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Assists Executive Chef with all kitchen operations. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality.
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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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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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Reports To: Executive Chef, Executive Sous Chef, Chef de Cuisine, Banquet Chef. Communicates to the Chef de Cuisine or Executive Sous Chef any concerns regarding food, production process, delivery problems, shortages, equipment problems, or personnel issues.
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The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels.
Full-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Proven success as a Sous Chef, Executive Sous Chef, or Kitchen Manager in a high-volume upscale restaurant or high-end resort restaurant. The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability.
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In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
Full-timeExpandApply NowActive JobUpdated 26 days ago - UpvoteDownvoteShare Job
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The Executive Pastry Sous Chef provides support to the Executive Pastry Chef in direction and management of all bake operations and employees, assuring the proper preparation of all baked items for the catering day-to-day production and operations.
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Maintain on going training and development of colleagues that is requested by or initiated by the Executive Chef and/or Executive Sous Chef. Manage colleague performance through training and coaching, all incidents should be reported to the Executive Chef or Executive Sous Chef.
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The Sous Chef provides guidance to all his/her staff, ensuring all foods are prepared as per the standards specified by Fairmont Washington D.C., Georgetown. The Sous Chef realizes the importance of food and labor costs, is a good organizer, and always strives to obtain the maximum efficiency as well as shares their knowledge and abilities with others.
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Pastry Chef de Partie Reports to the Executive Sous Chef; position is non-exempt Hotel Heron is looking for full-time Pastry Chef de Partie candidates to join our team. As a Pastry Chef de Partie, you will gain a solid understanding of our style of service and our company's culture.
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For this position, pay will be variable by location - See additional job details and benefits below The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability.
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Undertakes special projects as assigned by the Executive Chef / Executive Sous Chef. Plans menus with the Executive Sous Chef for all Club Events. Congressional Country Club is seeking a Chef de Cuisine.
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Works with the Head Chef on inventories, pricing, cost controls, requisitioning and issuing for food production. Serves as “second-in-command” of the kitchen in the absence of the Head Chef. Supervises food preparation personnel, assists with food production tasks as needed and assures that quality and cost standards are consistently attained.
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Candidates will sit fully remote, however must sit in either the Eastern Time Zone or Central Time Zone. Description:A project cost controller's main duty is to track and control the costs associated withone or more of their employer's projects.
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sous chef cost jobs in Washington, DC
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