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JOB DESCRIPTION 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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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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Chef instructor position conducting "hands on" practical classes in food production, fabrication, professional culinary skill and technique development, AND/OR baking and pastry, in addition to lecture-based restaurant management and operational classes in cost controls, purchasing, etc.
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This role leads the culinary management of food service operation to include inventory, ordering and receiving, menu development, catering oversight, etc. The executive chef is the owner of the culinary cost controls and P&L accountability.
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Inform Executive Chef/Executive Sous Chef of any shortages before the items run out Inventory supplies and prepare requisitions for supplies and food items for production in the work area Perform duties in other areas of kitchen as assigned or required.
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The executive chef oversees supervision of team members and is responsible for menu communications, training in proper methods of food production, service and food presentation techniques, and portion control.
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Assist the Pastry Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management. Effectively communicates with Executive Chef, Pastry Chef and other pastry cooks.
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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.
$70,000 - $80,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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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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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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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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 Salty is an artisan donut shop that focuses on chef-made, craft donuts that rotate based on seasonality. Most importantly, the Kitchen Manager/Pastry Chef must feel comfortable being a leader and have a desire to praise their team on both small and large victories.
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The Sushi Chef Assistant is responsible for maintaining the clean, organized and efficient workplace that has been implemented by the Executive Chef and Chef De Cuisine. The Sushi Chef Assistant must always represent the Executive Chef's core values of Quality, sanitation and fair treatment of all associates.
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inventory management hands on executive chef jobs Company: Compass Group North America in Youngtown, Arizona
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