As an Executive Sous Chef , you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Executive Sous Chef also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.
Essential Duties and Responsibilities:
Qualifications:
Summary: The Night Stocker is first and foremost responsible for guest relations and satisfaction. A night stocker performs shelf stocking and back-room duties. Tasks may also include spill cleanup, general housekeeping and other duties as assigned by management. ...
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