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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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At Soho House a Junior Sous Chef , is responsible for assisting the Sous Chef, Executive Sous and Executive Chef with inventory, supervision of staff, food preparation and executing quality and consistent dishes.
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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 Sous Chef position is the primary cook in the kitchen, and is the culinary muscle behind the Executive Chef. The Sous Chef will oversee all production activity in the afternoon and evening in the kitchen, train personnel, and execute menus using our own produce and other local ingredients in season to create outstanding food.
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The Chef De Cuisine is responsible for all administrative tasks of the outlet in back of house as delegated by the Executive Sous Chef, daily log entries about operations, Team Member evaluations, and daily time & attendance monitoring and approval.
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Associates degree in Culinary Arts or Food Service Management from four-year college, university or trade school; or four years related experience and/or training; or equivalent combination of education and experience in the capacity of a Sous Chef, Baker, Kitchen Manager and/or large scale catering production.
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Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies.
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Works directly with the Executive Chef on food production and menu development. 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.
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Assist the Executive Chef and Executive Sous Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes.
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In this role, you will report directly to the Executive Pastry Chef and assist in overseeing a department of 12 full time team members. This includes 4 restaurants, 2 bars, food truck, marketplace, ice cream shop, and in-room dining.
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Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by the Resort Executive Chef. Follow direction of Resort Executive Chef, and Managing Chef in maintaining the highest standards of food quality, taste and production.
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Expedite food orders in absence of Executive Chef or Sous Chef. Assist Executive Chef, Sous Chef in supervising activities delegated to Cooks and ware washers.
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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. 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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Work directly with the Executive Sous Chef and the Food and Beverage team on interviewing and hiring procedures, as well as ensure appropriate staffing levels. Carry out all reasonable requests made by the Executive Chef and Executive Sous Chef, in a professional and timely fashion.
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The culinary team consists of a Chef de Cuisine, Production/Catering Chef, and two Sous Chefs all reporting directly to the Executive Chef. This position will work closely with the Food and Beverage Manager and General Manager to provide a high quality, fresh and approachable culinary offering.
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executive chef food production jobs Company: Bertucci's in Gilford, New Hampshire
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