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The Chef de Partie - Copia will be responsible for working in conjunction with the Sous Chef and Executive Chef on all aspects of culinary production for the Copia restaurant, special events and the box office.
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Assists Executive Chef and Executive Sous Chef in providing management oversight for all aspects of an efficient, high-quality and profitable kitchen operation. Servsafe certified or Food Handler certification preferred.
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Report all hazardous conditions/equipment to the Executive Chef and/or Dining Services Director immediately. Perform administrative requirements such as completing necessary forms, prep sheets, reports, daily menus, and submit to the Executive Chef/Lead Cook.
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Job Description SIGN-ON BONUS - $10,000 Aramark Healthcare is seeking candidates for an Executive Chef position at Phoebe Putney Memorial Hospital, a 400 bed facility located in Albany, GA. The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.
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Experience cooking in and ideally leading an upscale casual concept restaurant. Maintains a culture of constant and ongoing training and continuous improvement. Committed to delivering the highest quality of food, product standards, sanitation and safety.
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ServSafe Food Certification required. ORGANIZATIONAL RELATIONSHIPS: This position reports to Culinary Director or Area Chef (as applicable) as well as the Unit General Manager/Managing Partner.
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Sous Chefs may assist the Executive Chef and Regional Culinary Director in the design of food offerings and in the planning, inventory, and management of supplies. Under the direction of the Executive Chef or General Manager, the Sous Chef manages, supervises, and coordinates all kitchen-related activities, ensuring quality preparation and presentation of menu items as well as general sanitation with a Demand for Excellence in accordance with established restaurant standards, recipes, and procedures.
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Three (3) years Full Time, staff supervised, Executive Chef or Sous Chef experience in Chef du Cuisine, Chef de Partie, Pastry or Baking Arts, Butchery, Charcuturie or Garde Manger.
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Under the direction of the Food and Nutrition Services Director, the Executive Chef is responsible for planning, coordinating, and directing all kitchen activities of the Food and Nutrition Services Department to provide high quality dietetic services to patients, visitors and employees.
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The Executive Chef will work closely with our Food & Beverage Director and Director of Sales. visitlafayettehotels.com Job Summary We are seeking a positive, service-oriented, energetic and self-motivated Executive Chef to join our team.
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Answer, report to, and follow instruction from Food Service Manager, Sous Chef, and/or Executive Director. Possess a valid California Food Handler's Card or ServSafe Certificate (or can acquire within 30 days of employment company provided.
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This position will work with the Restaurant General Manager to oversee front of house and back of house operations Additionally, assist the Executive Chef to execute purchasing, receiving, and producing.
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Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements. This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff.
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The Executive Chef leads all Food and Beverage BOH operations throughout Spooky Nook Sports. 10+ years in the food and beverage field, with 5+ years as an Executive Chef. Maintain and record food safety training completions such as ServSafe, RAMP, and TIPS.
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The Executive Chef is responsible to manage the culinary team on a day to day basis for production of food and overall food quality. Manage culinary team ensuring completeness and accuracy of work; Sous Chef, Cooks and Dishwasher staff.
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