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Ensure compliance with federal and state laws to provide a visibly clean and safe kitchen environment for guests and staff by following regulations to comply with food safety/alcohol service and health precautions as established by the Centers for Disease Control (CDC), Occupational Health and Safety Administration (OSHA), US/New York Department of Health, Liquor Control Board, US/New York State Department of Labor, Chautauqua Hotel Company, and Chautauqua Institution.
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Arrive to work in a perfect uniform and excellent hygiene Know and follow all Pier Sixty emergency, safety and health procedures. Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
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This pivotal role involves curating and executing daily savory and pastry menus, sourcing high-quality ingredients, managing a dedicated team, delivering outstanding customer service, coordinating events, overseeing catering services, recruiting and training staff, and ensuring stringent compliance with health and safety regulations.
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Our ideal candidate has proven experience as a Sous Chef at a restaurant or with a catering group and will anticipate and address the needs of the company and our clientele with a heavy focus on hospitality, exceptional quality, service, health and safety standards, and team growth.
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The Executive Chef will oversee menu development, manage kitchen staff, maintain inventory, and ensure compliance with health and safety regulations. Ensure the kitchen complies with all health and safety regulations.
$250,000 a yearFull-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Hotel or Industry & legislation: Health & Safety, licensing; employment law. Contribute to the continual growth and development of managers and employees Lead role in safety and sanitation programs and practices.
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You will work with the Head Chef and restaurant management team to ensure consistent high standards in both service and kitchen management- with a heavy emphasis on all aspects of Health and Safety.
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Knowledge, understanding, and compliance with policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
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Ensure that the kitchen operation procedures and hygiene meet food safety standards and regulations. The Chef de Cuisine must maximize the profits of the Restaurant, effectively manage scheduling and labor costs, train and educate staff, establish and maintain supplier relationships, lead menu development under the direction of the Culinary Director, maintain consistency of food quality and standards and oversee maintenance of kitchen facilities and equipment.
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Maintain all QA and safety standards in all operations, holding unit level operators accountable for deliverable resultsWhat we look for in a great candidate Culinary Arts Degree from a recognized Culinary school (i.e. CIA, Johnson and Wales) or equivalent experience Five+ years of progressive multi unit food and beverage production management experience as an Executive Chef or higher.
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The Executive Chef must maximize the profits of the Restaurant, effectively manage scheduling and labor costs, train and educate staff, establish and maintain supplier relationships, lead menu development under the direction of the ownership, maintain consistency of food quality and standards and oversee maintenance of kitchen facilities and equipment.
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Supervise and train kitchen staff, ensuring compliance with health and safety regulations. Knowledge of food safety and sanitation standards. The Baccarat Hotel is seeking a passionate and experienced Sous Chef to join our culinary team temporarily effective immediatley to September 25, 2024.
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Ensure health and safety protocols in store following the. safety and hazardous materials handling procedures. Restaurant Assistant Manager to join our team and help fuel.
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Keep your health and safety manager's certificate current. In-depth understanding of professional cooking, knife handling skills, safety, and ability to teach it all.
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