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Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef.
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The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards.
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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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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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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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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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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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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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Minimum five years of experience as Executive Chef at similar size and quality hotel or resort. Leadership of a high performing team at the Sous Chef, Pastry Chef, Chef de Cuisine level.
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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 Quality Control Tech is a team member who guarantees continuous production and ensures our hot mix asphalt, liquid asphalt, cold mix asphalt, crushed stone, sand, and gravel are consistent with State, Federal and local specifications.
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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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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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As an Executive Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values.
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executive chef production sous quality control jobs Company: Corporation in Gilford, New Hampshire
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