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Start now and make Benton House the next chapter in your culinary legacy. Whether you are new to the culinary arts or are a seasoned professional, a career with Benton House offers some unique but highly valued benefits.
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Add our regular happy hours and special events, toss in larger parties and catering opportunities, and you have enough challenges to pique the interest of even the most demanding chef. In addition, your culinary creations save lives and promote joy daily.
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The Sous Chef must be able to show a strong knowledge of back-of-house operations as well as participate in the preparation and execution of all catering and commissary production. Vocational/Technical Training, Associates Degree in Culinary Arts preferred.
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Assist with special events, catering services, and other culinary projects as needed. Train and mentor culinary staff to promote growth and development within the kitchen team. Culinary degree or equivalent training preferred.
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Sugar Magnolia Bakery & Cafe is a full-service restaurant located in the heart of downtown Statesboro, GA. We provide lunch, brunch, dinner, and catering services to locals, the colleges, and surrounding communities with exceptional foods and service.
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Their goal was to give their customers the same delicious experience they had growing up on Oahu, Hawaii's culinary landscape. A typical day as a Catering Coordinator for Mo' Bettahs will begin with planning and organizing orders for the day.
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So, whether you are simply looking to add meaning to your work, advance your skills, or looking for a place to create a culinary career, Benton House is the perfect platform. The average tenure of our Food Service Directors is over four years, and our chef/cook tenure is over 2.
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Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
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Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. Aramark Student Nutrition provides food and nutrition services to over 350 school districts in the U.S. It offers public and private education institutions a variety of dining options including breakfast and lunch programs, after-school snacks, catering, nutrition educationand retail operations.
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The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.
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2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.
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2 years of experience in culinary/kitchen and/or food preparation training/food handler's certification or 1 year of experience in institutional and batch cooking in a fast-paced environment. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
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The F&B Director is responsible for the overall well-being and profitability of the F&B Operation, to include budget and financial performance and controlling food, beverage, and labor costs, day-to-day operations of all outlets and services, culinary management, staff management and training of all associates, maintenance of restaurant equipment, catering and event management, menu standards, Guest Service, and Brand Standards.
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Minimum of five years of progressive culinary experience in high-volume, complex service, and catering operations. CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending.
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Experience in a professional kitchen or productive catering. Experience in industrial catering. All such matters pertaining to safety and hygiene must be reported to the Head Chef or unit Manager.
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