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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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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. 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.
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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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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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Provide leadership in coordinating and executing daily culinary operations of Crystal Bridges/Momentary Food Service Operations to include but not limited to, preparation and production of meals, supervision of food quality and presentation, compliance with all safety and sanitation standards, and regulations, team member productivity and performance, and implementation of policies and procedures.
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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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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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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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The Executive Chef I will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/ maintenance; and ensure proper safety and sanitation in kitchen.
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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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Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine - Hong Boa Fine Dining Experience, supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue.
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Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef. Hyatt Hotels & Resorts believes in strong commitment to promotion from within. 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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As the Executive Chef at Toro , you'll be the culinary maestro orchestrating a symphony of flavors and experiences. Join Our Culinary Innovative Team: Executive Chef of Toro.
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The Food Safety Quality Manager is responsible for all Quality and Food Safety programs such as Kosher, Organic, Pest control, Sanitation verification, Environmental monitoring, Allergen control, foreign material control etc.
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executive chef food production safety jobs Company: Morrissey Hospitality in Gilford, New Hampshire
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