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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 Hotel Executive Chef is in charge for all culinary operations in the hotel -Stirrups, In room Dining, Yellow Pony Pub & Garden. Assist in other kitchen outlets as required by the Resort Executive Chef.
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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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One-year prior experience as a Sous Chef in high volume hotel, restaurant, or club with fine dining preferred. The Sous Chef supervises all kitchen team personnel and assists the Executive Chef in hiring, scheduling, training, development, and discipline.
$63,000 - $73,000Full-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Regional Corporate Chef for upscale Executive/business dining units. Terrific career opportunity for a hands-on Corporate Chef to lead by example and oversee multiple executive/business dining cafes.
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In partnership with the Area Director of Food & Beverage, our Executive Sous Chef will plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
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Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions, and following allergy procedure.
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The Executive Chef partners with the General Manager and Food and Beverage Director to ensure that a positive, professional, empowered guest-focused culture exists in all kitchens and restaurants.
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Creating power point presentations for departmental meetings, scheduling departmentalContribute and focus on the daily growth of the operation through awareness and understanding of LQA, EES, Forbes, Ecosure and Fairmont Grand Del Mar StandardsWork in conjunction with the Executive Chef, Food & Beverage Director and Outlet Chef on promotions, menus, and special events.
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Executive chef and corporate pastry chef to develop and execute all dessert. The Bungalow Kitchen is a social dining experience and communityclubhouse. 1-3 years’ experience in a fine dining or casual fine dining high volumekitchen.
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Additionally, this role will assume all duties of an Executive Chef in providing menu development, recipe costing, securing procurement practices, meal preparation and managing the culinary team to provide product as needed.
$70,000 - $75,000Full-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Executive Sous Chef Qualifications: 3+ years as Exec Sous, Sous Chef, CDC, or Exec Chef for a high-end, fine dining restaurant or hotel Education or experience with high-end, all scratch, artisanal cooking Michelin or James Beard experience would be a huge plus.
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As a Corporate Chef, you will have the opportunity to showcase your culinary skills and lead a talented team in delivering exceptional dining experiences. At least 5 years experience as an Executive Chef for high volume, chef-driven restaurant groups.
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Maintains a positive attitude and the flexibility to take on new and different tasks as assigned by the Executive Chef. Preferred Skills and Experience:At least 1 years of experience as a line cook in a fine dining restaurant or similar environment.
$16.8 - $19 a yearPart-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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The Dining Services Manager will work with the General Manager, Food and Beverage Director, Executive Chef, Buildings Superintendent and Director of Golf as a member of the leadership team onsite to create a great experience for members and guests.
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