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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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Produce a consistent level of food quality established by the Executive Chef. Keep his/her production to the level required by the Executive Chef. During service the cook must be able to follow instructions from the Executive Chef, Sous Chef and Chef de Partie correctly and efficiently.
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Works with the production chef manager to ensure production of all retail and catering food by the kitchen staff. Collaborates with production chef manager to create promotions and seasonal/holiday meals in the retail operation.
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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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Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine - Hong Boa Fine Dining Experience, supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue.
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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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Responsible for a BOH Director's (self, Sous Chef, or Executive Chef & Pastry Chef or Assistant Pastry Chef) attendance at daily line up meetings; on time, well informed, ready to speak, educate and inspire, with specials in hand and ready to answer questions.
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Join Dirty Habit as our Executive Sous Chef! Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
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Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
$161,000 - $214,000Full-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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EXECUTIVE SOUS CHEF - United Airlines Polaris Lounges - NEWARK, NJClick Here to Apply OnlineJob Description Flik Hospitality Group Salary: $70,000.00 What makes FLIK clickWhat makes FLIK click.
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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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Use a wide variety of complex cooking techniques to prepare meats, fish, vegetables and other foods in accordance with resort manuals and instruction from Executive Chef, Sous Chef or Food & Beverage Director.
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The sous chef will assist the executive chef in overseeing daily operations at Wayside Tavern, a small neighborhood restaurant and bar. 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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The Administrative Kitchen Manager will report to the Executive Chef and work closely with the entire Food Services and The Teaching Kitchen at Lenox Hill Neighborhood House Teams to improve our effectiveness, daily food operations and systems and food service model.
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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 Chef. Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
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executive chef food production safety jobs Title: management in Gilford, New Hampshire
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