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Maintains a balanced budget with guidance from the Executive Chef on inventory, pricing, and staffing levels for all concessions events. The Executive Sous Chef would oversee all culinary aspects including menu development, day to day operations, employee development, budget management, and kitchen management.
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Maintains proper inventory levels of needed paper goods and food items through working with the Executive Chef and Purchasing Manager. We are currently seeking an experienced Executive Sous Chef for Georgia International Convention Center, to help oversee Banquet Catering, Concessions and daily operations at Gateway Center Arena and Georgia International Convention Center.
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Our Executive Chef leads the Delta Sky Club culinary team and is responsible for delivering exceptional food & beverage offerings, each and every day. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more.
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This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Develop, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
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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.
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Comply with attendance rules and be available to work on a regular basis. For your physical and mental wellness we offer competitive Medical and Dental programs through Anthem Blue Cross Blue Shield as well as Vision insurance programs.
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Candidate must have at least 5 years experience in a Executive Chef kitchen management capacity and excellent knowledge of current culinary trends. In conjunction with the Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
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By local celebrity chef Hugh Acheson, a two-time James Beard Foundation Award winner and former contestant on Bravo’s Top Chef Masters. The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels.
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Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
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To advise the Food and Beverage Director on all matters relating to the kitchen area. Our luxury hotel features 16 floors with 264 rooms including 28 suites, over 20,000 square feet of meeting space and can accommodate business travelers, families on vacation and everyone in-between.
Full-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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Servers provide friendly and timely services in an efficient manner under the direct supervision of the Service Manager, Sous Chef and/or Executive Chef. The Lead Server responsibilities include administrative work related to menus, spend down , inventory, training and the POS system.
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Hands-on experience with modern CICD automation eco-systems such as Azure DevOps and pipelines, Terraform, Azure Resource Manager, AWS Cloud Formation, Kubernetes, GitHub, and configuration management tools such as Puppet, Chef, or Ansible.
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In this role, you will support the Executive Chef and Chef de Cuisine in overseeing the culinary operation supervising a team across the 3 outlets, banquets, and the team member cafeteria.
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This position is a working position and is responsible for the production of all requests from the Executive Chef, Catering Department, and Front of the House Management. + Maintain frequent communication regarding the status of all pastry food production to the Executive Chef.
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Previous hands-on experience working directly with MDM technologies that enable automated governance of data as well as capture and maintain master data architecture/lineage and metadata management (Informatica, Talend, SAP MDG, SAP Information Steward, SAP Business Objects Data Services, Winshuttle, RPA/AI, Profisee, Collibra, etc.
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inventory management hands on executive chef jobs Company: Compass Group North America in Atlanta, GA
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