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This role leads the culinary management of food service operation to include inventory, ordering and receiving, menu development, catering oversight, etc. Parkhurst Dining, part of the Eat'n Park Hospitality Group, is a family owned, family run company that provides culinary, dining and catering services to over 80 organizations and universities east of the Mississippi.
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Works directly with students, parents, and culinary team to ensure that food program meets individual needs such as students with food allergies, diabetes, or other medical conditions. · Bachelor’s or Associate’s Degree in culinary arts or equivalent job-related experience.
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This position is responsible for the overall management of the culinary department in assistance with the Culinary Management team, to include planning, organizing, directing and coordinating all Culinary activities to ensure efficient operation of department, and that a quality product which exceeds employee and guest expectations and hotel standards is delivered in a friendly and professional manner.
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Campus Dining is a dynamic and progressive culinary organization responsible for the food program management in residential dining halls, retail venues, and catering across campus. Knowledge of culinary techniques: hot, cold, ambient, aspic, garde manger, display cooking, and buffet.
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Assist the Kitchen Manager (or Executive Sous Chef, if applicable) with the hiring and ongoing training of the culinary team; conduct pre-interviews with potential staff, passing recommendations to managers.
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Two years’ experience as a Banquet Chef, Chef de Cuisine, or Kitchen Supervisor, or successful completion of a nationally ranked culinary or vocational school, or the equivalent combination of education and experience.
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5 years of related culinary experience including 1 year at the management level. Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions.
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The Campus Dining food program is culinary driven based on culinary principles of healthy and sustainable menus. Campus Dining's Culinary Council and a team of Food and Beverage professionals develop unique memorable experiences for our students, faculty, and staff.
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PATH is seeking candidates with supervisory experience in culinary services and current managerial food handlers certificates to join our Orange County Team as the Head Chef for the Yale Navigation Center.
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The chef manager 1 leads the culinary management of food service operation to include inventory, ordering and receiving, menu development, catering, oversight, etc. Bachelor's or Associate's Degree in Hospitality Management, Culinary Arts, Business Management, ore related field preferred or equivalent job-related experience.
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Three to five years of culinary management experience. Working as an Executive Chef, you are responsible for overseeing all culinary functions for a the Global Hub on the campus of Northwestern University.
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Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control. + Full culinary management of food service operation to include inventory, ordering and receiving.
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The Sous Chef will take full responsibility for the culinary offerings in our MO Lounge and In Room Dining. It is the mission and intent of this position that the candidate will take full responsibility for the Management and Leadership of the kitchen operations for MO Lounge and In-Room Dining.
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Experience as a third-party planner, destination management company or agency a plus. Event space booking, event coordination and planning, catering sales, menu development with culinary team, creation of detailed BEOs for operations team, communication with onsite support teams (Facilities, A/V (Audio Visual), Janitorial, Security, Reception, etc.
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This key role will partner with hotel, restaurant and culinary management to create compelling menus, coordinate timing of events and relay all necessary information and/or changes to maximize event profitability, ensuring that our clients have a unique, second-to-none event.
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