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The incumbent in this position is responsible for providing guests with a positive experience and maintaining Downtown Grand's brand standards as set by the Executive Chef. Maintain product specifications as determined by the Chef.
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Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
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The Executive Pastry Chef is responsible for managing the daily operations of our bakery and restaurant, including the selection, development and performance management of our team and to ensure that our guests have a world class customer service experience.
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Three (3) to five (5) years of experience as an Executive Sous Chef in a high-volume banquet kitchen. The Executive Chef is responsible for managing/overseeing the complete Hospitality/Food & Beverage offerings at Illuminarium Las Vegas.
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Responsible for checking daily the consistent high quality of food preparation, food appearance and service through visual checks and tastings with all issues being fed back to Executive Pastry Chef or GM.
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Responsible for preparation, packaging and storage of food produced in the Lied Kitchen and for Meals on Wheels and directed by the Executive Chef, Executive Sous Chef and Sous Chefs.
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In addition to these responsibilities, as the Executive Pastry Chef, the most important thing is to maintain flexibility and jump in wherever you are needed as various duties may arrive outside of this list.
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The Executive Pastry Chef reports to the Dominique Ansel Corporate Team and company owners. Responsible for setting the daily pars for pastries, Viennoiserie, and MTO and restaurant items in coordination with the General Manager and Executive Chef.
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The Executive Sous will also have the opportunity to provide input on menu development as directed and approved by the Chef de Cuisine and/or Executive Chef. A key responsibility will be mentoring, training and disciplining staff (sous chefs, line cooks, prep cooks, etc.
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No Remote Creative Pastry Chef to head the new Dominique Ansel Bakery at Caesars Palace which is opening in September 2022. Executive Pastry Chefs may have to cover shifts for those in their team that are not there, for instance.
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Works in close contact with Chef/Owners on all new items, supplying pictures and/or test items in a timely manner. Oversees and leads all outside events and chef collaborations. Responsible for the compliance with all DOH guidelines, including maintaining an A grading (or comparable evaluation, dependent upon location and country) at all times.
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Reporting to: Corporate Pastry Chef, Executive Chef, and Executive Sous Chef. The Pastry Sous Chef is responsible for supervising the teams production and pace throughout each day and for general kitchen supervision in absence of the Corporate Pastry Chef. This role is also responsible for training, planning, assigning, and delegating work.
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Understand completely all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef and Executive Sous Chef. Quick Service Sous Chef.
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Together with the FOH managers, oversee porters to ensure regular floor sweeps, bathroom checks, bussing, deep cleans etc. Keep excellent sanitary practices in line with DOH standards for food handling, general cleanliness, and maintenance of kitchen and dining areas and trains the team to do the same.
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Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair.
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executive chef jobs in Las Vegas, NV
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