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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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Assist Executive Chef in controlling food cost through storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures. SSA Group at Jacksonville Zoo is looking for a talented Executive Sous Chef to join our team.
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In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
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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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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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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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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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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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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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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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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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Sodexo is seeking a Campus Executive Chef 3 for Lipscomb University located in Nashville,Tennessee. Sodexo has a long-standing and successful partnership with Lipscomb University and we are seeking a Executive Chef to help to build on this success.
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executive chef food production sous control jobs Company: Corporation in Gilford, New Hampshire
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