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Join the Colby Sawyer - Parkhurst Dining Team!
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Under the general guidance of the Executive Chef, perform the daily execution of all assigned Sushi Cook production. Sets up workstation based on pars established by Chef, Executive Sous Chef and/or Sous Chef and by following station set-up sheets.
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Paid Time Off Preferred Education: 4 Year Degree Position Summary: Assists the Executive Chef and Executive Sous Chef in all food outlets and banquet events for the club. Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef. Expedites food orders during peak service hours.
$80,000 - $100,000Full-timeExpandUpdated 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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Join the Colby Sawyer – Parkhurst Dining Team!
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Responsibilities: Lead by example alongside the Executive Sous Chef, overseeing BOH operations, staffing, food production, special requests, dietary restrictions, and allergy procedures.
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This developmental assignment, the Executive Sous Chef acquires the knowledge and problem-solving. The Executive Sous Chef should have a working knowledge of applicable health, sanitation, and licensing.
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Reporting to the Executive Chef is an Executive Sous Chef, two Sous chefs, an Executive Pastry Chef, an Executive Steward, and a Purchasing Manager. The Executive Chef reports to the Clubhouse Manager, is a Department Head, and attends House Committee meetings.
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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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Responsible for assisting in the execution a Chef table with the Executive Chef, Executive Sous Chef, Kitchen Supervisor, or Lead Cook. A Kitchen Cook A must able to take direction from supervisory staff to include Executive Chef, Executive Sous, Kitchen Manager and Kitchen Supervisors.
$16.73 an hourPart-timeExpandUpdated Today - UpvoteDownvoteShare Job
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Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations. Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers.
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Culinary degree and/or 5+ years' related experience as a Chef De Cuisine, Head Chef, Kitchen Manager, Executive Sous Chef, Sous Chef or equivalent. As the Chef De Cuisine at Andina, you will be diving into one of the country’s largest and most visible Peruvian restaurants into its third decade and doing so at a time of major international interest in Peru’s cultural and culinary richness.
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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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Full responsibility of banqueting quality and presentation of food and all food outlets that report directly to the Executive Chef. Chef Executive (191831) Navy Pier, Shedd Aquarium and Oak Street Beach are minutes away.
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The Executive Chef is responsible for overseeing the culinary team and for successfully executing breakfast, lunch and dinner at Sea Level restaurant, private events of all types and sizes, holiday/special event functions, room service, and pool service.
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