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Other supportive functions as determined by the Sous Chef, Chef de Cuisine, or Executive Chef. The Lead Line Cook is responsible for preparation, set-up, and maintenance of all meat, fish, poultry, and other food items prepared in the broiler and sauté station for The Canal Club restaurant.
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Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption. Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife.
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The Dining Manager (a.k.a. Restaurant Manager) position is under the general guidance of the Executive Chef in accordance with Community standards, processes, procedures, practices, and philosophies.
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You’ll report directly to Stephen Liu, Co-Founder and COO of Methodology, and work in parallel alongside both our Chief Business Operations Officer and our Menu Design Admin Team, who oversees all menu data input, culinary scheduling, cook sheet production and organization, and purchasing.
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This position will be responsible for assisting the Executive Chef and Food & Beverage Director in ensuring refined, high quality food service is provided to our guests. The Westin Portland Harborview Hotel is currently seeking a Lead Cook to execute food service for our main dining room; Congress Squared.
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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 Oklahoma City Zoo is looking for a talented Executive Sous Chef to join our team.
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Communicates frequently as needed with Executive Chef or Sous Chef in charge, Banquet Chef, outlet managers providing/receiving current information on banquet operations; restaurant reservations; large parties or VIP’s expected.
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Communicate withthe Executive Chef or Sous Chef if any assistance is needed for production. Keep the Executive Chef informed of all pantry, salad bar, and hotline recipe concerns,including modification suggestions.
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Experience may have been acquired in work such as consumer safety inspector or inspection aide, food inspector, public health inspector, quality inspection specialist, or similar position with responsibility for sampling, quality control and sanitation in a food manufacturing or production environment, or similar environment for other ingestible items.
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The Pastry Chef facilitates food production and provides leadership and management for the culinary staff to ensure that the standards as set forth by the Executive Chef are adhered to.
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Coordinate with Food and Beverage Director, Executive Chef, and Marketing Management to format, print and order restaurant menus, labels and signs abiding by Brand Standards and Guidelines.
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Prepare ingredients for cooking, including portioning, chopping, and storing food. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
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The Chef Instructor, Pastry contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Chef Instructor blends culinary talent and teaching skills to support the Resident Chef in driving business results.
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17-20 Kitchen employees including (Executive Sous Chef, and Banquet/Sous Chef) The Banquet Chef is primarily responsible for the planning, organizing, controlling, and directing the work of Team Members in the Banquet Kitchen Department as well as overseeing the food preparation of all banquet and catering events while always ensuring superior quality and consistency.
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Oversee all production of food in absence of the Executive Chef. The work - How you will contribute: In accordance with the Wallick Mission and Values, the Sous Chef is responsible for assisting the Executive Chef in managing the food service operations, while ensuring residents have an exceptional dining experience.
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executive chef food production jobs Company: Eurest Usa in Gilford, New Hampshire
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