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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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Assist the Executive Chef and Chef de Cuisine in supervising food production for all food outlets, banquet events and other functions at the club. Assists the Executive Chef and Chef de Cuisine with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
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Work with off-premises executive sous chef and production executive sous chef to train and monitor sanitation and food handling in commissary and at events. Work with executive chef and sous chef to develop and conduct biannual training seminars for event chefs, cooks and kitchen helpers (and other off-premises staff as required); including but not limited to standard operating procedures, sanitation and food handling, menu standards, presentation, buffet/station set-up and BOH event set-up.
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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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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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Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls.
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Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends.
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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. 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.
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This position is responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues.
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Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control for all Pubic Food Events.
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The Executive Sous Chef is an expert in sanitation, purchasing, receiving, production, and food storage standards in the kitchen. If you enjoy creating exceptional food experiences and leading a team, you might be a great fit for an Executive Sous Chef at Walters Wedding Estates a brand of Walters Hospitality.
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Assist Executive Sous chef with scheduling and menu development including cost controls, recipes, food production schedules, and production consistency. The Sous Chef is responsible for assisting in the supervision of the food service team, performs food production tasks and ensures quality and cost standards are consistently attained.
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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. 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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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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Inform Executive Chef/Executive Sous Chef of any shortages before the items run out Inventory supplies and prepare requisitions for supplies and food items for production in the work area Perform duties in other areas of kitchen as assigned or required.
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executive food production jobs in Gilford, New Hampshire
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