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POSITION SUMMARY: The Sous Chef assists the Executive Chef with the management and maintenance of the Kitchen in the Country Club and Yacht Club while meeting or exceeding the dining experience for our Members and their guests.
$70,000 - $75,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Description PURPOSE The Sous Chef acts as the primary manager in the Kitchen in the absence of the Chef de Cuisine. Responsible for assisting the Executive Sous Chef and Executive Chef in creating, developing and implementing and effective strategy and organization needs within the Vista Kitchen to meet current objective and plan for future growth.
Starting at $63,930.67 depends on experienceFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Culinary Specialist - Sous Chef - eBay San Jose South Campus. All such matters pertaining to safety and hygiene must be reported to the Head Chef or unit Manager. To assist Head Chef in evaluating the training needs of all kitchen staff.
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To Support the Head Chef in the efficient management of the kitchen at all times. In the absence of the Head Chef, to assume complete responsibility for the overall kitchen operation as per the Head Chef Job Description.
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They will also lead the kitchen in lieu of the Executive Chef, Kitchen Manager or the Prepared Foods Team Leader (depending on the location) and temporarily be responsible for the kitchen.
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Kitchen Manager / Senior Sous Chef - We are GROWING! Excel in a culinary-driven environment with the freshest ingredients, the cleanest kitchen, top of the line equipment, and high operating standards.
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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. The Sous Chef supports the Executive Chef to ensure menu items are executed with excellence in the restaurant.
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This position would include assisting the Executive Chef and Sous Chef with administrative duties such as inventory and invoicing as well as working line shifts As a member of our team you will gain the opportunity to understand the restaurant business on a deeper level as well as the ability to have a level of creative freedom with specials and new menu items.
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JOB DESCRIPTION Job Title: Kitchen Manager Department: Culinary FLSA: Exempt Status: Full Time Reports to: Execuve Chef Customary Days: Sunday - Saturday Customary Hours: Varies to include evenings, holidays, and extended hours as business requires Purpose: The Kitchen Manager is responsible for supporng the Execuve Chef and Sous Chef in overseeing the daily operaon of the Blue Plate kitchen as well as providing assistance in developing new business lines.
Starting at $45,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Rides cruises to observe & coach sous chef and Kitchen Supervisors on effective preparation & management skills. Rotates as kitchen shift manager on cruises as needed and ensures adherence to procedures detailed in the Product Management Guide.
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Delegate daily tasks to sous chef and other kitchen team members; manage their progress throughout the day. In the absence of the Director, the Assistant Manager - Executive Chef assumes the responsibility of and manages and supervises the dining services staff.
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The Sous Chef position is responsible for preparing hotel breakfast and meals for group events, ordering food, and ensuring kitchen and banquet staff comply with health department requirements.
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Communicate with Head Chef and/or Manager on Duty about all kitchen related issues, menu changes and updates relating to service. The Sous Chef supports the Head Chef in building a cohesive BOH team, managing the daily operations of the BOH and creating an environment of fun, warm and relaxed hospitality.
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Sous Chef Head Chef. Inspect daily use records with the Executive Chef or Sous Chef to ensure estimates are completed correctly and associates follow these estimates.
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The Executive Sous Chef is responsible for supporting the Executive Chef in overseeing the daily operation of the Blue Plate kitchen. Executive Sous Chef. This position is the next in command of kitchen operations in the absence of the Executive Chef. Additional responsibility includes overseeing production and staff management.
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