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Have a minimum 3 years' experience as Executive Chef, including record of menu design and recipe creation. Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
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In the absence of the Manager, Culinary Services/Executive Chef, takes responsibility for the production of the department. Assists the Manager, Culinary Services/Executive Chef in organizational planning related to nutritional services through planning and implementation of menus and schedules.
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Work with executive chef and production executive sous chef to develop production methodologies to increase efficiency, productivity, quality and/or consistency in commissary.
$75,000 - $85,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changesWork with executive chef and production executive sous chef to develop production methodologies to increase efficiency, productivity, quality and/or consistency in commissary.
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Preferred Qualifications:Culinary Arts Degree from a recognized Culinary school (i.e. CIA, Johnson and Wales) or equivalent experienceFive years of progressive food service production management experiencePrevious multi-unit experience preferredServ-Safe CertificationMust be computer literate able to utilize Microsoft Office Suite and Webtrition Software packagesThis position will require 75% travelCertified Executive Chef an added plus.
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RequirementsWhat we are looking for Have a minimum 3 years' experience as Executive Chef, including record of menu design and recipe creation. For a more exclusive experience, the Executive Lounge offers select guests a space to dine, work and recharge.
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An Executive Sous Chef is responsible for assisting in the direction and administration of the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
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JOB SUMMARY: The Cook works closely with the Executive Sous Chef to ensure the on-time production of meals. This position helps to support daily meal production while at the same time being a professional role model to our students.
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Event Collaboration: Partner with the Executive Chef to develop event menus, oversee food preparation, manage food costs, and ensure the delivery of quality food service and products. As the Chef de Cuisine, you will have culinary, leadership, and people & culture skills.
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Job DescriptionJob DescriptionPosition Title: Utility WorkerDepartment: Food & Beverage Exempt Status: Non-Exempt Supervisor: Executive Chef GENERAL SUMMARY:Perform a variety of food service functions in maintaining clean and sanitary condition of food service areas, facilities, and equipment.
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Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards.
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Communicates effectively with Corporate Executive Chef, Regional Director of Operations, and unit level Chefs via email, conference calls, etc. Working as the Corporate Executive Chef you will work with leadership team in planning, implementing and supporting new food concepts or programs for Flik accounts located within an assigned territory.
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Reporting to the Manager, Culinary Services/Executive Chef, or designate, the Cook is responsible for the daily preparation and cooking of meals and nourishments from a menu and recipes set by the Chef.
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Taking instruction from the Group Executive Chef. We are working with an award-winning chef that operates several well-regarded restaurants and a thriving catering business, and with plans to expand their footprint next year they require a Kitchen Manager to join their team.
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The Sous Chef supervises and participates in the production, preparation and presentation of all foods for unit as assigned by the Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards.
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executive chef production jobs in Monterey Park, CA
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