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Product Labeling and Dating: Implement strict labeling and dating protocols for all products to ensure safekeeping, sanitation, and compliance with food safety standards. Access to company hotel, food and beverage, retail, and entertainment discounts as well as discounts with company partners on things like travel, electronics, online shopping, and more.
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Knowledge of culinary/outlet operations, including marketing plans, security and safety programs, personnel and labour relations, quality assurance programs, and long-range planning. Continually analyses, forecasts, monitors, and controls labour and food costs through various methods to meet/exceed management/budget objectives.
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The Executive Chef’s essential purpose is plan, prep, set up and provide quality service in all areas of food production for menu items while complying with brand standards and company policies.
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Chefs complete Weekly Schedules 3 weeks in advance Chefs are responsible for compliance and Food safety adherence per NYC Guidelines and JAG policies and procedures Chefs report for all shifts as scheduled or speak personally with a director if you are unable to work a scheduled shift.
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The Sous Chef is a critical role in Delilah's Kitchen Service by providing cost control, completing inventories and food requisitions, managing and training kitchen staff, supporting the chef de parties and cooks as necessary, supervising the production of food at all stations while ensuring food quality is according to outlet standards.
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The Sous Chef - Delilah is responsible for supporting culinary management in all aspects of cost control, completing inventories and food requisitions, managing and training kitchen staff, supporting the chef de parties and cooks as necessary, supervising the production of food at all stations while ensuring food quality is according to outlet standards.
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Implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, LTO’s, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc.
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Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards. Show how you are master at crafting unforgettable food experiences and leading a talented team of hospitality professionals.
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Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety. Communicating with wait staff to ensure that special requests and food allergy considerations are met.
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General Description: Plan, direct, oversee the restaurant’s kitchen operations and kitchen staff; develop menus and create specialty dishes and recipes; monitor food preparation to ensure that food is prepared and presented in accordance with health and safety regulations and highest standards in the industry; review cooking procedures and kitchen operations to enhance efficiency and guest experience within cost controls and budget.
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Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend.
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