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The Pastry position reports to and is under the direction of the Executive Chef, Executive Sous Chef and Banquet Chef. S/he in this position will be held responsible for the preparation of all club favorites to include delightful desserts and decadent pastries.
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Join the Colby Sawyer – Parkhurst Dining Team!
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Play a Pivotal Role: As the Executive Sous Chef, you won't just be creating dishes - you'll be crafting unforgettable culinary stories that captivate the palates of our guests. Proven track record as a Sous Chef or Executive Sous Chef in a fine dining restaurant or similar culinary haven (5+ years.
$80,000 a yearFull-timeExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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Proven experience as a Corporate Chef, Executive Chef, or similar leadership role in the hospitality industry, with a track record of success in culinary innovation, menu development, and multi-unit culinary operations management.
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CDC/EXECUTIVE SOUS CHEF for Fine Dining Seafood focused Restaurant - Soho - $80K. -EXECUTIVE CHEF for Japanese Izakaya GastroPub - new opening Spring 2024 - East Village - $90/120K.
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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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Provide feedback to the Executive Chef, Executive Sous Chef and Sous Chef for the preparation of kitchen employee performance reviews. Implements daily “special” menu at the direction of the Executive Chef or Executive Sous Chef.
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SoHum - Serenity Retreat, lead F&B team when Executive Chef is off property. The Chef reports to the Executive Chef and is responsible for Elevating Conscience and fostering the SoHum Mountain Healing culture within all the business units for AyurPrana.
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Communicate through e-mail, personal interaction and written information with Chef de Cuisines, Executive Sous Chef, Executive Banquet Chef, Executive Steward, Sous Chefs and Chef de Parties on behalf of the Executive Director of Culinary as required as required.
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Associates degree in culinary arts or a minimum 4 years experience as an Executive Chef/Executive Sous chef. The Steamboat Grand is hiring an Executive Chef. Applicants must have at least 4 years experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen.
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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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REPORTS TO: Chef Tournant, Executive Pastry Chef, Executive Sous Chef. Meet with the Sous Chef/Executive Chef or MOD to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
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Maintain clock in/outs in Paylocity in absence of Executive Sous Chef. Assume authority in absence of Executive Chef and Executive Sous Chef. Communicate purchasing needs to Purchasing Manager and Executive Chef.
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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. Ideal candidate may supervise hourly kitchen employees in banquet, restaurant, garde manger, pastry, and butcher kitchens.
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Communicates any problem areas with recommended alternatives to the Sous Chef, and Executive Chef / Food and Beverage Director for discussion and possible solution. Level 7 Banquet Chef AC Hotel Raleigh North Hills Concord Hospitality Raleigh NC.
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