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Assists Executive Chef with all kitchen operations and preparation. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality.
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Assists Executive Chef with all kitchen operations. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next.
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At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day.
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2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions.
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Additional Information Prior Luxury Experience a plus, with Banquet and Catering - able to work weekends and holidays
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We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. Recognizes superior quality products, presentations and flavor. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.
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Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations. High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
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A culinary degree from an accredited university; 2+ years of Sous Chef experience in an upscale casual dining or fine dining environment. The Sous Chef is responsible for supporting the Executive Chef and/or Lead Chef in leading a team of culinary professionals to deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability.
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Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Provides services that are above and beyond for customer satisfaction and retention.
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Requirements: To be considered for the Sous Chef position, candidates should meet the following qualifications: Proven experience as a Sous Chef or similar role in an upscale, fine dining establishment, Michelin experience a plus.
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Pastry Sous Chef. The Pastry Cook I reports to and works directly with the Executive Chef and Sous Chefs (Culinary Leadership Team), developing and executing complete recipes and bakery items - desserts, breads and pastries.
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The Sous Chef has a strong culinary background, is a confident decision maker, highly practiced in employee and business management, has the ability to motivate his/her team, and is an exemplary communicator.
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Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
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Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
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Duties & Responsibilities: Ensure that all food and products are consistently prepared and served per the restaurant’s recipes, portioning, cooking and serving standards.
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Title: sous chef Company: Cameron Mitchell
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