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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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Estimate expected food consumption, maintain a par sheet of all ingredients for your station and inform Executive Chef or the Executive Sous Chef for ordering purposes.
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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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In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
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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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POSITION SUMMARY: This role’s primary function is to oversee all kitchen operations including ordering, inventory, and is responsible for all food coming out of the kitchen under the direction of the Executive Chef. The Sous Chef is responsible for monitoring the quality of the food, following all safety regulations, and ensuring food comes out in a timely manner.
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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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Assist in the creation and implementation of menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage.
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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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Experience as Sous Chef in an upscale hotel, cruise ship, restaurant, or high-volume food service facility. Work closely with the Executive Sous Chef and Executive Chef to forecast and manage menu requirements and inventory for each outlet onboard.
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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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Hyatt develops Executive Sous Chefs to progress into the role of Executive Chef through the training of the Restaurants and Garde Manger. The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations.
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As the Sous Chef, you will fill a pivotal role by directing and supervising the efficient operation of food production areas. Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef/ Chef de Cuisine and Director of Food & Beverage.
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executive chef food production safety sous jobs Title: year round in Gilford, New Hampshire
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