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Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef. Hyatt Hotels & Resorts believes in strong commitment to promotion from within. 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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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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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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Set up their own station and mise en place to Executive Chef and Executive Sous Chef specifications and recipes. Communicate with Executive Chef and Executive Sous Chef regarding the daily inventory and ordering process.
$52,500 - $68,500 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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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In this role, you will oversee Estuary, the rooftop bar, lobby lounge, and in-room dining managing a team of 15-20 and reporting directly to the Executive Sous Chef of Outlets. 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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Responsible for assisting the Executive Sous Chef and Executive Chef in creating, developing and implementing and effective strategy and organization needs within the Vista Kitchen to meet current objective and plan for future growth.
Starting at $63,930.67 depends on experienceFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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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Related keywords: chef, sous chef, executive chef, Banquet Chef, Catering Chef, Executive Sous Chef, Chef de Cuisine. A Restaurant Company with multiple concepts throughout the US is currently seeking a Sous Chef.
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Recruit, hire, train, supervise, develop, schedule, coach and counsel culinary team members, to include but not limited to: Sous Chef, line cook, pantry cook, banquet cook, steward. 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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Junior Sous Chef Upscale Concept – Now Hiring Salary : $55,000 - $60,000 + Benefits and Bonus Packages Our company is seeking a dynamic and professional Executive Sous Chef who possesses a true passion for the culinary arts and brings it to work with them daily.
$55,000 - $60,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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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The primary responsibility of the Executive Sous-Chef is to assist the Executive Chef to maintain an efficient. Overall, the Executive Sous-Chef plays a vital role in the success of the organization's food production operations.
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Five years operating experience as an Executive or Executive Sous Chef in establishments with similar scope and scale. Join our team as the Executive Chef for Wildflower Farms, serving the needs of the business, our guests, and our colleagues by being responsible for all aspects of the restaurant kitchen, encompassing operational duties and financial responsibilities, providing leadership and management of kitchen staff, and growing and developing the product and profitability of the food items.
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