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Keeps Executive Chef, Chef's Personal Assistant, and Executive Sous Chef apprised of challenges productions and team members. Strives to continuously improve flow of production and all other outputs by submitting ideas in writing to Executive Sous Chef.
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Assisting in spearheading and managing the kitchen recycling program; assisting the Executive Steward and Executive Chef upon request with special projects and initiatives. The Stewarding Supervisor will assist the Executive Steward and the Food & Beverage leadership team to ensure sanitation, cleanliness and organization of kitchen equipment, china, glassware and flatware.
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Interact regularly with and receive feedback from the Executive Chef, Restaurant Manager, Food & Beverage Director, and Hotel General Manager. Executive Sous Chef (Athenaeum Hotel Kitchen) The Athenaeum Hotel Warren PA.
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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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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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In partnership with the Area Director of Food & Beverage, our Executive Sous Chef will plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
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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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Communicates variances from established standards to the Executive Chef and/or Buffet Manager. Performs the duties of a Cook, Food Server, Beverage Server, Cashier/Host, Server Assistant, Barback or Bartender as needed to include Banquet functions.
$45,000 a yearExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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The Executive Chef partners with the General Manager and Food and Beverage Director to ensure that a positive, professional, empowered guest-focused culture exists in all kitchens and restaurants.
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Position Title: Banquet Sous Chef Job Description: As our Banquet Sous Chef, you'll work alongside our Executive Chef, contributing to food cost and inventory management while upholding our high culinary standards.
$60,000 a yearExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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Creating power point presentations for departmental meetings, scheduling departmentalContribute and focus on the daily growth of the operation through awareness and understanding of LQA, EES, Forbes, Ecosure and Fairmont Grand Del Mar StandardsWork in conjunction with the Executive Chef, Food & Beverage Director and Outlet Chef on promotions, menus, and special events.
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Proven success as a Sous Chef, Executive Sous Chef, or Kitchen Manager in a high-volume upscale restaurant or high-end resort restaurant. For this position, pay will be variable by location - See additional job details and benefits below The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability.
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Lead Cook, Sous Chef, Supervisor and the Executive Chef. Our teams of registered dietitians are experts in medical nutrition therapy, diabetes education, preventative medicine, behavioral change strategies, adult and child weight management, integrative medicine and mindfulness training, and the latest nutrition research.
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Perform any other reasonable duties as required from time to timeWill report to the Pastry Sous Chef in the absence of the Executive Pastry Chef. Provide exceptional customer service in an efficient, friendly and hospitable way.
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The Executive Chef is the leader for all things culinary at the location - from setting the menu standards to training team members and being the face of Levy on social media. Food is a central part of the guest experience and the Executive chef is the visionary behind that food.
$77,000 - $82,000Full-timeExpandApply NowActive JobUpdated 5 days ago
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