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A hotel management or culinary arts degree and/or equivalent training with eight or more years of industry and culinary management experience. the General Manager Restaurant Operations will initiate strategic planning and solutions to inspire Innovation/Brand Positioning and Creative Concepting to include the development and deployment of F&B Concept Statements, Innovation Initiatives, Guest Facing Technologies, Legacy Successes, industry research and development/trends.
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The Adjunct Faculty will teach using multimodal methods focusing on program and course specific student learning outcomes within a program outlined curriculum to a diverse student body in baking and pastry, culinary arts, and/or hospitality management lecture and laboratory classes.
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Guest Experience Manager | Hourly Assistant Manager | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member.
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Team Management: Lead, motivate, and coach District Managers and Head Chefs to create a cohesive team environment that embodies our kitchen culture centered around affirming children, delivering exceptional service, and fostering culinary excellence.
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Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team's commitment to safe, efficient operations and exceptional cuisine. Experience: A minimum of 6 years of culinary leadership experience.
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Strong culinary background and fine dining experience are a plus. This may include Front of the House/Back of the House staffing, development and training, food quality presentation, guest services, inventory management, merchandising, labor management, and the maintenance of all policies and procedures in the restaurants and Cibo Markets.
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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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Overview Presbyterian Homes & Services - Highland Path is seeking a Nutrition & Culinary Services Director to join our team. REPORTING STRUCTURE: The Nutrition & Culinary Services Director reports to the Site Leader.
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REPORTS TO: Manager on Duty, Culinary Manager, Corporate Operations/Culinary Leader. At least 2 years experience cooking in a restaurant kitchen. The BOH Line Cook/Prep is responsible for ensuring guest satisfaction through excellent food quality, preparation, and presentation.
$22 - $27 an hourFull-time/part-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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This key role will constantly work with the hotel and restaurant/culinary management teams to create compelling menus, brainstorm maximization of event space, coordinate timing of events and relay all necessary information and changes to maximize event profitability and ensure that our clients receive a second-to-none experience.
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While we don't have a typical tasting room or restaurant dining room, responsibilities include overseeing all curated visitor experiences by appointment and executing all on-site events with Jordan’s Hospitality Manager, Estate Services and Culinary teams to deliver award-winning guest experiences.
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CIH certification and/or experience with green environmental management activities, preferred. Joining the Planate team opens you to an experience working for a Global company where you are among a team that is considered a premier trusted partner for planning, design, engineering, asset management, and professional service solutions anytime, anywhere.
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Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue.
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The Banquet Captain is responsible for ensuring an exceptional member and guest experience in the club for all events. The Banquet Captain works closely with the Food & Beverage Manager, Catering Director, Assistant General Manager, and Culinary Team.
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The Guest Experience Manager will ensure that designated guests (including Elite and High Return Guests) receive personalized experiences across all facets of the hotel, and will act as the designated point of contact.
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guest experience culinary management jobs Title: chef kitchen manager
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