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The Chef De Cuisine is responsible for all administrative tasks of the outlet in back of house as delegated by the Executive Sous Chef, daily log entries about operations, Team Member evaluations, and daily time & attendance monitoring and approval.
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The Sous Chef plays a key role by representing the Chef de Cuisine in his absence. Maintains a high level of communication with Executive Chef, Chef de Cuisine, Dining Room Manager, Kitchen Staff and wait staff.
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The Restaurant Sous Chef is responsible for assisting the Executive Chef or Chef de Cuisine in overseeing all activities related to the kitchen outlet he/she is appointed.
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Conduct daily shift briefings to Colleagues in absence of Executive Sous Chef / Chef de Cuisine. In conjunction with the Executive Sous Chef / Chef de Cuisine on duty you will supervise your colleagues to ensure the highest level of production and the efficient execution of service.
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Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue.
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Related keywords: chef, sous chef, executive chef, Banquet Chef, Catering Chef, Executive Sous Chef, Chef de Cuisine. A Restaurant Company with multiple concepts throughout the US is currently seeking a Sous Chef.
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Inform Banquet Chef or Chef de Cuisine of any foreseeable shortages before items run out. Ensure all given tasks are completed daily before leaving for the day and communicate departure with the Banquet Chef and Banquet Sous Chef / Garde Manger Chef / Restaurant Chef on Duty.
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You will report directly to the Chef de Cuisine, Sous Chef, and Jr. Sous Chef. Keywords: (Culinary, Cook, Cooks, Food and Beverage, Kitchen, F&B, Restaurant, Cafe, Hospitality, Golf, Golf Club, Hotel, Resort, Cafe, Fine Dining, Chef, Cuisine, Dine, Dining, Art, Cocinero, Cocina, Gastronomia, Comida, Restaurante, Job, Jobs, Arizona, Scottsdale, Cave Creek, Carefree, Phoenix, Opportunities, Opportunity.
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Assists in any additional prep assigned by the Chef de Cuisine Chef, Banquet/Sous Chef or Club/Executive Chef. Checks with Chef de Cuisine and Club Chef for any special items needed for that meal period, produces correct amount so that time and product is not wasted.
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The Chef de Cuisine will work in tandem with Executive Chef to hire, coach, counsel and conduct performance evaluations of culinary and kitchen staff. The Chef de Cuisine will assist with development of management and full-time employees as well.
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Pastry Chef, Exec Chef, Kitchen Manager, Chef de Cuisine, Sous Chef (or equivalent) experience of a minimum of 4 years. In particular, the majority of the Kitchen Manager/Pastry Chef time is spent supervising and directing the workforce, ordering raw goods, overseeing maintenance of kitchen equipment, monitoring product quality, managing the quality & execution of prep/dough/donut decor, dictating the production pace and priorities, as well as monitoring and evaluating team member performance and maintaining the cleanliness of all kitchen spaces and equipment.
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The Kitchen Manager/Pastry Chef is the leader of all things BOH for their specific store! The Salty is an artisan donut shop that focuses on chef-made, craft donuts that rotate based on seasonality.
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The culinary team consists of a Chef de Cuisine, Production/Catering Chef, and two Sous Chefs all reporting directly to the Executive Chef. This position will work closely with the Food and Beverage Manager and General Manager to provide a high quality, fresh and approachable culinary offering.
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Leading, teaching and correcting employees, under the guidance of the Chef de Cuisine, Executive Chef, and the Executive Sous Chef. Striving to exceed guests' expectations, while working as a team with other Sous Chefs.
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The Chef de Cuisine, along with the sous chefs,will assume the majority of responsibility for training of kitchen staff andfood preparation, and will require both time cooking and prepping food as wellas the Management items listed.
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