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We are seeking an Executive Sous Chef to join our Culinary team. The Executive Sous Chef will report directly to the General Manager. As a Sous Chef, you will be responsible for maintenance of budgeted food cost, ordering, menu development, sanitation and HACCP guidelines, as well conducting daily ordering and inventory.
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Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.
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Act as the on-duty kitchen manager for cruises and manage kitchen staff to ensure adherence to procedures detailed in the Product Management Guide and Galley Operating Manual
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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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Report any equipment failure, damage, hazardous conditions, or injury to the chef, sous chef, or kitchen manager immediately to ensure safety. Constant communication with all other team members and management, including calling back all orders to the chef, sous chef, or kitchen manager to achieve accuracy and clarity of orders placed.
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Minimum four (4) years as an Executive Sous Chef in a high-volume venue. Daily responsible for managing a staff of chefs including Executive Sous, Sous, Chef de Cuisine, and cooks.
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UGA is currently ranked among the top 20 public universities in U.S. News & World Report.
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The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
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Executive Sous Chef (Athenaeum Hotel Kitchen) The Athenaeum Hotel Westfield NY. Executive Sous Chef (Athenaeum Hotel Kitchen) 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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Conduct daily shift briefings to Colleagues in absence of Executive Sous Chef / Chef de Cuisine. In conjunction with the Executive Sous Chef / Chef de Cuisine on duty you will supervise your colleagues to ensure the highest level of production and the efficient execution of service.
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The Sous Chef will report directly to the outlet Chef de Cuisine. Sous Chef Fine Dining Commissary. The centerpiece of the Seaport Districts renaissance is an entirely re-imagined historic TIN Building, featuring a one-of-a-kind Marketplace and entertainment venue; several full-service restaurants, fast casual, and counter dining outlets as well as 10K sq.
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The Junior Sous Chef is responsible for preparing excellent meals as well as assisting with other back of house duties. Our Junior Sous Chef supports the team and the Sous Chef by helping to create and maintain an exciting and inviting work environment.
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We are a completely NEW community that is in search of a Lead Cook Supervisor/Sous Chef who wants to actually enjoy their surroundings and the people they work with. We are a completely NEW community that is in search of a Lead Cook Supervisor/Sous Chef who wants to actually enjoy their surroundings and the people they work with.
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The Sous Chef will work with the Executive Chef and Executive Pastry Chef to create and manage a range of menus across the property. Sous Chefs will be cross-trained to work every station in the kitchen and when needed a sous chef will work a section.
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Madison Square Garden is searching for a creative and motivated Sous Chef to join our talented culinary staff. Also under the MSG Entertainment umbrella is Tao Group Hospitality, with entertainment dining and nightlife brands including: Tao, Marquee, Lavo, Beauty & Essex, Cathdrale, Hakkasan and Omnia.
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