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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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Ensure that all food and beverage related specifications and presentations are adhered to, together with the Hotel Director, Executive Chef, Bar Manager and Matre d onboard the vessel. In the absence of the Executive Chef, or Executive Sous Chef, will be responsible for the entire galley and day-to-day operations.
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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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We are seeking a talented Executive Sous Chef to lead our culinary team in delivering exceptional dining experiences. As Executive Sous Chef, you will be responsible for overseeing kitchen operations and ensuring quality and consistency in all menu items.
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As the Executive Sous Chef, you will play a crucial role in leading large banquet food production and oversight of in-house restaurant and lounges. We are seeking an experienced and talented Executive Sous Chef to join our dynamic team.
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Company:Take 5 Oil Change
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Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.
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The Sous Chef has responsibility for the day-to-day shift operations in the galley. Maintain high standards of food and buffet presentation in collaboration with the Executive Chef. Sous Chef - American Queen Voyages.
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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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Inspect food equipment on a regular basis including, but not limited to, fridges, switches, plugs, stoves and lights, and report any irregularities immediately to the Executive Chef. Submit to and pass alcohol and drug tests as mandated by the USCG including but not limited to pre-employment, random, reasonable suspicion and post-accident/incident testing.
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Sous Chef - The Roosevelt New Orleans, A Waldorf Astoria Hotel Hilton New Orleans LA. The Roosevelt New Orleans, A Waldorf Astoria Hotel, is seeking a Sous Chef to join its Culinary team.
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The Executive Chef is responsible for all culinary operations of Elizabeth Street Caf (Casual - French Vietnamese), San Lorenzo (Fine Dining - Coastal Italian), In-Room Dining, Banquets, Private Bar, Chapel Club, Paradise Lounge, and the Pool Bar. Responsibilities include hiring and training all kitchen staff, developing culinary managers, menu development, developing systems for ordering, procurement, and inventory, and maintaining safety and sanitation property-wide.
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If you have a passion for creating innovative and delicious cuisine and are committed to providing outstanding guest service, we want you to join our team! Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners’ mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company.
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The hotel features a world class rooftop bar and pool, the only gin bar in New Orleans and a locally celebrated restaurant.
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Follows all Aramark safety standards, sanitation, and infection control standards and procedures and requirements by the appropriate accredited local agencies. Adheres to all Aramark appearance standards and always wears the required uniform and personal protective equipment (PPE) while working.
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Title: chef de cuisine Company: Aramark in New Orleans, LA
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