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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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Keeps Executive Chef, Chefs Personal Assistant, and Executive Sous Chef apprised of challenges productions and team members. The Chef Tournant is a direct link between the Executive Chef, Executive Sous Chef and his/her assigned production areas and outlets.
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Act as restaurant chef in the absence of Executive Chef and Executive Sous Chef. Received: Works under general supervision of the Executive Chef and Executive Sous Chef. Receives continuing or individual assignments according to supervisor's directions and may perform routine tasks.
$52,500 - $68,500 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Related Titles: Assistant Chef; Cook; Banquet Chef; Chef's Assistant; Executive Chef Assistant; Senior Sous Chef; Executive Sous Chef; Working Sous Chef; Kitchen Manager; Banquet Chef.
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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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Collaborate with the Clubhouse manager in FOH training regarding food service as the Executive Chef or Chef de Cuisine request. The Restaurant Sous Chef is responsible for assisting the Executive Chef or Chef de Cuisine in overseeing all activities related to the kitchen outlet he/she is appointed.
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The goal of the Sous Chef is to manage the Prep team of Blue Duck Tavern and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards.
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Maintains a high level of communication with Executive Chef, Chef de Cuisine, Dining Room Manager, Kitchen Staff and wait staff. Employees in this position interact daily with Chef de Cuisine, Executive Chef, Dining Room Manager, as well as kitchen co-workers and dining room staff.
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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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Assists the executive chef/sous chef with monthly inventories, pricing and cost control. Reports all member and guest complaints to the executive chef/sous chef and assists in resolving complaints.
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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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Communicate with the Executive Chef or Executive Sous Chef to effectively utilize excess products from Contigo Catering's main kitchen. The Tasting Chef must collaborate closely with the Executive Chef or Executive Sous Chef to utilize surplus products from Contigo Catering's main kitchen.
$60,000 - $70,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Chef De Cuisine is responsible for all administrative tasks of the outlet in back of house as delegated by the Executive Sous Chef, daily log entries about operations, Team Member evaluations, and daily time & attendance monitoring and approval.
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Communicates variances from standards and expectations to the Executive Pastry Chef, Sous Chefs, Lead Cooks, Cooks, Buffet Attendants and utility staff. The Pastry Chef works directly with the Executive Pastry Chef on the creation, development and implementation of new desserts and creative menu developments of all Stadium and restaurants.
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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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