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Minimum of 2 years as a sous chef of 3 to 5-star hotel, resort or convention center with multiple food and beverage, Establishments situated in urban tier 1 or tier 2 city, high occupancy year-round resort or convention center.
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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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Related keywords: chef, sous chef, executive chef, Banquet Chef, Catering Chef, Executive Sous Chef, Chef de Cuisine. A Restaurant Company with multiple concepts throughout the US is currently seeking a Sous Chef.
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The Barrel & Bushel Sous Chef is the second in command in our kitchen, following our Chef De Cuisine's specifications and guidelines set by Hyatt Regency Tysons Corner. Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef.
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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. · Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards.
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The Pastry Sous Chef supports culinary management staff and hourly staff in daily overall kitchen operations for the Bakery/Pastry kitchen. You'll be working under the direction of the Executive Pastry Chef while working to support all pastry production for all outlets including restaurants, coffee shops, banquets, room service and events.
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The Sous Chef Interacts on a daily basis with contemporaries in Chef positions across the Hospitality Group. The Sous Chef is responsible for the successful achievement of operational, financial, and quality goals.
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Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International.
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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.
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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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As the new Pastry Sous Chef, you will be the visionary behind our pastry offerings, collaborating closely with our Head Chef to bring ground-breaking creations to life. Proven experience as a Pastry Sous Chef or similar role within a high-end culinary environment.
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Two years of supervisory experience in a Sous Chef capacity in a high volume, mid-priced restaurant required. Prepares standard purchasing specifications, together with the Chef Manager, for all volume and high priced food items, and at the time of the daily food delivery makes personal spot checks on the loading dock to verify that the deliveries conform to our purchasing standards.
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Minimum of 2 years as a Junior Sous Chef of 3 to 5-star hotel, resort or convention center with multiple food and beverage, Establishments situated in urban tier 1 or tier 2 city, high occupancy year-round resort or convention center.
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Job Description The Executive Sous Chef|Resort is Responsible for the overall efficiency of the Resort kitchens and food production for Banquets & outlets, ensuring that all services provided achieve the established standards within the agreed budgetary controls.
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Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, be willing to see and adjust to changes which may occur in work environment and/or workload.
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Title: sous chef Company: Truewood By Merrill Oceanside
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