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SOUS CHEF AT THE GALLERY RESTAURANT
  Posted 1 week ago    The Ballantyne Hotel Charlotte    Charlotte, NC

Job SummaryThe Sous Chef is responsible for the daily operations of the Food & Beverage in the outlets. Coordinates, plans and supervises the production, preparation and presentation of food to ensure a consistent, high quality product is produced in a safe, sanitary work environment. This is for our PM Shift.Job Duties -Supervises the production, preparation and presentation of all food as assigned by the Executive Chef to ensure that a quality, consistent product is produced. -Supervises and assists staff in the production and preparation areas of the kitchen. -Monitors and controls the maintenance and sanitation of the kitchen and equipment to ensure a healthy and sanitary work environment. -Monitors and controls all labor and food costs through scheduling, training, and supervising the production of food to ensure budgets are met while quality is maintained.

Source: Talroo

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