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In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
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The Pastry Chef will operate and manage Big Fish Premium Bakery, which is located on the Big Fish Restaurant Group corporate and commissary grounds in Rehoboth Beach, DE. Big Fish Restaurant Group now consists of Big Fish Grill Rehoboth, Big Fish Seafood Market, Big Fish Grill Ocean View, Big Fish Market/Rosenfeld's South Bethany, Big Fish Grill on the Riverfront, Summer House, Salt Air, Obie's By the Sea, Sazio, Stingray, Crab House, Striper Bites, Taco Grande, Trolley Square Oyster House, Washington Street Ale House, Mikimotos, Torbert Street Social, Rosenfeld's Wilmington, Riverfront Events, and Nick's Fish House.
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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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If you do not have both A Rig Pass and HUET certification, get them before applying: Get your certs by calling M&A Safety at (337) 451-4685 We use this company to train our employees Responsibilities: As an offshore head chef (aka day cook), you will play a lead role in helping OSA fulfill our mission to our customers.
$1,100 - $1,600 a weekFull-timeExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards. JOB SUMMARYThe sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervision of hourly team members.
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Great American Restaurants is seeking a Pastry Chef / Bakery Manager for our Best Buns concept. As our Pastry Chef / Bakery Manager, you are responsible for leading, developing and coaching a team of 18-20 production employees.
$50,000 - $60,000 a yearExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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The Banquet Chef facilitates food production and provides leadership and management for the culinary staff to ensure that the standards as set forth by the Executive Chef are adhered to; maintains control systems assuring quality and portion consistency and fosters an awareness of the importance of food preparation.
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Assist in other kitchen outlets as required by the Resort Executive Chef. Perform other tasks or projects as assigned by Resort Executive Chef. The Hotel Executive Chef is in charge for all culinary operations in the hotel -Stirrups, In room Dining, Yellow Pony Pub & Garden.
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Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation. Work with the chef on duty in maintaining high standards of food presentation and sanitation.
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General Summary:The Sous Chef is responsible for the daily operations of the Clarendale Arcadia kitchens. One-year prior experience as a Sous Chef in high volume hotel, restaurant, or club with fine dining preferred.
$63,000 - $73,000Full-timeExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations. Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers.
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The Executive Sous Chef directly supervises the preparation and production of the unit's menus and manages a shift or station in the hot kitchen, the cold kitchen and/or the bakery and pastry shop.
Full-timeExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property.
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The chef de partie must also have a working knowledge of sustainable and green operations practices to help fulfill the vision. Lautrec Chef De Partie. We are seeking to fill a key role in our F&B Culinary department that is responsible for the entire kitchen operation in the absence of the Sous Chef. All aspects of prep, production, ordering, sanitation are vital functions in the kitchen.
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This role involves implementing new programs and Standard Operating Procedures (SOPs) as directed by the Executive Corporate Chef, collaborating with General Managers, Unit Managers, and the Director of Nutrition to innovate and tailor culinary services to each institution's needs while ensuring compliance with food quality and safety standards.
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Title: chef Company: Groupe Slection
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