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You will maintain recipes to meet core standards, ensure that all safety and sanitation standards are met, ensure show quality food and presentations are occurring in all areas, while continually gaining culinary expertise and food knowledge.
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Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed.
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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.
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The Executive Chef will oversee all aspects of the restaurants kitchen including menu development, training and staff development, maintaining equipment & tools for success, managing food and labor cost, and analyzing financial data to provide corrective action when needed and strategic planning for profitability.
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From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success.
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Follows all portion sizes, quality standards, department rules, policies and procedures Oversee and assist the kitchen staff in all aspects of food production Performs additional responsibilities, although not detailed, as requested by the Chef or General Manager at any time.
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Job DescriptionJob DescriptionThe co-founder, Dave, a chef trained in Thomas Kellers Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.
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DutiesThe Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. SummaryThe Team Member is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork.
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Company DescriptionTop Notch Staffing is California's premier staffing agency for food service and all hospitality industries, providing our clients with connections to amazing food and professional people for temporary, part-time and full-time assignments.
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Job DescriptionJob DescriptionSUMMARYUnder direction of designated Sous Chef, the Cook III prepares food/menu items for guest consumption utilizing only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management; maintains all food, equipment and kitchens to set health codes and track standards; maintains positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management, at all times.
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Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
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Ensure all food and other items are stored properlyMust be able to muti-task and adapt to any pace. ESSENTIAL DUTIES AND RESPONSIBILITIES:Perform daily operations, including but not limited to: Kitchen Prep, Cooking, Plating etcProperly clean and sanitize all counters and work areas.
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Assign in detail, specific duties to all employees under your supervision & instruct them in their work, in order to manage the daily kitchen operation, quality control & food hygiene. Supervises all food preparation & presentation to ensure quality and restaurant standards.
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Job Duties:Responsible for food productionEnsures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards, consults with Chef if there are any concerns.
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Banquet Chef-Los Angeles Convention Center. From the stadium to the head table, Levy leverages unbridled creativity, custom strategies, impeccable service, and true love for great food to create unforgettable experiences.
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