Sous Chef Salary at Connecticut Yankee BETA

Under the direction of the Restaurant Chef, the Sous Chef prepares and cooks food, cleans, stocks and maintains all kitchen, preparation, service, dining and storage areas. Assists with venue management, including but not limited to; expediting, managing inventory and supervising personnel. An Associate Degree or higher in culinary arts; or previous work experience from an equal or higher position with very similar job responsibilities and business volumes is required. Four (4) years of experience in a full service or production kitchen required; or an equivalent combination of education and experience Must be able to perform cooking methods, prepare soups, stocks and sauces and the operation of all hot and cold culinary stations proficiently according to Foxwoods culinary departmental standards. Must have the ability to understand food requests, ask questions regarding its preparation and assure the team member's or guest's satisfaction with their order in English. Working during week

Description of the role: The Hilton Mystic is seeking a talented and passionate Sous Chef to join our team. As a Sous Chef, you will be responsible for assisting the Executive Chef in overseeing the day-to-day operations of our kitchen. Your primary focus will be to ensure high-quality food for our restaurant and catering events, both preparation and presentation, while maintaining a clean and organized kitchen environment. Responsibilities: Assist the Executive Chef in menu planning and development Supervise and train kitchen staff, ensuring efficient and high-quality food production Ensure compliance with food safety and sanitation regulations Collaborate with the Executive Chef to create and implement new dishes Monitor inventory levels and order supplies as needed Prepare food for banquets and catering events Maintain a clean and organized kitchen workspace Requirements: Prior experience as a Sous Chef or similar role Strong knowledge of culinary techniques and practices Ability to

Responsibilities In the role of Sous Chef and member of the Dining Services team, you will be responsible to prepare nutritious, appetizing, and attractive meals for our residents and ensure a smooth, efficient and safe operation of the kitchen. Review menus and food-production instructions and prepare meals following Holiday menus and recipes while ensuring portion-control standards. Oversee preparation and set-up of service to serve nutritious food, attractively garnished in a punctual manner. Follow food safe handling procedures in preparation as well as proper procedures for covering, labeling, dating, and storing food. Accurately complete logs in a timely manner i.e., refrigerator, freezer and production sheets Follow Holiday sanitation standards by effectively cleaning while working, including preparation and serving areas, pots and pans, kitchen surfaces, walls, and floors, using appropriate cleaning schedules and charts. In absence of the Executive Chef, oversee the food servic

Work for a company whereyou can make a difference in the lives of older adults. Full Time 37.5 hrs/week position. Some Weekend availability is a must! Position Summary Sous Chefmay work in any type of food location on premises. This individual providesoversight at the direction of the management team on site to coordinate routinework activities of workers within the Loomis communities. This individual willprovide support to management in the daily oversight of key functions andemployees during the normal course of business as well as assume rolls andfunctions of executive chef in the event of the chef's absence. The generalresponsibilities of the position include those listed below, management mayidentify other responsibilities of the position. These responsibilities maydiffer among accounts, depending on business necessities and clientrequirements. GeneralResponsibilities: Understands andfollows all policies and procedures Assists in ensuring asafe working environment throughout the f

Description Sous Chef is responsible for all food production including that used for restaurant, banquet functions, and catering outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Maintain highest professional food quality and sanitation standards. DUTIES & RESPONSIBILITIES: Training and managing all kitchen staff Supervising and coordinating culinary activities Estimating the food consumption Developing and selecting the recipes to be used in the restaurant Establishing the techniques of food presentatio Establishing food quality standards Planning and pricing the menus with help from Mike Ensuring the kitchen is always safe and sanitary Deciding on the food portions to be served Creating Menu's Create Weekly Schedule Attends food and beverage staff and management meetings SUPERVISORY RESPONSIBILITIES: Interview, select, train, supervise, counsel and discipline all employees in the department along with Mike. Provide, develop, train and maintain a profe

We Are Inspired to Serve. Join us! Oversee daily culinary operations and supervise production of daily specials while delegating tasks, spot-checking product for quality, and assisting on the line during peak service times. Assists the Executive Chef in all phases of planning, ordering, inventory, and food preparation. Assumes full responsibility of all culinary operations in the absence of the Executive Chef. ESSENTIAL RESPONSIBILITIES: Food Production, Menu Development, and Delivery: Assist with menu development and implementation including creating daily and weekly specials, updating always available menu when appropriate, creating special event menus, such as for catering menus and holiday parties. Ensures that high quality food items are creatively prepared and presented. Ensures efficient, cost-effective operation and profitability of food production. Consistently maintains and checks standards for quality, cost, eye appeal and flavor. Monitor holding and storage operations, stoc

Description Are you a sous chef that is ready to make a giant leap in your culinary career? Are you able handle high volume with high attention to detail? Can you work clean and organized? Do people want to follow you into the battle? Can you teach your staff why you do something instead of demanding it done? The restaurant features two dueling pizza ovens, two floors, two bars, amazing outdoor seating and located at 300 Oxford Rd in Oxford at the Quarry Walk. We are seeking an experienced & creative Chef, that is able to keep calm under pressure, think out side the box, cook everything from scratch and able to delegate to their team with clear and precise direction. The concept will feature a wide range of pizzas with a hybrid of New Haven & Neapolitan dough, featuring traditional and modern ingredients. Also, a small menu of entrees and sharable appetizers and salads. Sous Chef Responsibilities include but not limited to: Maintaining quality control and consistency of production by c

Executive Sous Chef American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Sous Chefs to our shipboard teams for an exciting new position as we continue our commitment to growth from within, and career advancement opportunities into the Executive Chef role. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production