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Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000.
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Communicate with the Executive Chef and Executive Sous Chef on all aspects of the HFSMS & HACCP, to ensure proper co-ordination of instructions and directives. As the Hygiene Manager, you will be responsible for performing the following tasks to the highest standards: Responsible for the Entire HACCP & HFSMS program.
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Recommend to the Kitchen Management- Sous Chef, Chef and Executive Chef the promotion of each member. Provide input to the Kitchen Management- Sous Chef, Chef and Executive Chef with regard to the development/career growth plans for each member.
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The ability to work closely with the Director of Food & Beverage, Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
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Executive Chef and Owner Philippe Massoud has built ilili’s reputation as a culinary go-to destination for elevated Lebanese cuisine. As a Dining Room Manager at ilili, you are an ambassador of hospitality who is passionate about serving others and making people feel genuinely welcomed while maintaining the highest standards of operation.
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The Executive Chef will be theprimary point of contact and leader in maintaining high food quality standards, and cost controls,and leading the culinary team. The Executive Chef for Sixty Vines will serve as a workingChef, responsible for training and developing their team daily.
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Work with Executive Chef and Restaurant General Manager/Director of F&B to create and maintain Banquet menus and other Marketing Collateral. Knowledge of food, wine, sales, negotiation, and closing process.
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The Sous Chef, in conjunction with the Executive Chef, participates in managing back-of-the-house (BOH) cruise execution to ensure consistently high levels of quality, sanitation, service and guest satisfaction while maintaining a high level of profitability.
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The Chef Manager of Catering works with the Executive Chef to ensure all the OpEx tasks are completed. Monitors production needs for the department and schedules working with the Executive Chef of catering on department needs.
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Assists the executive chef and lead cooks in developing all menus for the Skilled Nursing residents assessing preferences and nutritional needs. - Certified Dietary Manager certification and a high school graduate degree or equivalent to; and two (2) years supervisory experience in food service operations in health care industries.
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Job Summary: Uphold the standards laid out by the Executive Chef and General Manager Manage staff, leading by example and maintaining a calm, constructive attitude. The Sous Chef will be responsible for assisting the executive chef, leading a staff, and upholding our standards for both food and service that we've maintained over the last 25+ years.
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The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states. The FOHM will act as a manager on duty, leading both Front of House (FOH) and Back of House (BOH) teams, ensuring a smooth shift with exceptional service.
$55,000 - $57,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Effectively work in conjunction with the Clubhouse Manager, Assistant Clubhouse Manager, Catering Managers, Executive Chef, Membership Director and Director of Housekeeping.
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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 8 days ago - UpvoteDownvoteShare Job
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The successful Galley Kitchen Supervisor, in conjunction with the sous chef, participates in managing back-of-the-house cruise execution to ensure consistently high levels of quality, service and guest sanitation satisfaction while maintaining a high level of profitability.
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chef manager executive jobs in Chevy Chase, MD
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