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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. Candidates must possess an in-depth knowledge of culinary trends, cooking techniques, recipe development, and kitchen management.
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The ideal Sous Chef candidate will have an eclectic menu knowledge and fine-dining a la carte experience. We are seeking a talented individual who will commit to the challenges of creating and delivering a culinary-driven, fine-dining experience within a thoughtfully designed travel oasis.
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Previous experience in fine dining or kitchen atmosphere preferred, but not required. Working as a team to execute fine dining standards. Delivering food to other areas of the kitchen.
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T he Cook assists the Chef in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The Cook will maintain a passive leadership role in maintaining adequate production level form the Kitchen staff.
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Fine dining: 2 years (Preferred) o Write guests' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff. Provide friendly, responsive service to create an exceptional dining experience for all of our guests.
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The Pastry Cook will assists the Pastry Chef in heavy production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining.
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Successful candidates for this role will have previous experience working in a professional kitchen environment, with a strong desire to learn, to develop skills and work with the culinary leadership team to create menus which reflect seasonal availability and concept of the restaurant.
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Basic Qualifications A minimum of 2 years of kitchen preparation and cooking in a fine dining restaurant. Extensive knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations.
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Experience in a 5 star or fine-dining restaurant preferred. Requires a minimum of 1 year of culinary experience in a restaurant kitchen. Must be able to breakdown work-station and complete closing duties by returning all food items to the proper storage areas, rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep area, reach-in and walk ins.
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You must be creative, motivated, and passionate about growing your talents in the kitchen! Have the opportunity to grow skills in using knives and various kitchen equipment. Use standard practices in kitchen sanitization.
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Knowledge of buffet line, deli, and fine dining operating requirements. Performs activities to provide cleanliness of the entire kitchen, including walk in refrigerator, freezer and dry storage.
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This position requires a leader with a passion for fine dining, a knack for menu development, and the ability to inspire and manage a team of skilled culinary professionals. Proven experience as an Executive Chef in a fine dining establishment.
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Minimum 1 year experience as a side or saut cook in a full service, fine dining upscale, tablecloth or casual dining restaurant preferred. - Assists other kitchen personnel in food preparation and sidework as assigned by the Chef. Preps all food product according to the standards and procedures stated on the RCSH recipe books.
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Previous experience as a server in a fine dining establishment or private club preferred. As a Private Club Server, you will be responsible for providing an outstanding dining experience to our club members and their guests.
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THE JOB:As a Fine Dining Cook, you will be responsible for setting the stage for an excellent guest experience by using your culinary techniques. THE IDEAL CANDIDATE: Is comfortable in a restaurant kitchen and with the use of culinary tools, equipment, and techniques.
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