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Creative Dining Services is looking for a Chef Manager at Spring Hill Christian Camp. The Chef Manager will cook for and oversee the evening dining services operation as a whole, steadfastly working to ensure that the expectations of the client are met and/or exceeded while responding to market trends and customer demands.
$40,000 - $45,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Re looking for Chef Manager who can help us deliver the best customer service and food experiences. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs.
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Under the general guidance of the Hotel Manager you are responsible for coordinating, supervising and directing all aspects of the restaurant's food production, while maintaining profitable Food and Beverage operations and high quality products and service levels.
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The Kitchen Manager/Chef position requires an individual with 3-5 years of culinary experience in a high volume restaurant environment. Kings Dining & Entertainment also features a full service restaurant, 2 different 20+seat bars, dance floor, tons of high definition and big screen TV's and a 120 speaker 22 amplifier sound system playing classic rock, 80's, 90's and pop hits from today.
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Duties include completing banquet planning sheets in coordination with the Executive Chef, ordering supplies, reviewing set-up, food and beverage preparation, service, staff scheduling, employee check-in, equipment inspection, POS monitoring and troubleshooting, guest complaint resolution, training, food production, clean-up and reporting, and any other duties as assigned by the GM.
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Confers with Sous Chef, management and other service personnel to maximize menu options and related activities such as dining room, bar, and banquet operations. The La Jolla Beach & Tennis Club is currently seeking a highly skilled Restaurant General Manager to join our team at our beautiful oceanfront property.
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Been there and done that for 2+ years in full service, upscale restaurant management. As a chef on our Restaurant team, you'll play a dual role - part kitchen genius, part artist. Complete a comprehensive Manager in Training program that covers all the ins and outs of running a successful kitchen.
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Work with the restaurant manager or coordinator so that he/she has a clear understanding of how to provide high levels of customer service and how to create a restaurant style dining atmosphere.
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Both restaurants were developed by chef and cookbook author Amanda Frederickson and focus on delicious food, premium ingredients and exceptional customer service. Flexible Work Schedule Fun Environment Opportunities for Growth The Role: The Front-of-House Shift Lead supports the General Manager in overseeing day-to-day operations of the restaurant, taking pride in operational excellence, and making sure our customers have the best possible experience.
$17 - $20 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Communicating with the culinary chef and catering manager any changes in the schedule of service, challenges or adverse comments that may arise during the event. Our Brand New Westin is seeking a motivated and energized Banquet Captain who will be responsible for planning dining events, manage F&B service, and tend to guests requests and complaints.
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Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. Reporting to the General Manager, you? We know that a Chef.
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Coordinate with Executive Chef, Sous Chef, Supervisor work priorities, provide assistance and perform other duties as requested by management, and attend meetings as required by management.
$19.73 an hourExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career.
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Ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Requires experiential knowledge of management of people and/or problems. Train and manage kitchen personnel and supervise/coordinate all related culinary activities.
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Requirements, checking with banquet manager and event planning manager for any last minute. Maintain constant contact with Banquet Chef to ensure complete, effective communication.
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