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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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Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Consult with the Executive Chef on daily and weekly banquet forecast and special functions.
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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. 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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To assist the Executive Steward and Executive Chef in the preparation of the Stewarding Department budget. In conjunction with the Executive Steward and Executive Chef, establish standards of performance, labor, and financial, for the Stewarding Department.
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Collaboration: Work closely with the Chef, Executive Sous Chef, Sous Chef and other kitchen staff to uphold kitchen standards and contribute to menu development. Communication: Coordinate with Chef, Executive Sous Chef, Sous Chef and other kitchen staff to ensure smooth flow of orders and timely service.
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Maintains order and consistency in the kitchen in the absence of the Executive Chef/Sous Chef/Food and Beverage Director. Assist in food and supplies ordering/ responsible for ordering in the absence of the Sous Chef/Executive Chef/ Food and Beverage Director.
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The Lead Cook is responsible for assisting the Sous Chef/Executive Chef in maintaining coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared and maintaining a positive, courteous work environment for staff and residents.
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As the Executive Sous Chef, you will play a pivotal role in our culinary pastry team, overseeing the execution of our diverse dining outlets, including French, Italian, Asian, and more. Are you an experienced Executive Sous Chef with a passion for fine dining and a flair for attention to detail.
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Perform all work-related duties as assigned by the Executive Chef/Executive Sous Chef; responsible for the management of all culinary department activities. River Crest Country Club is seeking an Executive Pastry Chef to join our Culinary Management Team. Pay is commensurate with verifiable experience.
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Executive Chef WHAT WE OFFER: Full Medical/Dental/Vision coverage for you and your family 401K - company match PTO - 2 weeks vacation, + 8 additional "flex" days off Bonus Program Uniform Laundry service Free Parking New Parent Leave - extended paid time off Discovery Nights - Experience Four Seasons as a guest using the Employee Travel Program (eligible after 6 months of employment.
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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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KM, HOH, BOH, Back of House, Heart of House, Kitchen, Chef, Chefs, Sous Chef, Executive Chef, Saute, Grill, Line, Fry, Executive Kitchen Manager, EKM, Kitchen Management, HopCat, Dishwasher.
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Responsible to assist in other food preparation for SDR, Commons and Catering as assigned by the Executive Sous Chef. Assists the Executive Chef and Executive Sous Chef in new product development and the evaluation of current recipes on continuous basis to maintain accuracy in production while providing the students with culinary interesting and wholesome menu options.
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Assist Executive Chef, Sous Chef in supervising activities delegated to Cooks and ware washers. Ensure that other kitchen staff fulfill and complete their respective job functions in absence of Executive Chef or Sous Chef.
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The Executive Chef will be the Creative Director of all our food programs. Not required, but recommended candidate has achieved or is working towards Certified Executive Chef (CEC) certification through the American Culinary Federation (ACF) or Pro Chef II certification through the Culinary Institute of America.
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