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Review daily specials and offer feedback to Sous Chef and Junior Sous Chef or kitchen staff. Supervises: Sous Chef, Cooks, Floor Steward, and indirectly oversees culinary and stewarding staff.
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The Executive Sous Chef will have the opportunity to provide input on menu development as directed and approved by the Chef de Cuisine and/or Executive Chef. A key responsibility will be mentoring, training, and disciplining BOH Staff (sous chefs, line cooks, prep cooks, etc.
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A Kitchen Cook A must able to take direction from supervisory staff to include Executive Chef, Executive Sous, Kitchen Manager and Kitchen Supervisors. Responsible for assisting in the execution a Chef table with the Executive Chef, Executive Sous Chef, Kitchen Supervisor, or Lead Cook.
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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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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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To provide and maintain high quality standards and procedures in preparing and serving all restaurant and banquet food; assists Executive Chef and Sous Chef with ensuring effective operation of the kitchen and food production outlets.
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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. Lea Executive Chef, Chef, Sous Chef, Culinary, Staffing, Training, Restaurant.
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Assist with special projects as directed by Executive Pastry Chef and Pastry Sous Chef. You'll be working under the direction of the Executive Pastry and the Pastry Sous Chef while working to support all pastry production for all outlets including restaurants, coffee shops, banquets, room service and events.
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Supervises the culinary team in the performance of their assigned tasks as directed by the Executive Chef and Executive Sous Chef. Ensure that the kitchen and staff adhere to all licensure, food safety and sanitation regulations.
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Manages the AM or PM kitchen staff in the absence of a Sous Chef or the Executive Chef. The Jr. Sous Chef is responsible for supervising and coordinating the preparation of food according to standards set by the Executive Chef. The Jr. Sous Chef will assist in overseeing all hot and cold food produced and served in Song & Hearth, Spa, Room Service, Host Lounge and Pool F&B experiences as well as execution of Sunday Brunch/ Holiday Buffets, Banquets & Catering events.
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As an Executive Sous Chef at ilili, you will be working alongside the Chef de Cuisine in planning, organizing, and leading the Kitchen team daily. Assists the Chef de Cuisine with overall kitchen operations including prep kitchen, management of cooks and stewards, expediting prepared foods, staff meal, kitchen sanitation/organization, ordering, and equipment maintenance.
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Assists Culinary Director, Executive Chef and Certified Dietary Manager as needed and communicates needs between kitchen and dietary staff. 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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The Sous Chef absorbs additional responsibilities in the Head Chefs absence to ensure that kitchen staff have proper direction to maintain quality of service. The Sous Chef performs as a lead role and directly assists the Head Chef for the organizations in house kitchen and restaurant.
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Assists Executive Sous Chef in other kitchen areas on a relief basis as necessary. Coordinates with front-of-the-house staff to ensure effective coordination of service in order to achieve Hard Rock Casino Northern Indiana food service goals.
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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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