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Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef.
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QUALIFICATIONS: Applications are welcomed from candidates with experience in the following areas: food service management, professional food production with experience of line management responsibilities (chef, sous-chef), or culinary-focused experience in the hospitality industry.
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Culinary experience in restaurant or dining service/hospitality field, including but not limited to menu development, catering, food production, handling and storage, quality control, health and safety.
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Chef instructor position conducting "hands on" practical classes in food production, fabrication, professional culinary skill and technique development, AND/OR baking and pastry, in addition to lecture-based restaurant management and operational classes in cost controls, purchasing, etc.
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SSA Group at Jacksonville Zoo is looking for a talented Executive Sous Chef to join our team! The Executive Sous Chef reports directly to the Executive Chef.
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Under the general guidance of the Executive Chef, perform the daily execution of all assigned Sushi Cook production. Sets up workstation based on pars established by Chef, Executive Sous Chef and/or Sous Chef and by following station set-up sheets.
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The Program Chef will serve as a manager responsible for overseeing all food production operations and execution at the Campbell Lodge Shelter kitchen. Perform additional responsibilities as requested by the Director of Hospitality, Executive Chef, Program Chef Manager, Shelter Director or Catering Manager.
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Plating and garnishing meal items in accordance with the instructions provided by the Executive Chef/Sous Chef. - Fills out Toast Count Sheets and gives them to the Executive Chef/Sous Chef at BOH preshift.
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The Executive Chef will be responsible for the overall culinary, pastry, and stewarding operations of the hotel's six food and beverage outlets and banquet space, including our three-meal restaurant, bars and lounges, and signature experience.
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A Jr. Sous Chef must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Chef de Cuisine and Executive Chef. A successful Jr. Sous Chef is accepting of constructive criticisms and has a desire to grow one's culinary and professional skill set and that of their team.
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Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. As a restaurant cook at Sonic Drive-In -Pulaski you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions.
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The ability to work closely with the Restaurant Manager, Assistant Director of Food & Beverage, Director of Food & Beverage, Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
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Prepares items as assigned Demi Chef/Sous Chef, or kitchen management production board. Notifies Demi Chef/Sous Chef, or kitchen management in advance of unexpected product shortages.
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The UCCS Lead Cook assists the Chef or Sous Chef in overseeing the preparation of quality food for the campus community. Assist the Chef or Sous Chef in all aspects of culinary preparation and service.
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In this role, you'll drive volume growth of some of our most iconic brands, such as: Minor's, Stouffer's, Trio, Chef Mate, Toll House, and all the embellishment products in our food portfolio.
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executive chef food production sous jobs Company: Corporation in Gilford, New Hampshire
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