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In addition, the Executive Chef directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. 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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The Executive Chef is responsible for kitchen operations with an emphasis on production, menu compliance, daily operations and menu development. The Executive Chef also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies.
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Collaborate with the Executive Chef and Sous Chef - Food Truck to prepare breakfast and lunch dishes. We have a wide assortment of breakfast items, fresh salad bar, entrees and soups that are prepared daily in our kitchen and served in our stationary food truck.
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Keep the Executive Chef informed of all pantry, salad bar, and hotline recipe concerns, including modification suggestions. Communicate with the Executive Chef/Sous Chef on assigned tasks.
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Executive Chef- Las Olas. The Executive Chef assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness.
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The Executive Chef is responsible for kitchen operations with an emphasis on production, menu compliance, daily operation and menu development. Executive Chef - Shaw University.
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The Executive Chef evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage. The primary responsibility of the Executive Chef is to provide the highest quality of service to the customer at all times.
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This position reports to the Food Service Director and works closely with the Production Manager. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management.
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The Executive Chef must have Michelin Star or James Beard Pedigree. The ideal Executive Chef candidate should have high end catering experience and vast knowledge of current culinary trends.
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Three to five years of culinary management experience. Ensure that all aspects of post-production information are completed. Thompson Hospitality is the nations largest minority-owned food and facilities management company.
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Executive Chef - Virginia Union University. Executive Chef - Virginia Union University. Maintain a clean and organized kitchen throughout the entire workday. Ensure that production sheets and recipes are posted at least three days in advance.
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Executive Chef - Elizabeth City State University. Executive Chef - Elizabeth City State University. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year.
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Regional Executive Chef - Alabama and Mississippi. Regional Executive Chef - Alabama and Mississippi. Complete monthly HACCP inspection. Compliance with all aspects of HACCP. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, developing and promoting associates.
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The Sous Chef is responsible for providing leadership and direction to Performance Chef, Production Specialist, hot line, salad bar, and dish room staff. Communicates with Executive Chef & Culinary Manager and/or Inventory Sous Chef ensuring all needed food items are available for production.
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Under direct supervision of t he Executive Chef/Food Service Director, the Line Cook provides food that is safe, unadultered , and attractive, that is prepared within the food safety guidelines.
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