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The Pastry Supervisor role will be expected to provide a support system for the Pastry Chef and Banquet Chef. This involves recipe and menu development, as needed, execution of a la carte dining and duties relating to staffing of pastry team.
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Performs the duties of a Cook, Food Server, Beverage Server, Cashier/Host, Server Assistant, Barback or Bartender as needed to include Banquet functions. Communicates variances from established standards to the Executive Chef and/or Buffet Manager.
$45,000 a yearExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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The Chef has a great kitchen team and you are someone who contributes to that greatness (be it as Lead Cook, Line Cook, Pantry/Prep Cook, Breakfast Cook, etc.) RequirementsRequirementsDepending on the role, 1 (year for Pantry/Prep) to 5 years (for Lead) of prior cooking experience in a hotel kitchen or related field preferred with banquet, fine dining, and line experienced required for certain roles.
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Our Culinary Supervisor has basic skills in department training and is capable of assuming department responsibilities in the absence of a Sous Chef. Skills and knowledge to include culinary education, basic cost control understanding, basic communication, leadership skills and computer skills.
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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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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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Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables.
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Additional Information Morning Shift, Banquet Kitchen. Inform Chef of excess food items for use in daily specials. Location JW Marriott Phoenix Desert Ridge Resort & Spa, 5350 East Marriott Drive, Phoenix, Arizona, United States.
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Amelia Island Resort
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Our Banquet Cook is responsible for supporting the chef in all aspects of culinary operations including, but not limited to, purchasing, receiving, preparation, production, full event execution, sanitation, food safety, stewarding, and guest satisfaction.
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Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef.
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Exceptional culinary skills: menu development, banquet planning, and recipe development with supporting training and quality assurance materials. Food production and menu development for the restaurant, banquet functions and other outlets.
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ACT certification as "Sous" Chef or culinary degree from recognized culinary institute and equivalent experience. Assists Banquet/Cafeteria personnel with completion of all duties as needed.
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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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10 % Supervises Banquet/Cafeteria personnel and Saucier. Oversees all aspects of Banquet food preparation, according to approved standardized recipes. Ensures return of soiled pots, pans and cooking utensils to pot wash area, informs Steward of any HOT items.
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