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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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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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Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef.
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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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As a member of the Provost’s leadership team, the Executive Director will work to ensure organizational efficiency and effectiveness; share responsibility for policy formation, resource allocation, and organizational development; contribute to shaping strategic initiatives; and play a key role in establishing priorities and assessing outcomes in alignment with the University’s transition to the Responsibility Centered Management budget model.
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Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef.
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With oversight from the Executive Steward, manage Stewarding Operations as required for the efficient operation of the department, including Health, Safety, FDA, and OSHA regulations. Manage all aspects of the Stewarding operations under the guidance of the Executive Steward.
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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. 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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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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The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event.
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A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment.
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Location: We are seeking an experienced Executive Steward for the Raleigh Convention Center. The Executive Steward is responsible for leading the Stewarding Department staff and is responsible for monitoring and organizing the flow of activity within the kitchen in a way that complements and supports quality food preparation and service.
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As an Executive Sous Chef for Parks and Destination accounts he / she will be directly responsible for the organization and leadership of all kitchen areas, including staff development, menu development, staff coordination, food production, food quality, consistency and presentation of product, safety / sanitation and HACCP directives.
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The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products.
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