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At Soho House a Junior Sous Chef , is responsible for assisting the Sous Chef, Executive Sous and Executive Chef with inventory, supervision of staff, food preparation and executing quality and consistent dishes.
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Submits ideas for future goals, operational improvements and personnel management to executive chef/sous chef. Assists the executive chef/sous chef with monthly inventories, pricing and cost control.
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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. Daily management of both line level and lower culinary management positions, including: maximizing profitability, increasing production efficiency and consistency, resolving employee issues, reducing turnover, and maintaining staff policies and procedures established by the Executive Chef and Wequassett.
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Responsibilities Exhibit conduct in accordance with all Gaming Commission Regulations, Federal and State laws and regulations, and Golden Nugget and departmental policies and procedures. Overview Cook- Garde Manger (Seasonal) As a cook, you'll be responsible for preparing and cooking variety of dishes according to directive from culinary management.
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Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue.
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Maintains a balanced budget with guidance from the Executive Chef on inventory, pricing, and staffing levels for all concessions events. The Executive Chef would oversee all culinary aspects including menu development, day to day operations, employee development, budget management, and kitchen management.
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The Pastry Chef, in collaborations with the Executive Chef, creatively develops a dessert menu driven by the seasons and regional ingredients. Reports To: Chef de Cuisine, Executive Chef.
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The Executive Sous Chef is fully responsible for the day-to-day operations of the kitchen and back-of-the-house including all culinary related responsibilities, budgeting, and staff management.
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Perform all work-related duties as assigned by the Executive Chef/Executive Sous Chef; responsible for the management of all culinary department activities. River Crest Country Club is seeking an Executive Pastry Chef to join our Culinary Management Team. Pay is commensurate with verifiable experience.
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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.
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The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event.
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A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment.
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The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products.
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Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue.
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Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef.
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inventory management hands on executive chef nugget jobs in Youngtown, Arizona
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