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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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Perform all other tasks as directed by the Executive Chef and Executive Sous Chef within the scope of food service duties. Quality food preparation, production, and service for restaurants and related conference/banquet facilities.
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O Follows recipes and procedures set forth by Pastry Sous Chef and Executive Pastry Chef. Sous Chef, Executive Pastry Chef, Executive Chef, General manager & Assistant General.
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Assists the executive chef/sous chef with monthly inventories, pricing and cost control. Reports all member and guest complaints to the executive chef/sous chef and assists in resolving complaints.
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Expedite food orders in absence of Executive Chef or Sous Chef. Assist Executive Chef, Sous Chef in supervising activities delegated to Cooks and ware washers.
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Reports to: Executive Chef/Head Sushi Chef. Food service ends. Preps assigned items according to the Prep Lists and par levels set by Head Sushi Chef. Store and properly handle raw or prepared foods and non-food supplies.
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Follows Executive Chef, Sous Chef or Kitchen Supervisors assignments for opening and closing procedures and food preparation. The Line Cook is responsible for preparing food and plated dishes according to the restaurant's menu specifications, providing quick and efficient service to customers in respect to duties related to a fine dining culinary experience, and maintaining sanitation standards.
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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 Executive Chef, Sous Chef, lead cooks in supervising activities delegated to Cook I and ware washers. Understanding and following procedures to maintain a sanitary workspace conforming to all jurisdictional and club imposed regulations and rules regarding food service sanitation.
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Communicates variances from standards and expectations to the Executive Pastry Chef, Sous Chefs, Lead Cooks, Cooks, Buffet Attendants and utility staff. The Pastry Chef works directly with the Executive Pastry Chef on the creation, development and implementation of new desserts and creative menu developments of all Stadium and restaurants.
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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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The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards.
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Assists in any additional prep assigned by the Chef de Cuisine Chef, Banquet/Sous Chef or Club/Executive Chef. Assists in menu planning (along with the Executive Chef) and provides personnel supervision for banquet functions, holiday buffets, Sunday brunch and other special occasions.
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Ensure that other kitchen staff fulfill and complete their respective job functions in absence of Executive Chef or Sous Chef. Perform cooking procedures as required to fulfill tasks assigned by Executive Chef or Sous Chef.
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20% discount on any food purchase at Eat’n Park, Hello Bistro, The Porch, and Parkhurst Dining. We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile.
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food service executive chef jobs Title: dishwasher food service in Maumelle, Arkansas
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