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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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BASIC FUNCTION: The Cook I assists the Sous Chef in heavy production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The Cook I should maintain a passive leadership role in maintaining adequate production level form the Kitchen staff.
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As a Banquet Line Cook, you will have the opportunity to showcase your culinary expertise and create delectable dishes for our guests. Overview We are seeking a highly motivated Banquet Line Cook to join our dynamic team.
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A Banquet Line Cook is responsible for preparing food items in accordance with recipes and established standards in the hotels continuing effort to deliver outstanding service. 3 years of banquet culinary experience preferred.
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May be assigned to the grill, line, banquet or other kitchen stations as needed throughout a shift. - Sets up a Shift, Cook, Restaurant, Hotel, Kitchen, Food. May be assigned to the grill, line, banquet or other kitchen stations as needed throughout a shift.
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The Cook assists the Chef in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. Pyramid Global Learning (You can grow both personally and professionally through on-line webinars and self-study courses.
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SUMMARY: The Banquet Line Cook will be expected to provide a support system for the Banquet/Restaurant Chef and Sous Chef. This involves recipe and menu development, as needed, execution of a la carte dining and duties relating to staffing of kitchen and dining room.
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Producing and fabricating food products daily for the Dining Room, Fine Dining Room, cafeteria and banquets. Assisting the Chef on Duty with banquets and/or conference dining dish out for food service.
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The Cook will maintain a passive leadership role in maintaining adequate production level form the Kitchen staff. When you’re an Atrium Associate, you’re a part of a crucial workforce providing the ultimate ‘Home Away From Home’ for our guests.
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Operates as prep, pantry,or griddle/fry cook. Be able to prepare, portion, cook, and plate foodaccordingly. Operates as prep, pantry,or griddle/fry cook. Follows all appropriate procedures andworks under supervision of the culinary management team.
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Village Hotel Lead Line Cook - Full Time. In addition, the Cook III may also be expected to serve as a resource for line staff in a particular area of food preparation and/or production.
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Banquet Line Cook (Cook 2) / Rancho Bernardo Inn. To assist the Banquet Chef, Chef de Partie, and Executive Chef in Kitchen organization. essential purpose is to directly supervise the Banquet kitchen staff to ensure optimal departmental efficiency, productivity, and quality standards.
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Experience as a line cook in a fast-paced kitchen or concession stand setting preferred. Position Title: Banquet Prep Cook. Reports To: Executive Chef / Sous Chef / Kitchen Supervisor / Lead Cook.
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This culinary position requires good communication skills as well as at least two years of previous line and banquet experience. Banquet experience necessary. 3 years of previous line experience preferred.
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College Name: Degree Completed: Degree Completed: Yes No Type of Degree: Major & Minor Studies: Other College: Degree Completed: Degree Completed: Yes No Type of Degree: Major & Minor Studies: Other (Technical, Vocational, Military, Secretarial, etc.)
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