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The Sous Chef oversees the kitchen staff, managing the daily physical operations of the culinary department including inventory, schedules, and achieving budgeted food cost and acting on behalf of the Chef De Cuisine in their absence.
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Position Title: Banquet Sous Chef Job Description: As our Banquet Sous Chef, you'll work alongside our Executive Chef, contributing to food cost and inventory management while upholding our high culinary standards.
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Job Purpose or Objective(s): The Sous Chef oversees the kitchen staff, managing the daily physical operations of the culinary department including inventory, schedules, and achieving budgeted food cost and acting on behalf of the Chef De Cuisine in their absence.
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The Pastry Sous Chef is responsible for managing the line-level pastry team under the direction of the Pastry Chef to ensure high quality, high morale, and proper food cost levels.
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Title of Position – Head Chef / Sous Chef Job Description : The Head Chef and Sous Chef will need to have high volume and seafood experience. Head Chef and Sous Chef Needed Seafood Concept – Culinary Leader We are looking for an Head Chef and Sous Chef who wants to be creative and innovative with their culinary skills and techniques.
$78,000 - $105,000 a yearTemporaryExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Minimum of 2-3 years as a Sous Chef, 1-2 years of experience as a Chef de Cuisine preferred. Extensive knowledge of menu development, insight into marketing, cost and wage control.
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The executive sous chef develops and follows standardized recipes and utilizes other production tools to ensure food quality and cost objectives are met. JOB SUMMARYAs a part of the management team, the executive sous chef works under the direction of the executive chef as the second culinarian in a department where the managed volume is over 1.5 million dollars annually.
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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.
Starting at $13.5 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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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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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Two years of Sous Chef Level experience in a luxury hotel required. The Chef de Cuisine is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost.
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Working closely with the Head Chef to control stock, reduce wastage and manage the cost of labour/staff hours versus revenues. Will preferably have experience as a chef within a guest focused environment Reports To Head ChefWe love progression and career development, this role would suite an experienced Sous Chef looking to develop into a Head Chef role as well as Chef De Parties who feel ready to take the next step.
$34,000ExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The executive sous chef is responsible for supervising the culinary team, food purchasing, food specifications, meal preparation and service, and adherence to the Parkhurst Gold Standards.
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The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control.
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The Sous Chef is the Executive Chef's direct support, handling oversight of all food production aspects of the park. Performs all the intermediate functions of the Executive Chef, such as execution of product and yield testing, new recipe development, computer reporting.
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