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The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef.
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Follow direction of Resort Executive Chef, Managing Chef and/or Sous Chefs in maintaining the highest standards of food quality, taste and production. Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, & as changes occur in work environment and/or workload.
$15 - $20 an hourTemporaryExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Chef instructor position conducting "hands on" practical classes in food production, fabrication, professional culinary skill and technique development, AND/OR baking and pastry, in addition to lecture-based restaurant management and operational classes in cost controls, purchasing, etc.
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REPORTS TO: Executive Chef, Executive Pastry Chef and Assistant Pastry Chef. Inform the Pastry Chef/ Pastry Supervisor/Lead Pastry Cook of any shortages before the item runs out.
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Communicates variances from standards and expectations to the Executive Pastry Chef, Sous Chefs, Lead Cooks, Cooks, Buffet Attendants and utility staff. The Pastry Chef works directly with the Executive Pastry Chef on the creation, development and implementation of new desserts and creative menu developments of all Stadium and restaurants.
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Assist Executive Chef/Chef de Cuisine/Sous Chef with training, evaluations, and development. Reports to: Executive Chef/Chef de Cuisine/Sous Chef.
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Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
$161,000 - $214,000Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Executive Chef also directs the training of culinary staff and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service. The Executive Chef will be responsible for kitchen operations of the hotel's food and beverage program,includingmultiple outlets and event spaces.
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The Executive Sous Chef will supervise food production and assist in all phases of food preparation and service, including training personnel, menu development, ordering food, supervising food preparation, and marketing of products for the dining unit.
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Assist Executive Chef, Sous Chef in supervising activities delegated to Cooks and ware washers. Ensure that other kitchen staff fulfill and complete their respective job functions in absence of Executive Chef or Sous Chef.
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Job Title Executive Sushi Chef Education Culinary School Graduate Location Rosewood Miramar Beach Montecito - Santa Barbara, CA US (Primary) To function as a production manager overseeing the production of all Japanese food in the hotel and guest service and to assist each outlet Chef de Cuisine in the preparation of menus, which meet the market needs.
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Assists the Executive Chef with menu development associated with pastry. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality.
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Please apply to learn more about the benefits of working for the CIA. POSITION SUMMARYThe Banquet Cook is responsible for working in conjunction with the Banquet Chef and Sous Chef on all aspects of culinary production for Special Events banquets.
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Perform all other tasks as directed by the Executive Chef and Executive Sous Chef within the scope of food service duties. Quality food preparation, production, and service for restaurants and related conference/banquet facilities.
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Under the supervision of the Director, UMass Catering, the Executive Sous Chef is responsible for management of the production area of UMass Catering to include food preparation, recipe and menu development, staff scheduling as well as and culinary initiatives.
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production executive chef jobs Title: hospital in Fredericksburg, Virginia
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