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The Executive Sous Chef will work closely with the Executive Chef to oversee all aspects of kitchen operations, including menu planning, food preparation, staff management, and ensuring the highest standards of quality and consistency.
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The Sous Chef will lead the culinary and kitchen support staff and assist the Executive Chef/Executive Sous Chef in the overall management of the kitchen, assuring an efficient and effective operation.
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The Sous Chef is responsible for providing supportive leadership to kitchen staff throughout food service. The Sous Chef will also ensure all kitchen staff maintain excellent standards in food preparation and customer service.
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A Sous Chef's responsibilities include the recruitment and development of junior chefs, and ensuring all kitchen staff are trained to company standard. The progression is into a Head Chef / Kitchen Manager role, in which you will manage every aspect of your kitchen's operation.
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The Market Cook position reports to and is under the direction of the Main Kitchen Supervisor with oversight from the Executive Sous Chef and Executive Chef. S/he in this position will be held responsible for the preparation of all meals by chopping vegetables, making salads, and cooking entrees.
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Maintain effective communication with the chef/Sous Chef and cook staff to determine what items need to be ordered. Place orders in absence of the Chef/Sous Chef and assist with inventory and receiving of food & beverage product.
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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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The Sous Chef provides guidance to all his/her staff, ensuring all foods are prepared as per the standards specified by Fairmont Washington D.C., Georgetown. Minimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen.
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Assist with supervision of culinary professionals, including all Chefs (i.e., Pastry Chef, Banquet Chef, and Sous Chefs, cooks, and utility staff) The Executive Sous Chef will lead all aspects of the a la carte kitchen.
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Iacofano's is seeking a strong Sous Chef candidate with the desire for upward movement to begin training for the Chef/Kitchen Manager position. The Sous Chef will: build a culture of teamwork, enthusiasm, and superior service with the staff; train, motivate, and supervise subordinates.
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As a member of our hospitality team, the primary responsibility of a Pastry Sous Chef is to provide effective leadership and supervision to the pastry operations and staff by providing guidance, training, and support.
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The Sous Chef is a working position. Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
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The Executive Sous Chef will oversee the daily operations of the Journeyman Distillery (Valparaiso), Staymaker, and catering kitchen, including staff productivity and food production, menu development, inventory and ordering of supplies, and cost control.
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At Soho House a Lead Line Cook , is responsible for assisting the Sous Chef, Executive Sous and Executive Chef with inventory, supervision of staff, food preparation and executing quality and consistent dishes.
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Under the supervision of the Executive Chef, Sous Chef, 1st Cook, and 2nd Cook, you will assist in food preparation, cooking, and other kitchen activities. Assist in coordinating with the kitchen staff to ensure smooth workflow and timely service.
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