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Assist Executive Sous chef with scheduling and menu development including cost controls, recipes, food production schedules, and production consistency.
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The Executive Sous Chef of Residential Dining oversees menu and recipe development, food presentation, and production for special events and Catering within the Sharpe Refectory and Verney Woolley.
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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.
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Works directly with the Executive Chef on food production and menu development. 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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Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards. 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.
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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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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. 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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Review production sheet and daily menu plans. BENEFITSFREE meal during your shift20% discount on any food purchase at Eat’n Park, Hello Bistro, The Porch, and Parkhurst Dining.
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Manages food production for holiday buffets, Sunday brunch and other special occasions including menu development, costing and execution. Acts as a supervisor in the absence of the Executive Sous Chef and Executive Chef.
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Work closely with the Executive Sous Chef to standardize recipes, menu development and presentation. REPORTING RELATIONSHIPSReports to: Executive Sous Chef, Executive Chef Supervises: Cooks, Production Supervisors, and Food Services Associates.
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The sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervision of hourly team members. 20% discount on any food purchase at Eat'n Park, Hello Bistro, The Porch, and Parkhurst Dining.
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Assist in purchasing all food, paper, cleaning, bakery, and safety items within budgeted levels. We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile.
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The Executive Sous Chef will oversee the daily operations of the Journeyman Distillery (Valparaiso), Staymaker, and catering kitchen, including staff productivity and food production, menu development, inventory and ordering of supplies, and cost control.
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Reporting directly to the Director of Dining Services, this position is responsible for overseeing all food production, quality, training, and menu development using our brand-new state-of-the-art kitchens and beautiful dining room venues.
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executive chef food production sous menu development jobs in Gilford, New Hampshire
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