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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. 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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THE ROLEUnder 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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The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, 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.
$70,000 - $85,000 a yearFull-timeExpandApply NowActive JobUpdated 9 days ago - UpvoteDownvoteShare Job
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As an Executive Sous Chef for Parks and Destination accounts he / she will be directly responsible for the organization and leadership of all kitchen areas, including staff development, menu development, staff coordination, food production, food quality, consistency and presentation of product, safety / sanitation and HACCP directives.
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To function as a production manager overseeing the production of all Japanese food in the hotel and guest service and to assist each outlet Chef de Cuisine in the preparation of menus, which meet the market needs.
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This position will also assist the Executive Chef in menu and recipe development for residential and retail dining, commissary production facility, or future catering operations. Under the general direction of the Executive Chefs, the Sous Chef is responsible for assisting the Executive Chef in daily management and supervision of the Dining Services culinary team in a specific operational areas.
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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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To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets. + Be on hands-on control over daily food production.
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Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by the Resort Executive Chef. Follow direction of Resort Executive Chef, and Managing Chef in maintaining the highest standards of food quality, taste and production.
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The Executive Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director.
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You have at least 3 years as CDC, Sous Chef, production manager or higher in a high-volume batch cooking environment and have an amazing track-record (your direct reports would rave about you if we called them as a reference); examples of high-volume batch cooking: ready-to-heat meal production, catering, airline catering, hotel banquets, frozen food manufacturing.
Full-timeExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Overview Executive Chef / Director of Food & Beverage reports to the Venue General Manager and is responsible for oversight in the administration, planning, budgeting and direction for the food & beverage operations of the property including all front and back of the house operations in concessions, catering, and culinary.
$70,000 - $75,000Full-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls.
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The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event.
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The Executive Sous Chef is responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef.
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