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Candidate must have at least 5 years experience in a Executive Chef kitchen management capacity and excellent knowledge of current culinary trends. In conjunction with the Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
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Evidence of culinary competency, which may include ACF certifications as Certified Executive Chef, Certified Chef de Cuisine, or Certified Sous Chef, verification by success in ACF sanctioned competitions and/or established track record of high performance in well-regarded culinary operations as Executive Chef, Executive Sous Chef, Sous Chef, etc.
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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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Acts as spokesperson on the line, handles different situations as they arise, and meets with Sous Chefs and/or Executive Chef on a daily basis. Essential Functions Statement(s) The following list is not inclusive of additional responsibilities that may be requested by the Sous Chef or Executive Chef.•Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
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Restaurant General Manager - Restaurant Kitchen Manager - Restaurant District Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Sous Chef - Shift Lead Do you have what it takes to join the world of restaurant and culinary management.
$60,000 - $125,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
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Follows Executive Chef, Sous Chef or Kitchen Supervisors assignments for opening and closing procedures and food preparation. From Chef Jason Dady in partnership with the San Antonio Spurs, located at The Rock at La Cantera, Roca & Martillo is positioned to open as the most anticipated restaurant in San Antonio.
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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.
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Accreditation by the American Culinary Federation (ACF) with one or more of the following: Certified Sous Chef, Certified Chef de Cuisine, Certified Executive Chef, Certified Master Chef, Certified Culinary Educator.
$61,393 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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This new concept is a collaboration between Chef Max Robbins (former Culinary Director and Managing Partner at Land and Sea Dept., and Executive Chef of Longman & Eagle) and Wine Director Richard Hanauer, Partner at RPM Restaurants.
$15.4 - $20 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The executive chef 1 is the owner of the culinary cost controls and P&L accountability. The executive chef 1 oversees supervision of team members and is responsible for menu communications, training in proper methods of food production, service and food presentation techniques, and portion control.
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Primary Responsibilities Follows Executive Chef and/or Sous Chefs assignments for opening and closing procedures and food preparation. Raymond James Stadium Legends is the official hospitality partner of Raymond James Stadium, home to the Tampa Bay Buccaneers.
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Assist Executive Sous Chef and Assistant Executive Sous Chef in formulating recipes for production use in Garde Manger kitchen and banquet menus. Collaborate with the Executive Chef in menu development and implementation of banquet menus.
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We are currently seeking an Executive Chef for Mississippi State University (MSU), located in Starkville, MS to provide strong culinary leadership for all premium operations at Davis Wade Stadium (Football) and Duby Noble Field (Baseball.
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The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels.
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