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Assist the Executive Chef and Chef de Cuisine in supervising food production for all food outlets, banquet events and other functions at the club. Assists the Executive Chef and Chef de Cuisine with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
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We'd like you to sail with us if you have a culinary degree and at least six years of experience as a Pastry Chef in a large upscale banqueting service, cruise ship, 5 star hotel, or resort.
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Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure.
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Perform other duties as assigned by the Chef de Cuisine or Executive ChefOther RequirementsNY Manager Food Handler Certification - Person in charge "PIC"NY Sexual Harassment Prevention TrainingWorkers Comp TrainingMust understand how to abide by the rules of the Department of Health related to Food Service.
$70,000 - $90,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Executive Pastry Chef is responsible for managing the daily operations of our bakery and restaurant, including the selection, development and performance management of our team and to ensure that our guests have a world class customer service experience.
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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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5+ years of proven experience as a Chef de Cuisine, Head Chef, Kitchen Manager, Executive Chef, or similar leadership role in an upscale restaurant environment. We are seeking a dynamic and experienced Chef De Cuisine to collaborate with our renowned executive chef and execute our culinary vision.
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The Executive Chef I will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/ maintenance; and ensure proper safety and sanitation in kitchen.
$130,000 - $145,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Associates degree in Culinary Arts or Food Service Management from four-year college, university or trade school; or four years related experience and/or training; or equivalent combination of education and experience in the capacity of a Sous Chef, Baker, Kitchen Manager and/or large scale catering production.
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The Pastry Sous Chef is responsible for the production and presentation of pastries, desserts, and other baked goods for the hotel's dining outlets, including restaurants, banquets, and room service.
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Keywords: Feed, Manufacturing, Plant, Manager, Milling, Facility, Operations, Food, Livestock, Cattle, Beef, Dairy, Ag, Agriculture, Production, Food Processing, Mill, flour, Grain.
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The Steamboat Resort is looking for a leader to become our new Resort Executive Chef. This position will work with our Mountain and Hotel Food & Beverage Senior Leaders daily to improve processes and be a key player in ensuring the high quality of all of our F&B outlets.
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As a Sushi Chef, this position will be responsible for preparing and filling customer orders and handling food in a safe manner. Accountable and Reports to: District Store Director; Store Manager; Assistant Managers of Store Operations, Perishables; and Health Wellness Home; Food Service Director; Asian Department Manager; Assistant Asian Department Manager; Service Managers.
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OUTCOMEThe Executive Sous Chef has ultimate responsibility for the quality, consistency, preparation, and presentation of all food items including catering and restaurant under the supervision and guidance of the Chef de Cuisine and the Executive Chef. Employees in this position play a vital role by assisting the Chef de Cuisine and Executive Chef in ensuring continuing creative performance, working, and coaching employees with dedication to excellence.
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The Executive Sous Chef of Residential Dining oversees menu and recipe development, food presentation, and production for special events and Catering within the Sharpe Refectory and Verney Woolley.
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executive chef food production customer service client relations jobs in Gilford, New Hampshire
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