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Food service management, dietary department, Food Services Director, recipes, sanitation, safe food handling, prep, cook, sous, Supervise, operations, budget, prep, cook, sous, restaurant, No Late Nights, Set schedules, Flexible schedules, Consistency, friendships, creative, promotion, opportunity, increased responsibility, Leadership.
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Serve as member of Executive Committee/Management Team, Manager on Duty (when required) and work with other management personnel in establishing and implementing hotel service standards to achieve maximum profitability and efficiency.
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The Cook is responsible for preparing food in accordance with the approved menu, current standards, guidelines, and regulations with established procedures, and as may be directed by the Executive Director and/or Culinary Services Director to assure that quality food service is always provided.
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Bachelor’s degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed Certified Dietary Management program preferred. Education and Experience:Minimum 5 years related experience and/or training at the Dining Service Director, Executive Chef or Chef Manager Level or equivalent.
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Sous Chefs may assist the Executive Chef and Regional Culinary Director in the design of food offerings and in the planning, inventory, and management of supplies. Restaurant Operations Aptitude/Mastery BOH: advanced knowledge of the stations and roles in a kitchen as well as all the equipment used in the kitchen, able to prepare food following defined recipes and utilizing various cooking methods: bake, broil, braise, chop, fry, poach, prep, sear, smoke, etc., and the food for which they are suited, able to gauge when food is at best servable temperatures and ability to follow defined service protocols for plating and presentation.
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