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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. San Angel Inn LLC. Is the company responsible for operating and managing all of the food and beverage operations at Epcot's Mexico pavilion, including 2 full-service restaurants, a quick-service restaurant, a tequila bar and a margarita kiosk.
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Team service is at the heart of what we do, not only because it ensures an outstanding experience for every guest, but also makes for a stress-free and engaging work environment. Oversee execution of all orders and food presentation, while maintaining prompt ticket times, to provide the best dining experience for every guest.
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Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners’ mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company.
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Proof of cook apprenticeship completion or equivalent training, and three years of Sushi Cook experience in a four- or five-star hotel, restaurant, or high-volume food service facility specializing in high-quality sushi production in a buffet setting or a Japanese or Asian restaurant are required for this position.
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The Chef de Partie participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service.
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Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record-keeping, and preparation of reports.
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Description"> Executive Chef & Beverage Manager - DoubleTree Wichita Airport Rooms, 25k sf meeting, and Chisholm's American Beef & Ale GENERAL PURPOSE Plan and manage operations of the Food and Beverage departments to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals.
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DeRomo's Gourmet Market and Restaurant is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment.
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Responsible for the overall success of the Food and Beverage Kitchen department including, staffing, menu planning, ordering, vendor management, food production, staff training and development, inventory, catering and budgeting, and guest satisfaction.
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2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area preferred.
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Minimum four years of culinary management experience, preferably upscale restaurant experience. B.S. Degree in Food Service Technology/Management or A.A. Degree in Culinary Arts.
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Three to five years of high volume full-service restaurant management experience preferred. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management.
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Candidate is required to have at least 4 years previous culinary management experience in a high volume, full service Hotel Restaurant and Banquet Kitchen. The AAA Four Diamond rated hotel boasts 1,054 finely appointed guestrooms with 52 suites, seven delectable dining experiences, a scenic rooftop pool , a luxury Breve Spa , and more than 100,000 square feet of meeting and event space allowing to provide each guest a unique and memorable experience.
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Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience.
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Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures.
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guest experience restaurant management food service jobs Title: chef
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