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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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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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Key responsibilities include safety, product selection, menu development, recipe development, setting production levels, and maintaining food quality that exceeds both industry standards and guests expectations for Sawmill Creek's Food & Beverage operations.
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Supervise and evaluate the performance for Executive Sous Chef, Sous Chefs and Kitchen managers and their respective locations. Overview:The Executive Chef of Sawmill Creek Resort functions as the primary culinary leader for all Food and Beverage operations at the resort.
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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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Working with the direction of the Executive Chef, the Executive Sous Chef assists in leading the development and growth of a market-leading brand, focused on a strong safety culture, consistent delivery of innovation, creativity, first-class service, and the creation of memorable entertainment experiences.
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The Kitchen Attendant will be responsible for the direction and guidance in collaboration with the Executive Chef and Culinary Director for the overall production of food to include: implementation of systematic production methods, standardized recipes, portion control, menu development, and purchasing requirements.
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In this position, you will act as the second in command in our kitchen to the Executive Chef. Our ideal candidate is a reliable and creative professional who will elevate and control food and labor cost, food preparation, menu development, and pricing and development of culinary team.
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Assist The Executive Chef in menu development and execution. REPORTS TO : Executive Chef/ Food and Beverage Director. Review sales and food cost with the Executive Chef to ensure the department is meeting budgeted costs.
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The culinary strategy includes the highest levels of food safety, food quality, menu development, team professionalism, leadership, delivering outstanding guest service and financial profitability.
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Assist in menu design and direct food presentation, production, and control including all food for all events which may include breakfast, lunch, and dinner events, private events, weddings, amenities, and special events, etc.
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The SOUS CHEF assists the Executive Chef with oversight of food preparation, management of the line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling and kitchen safety and cleanliness maintenance.
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Overview The Banquet Sous Chef is involved with all aspects of the culinary operations focusing on private events, catering, and special events. as applicable per work assignment and as designated by Executive Chef.
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Minimum of 5 Years Executive Chef Experience. Oversee the execution of food production for all business units contributing to the overall production of positive, measurable results.
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In collaboration with the iconic Bern's Steak House, the Executive Sous Chef position manages the kitchen staff in the procurement, production, preparation, and presentation of all food service outlets in a safe, sanitary work environment that conforms to all standards and regulations.
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executive chef food production sous menu development safety jobs in Gilford, New Hampshire
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