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JOB SUMMARYThe sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervision of hourly team members. 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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Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards. This role is responsible for the quality, quantity, and timeliness of that daily meal production in accordance with Parkhurst standards under strict sanitary guidelines as outlined in food safety programs.
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Other responsibilities include assisting the executive chef in all phases of planning, budgeting, costing, inventory, and employee relations, and ensuring company standards throughout daily activities.
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Provide leadership in coordinating and executing daily culinary operations of Crystal Bridges/Momentary Food Service Operations to include but not limited to, preparation and production of meals, supervision of food quality and presentation, compliance with all safety and sanitation standards, and regulations, team member productivity and performance, and implementation of policies and procedures.
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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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Assist Executive Chef in regular inspections of the entire unit for sanitation, cleanliness, temperatures and using checklists as a guide. · Assist in purchasing all food, paper, cleaning, bakery, and safety items within budgeted levels.
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The Executive Sous Chef directs all aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed. The Executive Sous Chef directly supervises the preparation and production of the unit's menus and manages a shift or station in the hot kitchen, the cold kitchen and/or the bakery and pastry shop.
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Reports directly to Sous Chef/Executive Chef-Ensures all measures necessary to deliver genuine hospitality with a unique experience to all guests. Executes using skills including but not limited to advanced knife handling, meat cookery, pasta production & cookery, fish cookery, stock/sauce production, sous-vide, vegetable cookery.
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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.
$70,000 - $80,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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.
ExpandApply NowActive JobUpdated 17 days ago - UpvoteDownvoteShare Job
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The Sous Chef is responsible for the effective management and operation of the culinary team including shift and 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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The Sous Chef III directs some aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed. With guidance, the Sous Chef III supervises the preparation and production of the unit's menus and manages a shift or station in the hot kitchen, the cold kitchen and/or the bakery and pastry shop.
$27 - $30 an hourExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event.
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A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment.
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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 making sure sanitation procedures are being met.
$64,000 - $78,000 a yearExpandApply NowActive JobUpdated Today
executive chef food production safety sous jobs in Gilford, New Hampshire
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