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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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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.
$75,949.63 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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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Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure.
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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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Champion of teamwork and synergy between the front and back of house staff. Previous experience working as a Sous, Lead Line Cook or Executive Sous with a food forward and high-volume restaurant.
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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.
$75,000 - $85,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. 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.
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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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Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met.
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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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The Executive Sous Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues.
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Strives to continuously improve flow of production and all other outputs by submitting ideas in writing to Executive Sous Chef. Keeps Executive Chef, Chefs Personal Assistant, and Executive Sous Chef apprised of challenges productions and team members.
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The Executive Sous Chef is fully responsible for the day-to-day operations of the kitchen and back-of-the-house including all culinary related responsibilities, budgeting, and staff management.
$70,000 - $80,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Description:The Executive Chef will lead and develop our culinary team for the Project's Oyster Bar & Tap House concept, and oversee the daily culinary operations for a groundbreaking, brand new restaurant on the Jupiter waterfront, along with a local seafood procurement program as part of the on-site commercial fishing docks.
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executive chef food production back of house jobs Company: Desert Diamond Casinos And Entertainment in Gilford, New Hampshire
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