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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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Other duties as requested by the Corporate Chef, Executive Chef, Sous Chef or General Manager. Follows recipes, portion controls, and presentation specifications as set by the Corporate Chef and Executive Chef.
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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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Your primary duties include leading all kitchen functions involving food purchasing, storage and inventory, preparation, and overall adherence to Snooze quality, methods, and safety and sanitation standards.
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High school or equivalent with Hy-Vee food safety training and Food Safety Certified. As a Sushi Chef, this position will be responsible for preparing and filling customer orders and handling food in a safe manner.
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This position is under the supervision of the Dining Service Chef who report to the Food Production/ Manager or Patient Services Manager. High School/GED preferred or equivalent job experience that demonstrates significant knowledge and experience in high quality food production as well as food sanitation and safety requirements.
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Control of all variable line items relating to food production budget. Champion compliance of Global Food & Beverage and Loss Prevention Standards, adherence to State and The Walt Disney Company Food Safety & Cast/Guest Safety Standards.
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In partnership with the Area Director of Food & Beverage, our Executive Sous Chef will plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
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Coordinates and ensures the efficient daily operation and delivery of all Nutritional Services functions by: Leading and coordinating the workload of the food production associates and communicating with other department management to ensure that necessary services are provided within established time frames; also ensuring that budgetary, staffing and quality are consistent with department standards and customer expectations.
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Prior experience as a Private Chef OR Executive Chef required to be placed as a Private Chef within the company; otherwise, you will be started as a kitchen assistant with the opportunity to be promoted.
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Use a hands-on approach, along with coaching, to ensure all food safety and sanitation standards are met. This position is responsible for kitchen staff management, food preparation, menu development, food safety, quality, and presentation at The Chocolatier Restaurant, Bar & Patio.
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Respond to Cyber intelligence production requirements originating with Army combatant and functional commands, Army acquisition program executive offices, and program managers. 12+ years of experience with all-source S&TI research, analysis, and production or providing technical and analytic support to DoD or US government agencies.
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You'll be working under the direction of the Executive Pastry Chef while working to support all pastry production for all outlets including restaurants, coffee shops, banquets, room service and events.
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The Sous Chef is responsible for assisting in the successful operation of all food and beverage related outlets at the Hilton Garden Inn Raleigh-Cary, including banquets, The Shop, and the Garden Grille & Bar. The Sous Chef will assist in the oversight of front of house and back of house (kitchen) operations.
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They are expected to keep consistency in pastry technique, flavor profiles and presentation as guided by the Executive Pastry Chef and are not allowed to make any changes or variation and are held accountable in any violations.
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