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Kings Dominion has a full time, year round Executive Sous Chef position open. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely.
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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 is responsible for assisting the Executive Chef in all day-to-day kitchen operations and in the absence of a Banquet Chef the Executive Sous Chef shall be responsible for the Banquet operations.
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The Banquet Chef Level 1 is responsible for ensuring that all meals coming from the kitchen for which s/he is responsible are well prepared with regard to quality, consistency, eye appeal, taste and food cost.
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Assist the Executive Chef and Executive Sous Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
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Reporting problems to Chef de Cuisine/Sous Chef Assist in menu development and food/menu cost analysis. Responsible for helping other kitchen associates in completing all projects issued by the Chef de Cuisine and the Executive Chef.
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The Sous Chef acts in support of the Executive Chef in attaining high standards of food safety, quality, and cost control through effective training and development of staff, skillful purchasing, and consistent oversight of operations.
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A successful EXECUTIVE SOUS CHEF with 3+ years' experience managing the line in an upscale yet approachable food focused (Italian / Scratch Kitchen) environment. An Executive Sous Chef encourages development amongst the team and promotes a positive experience for staff and guests to achieve P&L goals.
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As an Executive Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values.
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The role of the Chef de Partie is responsible for cost effective preparation and plating of food to exceed the expectations of our guests. Monitors quality standard of the kitchen cooks and report back to the Sous Chef and Executive Chef.
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He/she is also responsible for assisting the Banquet Chef in ensuring the cleanliness sanitation and safety in the kitchen work and storage areas while minimizing waste and maximizing cost/production ratio.
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The Executive Chef will be responsible for kitchen operations including menu planning, food cost, provisioning, food preparation and sanitation. Directing a team of sous-chefs and a stewarding manager in all aspects of kitchen operations.
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The Pastry Sous-Chef assists the Executive Pastry Chef in the daily activities of the Bakery, including menu development, inventory and purchasing of supplies, and cost control.
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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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The Pastry Sous Chef will also be responsible for ensuring cleanliness, sanitation, and safety in the kitchen work and storage areas while minimizing waste and maximizing the cost/production ratio.
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