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Sous Chef, Executive Pastry Chef, Executive Chef, General manager & Assistant General. o Follows recipes and procedures set forth by Pastry Sous Chef and Executive Pastry Chef.
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The Pastry sous Chef must act as a Manager, team leader and motivator for the Pasty Department working closely with and maintaining good relation with all culinary team members and other departments.
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The Pastry Sous Chef is able to make responsible decisions with ownership and accountability. Communicates variances from standards and expectations to the Executive Pastry Chef, Sous Chefs, Lead Cooks, Cooks, Buffet Attendants and utility staff.
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Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef.
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Ensure that other kitchen staff fulfill and complete their respective job functions in absence of Executive Chef or Sous Chef. Assist Executive Chef, Sous Chef in supervising activities delegated to Cooks and ware washers.
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Expedite food orders in absence of Executive Chef or Sous Chef. Perform cooking procedures as required to fulfill tasks assigned by Executive Chef or Sous Chef.
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Maintain responsibility for food and beverage sales, expenses, and profit goals as outlined in the Food and Beverage Operating Plan/Budget. Work with Executive Chef to develop menu specials and standard recipes.
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Equivalent job titles are sous chef, banquet chef, garde manger, first cook, a.m. sous chef and p.m. sous chef. Skill should be equivalent or better than those required for an American Culinary Federation (ACF) Certified Sous Chef™ (CSC™) is a chef who supervises a shift or station(s) in a foodservice operation.
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Please apply to learn more about the benefits of working for the CIA. POSITION SUMMARYThe Banquet Cook is responsible for working in conjunction with the Banquet Chef and Sous Chef on all aspects of culinary production for Special Events banquets.
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As a part of the Sous Chef team, the Sushi Sous Chef is responsible for all kitchen operations in the absence of the Chef de Cuisine. The Sushi Sous Chef reports to the Chef de Cuisine - 12 Moons and acts as the primary chef in the absence of the Chef de Cuisine.
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The Sous Chef is responsible for assisting in the successful operation of all food and beverage related outlets at the Hilton Garden Inn Raleigh-Cary, including banquets, The Shop, and the Garden Grille & Bar. The Sous Chef will assist in the oversight of front of house and back of house (kitchen) operations.
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Responsible for all cleaning items assigned and/or posted on daily/weekly checklist and those assigned by the Sous Chef or Dining Services Director. Work closely with the Sous Chef and Dining Services Director in specifying and selecting food products.
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Reports To: Executive Chef, Executive Sous Chef, Chef de Cuisine, Banquet Chef. Communicates to the Chef de Cuisine or Executive Sous Chef any concerns regarding food, production process, delivery problems, shortages, equipment problems, or personnel issues.
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Report any incidents or infractions to Sous Chef or Dining Services Director. Make only authorized food substitutions and consult with and advise Dining Services Director or Sous Chef on menu changes.
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Follows Executive Chef, Sous Chef or Kitchen Supervisors assignments for opening and closing procedures and food preparation. From Chef Jason Dady in partnership with the San Antonio Spurs, located at The Rock at La Cantera, Roca & Martillo is positioned to open as the most anticipated restaurant in San Antonio.
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assistant manager sous chef building sales jobs Title: kitchen manager in Schuyler, Nebraska
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