, under the guidance of the Chef de Cuisine, Executive Chef, and the Executive Sous Chef. Striving to exceed guests' expectations, while working as a team with other Sous Chefs.
$75,000 - $83,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Assist the Kitchen Manager (or Executive Sous Chef, if applicable) with the hiring and ongoing training of the culinary team; conduct pre-interviews with potential staff, passing recommendations to managers.
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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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The Culinary Supervisor will supervise the preparation and cooking of various food items, and also work with the Executive Chef to manage the department of hourly kitchen employees.
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Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Consult with the Executive Chef on daily and weekly banquet forecast and special functions.
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Communicates daily with Executive Chef or Sous Chef. This position is responsible for the overall management of the culinary department in assistance with the Culinary Management team, to include planning, organizing, directing and coordinating all Culinary activities to ensure efficient operation of department, and that a quality product which exceeds employee and guest expectations and hotel standards is delivered in a friendly and professional manner.
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