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Maintains a high level of communication with Executive Chef, Chef de Cuisine, Dining Room Manager, Kitchen Staff and wait staff. Employees in this position interact daily with Chef de Cuisine, Executive Chef, Dining Room Manager, as well as kitchen co-workers and dining room staff.
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Working with the Event Sales Manager and Executive Chef, the Event Manager guides clients in planning all aspects of their events, from menu to dcor, and guides the Banquets & Catering team in fulfilling and exceeding the client's vision and expectations.
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Interact regularly with and receive feedback from the Executive Chef, Heirloom Restaurant Manager, Food & Beverage Director, and Hotel General Manager. Partner with the Executive Chef and the Director of Food & Beverage to establish menus with consideration for special dietary needs, products, and pricing strategies that effectively balance event budget with host/guest satisfaction.
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Directly responsible to the Banquet Manager/Executive Chef/F B Director the performance of all hourly banquet food and beverage servers and personal representative of the hotel to banquet guests.
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Assumes the complete charge of the food operation in the absence of the Executive Chef and Executive Sous Chef. Reports to: Executive Chef. Supervises the preparation and service of banquets and receptions in conjunction with the Garde Manger and Pastry Chef.
$75,000 - $80,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations. Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers.
$50,000 - $55,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Employees in this position interact daily with the Chef de Cuisine and/or the Executive Chef, Food and Beverage Operations Manager, and Dining Room Mangers, as well as all kitchen employees and wait staff.
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The Pastry sous Chef must act as a Manager, team leader and motivator for the Pasty Department working closely with and maintaining good relation with all culinary team members and other departments.
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This role involves implementing new programs and Standard Operating Procedures (SOPs) as directed by the Executive Corporate Chef, collaborating with General Managers, Unit Managers, and the Director of Nutrition to innovate and tailor culinary services to each institution's needs while ensuring compliance with food quality and safety standards.
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Communicates variances from standards and expectations to the Executive Pastry Chef, Sous Chefs, Lead Cooks, Cooks, Buffet Attendants and utility staff. The Pastry Chef works directly with the Executive Pastry Chef on the creation, development and implementation of new desserts and creative menu developments of all Stadium and restaurants.
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Full responsibility of banqueting quality and presentation of food and all food outlets that report directly to the Executive Chef. Chef Executive (191831) Plans and organizes with the Hotel Manager successful Food and Beverage activities in the hotel and overseas.
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The Royal Caribbean Group's Celebrity Cruises brand has an exciting career opportunity for a full time Sr. Manager, Corporate Executive Chef Development and Sustainability the Hotel Operations Team reporting to the Director, Culinary Development.
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The Executive Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director.
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A Kitchen Cook A must able to take direction from supervisory staff to include Executive Chef, Executive Sous, Kitchen Manager and Kitchen Supervisors. Responsible for assisting in the execution a Chef table with the Executive Chef, Executive Sous Chef, Kitchen Supervisor, or Lead Cook.
$16.73 an hourPart-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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They will also lead the kitchen in lieu of the Executive Chef, Kitchen Manager or the Prepared Foods Team Leader (depending on the location) and temporarily be responsible for the kitchen.
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