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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 Sous Chef will play a crucial role in assisting the Head Chef in managing all aspects of the kitchen, ensuring the highest quality food is consistently delivered to our guests.
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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. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues.
$50,000 - $60,000Full-timeExpandApply 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.
$55,000 - $70,000Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Bayonet & Black Horse Golf Course is excited to announce a compelling opportunity for a full-time Executive Sous Chef. Reporting directly to the Executive Chef, this role entails overseeing the day-to-day operations of the kitchen, including staffing, menu planning, ordering, food production, inventory, catering, and budgeting.
$23 - $26 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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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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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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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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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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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Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous ChefParticipates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.
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During service the cook must be able to follow instructions from the Executive Chef, Sous Chef and Chef de Partie correctly and efficiently. Produce a consistent level of food quality established by the Executive Chef.
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Chef De Cuisine, Sous Chef, Executive Sous Chef, Executive Chef, Kitchen Manager,Chef de Partie, Head Line Cook, Lead Line Cook,Back of House, Leader, Management, Inventory, Menu, Restaurant, Hotel, Food, Beverage, High Volume, Cooking, Dining,Culinary Arts,Hospitality, Customer Service, Food Safety, Multi-Tasking.
$65,000 - $75,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Confer regularly with Resort Executive Chef, Food & Beverage Director and Restaurant General manager to plan, coordinate and evaluate staff, service and departmental needs. Work closely with the Chef de Cuisine and Restaurant General Manager to maintain Resort/ Restaurant standard in food quality, staffing, safety and budgeting.
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executive chef food production safety sous jobs Title: per diem in Gilford, New Hampshire
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