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Revel Catering and Events is a full-service catering and event planning company located in Oakland, CA. Executive Chef Desmond Arp and Event Producer Heidi Berenjfoorosh founded the company in 2014, combining their talents to create a harmonious collaboration that emphasizes creativity, attention to detail, and exceptional event design and catering services.
$65,000 - $80,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Patina Restaurant Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World®, Disneyland®, the Empire State Building, Grand Central Station, and The Metropolitan Opera.
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Position Overview : Mare Island Brewing Co.-a successful, customer service driven, rapidly-growing craft brewery-seeks a seasoned, experienced, worthy soul to join our team in the management position of Sous Chef. This position will work with-and report directly to-the Executive Chef, and will be responsible for managing culinary operations for the given location.
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Associates degree in Culinary Arts or Food Service Management from four-year college, university or trade school; or four years related experience and/or training; or equivalent combination of education and experience in the capacity of a Sous Chef, Baker, Kitchen Manager and/or large scale catering production.
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As the Catering Sous Chef, you play a key role in ensuring top-notch food quality to ensure guest satisfaction, and the financial health of our restaurant. A highly motivated Sous Chef will work closely with our Chef de Cuisine to oversee the catering and banquet kitchen operations of our busy restaurant, private dining and catering operations.
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Oversee all aspects of the daily operation of the kitchen and food production areas, to include all Restaurant meal periods, Banquet/Catering, Bar, Room Service (If applicable) The Executive Sous Chef is responsible for hiring, training and managing all culinary and stewarding staff; assuring Sonesta standards of service are achieved.
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The Executive Sous Chef is responsible for coordinating, supervising and directing all aspects of the hotels food production, while maintaining profitable F&B operations and high quality products and service levels.
$50,000 - $55,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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As the Junior Sous Chef you will lead Dom’s Kitchen & Market dynamic Food Service team dedicated to delivering Talk of the Town Guest Service! Dom’s Kitchen & Market Junior Sous Chef will lead the Food Service department and be accountable for total F RESH responsibility in Food Service that merges your love for people – both team members and guests – with operational excellence.
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YouTube It’s About the Food. As the largest self-supported food service department in North Texas, UNT Dining Services offers 5 Dining Halls, 20+ retail venues, an upscale dining restaurant, a hydroponic garden, a central scratch bakery, and catering service—all led by professionally-trained chefs and hospitality experts.
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It’s About the Food. As the largest self-supported food service department in North Texas, UNT Dining Services offers 5 Dining Halls, 20+ retail venues, an upscale dining restaurant, a hydroponic garden, a central scratch bakery, and catering service—all led by professionally-trained chefs and hospitality experts.
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The Executive Sous Chef is responsible for the flawless execution of each and every catering event on campus on his watch or assigned. Executive Sous Chef is a highly visible role and requires a thorough understanding of the catering operations, client expectations, and university resources to ensure that each event is successful.
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Ensure exemplary guest service through all forms of banquet service, carving stations, bartending, running food during events, buffets, plated, replenishing product and supplies in compliance with event standards.
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The Executive Sous Chef will oversee the daily operations of the Journeyman Distillery (Valparaiso), Staymaker, and catering kitchen, including staff productivity and food production, menu development, inventory and ordering of supplies, and cost control.
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The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotels food production, while maintaining profitable F&B operations and high quality products and service levels.
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The Events Sous Chef will be responsible for leading the catering service team. Experience: minimum 3 years as a Sous Chef in a high volume, fine dining restaurant or catering environment, or equivalent certification, and corresponding knowledge and experience of advanced culinary techniques is required.
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food service catering jobs Title: sous chef
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