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JOB SUMMARYThe sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervision of hourly team members. Participates, assists, and maintains the Culinary Gold standards of Parkhurst Dining in all areas of food production, sanitation, and management of employees, safety and quality control.
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Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards. This role is responsible for the quality, quantity, and timeliness of that daily meal production in accordance with Parkhurst standards under strict sanitary guidelines as outlined in food safety programs.
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BENEFITSFREE meal during your shift20% discount on any food purchase at Eat’n Park, Hello Bistro, The Porch, and Parkhurst Dining. Other responsibilities include assisting the executive chef in all phases of planning, budgeting, costing, inventory, and employee relations, and ensuring company standards throughout daily activities.
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Communicates to the Chef de Cuisine or Executive Sous Chef any concerns regarding food, production process, delivery problems, shortages, equipment problems, or personnel issues.
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Works with the production chef manager to ensure production of all retail and catering food by the kitchen staff. Collaborates with production chef manager to create promotions and seasonal/holiday meals in the retail operation.
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Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous ChefParticipates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.
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A Junior Sous Chef will also be required to assist with food cost controls. As a Junior Sous Chef, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience.
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Assist the Executive Chef and Executive Sous Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
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Confer regularly with Resort Executive Chef, Food & Beverage Director and Restaurant General manager to plan, coordinate and evaluate staff, service and departmental needs. Work closely with the Chef de Cuisine and Restaurant General Manager to maintain Resort/ Restaurant standard in food quality, staffing, safety and budgeting.
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Produce a consistent level of food quality established by the Executive Chef. Keep his/her production to the level required by the Executive Chef. During service the cook must be able to follow instructions from the Executive Chef, Sous Chef and Chef de Partie correctly and efficiently.
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Restaurant General Manager - Restaurant Kitchen Manager - Restaurant District Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Sous Chef - Shift Lead.
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JOB SUMMARYThe shift supervisor works under the direction of the chef manager and is responsible for overseeing one or more areas of the dining service department which may include: food production, service, retail, catering, other another area.
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The Chef de Cuisine is the first-in-command on a day-to-day basis, managing all other food preparation employees, from the Sous Chef to the Pastry Chef to the Fry Cooks. If this sounds like the type of Chef de Cuisine you are, Apply Today for our location in Honolulu, HI. Our mission can be described by this very simplistic philosophy; one that prides itself on hospitality and aims to create a culinary experience food lovers won’t soon forget.
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Restaurant General Manager - Restaurant Kitchen Manager - Restaurant District Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Sous Chef - Shift Lead Do you have what it takes to join the world of restaurant and culinary management.
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Minimum five (5) years management experience of large hotel or similar Casino type operation which includes high volume production, catering and multi-unit aspects as well as larger staff management at Sous Chef level or above required.
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chef food production jobs Company: Gecko Hospitality in Gilford, New Hampshire
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