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Preferred Years Experience, Skills, Training, Education: Certified Sous Chef (CSC) or higher Accredited culinary program certificate Culinary management experience preferably in a college food service environment.
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Participates, assists, and maintains the Culinary Gold standards of Parkhurst Dining in all areas of food production, sanitation, and management of employees, safety and quality control.
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BENEFITSFREE meal during your shift20% discount on any food purchase at Eat’n Park, Hello Bistro, The Porch, and Parkhurst Dining. Parkhurst Dining is a family-owned and operated company that provides culinary, dining and catering services to over 80 organizations and universities.
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Parkhurst Dining, part of the Eat’n Park Hospitality Group, is a family owned, family run company that provides culinary, dining and catering services to over 80 organizations and universities east of the Mississippi.
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Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards. JOB SUMMARYThe sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervision of hourly team members.
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The executive chef 2 oversees supervision of team members and is responsible for menu communications, training in proper methods of food production, service and food presentation techniques, and portion control.
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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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Creating a personalized, pleasant dining experience for residents of our assisted living and skilled nursing areas. Featuring lush gardens, waterfalls, and natural ponds, Edgewater provides a full continuum of care including independent living, assisted living, memory support, long-term care, and short-term rehabilitation.
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Investigates and resolves customer guest complaints about food quality/service and informs the Executive Sous Chef/Banquet Chef of guest complaints. Assists the Executive Sous Chef/Banquet Chef with the training of line cooks, and with the preparation of weekly work schedules, and daily break schedules for the pantry staff, daily food production schedule (conforming to cover forecast), and work assignments, ensure kitchen recipes are followed preparation and storeroom requisition preparation to maintain par levels.
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As the Executive Chef at Toro , you'll be the culinary maestro orchestrating a symphony of flavors and experiences. Join Our Culinary Innovative Team: Executive Chef of Toro.
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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. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues.
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Works with other department heads as needed to ensure activities run smoothly (i.e., submits special event request forms to Dining Services Director for activities requiring food.
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Assisting Executive Chef, Executive Sous Chef, Sous Chefs, Sushi Chefs, Teppanyaki Chefs, Chef’s as needed in execution of service. · Preparing recipes and food items in accordance with the Executive/Head Chef requirements and the (complex name) standards.
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Position Summary: The Sushi Chef is responsible for preparing sauces and sushi items for our guests in accordance with the restaurant’s food preparations and service guidelines. Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for dining room, sushi lounge and bar.
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Ensures guests are satisfied with food quality and service. Reports any kitchen/sushi equipment or maintenance issues to the manager on duty (MOD) and head sushi chef. Keeps Head Sushi Chef informed of inventories and immediately reports any issues with defective products or equipment.
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