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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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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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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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Reports To: Executive Chef, Executive Sous Chef, Chef de Cuisine, Banquet Chef. Communicates to the Chef de Cuisine or Executive Sous Chef any concerns regarding food, production process, delivery problems, shortages, equipment problems, or personnel issues.
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The Sous Chef supervises all kitchen team personnel and assists the Executive Chef in hiring, scheduling, training, development, and discipline. Informs the Executive Chef of all activities and operational problems, making suggestions for improvement and corrections as needed.
$63,000 - $73,000Full-timeExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Assist in other kitchen outlets as required by the Resort Executive Chef. Perform other tasks or projects as assigned by Resort Executive Chef. The Hotel Executive Chef is in charge for all culinary operations in the hotel -Stirrups, In room Dining, Yellow Pony Pub & Garden.
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The Executive Chef is responsible for all culinary activities for the restaurant. Most recently, Schulson opened his red gravy Italian restaurant Giuseppe & Sons, boutique steakhouse Alpen Rose, and along with James Beard Award-Winning chef Jeff Michaud Rittenhouse pasta destination Via Locusta.
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Follows Executive Chef, Sous Chef or Kitchen Supervisors assignments for opening and closing procedures and food preparation. From Chef Jason Dady in partnership with the San Antonio Spurs, located at The Rock at La Cantera, Roca & Martillo is positioned to open as the most anticipated restaurant in San Antonio.
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We are looking to appoint a Junior Sous Chef to support the Executive Chef with driving food standards and producing exceptional dishes to high fine dining standard. This is a rare and exciting opportunity to be part of the opening team for Langdale Chase Hotel, being developed by our talented Executive Chef and being part of an amazing experience.
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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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The Banquet Chef facilitates food production and provides leadership and management for the culinary staff to ensure that the standards as set forth by the Executive Chef are adhered to; maintains control systems assuring quality and portion consistency and fosters an awareness of the importance of food preparation.
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As the Executive Sous Chef of Outlets, you will assist the Executive Chef in overseeing culinary operations of the 5 food and beverage outlets, managing a team of 25-30 across a restaurant, 2 bars, a club lounge, and in-room dining.
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Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards. Other responsibilities include assisting the executive chef in all phases of planning, budgeting, costing, inventory, and employee relations, and ensuring company standards throughout daily activities.
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Under the guidance of the Executive Chef, the Banquets Chef de Cuisine is responsible for managing the culinary program for private events, stewarding and the employee Caf. The person in this role ensures, consistently high quality food product, develops and leads a positive work environment while ensuring guest and employee satisfaction and maximizing revenues.
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The Executive Pastry Chef is responsible for managing the daily operations of our bakery and restaurant, including the selection, development and performance management of our team and to ensure that our guests have a world class customer service experience.
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