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Join our company, Mama's on the Half Shell, with locations in Baltimore and Owings Mills, MD, as a full-time Restaurant Sous Chef - Cook that creates delicious, mouthwatering dishes while managing a kitchen team alongside our head chef.
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Related Titles: Assistant Chef; Cook; Banquet Chef; Chef's Assistant; Executive Chef Assistant; Senior Sous Chef; Executive Sous Chef; Working Sous Chef; Kitchen Manager; Banquet Chef.
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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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The Pastry Sous Chef is able to make responsible decisions with ownership and accountability. Communicates variances from standards and expectations to the Executive Pastry Chef, Sous Chefs, Lead Cooks, Cooks, Buffet Attendants and utility staff.
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Position Reports to: Executive Sous Chef, Restaurant Manager. Coordinates with Executive Sous Chef on all disciplinary actions with proper documentation, training and guidance in a positive professional manner.
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Proven cooking experience, including experience as a line chef, restaurant cook or prep cook. Completing all tasks, in order, on the prep list from the Executive Chef or Sous Chef.
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The Sous Chef position is the primary cook in the kitchen, and is the culinary muscle behind the Executive Chef. The Sous Chef will oversee all production activity in the afternoon and evening in the kitchen, train personnel, and execute menus using our own produce and other local ingredients in season to create outstanding food.
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Join Our Culinary Symphony as the Swing Sous Chef! We're seeking a versatile and skilled Swing Sous Chef to join our culinary team, infusing creativity and flavor into our offerings, especially when the Sous Chef takes a well-deserved day off in the heart of Bar Harbor.
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The Pastry Cook works directly with the Executive Chef on the creation, development and implementation of new desserts and creative menu developments of all Stadium and restaurants. The Pastry Cook reports directly to the Executive Chef.
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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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Head Chef, Sous Chef, and up to five Kitchen Assistants maintain Caldera’s kitchen. The Sous Chef oversees the kitchen when Head Chef is not present and assists in ensuring that Caldera meals meet Federal Summer Food Service Program meal requirements.
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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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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 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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The Banquet Cook is responsible for working in conjunction with the Banquet Chef and Sous Chef on all aspects of culinary production for Special Events banquets. Food production and plating for service as directed by Banquet Chef and Sous Chef.
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