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Ensure that all food items are prepared and served according to the Executive Pastry Chef’s standards, specifications and recipes. Ensure the Bakery department meets all health department standards for sanitation, including proper rotation of food and daily cleaning of icebox, walk-ins and refrigerators.
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The Executive Chef is solely responsible for the effective management and operation of the 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 F&B Director.
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Supervise and participate in the production, preparation, and presentation of all baked goods and pastries for unit as assigned by the Executive Chef and / or Executive Sous Chef to ensure that a consistent quality product is produced which conforms to all established standards.
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Maintaining open communication with all members of the deli/bistro department, catering department, deli/bistro department manager, and executive chef. Works with the executive chef on menu planning and facilitating the production of catering menus to ensure profitability and company standards.
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As a Sous Chef, your responsibilities would include:Communicate with employees to ensure all levels of food production are executed to Cien Agaves' standards. Cien Agaves is looking for a talented Sous Chef. As a Sous Chef, you would oversee all Back of House operations and be responsible for purchasing, receiving, preparing, and presenting all food products in a timely manner, according to established recipes and procedures.
$27.5 an hourPart-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Head Sushi Chef will be responsible for mentoring and developing all Sushi team members as well as ensuring consistency in all food production and operations. Our client, an upscale hospitality group is seeking a Head Sushi Chef to join their team in the Scottsdale, AZ area for their brand new restaurant opening.
$150,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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The Cook II assists the Cook I and the Chef on Duty in the daily production and fabrication of food products for cafeteria, banquet, Dining Room and Fine Dining Room. Responsible for compliance with Maricopa County Health Dept regulations on assigned station at all times.
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Able to operate standard kitchen equipment including the broiler, steamer, convection oven, mixer, meat slicer and chef knife. As a Baker you would be responsible for preparing / producing / baking breads, rolls, breakfast pastries and desserts according to standard recipes for the food and beverage outlets, in order to contribute the overall guest satisfaction.
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Ensure that all food products are prepared to maintain our quality standards consistently at all times as mandated by TOG Corporate Operations and TOG Executive Chef Assure that all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas.
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Prepares the proper amount of food according to production or forecast sheets and production plans. Checks and dates all deliveries received and report any variances to chef in charge.
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Assist in the training of Bakery team members on the preparation of ice cream, gelatos, icings, mousses, sauces, and the production of all pastry products. Supervise the production of all pastry products, including cakes, pastries, cookies, breads, gelatos and wedding cakes.
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