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Ensure all given tasks are completed daily before leaving for the day and communicate departure with the Banquet Chef and Banquet Sous Chef / Garde Manger Chef / Restaurant Chef on Duty.
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Recruit hire train and evaluate all Banquet personnel with the assistance of the Food & Beverage Manager. The banquet manager oversees all aspects of a banquet or event including set-up serving and cleanup.
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The Banquet Chef will take council from the Executive Chef and Executive Sous Chef to create, implement menu and concepts, and execute the production of a high-volume banquet kitchen function.
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Assist Catering Sales Manager, Conference Service Manager, Banquet Manager and Executive Sous Chef/Chef with administrative duties - PO's in Birchstreet, special orders, projects and errands. 1-2 years' experience in a Hotel Sales, Hotel Catering, Hotel Banquet and/or Hotel Food and Beverage environment.
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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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Recruit, hire, train, supervise, develop, schedule, coach and counsel culinary team members, to include but not limited to: Sous Chef, line cook, pantry cook, banquet cook, steward. Exceptional and diverse culinary skills: Menu Development, Banquet Planning, ability to provide expert-level knowledge in Recipe Development and create support material, i.e., recipe cards, descriptions, pictures.
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Job Description The Banquet Sales and Event Manager is a professional who will sell, plan, and execute banquet/meeting/non-baseball events in The Fox Club in collaboration with the Banquet Events Manager and the food and beverage staff.
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Job Description: We currently have an immediate opening for a Banquet Server. As a Banquet Server, you could fill an important role in providing quality service to a diverse range of guests while contributing to the creation of many successful event operations.
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Able to coordinate banquet production and plating with the Executive Chef, Sous Chef, and Banquet Captain. Banquet chef should serve as a role model to demonstrate appropriate behaviors.
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The Utility Porter is responsible for cleaning equipment and work areas, including freezers, walk-ins and high exposed areas such as ceilings, hoods and fans, maintaining the cleanliness and sanitation of work areas and equipment in accordance with Health Department standards, and occasionally assisting Banquet Operating departments as a Kitchen Worker, as well as performing all other duties as determined by Director of Catering or Stewarding Management.
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The Banquet Bartender is to courteously and expeditiously prepare member/guest beverage requests using standard measuring devices and according to the formulas approved by the Food and Beverage Director.
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Assist Banquet Manager in the serving of guests during banquet functions to ensure positive guest experience. Set up banquet room as instructed by Supervisor to include linen, serviceware and glassware.
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Prepare banquet platters, trays and plated foods according to banquet event orders. Prepare banquet entrees, vegetables, and starches for cooking. TPC Sugarloaf is also host to the PGA TOUR Champions Mitsubishi Electric Classic.
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Perform other duties as assigned by the Bar Lead, Banquet Captain, or Banquet Manager. Position Reports to: Banquet Manager, Banquet Captain, Bar Lead. Set up banquet room as instructed by the Banquet Manager to include table settings, buffet lines, and decorations.
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This is including providing support and guidance to the banquet team, The Catering and Convention Services team, the Convention Services floor department and Banquet Beverage. Leadership responsibilities may also include Convention Services Set Up and Banquet Beverage.
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