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The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef.
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This is essential in delivering a high quality culinary experience for our residents. Wash certain pots, plans, tray, dishes and utensils by hand with specified soap and water directed by the Culinary Supervisor or Culinary Service Director.
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Guest Services Coordinators handle the routine office work and administrative responsibilities of the resort, working closely with the Resort Manager and other team members. RV resort office or hotel front desk experience, a plus.
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In the absence of the Culinary Services Director, the Sous Chef may be called upon to assure that quality food service is provided at all times by directing the overall operations of the Culinary Department.
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The chef is a contributor, and works with area leadership, Regional Culinary Manager, and regional/corporate key contacts to effectively coordinate, execute, and ensure success of the meeting, training, or event.
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To be successful in this role, you are focused on delivering an exceptional culinary experience to the guest, while effectively managing operating costs, and consistently creating a world class working environment.
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Executive Chef WHAT WE OFFER: Full Medical/Dental/Vision coverage for you and your family 401K - company match PTO - 2 weeks vacation, + 8 additional "flex" days off Bonus Program Uniform Laundry service Free Parking New Parent Leave - extended paid time off Discovery Nights - Experience Four Seasons as a guest using the Employee Travel Program (eligible after 6 months of employment.
$100,000 - $120,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Institutional and batch cooking experience - Highly Desired. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp.
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Mop stockrooms and report any hazardous situations in the kitchen to the Culinary Supervisor or Culinary Service Director. Additionally, this position will sweep kitchen floors, mop stockrooms, and report any hazardous situations in the kitchen to the Culinary Supervisor or Culinary Service Director.
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As a Valet Attendant, you will be an integral part of the guest services team, responsible for creating a positive first impression and ensuring a seamless outstanding experience for our guests.
$14 - $20 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event.
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Imagine yourself at PMC, the nation's fastest-growing parking management company orchestrating unforgettable guest experiences across 5-star hotels, vibrant events, and more. Unleash your leadership potential and elevate guest experiences as a Valet Parking Attendant at PMC.
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At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them.
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Must be able to manage stress in a constructive manner seeking assistance of Culinary Services Director, Health Services Director and/or Executive Director as needed. Ensures adequate daily coverage provided by the Health Services staff and other assigned staff for meal service, per shift, by communicating with the Culinary Services Director, Health Services Director and Executive Director or other assigned community leadership.
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Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
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guest experience culinary management jobs Title: chef manager
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