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Assists the executive chef/sous chef with monthly inventories, pricing and cost control. Reports all member and guest complaints to the executive chef/sous chef and assists in resolving complaints.
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Keeps Executive Chef, Chefs Personal Assistant, and Executive Sous Chef apprised of challenges productions and team members. The Chef Tournant is a direct link between the Executive Chef, Executive Sous Chef and his/her assigned production areas and outlets.
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The Chef De Cuisine is responsible for all administrative tasks of the outlet in back of house as delegated by the Executive Sous Chef, daily log entries about operations, Team Member evaluations, and daily time & attendance monitoring and approval.
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In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
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Assist Executive Chef, Sous Chef in supervising activities delegated to Cooks and ware washers. Ensure that other kitchen staff fulfill and complete their respective job functions in absence of Executive Chef or Sous Chef.
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Bachelor's degree in culinary arts from an accredited university and an extensive on-the-job experience in a Junior Sous Chef role and/or a supervisory kitchen role, strongly preferred, or.
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Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef.
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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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Responsible for a BOH Director's (self, Sous Chef, or Executive Chef & Pastry Chef or Assistant Pastry Chef) attendance at daily line up meetings; on time, well informed, ready to speak, educate and inspire, with specials in hand and ready to answer questions.
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The Executive Sous Chef will assist the Executive Chef with menu development, ordering, and maintaining kitchen standards. Responsibilities will include preparation and turnout of all banquet functions as well as directly supervising the Sous Chef. The Executive Sous Chef will oversee lunch service as well as the training and daily task management for the prep cooks.
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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 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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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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In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. Ideal candidate may supervise hourly kitchen employees in banquet, restaurant, garde manger, pastry, and butcher kitchens.
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The Pastry sous Chef must act as a Manager, team leader and motivator for the Pasty Department working closely with and maintaining good relation with all culinary team members and other departments.
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