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Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
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The Executive Chef will provide culinary leadership within a large sized unit including menu planning, program execution and staff management & training. m aintain chef/manager schedules; cover chefs/manager schedule as needed ; be r esponsible for yearly evaluation and goals for chefs and managers through the use of Ingenium.
Full-timeExpandApply NowActive JobUpdated 10 days ago - UpvoteDownvoteShare Job
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Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.
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As a Banquet Chef, you will communicates daily with the Executive Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials, and assist in the hiring, training, and coaching of the team.
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Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met, long-range strategic planning for outlet operation.
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Sodexo's Campus Segment is hiring an Executive Chef 3 for Colleges of Fenway in Boston, MA. The Executive Chef will provide culinary leadership within a large sized unit including menu planning, program execution and staff management & training.
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The Executive Chef is responsible for managing all culinary staff training, labor scheduling as directed by the GM, and for the career planning, coaching and skills enhancement of the entire culinary team.
Full-timeExpandApply NowActive JobUpdated 13 days ago - UpvoteDownvoteShare Job
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Other duties include menu planning, preparation Sous Chef, Chef, Associate, Restaurant. It is the responsibility of a Sous Chef to ensure that the kitchen provides nutritious, safe, eye-appealing, and properly flavored food.
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Assists the Executive Chef with planning and creating menus. As the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. Assists the Executive Chef with managing cost controls and control expenditures for the account.
Full-timeExpandApply NowActive JobUpdated 11 days ago - UpvoteDownvoteShare Job
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Menu Planning and Recipe Development. This is a full-time on-site role for a Sous Chef at Rita's Catering in Boston, MA. The Sous Chef will be responsible for assisting the Head Chef in preparing and cooking meals, supervising kitchen staff, ensuring quality and presentation standards, and maintaining kitchen hygiene.
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Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record-keeping, and preparation of reports.
Full-timeExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Assist Chef de Cuisine in planning, organizing, and leading department operation. Act as culinary leadership on duty in absence of Chef de Cuisine. Reports To: Chef de Cuisine.
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Assist the Head Chef in all aspects of kitchen operations, including menu planning, recipe development, and inventory management. Reporting to the Executive Chef, as Sous Chef, you'll be the right hand to the Executive Chef, playing a key role in the success of our kitchen operations.
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As Executive Chef, you would be responsible for directing and administering the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
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Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel.
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planning job Title: chef in Brookline, MA
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