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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.
$14 an hourExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
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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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Evidence of culinary competency, which may include ACF certifications as Certified Executive Chef, Certified Chef de Cuisine, or Certified Sous Chef, verification by success in ACF sanctioned competitions and/or established track record of high performance in well-regarded culinary operations as Executive Chef, Executive Sous Chef, Sous Chef, etc.
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THE ROLEUnder the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
Full-timeExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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Boutique Hotel Executive Sous Chef Responsibilities. Boutique Hotel Executive Sous Chef Qualifications. Boutique Hotel Executive Sous Chef Benefits. Teach and manage Sous Chef and Culinary team on all recipes and expectations.
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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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The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef.
$70,000 - $85,000 a yearFull-timeExpandApply NowActive JobUpdated 9 days ago - UpvoteDownvoteShare Job
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Proven experience as a Corporate Chef, Executive Chef, or similar leadership role in the hospitality industry, with a track record of success in culinary innovation, menu development, and multi-unit culinary operations management.
Full-timeExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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The Pastry Sous Chef is responsible for managing the line-level pastry team under the direction of the Pastry Chef to ensure high quality, high morale, and proper food cost levels. Assist in menu development, testing, training, and implementation with guidance from the Pastry Chef.
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SoHum - Serenity Retreat, lead F&B team when Executive Chef is off property. The Chef must ignite the human spirit by creating unrivaled customer and employee experiences fueled by fun, enthusiasm and compassion that challenge each person to unlock their own potential.
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From Chef Jason Dady in partnership with the San Antonio Spurs, located at The Rock at La Cantera, Roca & Martillo is positioned to open as the most anticipated restaurant in San Antonio. Follows Executive Chef, Sous Chef or Kitchen Supervisors assignments for opening and closing procedures and food preparation.
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As an Executive Sous Chef for Parks and Destination accounts he / she will be directly responsible for the organization and leadership of all kitchen areas, including staff development, menu development, staff coordination, food production, food quality, consistency and presentation of product, safety / sanitation and HACCP directives.
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The Sous Chef maintains high operational standards and ensures the production of top-quality culinary items, with responsibilities including scheduling, menu development, staff coaching, ordering, recipe design, inventory management, and sanitation.
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The Seasonal Chef Instructor, Savory contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Seasonal Chef Instructor reports to the Resident Chef.
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chef job Title: pizza cook Company: Mod Pizza
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