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Assist Executive Chef, Sous Chef, lead cooks in supervising activities delegated to Cook I and ware washers. Maintain high standards of quality of food production to ensure member/guest satisfaction.
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The Resort Executive Chef responsible for the oversight of all aspects of the culinary operations in the Resort Experience Food and Beverage department in accordance with Biltmore and Forbes standards to ensure guest, employee, and owner satisfaction.
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The Pastry CDP is responsible for the daily production of required items following the standards set by the Executive Pastry Chef. Shifts will vary and include mornings, evenings and weekends.
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In addition, the Sr. Executive Pastry Chef will implement up-to-date culinary standards across all assigned areas including, but not limited to all of Caesars Palace branded restaurants.
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Responsible for checking daily the consistent high quality of food preparation, food appearance and service through visual checks and tastings with all issues being fed back to Executive Pastry Chef or GM.
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Functions as shift leader in the absence of the Sous Chef; all other duties performed under the supervision of the Sous Chef and/or Food Service Supervisor. As a Production Cook you will be responsible for high quality, large volume food production as directed by Sous Chef; maintaining a safe, clean and sanitary work area, maintains equipment and tools in a professional manner; assisting the Sous Chef and others as necessary.
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As the Executive Chef at Toro , you'll be the culinary maestro orchestrating a symphony of flavors and experiences. Join Our Culinary Innovative Team: Executive Chef of Toro.
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Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards.
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The Sous Chef must be able to build top line sales and guest counts through the delivery of a competitively superior team that will be recruited, trained and mentored by the Sous Chef. Responsibilities will also include maintaining proper food safety and sanitation procedures are being met.
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Responsibilities:This position will report to the Executive Chef and aid in overseeing daily back of house operations Manage daily prep lists, station organization, maintain cleanliness standardsWork alongside line cooks during service Assist with ordering / receiving product and controlling costsAbove all, the sous chef must be dedicated to ensuring that we are providing an excellent guest experience, while always treating our team members with dignity and respect.
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Interact regularly with and receive feedback from the Executive Chef, Heirloom Restaurant Manager, Food & Beverage Director, and Hotel General Manager. Partner with the Executive Chef and the Director of Food & Beverage to establish menus with consideration for special dietary needs, products, and pricing strategies that effectively balance event budget with host/guest satisfaction.
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Ability to handle high volume a la carte kitchen cooking, high volume catering/banquet production and expediting of food during peak periods of business in all stated areas. Essential Duties & ResponsibilitiesMaintains and ensures that recipes, flavor profiles, consistency in quality, appearance and production time frames are adhered to for all menu/food items being produced and that all food items needed for production are available to staff.
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You will report to the General Manager and Corporate Chef. ESSENTIAL FUNCTIONS: The Executive Chef is responsible for managing staff and the day-to-day kitchen operations including planning and managing the production and presentation of quality food in a cost effective, safe manner.
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Able to assume responsibilities of kitchen production and service at times; must be able to take over for sous chef or kitchen manager when that person is not available or assisting in other areas.
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The Ocean Club offers a rich roster of activities including water sports such as snorkeling, sailing and wind-surfing along with land-based activities including world-class golf and tennis plus a relaxing spaThe Executive Chef forms part of the Food and Beverage leadership team who collectively make key strategic and operational decisions for the Food and Beverage operation within the Resort.
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