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The Executive Sous Chef is responsible for supporting the Executive Chef in safe and efficient management of the galley, crew mess, provisions, and alternative dining functions aboard the vessel in compliance with all food safety standards and costs controls.
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Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations. Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items.
ExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food. Train and manage culinary and kitchen employees to use best practice food production techniques.
Full-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
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Applies culinary techniques to food preparation and manages the final presentation and service of food. Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards.
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Ensuring the kitchen meets all regulations including sanitary and food safety guidelines. Galatoire's has won numerous awards for food and service and has been recognized by the James Beard Foundation as one of the most "Outstanding Restaurants in the Country.
Full-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase.
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The Executive Chef is responsible for the efficient and safe operation of the galley to include menu planning, food production, crew training, food safety standards compliance and cost controls with Universal Service Standards and AQSC Dining Standards.
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The Corporate Sous Chef is responsible for supporting all chain wide unit level culinary and Back of House (BOH) operations functions including, but not limited to: Limited Time Offers (LTO), & menu development, New Restaurant’s Opening (NRO) training, BOH/store QSC visits, food cost management, safety and sanitation standards.
ExpandApply NowActive JobUpdated 10 days ago - UpvoteDownvoteShare Job
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This is a full-time on-site role located in Whitehall, MI. As the Head Chef at N4 Hospitality, you will be responsible for managing all aspects of the kitchen, including food preparation and presentation, inventory management, menu development, and ensuring food safety and sanitation standards are met.
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Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards. Follows facility, department, and Company safety policies and procedures to include occurrence reporting.
ExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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May place requisitions for food, galley, and beverage items on behalf of the Executive Chef. Deliver dining experience at established company standards ensuring all food production is to include recipe compliance, plate appeal, taste testing, hot/cold requirements, buffet presentations, proper timing while meeting budgeted costs.
ExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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The Executive Sous Chef also supervises, trains, and develops all culinarians to ensure all staff members adhere to appropriate food safety/sanitation guidelines, in accordance with local and federal health and safety regulations.
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Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed. Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products.
ExpandApply NowActive JobUpdated 8 days ago
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