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The Sous Chef will assist with the ordering of materials and supplies, menu planning, inventory, implementing all sanitation, cost and quality control programs and directing and coordinating the work of others.
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Sous Chef responsibilities include maintaining Back of House work schedules, cost of goods, overseeing compliance with local and state health and safety restaurant regulations. Proven work experience as a Sous Chef, or Assistant Kitchen Manager.
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The chief role of the Catering Chef is to support the Hub Chef and Sous Chef. The job is to get the right food, to the right place, at the right time and at the right temperature and 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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Assist the Executive Chef and Executive Sous Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
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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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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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The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels.
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The Sous Chef supports the rest of the management team in the areas of menu development, supply, quality, cost control, and the hiring, development, and evaluation of hourly Crewmembers in the kitchen.
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The Sous Chef will report directly to the Chef de Cuisine, supervises the hourly kitchen team and assumes responsibility for the kitchen in the absence of the Chef. They will be responsible for menu planning, menu development, and cost control as well as setting and maintaining best in class standards for quality and service with a focus on seasonal ingredients.
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Consistently maintains standards of quality, cost, eye appeal and flavor of prepared foods. Serves as “second-in-command” of the kitchen in the absence of the Executive Chef. Supervises food preparation personnel, assists with food production tasks as needed and assures that quality and cost standards are consistently attained.
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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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An Executive Sous Chef will also be required to manage food cost controls. Waldorf Astoria is looking for an Executive Sous Chef to join the Culinary Team at this gorgeous Atlanta property.
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The Sous Chef leads a culinary operation with the freshest ingredients, the cleanest kitchen, top of the line equipment, and high operating standards, reporting directly to the Operating Partner.
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We are looking for an Executive Sous Chef to maintain and improve our culinary operations - through supervising the daily functions of the department, providing support and coaching to the culinary team, and working to cultivate a stellar guest experience.
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