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Work with Food and Beverage Director to develop club function and private function business, assisting in menus and in all food service related areas. The Executive Chef is responsible for all aspects of the kitchen and culinary operation to ensure that the daily operation of the culinary department achieves established goals and objectives in sales, profitability and member/guest and employee satisfaction levels.
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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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Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies.
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Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls.
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Work with the Executive Chef to investigate and resolve complaints regarding food quality, service, or accommodations. Use a wide variety of complex cooking techniques to prepare meats, fish, vegetables and other foods in accordance with resort manuals and instruction from Executive Chef, Sous Chef or Food & Beverage Director.
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Chef De Cuisine, Sous Chef, Executive Sous Chef, Executive Chef, Kitchen Manager,Chef de Partie, Head Line Cook, Lead Line Cook,Back of House, Leader, Management, Inventory, Menu, Restaurant, Hotel, Food, Beverage, High Volume, Cooking, Dining,Culinary Arts,Hospitality, Customer Service, Food Safety, Multi-Tasking.
$65,000 - $75,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Confer regularly with Resort Executive Chef, Food & Beverage Director and Restaurant General manager to plan, coordinate and evaluate staff, service and departmental needs.
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Keywords: Server, Employee Cafe, Restaurant, Busser, Food Runner, Server Assistant, Food Service, Customer Service, Pennsylvania, Hotel, Hospitality) Reporting problems to Chef de Cuisine/Sous Chef Assist in menu development and food/menu cost analysis.
Starting at $13.5 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Hilton Garden Inn Downtown Riverwalk seeks a dynamic, experienced Executive Chef to lead our food and beverage team. Proven experience as an Executive Chef or in a similar leadership role, preferably in a hotel or high-volume restaurant setting.
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Collaborate with the Executive Chef and Sous Chef - Food Truck to prepare breakfast and lunch dishes. Report to: Sous Chef - Food Truck. This position is central to our daily food service which includes breakfast items, baked goods, soups, and build-your-own salad bar using our own produce and other local ingredients in season.
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Assist the Executive Chef and Executive Sous Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
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Provide leadership in coordinating and executing daily culinary operations of Crystal Bridges/Momentary Food Service Operations to include but not limited to, preparation and production of meals, supervision of food quality and presentation, compliance with all safety and sanitation standards, and regulations, team member productivity and performance, and implementation of policies and procedures.
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Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef. THE ROLE 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 with advanced focus on full scale ala cart restaurant operations.
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Follows Executive Chef, Sous Chef or Kitchen Supervisors assignments for opening and closing procedures and food preparation. WinStar World Casino is the country’s largest casino, owned and operated by the Chickasaw Nation near the Oklahoma/Texas state line, in Thackerville, OK. Legends will be partnering with WinStar Casino to provide top-tier hospitality and customer service expertise to multiple food & beverage outlets onsite, ranging from full-service restaurant to grab-and-go operations, as well as overseeing food & beverage for the Casino’s seasonal pool program.
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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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food service executive chef jobs Title: dishwasher service in Maumelle, Arkansas
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