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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.
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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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Executive Sous Chef - Penn State University Athletics. 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.
$70,000 - $80,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions, and following allergy procedure.
$75,000 - $80,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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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Follow direction of Resort Executive Chef, Managing Chef and/or Sous Chefs in maintaining the highest standards of food quality, taste and production. Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, & as changes occur in work environment and/or workload.
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Job SummaryReporting to the Culinary Director, the Executive Sous Chef is responsible for daily production and the execution of events and culinary operations. The Executive Sous Chef manages and supervises the team of cooks ensuring that company standards are met.
$62,500 - $123,000Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Assist Executive Chef and Pastry Chef by controlling food and labor cost, and establish goals and objectives that focus on profit, product and people. Join the remarkable team at The Cosmopolitan of Las Vegas as a Pastry Sous Chef. Ideal candidates will have expertise in bread making and French baked goods and pastries overall.
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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.
$150ExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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At Soho House the Executive Sous Chef is responsible for assisting the Executive Chef in planning, organizing and leading the Kitchen Department according to company policies and state standards.
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The Executive Sous Chef supports the Executive Chef in the responsibility for the daily monitoring of the preparation of the pre-designed meals for multi-customer accounts with culinary expertise through the management of all Chefs, Cooks and production employees in all food production areas of a Large Catering unit.
$70,000 - $80,000Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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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Communicates to the Chef de Cuisine or Executive Sous Chef any concerns regarding food, production process, delivery problems, shortages, equipment problems, or personnel issues.
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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. · Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards.
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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.
$55,000 - $70,000Full-timeExpandApply NowActive JobUpdated Today
executive chef food production sous jobs in Gilford, New Hampshire
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