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Job Number 24062248 Job Category Food and Beverage & Culinary Location The Ritz-Carlton Dallas, 2121 McKinney Avenue, Dallas, Texas, United States VIEW ON MAP Schedule Full-Time Located Remotely.
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A culinary degree from an accredited university; 2+ years of Sous Chef experience in an upscale casual dining or fine dining environment. The Sous Chef is responsible for supporting the Executive Chef and/or Lead Chef in leading a team of culinary professionals to deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability.
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Fine dining in the , offering vegetarian, vegan, and gluten-free choices as part of our Culinary Arts and Baking & Pastry Arts programs. The serving Batdorf & Bronson coffee and a selection of delicious food items from our baking/culinary students.
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Our culinary team creates menu items for all tastes – from ballpark staples and St. Louis classics to fine dining and signature dishes. Provide support to the culinary team by notifying them in a timely manner when certain food items are needed.
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The Chefs' Warehouse is a specialty food distributor that began sourcing products focused on serving the specific needs of chefs who own and/or operate some of the nations leading menu-driven independent restaurants, fine dining establishments, country clubs, hotels, caterers, culinary schools and specialty food stores.
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3+ years culinary management experience in a fine dining atmosphere. Salary: $72,000 - $75,000 Location: New York, NY Posted: January 25th 2022 Minimum Degree: Associate of Science Hospitality company based in the heart of NYC Seaport District with a mission of creating an elevated culinary experience, all with a view.
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Our Culinary Team is focused on creating magic for our Guests by ensuring the highest standards of culinary excellence Innovative and fast paced environments at our resort and Signature Fine Dining, Banquets, Pastry, Quick Service and Table Service Aulani, A Disney Resort and Spa invites you to be our Guest and explore exciting Culinary opportunities.
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Associate's or bachelor's degree from an accredited culinary program plus 2+ years experience as a sous in fine dining, hotels/resorts, or country clubs. East Coast Golf Management, Inc. (ECG), is now hiring a full-time Sous Chef at our Sea Trail Golf Resort managed location in Sunset Beach, NC.
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Minimum of three (3) years related culinary management experience in a fine dining environment and/or luxury hotel/resort (4 or 5 star rating). Must meet and or exceed quality standards and culinary requirements of a fine dining, FORBES rated restaurant serving dinner as well as room service, lobby lounge and the staff caf.
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5+ years culinary management experience in a fine dining environment. No Remote Hospitality company based in the heart of NYC Seaport District with a mission of creating an elevated culinary experience, all with a view.
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The Dining Manager (a.k.a. Restaurant Manager) coordinates culinary/dining activities for all dining venues: Bistro, Casual, Formal, Luminations® Memory Care, Room Service, and Club Room, as well as special events and private functions.
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Candidates must possess an in-depth knowledge of culinary trends, cooking techniques, recipe development, and kitchen management. A career with Hall Management Group, be it in a fine dining setting or on a beachside patio, rewards individuals who are committed to being the best at their chosen profession.
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The Line Cook is responsible for preparing food and plated dishes according to the restaurant's menu specifications, providing quick and efficient service to customers in respect to duties related to a fine dining culinary experience, and maintaining sanitation standards.
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Innovation: Stay at the forefront of culinary trends, bringing fresh and innovative ideas to the table while respecting the classical foundations of fine dining. At least 3 years of proven experience as an Executive Sous Chef or similar role in a Michelin Star or fine dining restaurant.
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Chef Thomas Keller's Yountville destination, The French Laundry, is looking for individuals who are enthusiastic about food, beverage and hospitality to join the culinary brigade as a Chef de Partie.
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