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The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.
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Communicate and work in unison with Banquet manager, pastry chef and catering department to plan foodservice. The Banquet Chef is a leader and mentor to a staff of 10 cooks.
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Demonstrates extensive knowledge of meeting room capacities, banquet set up, audio-visual and any other pertinent details as they relate to function. Works with Executive Chef and Chef de Cuisine to design menus for catered events.
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Work consists of primarily banquets with a wide range of menus from festive casual to California classic.
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BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Consult with the Executive Chef on daily and weekly banquet forecast and special functions.
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Ability to perform cutting skills on work surfaces, topped with cutting boards, three (3) to four (4) feet in height (banquet kitchen, prep kitchen, bake shop, etc. Read menu to estimate food requirements and helps Executive Chef order food from supplier or procures it from storage.
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T he Cook assists the Chef in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. T he Cook assists the Chef in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining.
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Work banquet food station as scheduled by the Chef or Kitchen Supervisor. Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
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We are located just three miles from Tampa International Airport with easy access to popular attractions and the Westshore business district. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing.
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Maintain constant contact with Banquet Chef to ensure complete, effective communication between food production and food service. Review any changes on Banquet Event Order's (BEO) including, guarantees, times, set-up requirements, checking with banquet manager and event planning manager for any last minute opportunities.
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Overview We are looking for someone passionate about the culinary arts to join our Culinary team. If you have a passion for the Culinary arts and are looking to join a team where you can develop your skills and grow a career, then we want you.
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We are hiring all positions Steward $14-$15 Line Cook $15-$17 Banquet Cook/Prep Cook $15-$17 Sous Chef $18 - $23 Steward Supervisor $17- $20 Pastry Cook $15-$17 Soda Shop Clerk $12.00 plus tips Restaurant Servers $5.00 plus tips Restaurant Bartenders $10.00 plus tips Restaurant Runner/Busser $14.00 plus tips Host/Hostess $14.00-$16.00 Restaurant Supervisor $21.
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Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. Overview The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.
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Responsibilities would include line cook, banquet prep, dishwashing, and cleaning. Send a resume or drop in and talk to Tom (F&B Director) or Robert Executive Chef. We look forward to meeting you.
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Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience. Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products.
$27 - $28 an hourFull-timeExpandApply NowActive JobUpdated 9 days ago
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