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Assist Executive Chef and Pastry Chef by controlling of purchasing, receiving, purveyor lists and inventory of all kitchen items. Assist Executive Chef and Pastry Chef by controlling food and labor cost, and establish goals and objectives that focus on profit, product and people.
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Prepares special orders for VIP customers in the absence of the Executive Pastry Chef. Assists the Executive Chef to ensure the bake shop meets hotel and state health standards for food preparation at all times.
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Job SummaryJob Summary:Working as a Senior Executive Chef will allow you the opportunity to work with GREAT people like yourself! The purpose of this job is to lead culinary operations in all areas of a unit insuring on trend, efficient, safe and sanitary food production.
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To assist Executive Chef or Chef in all phases of kitchen production and is typically the Inside Expo. To instruct Cooks and food prep helpers in proper cooking skills and techniques.
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Job Description As Assistant Pastry Chef your role will include: The Assistant Pastry Chef is responsible for supporting the Executive Chef in all aspects of cost control. Requires 4 years’ experience in a high volume/high quality pastry production kitchen, including a minimum of 2 years in a supervisory role.
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POSITION OVERVIEWThe Executive Chef of Grupo Contramar leads the day-to-day operations of the kitchen staff of Grupo Contramar, develops menus, and oversees the general quality, appearance, and production of food service.
$140,000 - $165,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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To assist the Executive Chef and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. Assume responsibilities in the absence of Chef de Cuisine.
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Responsible for frequently communicating the status of all pastry production to the Executive Chef for SUSHISAMBA. The Head Pastry Chef reports to the Executive Chefs.
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This individual will assist the Executive Chef in preparing and supervising all food production for dining, events, and functions at the restaurant. Assists Executive Chef in weekly scheduling to ensure proper staffing levels to maximize profitability while ensuring that maximum production is achieved.
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Our kitchen is now looking for an experienced Head Pastry Chef to join our very successful brigade as we continue to grow. - Previous experience working as a Head Pastry Chef or higher. - Create or implement seasonal menu changes, in conjunction with Executive Chefs.
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The Executive Sous Chef is responsible for delegation of main kitchen line management and technical food production. Minimum 5 years technical food production experience in fine dining restaurant.
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Performs with BOH and FOH team, precise line checks and facility walks with proper follow up and documentation and participates with all EcoSure & Health inspections, ensuring a safe production environment.
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Reporting to the Assistant Chef and/or Executive Sous Chef, it is the responsibility of the Cook to execute recipes, perform general production, and operate a specific station with others or individually, while ensuring preparation and service is of the highest possible quality in a timely manner.
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A Line Cook is an hourly, non-exempt Family Member who reports directly to the Executive Chef. The Line Cook provides quality service in all areas of food production for menu items and specials in designated outlets in accordance with company standards.
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Meet daily with executive chef to coordinate and ensure production standards. Responsible for the production of all baked goods, pastries and desserts (referred to as pastries) for the restaurant.
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production executive chef jobs in Las Vegas, NV
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