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Assist Executive Sous Chef in HACCP Food Safety Implementation. Daily management of both line level and lower culinary management positions, including: maximizing profitability, increasing production efficiency and consistency, resolving employee issues, reducing turnover, and maintaining staff policies and procedures established by the Executive Chef and Wequassett.
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The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef.
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To function as a production manager overseeing the production of all Japanese food in the hotel and guest service and to assist each outlet Chef de Cuisine in the preparation of menus, which meet the market needs.
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Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls.
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Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by the Resort Executive Chef. Follow direction of Resort Executive Chef, and Managing Chef in maintaining the highest standards of food quality, taste and production.
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Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property.
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Expedite food orders 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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This would include: overall cleanliness of the kitchen to include: floors walls and equipment proper food storage adhering to state regulations and immediately reporting any issues to the Resort Executive Chef and Director of Food & Beverage as they arise.
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The Executive Sous Chef is an expert in sanitation, purchasing, receiving, production, and food storage standards in the kitchen. If you enjoy creating exceptional food experiences and leading a team, you might be a great fit for an Executive Sous Chef at Walters Wedding Estates a brand of Walters Hospitality.
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Chef instructor position conducting "hands on" practical classes in food production, fabrication, professional culinary skill and technique development, AND/OR baking and pastry, in addition to lecture-based restaurant management and operational classes in cost controls, purchasing, etc.
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Strives to continuously improve flow of production and all other outputs by submitting ideas in writing to Executive Sous Chef. The Chef Tournant is a direct link between the Executive Chef, Executive Sous Chef and his/her assigned production areas and outlets.
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Work with off-premises executive sous chef and production executive sous chef to train and monitor sanitation and food handling in commissary and at events. Work with executive chef and sous chef to develop and conduct biannual training seminars for event chefs, cooks and kitchen helpers (and other off-premises staff as required); including but not limited to standard operating procedures, sanitation and food handling, menu standards, presentation, buffet/station set-up and BOH event set-up.
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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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Perform all other tasks as directed by the Executive Chef and Executive Sous Chef within the scope of food service duties. Prepare and produce all necessary food for operation as determined by culinary management.
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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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