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Receive and follow all verbal instruction from the chef, sous chef, and kitchen manager concerning orders, special requests, and adjustments needed to efficiently flow products to assure a smooth service period.
$14 an hourExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Assist the Kitchen Manager (or Executive Sous Chef, if applicable) with the hiring and ongoing training of the culinary team; conduct pre-interviews with potential staff, passing recommendations to managers.
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In collaboration with the Executive Chef and Chef, Sous Chefs support the leadership of back-of-the-house operations and collaborate with front-of-house staff to ensure a premier culinary and guest service are delivered.
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Work closely with the Hotel Manager, Senior Food & Beverage Manager, Executive Chefs and Sous Chefs to design effective menu and amenity options while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
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Trains service personnel regarding food preparation, ingredients, nutritional values, special dietary requests (low fat, low calorie, low sodium, low carb, gluten free, vegetarian and vegan) and food allergies.
$70,000 - $75,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Proven success as a Sous Chef, Executive Sous Chef, or Kitchen Manager in a high-volume upscale restaurant or high-end resort restaurant. The Sous Chef supports the Executive Chef to ensure menu items are executed with excellence in the restaurant.
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Proven success as an Sous Chef, Executive Sous Chef or Kitchen Manager in a high- volume upscale restaurant or high end resort restaurant. Strong passion for culinary excellence, wine knowledge and service.
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The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. Additionally, the Sous Chef supports managing quality in all aspects of their job.
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Sous Chef | Chef | Cook - Sous Chef | Chef | Cook. Supports Director of Signature Dining in creating and monitoring kitchen team member schedules and makes daily task assignments to ensure efficient and effective meal preparation, service, and clean-up.
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Works with the Catering Manager/Catering Kitchen Supervisor/Catering Staff to ensure events are executed on time, at the highest level to exceed the guests expectations. The Sous Chef is the Executive Chef's direct support, handling oversight of all food production aspects of the park.
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Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. Assist the Sous Chef in running the kitchen and leading employees, overseeing the operations in the absence of the Sous Chef.
$21ExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Hyatt develops Sous Chefs to progress into the role of Executive Sous Chef through the training of Banquets, Restaurants and Garde Manager. We are looking for colleagues who can quickly perpetuate a culture that embraces great design and superlative service at our seasonally driven restaurant and bar Acacia House, led by Chef Chris Cosentino which features a local, sustainable menu that reflects the bounty of Napa Valley.
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Accountable to: Restaurant General Manager, Corporate Executive Chef, Corporate Operations Chef, Corporate Team. Ensure consistent adherence to ARP’s quality standards, operating systems/procedures, and sanitation and safety regulations/ requirements Actively develop Sous Chefs, and hold Sous Chefs accountable for developing hourly Back of House staff to support the organization’s talent pipeline and drive growth.
$80Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Follow instructions provided by Executive Chef, Sous Chef, and General Manager. Communicate well with service staff regarding ticket times and other necessary items. Proactively replenish service line.
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Overview: The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels.
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