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THE ROLEUnder the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
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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.
$70,000 - $85,000 a yearFull-timeExpandApply NowActive JobUpdated 9 days ago - UpvoteDownvoteShare Job
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As an Executive Sous Chef for Parks and Destination accounts he / she will be directly responsible for the organization and leadership of all kitchen areas, including staff development, menu development, staff coordination, food production, food quality, consistency and presentation of product, safety / sanitation and HACCP directives.
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The Sous Chef must be able to build top line sales and guest counts through the delivery of a competitively superior team that will be recruited, trained and mentored by the Sous Chef. Responsibilities will also include maintaining proper food safety and sanitation procedures are being met.
$55,000 - $60,000 a yearExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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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 proper performance and responsibility of the Sous Chef position in maintaining high food standard quality, sanitation, and employee morale will result in an increase of guest satisfaction and repeat customers.
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A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment.
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The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products.
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Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
$65,000 - $67,000 a yearExpandApply NowActive JobUpdated 9 days ago - UpvoteDownvoteShare Job
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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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Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
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Assists the Executive Sous Chef/Chef & B in menu development, food specifications, recipes, and supervising cooks, production, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards.
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The Sous Chef is responsible for prep, set up, and providing quality service in all areas of hot food production to include, but not limited to: hot menu items, hotline specials, displays/ presentations of hot appetizers, entrees, side vegetable & potato dishes, sauce, stock, and hot sandwiches, in accordance with standards and plating guide specifications.
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Ability to obtain and maintain certification in a nationally recognized sanitation program. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.
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The Executive Sous Chef also supervises, trains, and develops all culinarians to ensure all staff members adhere to appropriate food safety/sanitation guidelines, in accordance with local and federal health and safety regulations.
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