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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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To agree, implement and maintain HACCP Procedures (including Cleaning Schedules) in liason with the Head Chef and Sous Chef. - To assist the Head Chef and Sous Chef in fostering a culture of on the job training, where progressive young people will want to learn and train in our kitchen.
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Set up their own station and mise en place to Executive Chef and Executive Sous Chef specifications and recipes. Communicate with Executive Chef and Executive Sous Chef regarding the daily inventory and ordering process.
$52,500 - $68,500 a yearFull-timeExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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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 Pastry position reports to and is under the direction of the Executive Chef, Executive Sous Chef and Banquet Chef. S/he in thisposition will be held responsible for the preparation of all club favorites to include delightful desserts and decadent pastries.
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Keeps Executive Chef, Chefs Personal Assistant, and Executive Sous Chef apprised of challenges productions and team members. The Chef Tournant is a direct link between the Executive Chef, Executive Sous Chef and his/her assigned production areas and outlets.
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Act as restaurant chef in the absence of Executive Chef and Executive Sous Chef. Received: Works under general supervision of the Executive Chef and Executive Sous Chef. Receives continuing or individual assignments according to supervisor's directions and may perform routine tasks.
$52,500 - $68,500 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Reports To: Executive Chef, Sous Chef, & Pastry Chef, Pastry Sous Chef, Assistant Pastry Chef. Meet with Pastry Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
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In the absence of the Executive Chef and the Executive banquet Chef the Banquet Sous Chef will in tandem with the Sous Chef run the daily operations. The Banquet Sous Chef directly reports to the Executive Banquet Chef and is responsible for the management of the line level banquet and breakfast cooks.
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The Junior Sous Chef has a supportive role in the kitchen in all aspects of ensuring the quality and preparation of all menu items and proper handling/ storage of all food items in accordance with standards.
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Responsible for a BOH Director's (self, Sous Chef, or Executive Chef & Pastry Chef or Assistant Pastry Chef) attendance at daily line up meetings; on time, well informed, ready to speak, educate and inspire, with specials in hand and ready to answer questions.
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Collaborate with the Clubhouse manager in FOH training regarding food service as the Executive Chef or Chef de Cuisine request. The Restaurant Sous Chef is responsible for assisting the Executive Chef or Chef de Cuisine in overseeing all activities related to the kitchen outlet he/she is appointed.
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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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Prepare all necessary menu items, as directed by the Pastry Chef/ Pastry Chef Sous Chef. Maintain quality and standards established by Executive Pastry Chef and Executive Chef.
Full-timeExpandApply NowActive JobUpdated 3 months ago - UpvoteDownvoteShare Job
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Maintains a high level of communication with Executive Chef, Chef de Cuisine, Dining Room Manager, Kitchen Staff and wait staff. Employees in this position interact daily with Chef de Cuisine, Executive Chef, Dining Room Manager, as well as kitchen co-workers and dining room staff.
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chef job Title: devops Company: Experis
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