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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.
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Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practicesWorks under the direction of the Executive Chef and Executive Sous Chef concerning banquets QUALIFICATIONS The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
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Meets regularly with the Director of Catering, Executive Chef and Sr. Operations Mission Park Production manager and/or manager assigned to specific events to coordinate production and staffing needs for large catering and all campus student events.
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Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards.
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Facilitates training and development of all food production staff and managers in food preparation, allergy awareness, vegan and vegetarian cuisine, new culinary trends, presentation, customer service, sanitation and safety.
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Establishes and maintains effective working relationships with Sous Chef, other management staff for the department, other departments to provide a unified food service experience for patients, visitors and employees.
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The Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food.
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Additionally, ideal candidates have proven experience to be able to be responsible and accountable for food production and presentation to restaurant guests and staff as directed by the Executive Chef.
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Our commitment to customer service over the years has brought us to where we are today as the most prestigious hospitality company in upstate New York. We have two distinct divisions, On/Off premise catering and business dining.
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You'll report to our Food Service Director and work closely with our Production Manager to achieve high client satisfaction and financial goals. As the Executive Chef, your main objective will be to ensure customer satisfaction by delivering top-notch dishes and leading our team to success.
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The SOUS CHEF assists the Executive Chef with oversight of food preparation, management of the line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling and kitchen safety and cleanliness maintenance.
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The Executive Chef ensures client, customer service/satisfaction with efficient cost-effective management meeting and exceeding stated expectations. You will be responsible for all food service-related activities which include managing the daily operations of the kitchen area, implementing the production process, managing food cost/labor, and having an overall understanding of HACCP, under the direction of the Director of Dining Services.
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Pay Frequency: Paid Weekly - Direct Deposit Job Summary: The Executive Chef reports to the General Manager/Chef Director and is responsible for developing and executing culinary results to exceed customer expectations within a Senior Living Community.
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The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.
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Requirement: Previous customer service, food service, and cook/chef experience are preferred. Job SummarySummary: Helps Executive Chef prepare and cook foods.
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executive chef food production customer service jobs in Gilford, New Hampshire
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