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Food production and plating for service as directed by Chef Instructor, Banquet Chef and/or Sous Chef. Accurate and expeditious production of plated recipes with strict adherence to all recipe specifications.
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Participates, assists, and maintains the Culinary Gold standards of Parkhurst Dining in all areas of food production, sanitation, and management of employees, safety and quality control.
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JOB SUMMARYThe sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervision of hourly team members. · Assist in purchasing all food, paper, cleaning, bakery, and safety items within budgeted levels.
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Assist the Executive Chef and Executive Sous Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
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As a Sous Chef your job responsibilities include- Supervise, train and work with Production Cooks to produce high quality, large volume meals including breakfast, lunch, and dinner, desserts, breads, and pastries; maintain clean and sanitary work areas, equipment and tools in a professional manner; assist Food Service Supervisor (FSS) and others as necessary.
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Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by Executive Chef. Follow direction of Resort Executive Chef, Managing Chef and/or Sous Chefs in maintaining the highest standards of food quality, taste and production.
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Production cooks are to uphold food safety standards and maintain a clean and sanitary workstation before, during and after service, including equipment, floors, reach-in coolers, and food contact surfaces.
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Complete safety trainings and certifications including TABC and Food Handlers. Alert Chef or direct supervisor to any food quality issues that could have an adverse effect on HSB Resort culinary operations.
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As part of the Auberge family, the Chef de Cuisine reports directly to the Executive Chef and is responsible for all aspects of the restaurant kitchen, encompassing operational duties and financial responsibilities, providing leadership and management of kitchen staff, and growing and developing the product and profitability of the food items.
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As Senior Sous Chef, you would be responsible for assisting in the direction and administration of 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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A Pastry Chef has a keen eye for Food Safety and Sanitation and will be able to help in stocking, production, and merchandising while offering unmatched customer service. Work with the Catering Director and Executive Chef on menu planning and facilitating the production of catering menus to ensure profitability, variety and AJ's quality standards.
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To become the Food Production Manager of this upscale casual establishment, apply today for our location in Honolulu, HI. We are committed to culinary pioneering and exceeding expectations for all of team members and guests.
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Our Banquet Cook is responsible for supporting the chef in all aspects of culinary operations including, but not limited to, purchasing, receiving, preparation, production, full event execution, sanitation, food safety, stewarding, and guest satisfaction.
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Stocks all food according to food safety protocols and FIFO procedures and ensures all are labeled appropriately. Wedgewood Weddings provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.
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Monitors and records continuous electronic temperature monitoring (and secondary manual recording) on all cook/chill equipment per the HACCP + Food Safety guidelines. The BVSD Culinary Center Production Assistant works closely under the supervision of the BVSDCC Sous Chef, and in tandem with the BVSDCC Production Cooks, calculating, weighing, measuring, preparing, assembling ingredients and cooking for bulk recipe production.
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