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This Executive Sous Chef of Residential Dining will provide oversight of the Assistant Director of Culinary Operations of the daily administrative, operational, and culinary tasks, including financial management and analysis, sanitation and safety of the Residential Dining production team serving approximately 3500 meals daily, as well as $6 million in Catering sales.
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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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THE ROLE 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 with advanced focus on full scale ala cart restaurant operations.
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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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Implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, LTO’s, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc.
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Strives to continuously improve flow of production and all other outputs by submitting ideas in writing to Executive Sous Chef. The Chef Tournant is a direct link between the Executive Chef, Executive Sous Chef and his/her assigned production areas and outlets.
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Assist Executive Sous chef with scheduling and menu development including cost controls, recipes, food production schedules, and production consistency. You would be working alongside Chef Laurent, a Michelin Star awarded Executive Chef and his dedicated Culinary Team.
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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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Assist Executive Sous Chef in HACCP Food Safety Implementation. Daily management of both line level and lower culinary management positions, including: maximizing profitability, increasing production efficiency and consistency, resolving employee issues, reducing turnover, and maintaining staff policies and procedures established by the Executive Chef and Wequassett.
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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 - UpvoteDownvoteShare Job
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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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The Executive Sous Chef is responsible for oversight of food production and menu development within a dining hall as well as the Spartys operations within the neighborhood. Knowledge normally acquired in the first two or three years in college or vocational school in Culinary Arts; three to five years of related and progressively more responsible or expansive work experience in food production and supervision, with administrative responsibilities equivalent to those performed at the Executive Sous Chef level in a full service food and beverage operation; or an equivalent combination of education and experience.
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To function as a production manager overseeing the production of all Japanese food in the hotel and guest service and to assist each outlet Chef de Cuisine in the preparation of menus, which meet the market needs.
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Reports all member and guest complaints to the executive chef/sous chef and assists in resolving complaints. Assists the executive chef/sous chef with monthly inventories, pricing and cost control.
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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 chef production safety all star jobs in Gilford, New Hampshire
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