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The Banquet Sous Chef directly reports to the Executive Banquet Chef and is responsible for the management of the line level banquet and breakfast cooks. Daily management of both line level and lower culinary management positions, including: maximizing profitability, increasing production efficiency and consistency, resolving employee issues, reducing turnover, and maintaining staff policies and procedures established by the Executive Chef and Wequassett.
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Minimum of three years' experience in a high-volume banquet kitchen, and a minimum of two years' experience as a lead line cook or Sous Chef. Culinary Arts degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related hospitality major strongly preferred, but not required.
$50,000 - $55,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Recruit, hire, train, supervise, develop, schedule, coach and counsel culinary team members, to include but not limited to: Sous Chef, line cook, pantry cook, banquet cook, steward.
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River Crest Country Club is seeking an Executive Pastry Chef to join our Culinary Management Team. Pay is commensurate with verifiable experience. Perform all work-related duties as assigned by the Executive Chef/Executive Sous Chef; responsible for the management of all culinary department activities.
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Three to five years culinary experience in a multi unit hotel or conference center. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property.
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Food production and plating for service as directed by Chef Instructor, Banquet Chef and/or Sous Chef. Assists other team members as needed or directed by Chef Instructor, Banquet Chef and/or Sous Chef.
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Our Chef Du Cuisine is a leader of the restaurant Culinary Team and Kitchen - responsible for being an integral driver of F&B excellence, promoting total Guest satisfaction and a high level of employee morale by overseeing Hyatt Regency restaurant Culinary with the bottom-line intent of business growth and success.
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As a Sous Chef at Villa Restaurant Group, you will play a crucial role in our culinary team's success by assisting the Executive Chef in overseeing kitchen operations, food preparation, and maintaining high food quality standards.
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Please apply to learn more about the benefits of working for the CIA. POSITION SUMMARYThe Banquet Cook is responsible for working in conjunction with the Banquet Chef and Sous Chef on all aspects of culinary production for Special Events banquets.
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In order to be successful, a Chef de Cuisine must possess a vast knowledge of culinary techniques, restaurant management, business leadership and food safety regulations. As a part of the Epcot theme park, all locations experience very high guest volume throughout the year.
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Work closely with Banquet Chef / Pastry Chef and Chief Steward to maintain our BEO boards up to date in all areas and the BEO office books for each one of the areas. Prepare requisitions, purchase orders, vacations, schedules, reprimands, meeting minutes, schedule departmental meetings, supervisors and all Chef positions, maintain management agenda and everything related to the organization of the department's operations center.
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We are hiring for a full-time Banquet Chef to join our Culinary team. The Banquet Chef must be available to work weekends, nights, early AM shifts, and holidays. This position is responsible for all culinary areas in the Main Kitchen to include Banquet and Catering production, cold room, employee dining room preparation, and support in stocks and bases for food outlets.
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Assist the Chef management team with creating various menu items for a la carte and banquet menus. Within the Mediterranean-Style, 77,000 square foot clubhouse, we provide our PGA TOUR Players, Families, Executives, Members and Guests with truly memorable culinary and service experiences in multiple dining outlets, beautifully appointed banquet and meeting spaces, and an expansive gallery.
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2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
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2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in culinary, food and beverage, or related professional area.
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guest experience culinary management restaurant banquet chef jobs Title: chef
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