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The Executive Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director.
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This role leads the culinary management of food service operation to include inventory, ordering and receiving, menu development, catering oversight, etc. · Assists with the development of annual budgets for operations and works within budget to meet goals.
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The Pastry Chef works directly with the Executive Pastry Chef on the creation, development and implementation of new desserts and creative menu developments of all Stadium and restaurants.
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Assist with the development of standardized recipes for all menu items. Creates recipe cards for all menu items and trains Bakers using recipe cards. Reviews menu items and makes changes as necessary.
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Access to continuous development with Smile Universe. 20% discount on any food purchase at Eat'n Park, Hello Bistro, The Porch, and Parkhurst Dining. Parkhurst Dining, part of the Eat'n Park Hospitality Group, is a family owned, family run company that provides culinary, dining and catering services to over 80 organizations and universities east of the Mississippi.
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Proven experience as a Corporate Chef, Executive Chef, or similar leadership role in the hospitality industry, with a track record of success in culinary innovation, menu development, and multi-unit culinary operations management.
Full-timeExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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Assists the Executive Sous Chef/Chef & B in menu development, food specifications, recipes, and supervising cooks, production, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards.
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The Executive Chef is responsible for kitchen operations with an emphasis on production, menu compliance, daily operations and menu development. This position reports to the Food Service Director and works closely with the Production Manager.
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Coordinate with Culinary Leadership and Resort Food and Beverage Director in the development of recipe and menu products. Responsible for strategic planning, financial analysis and planning, budgets, inventory control, sanitation and safety, training and development, staffing, employee relations, menu planning and analysis, Capital planning, project work, event planning and execution, Catering support and Talent Review planning.
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The Pastry Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels.
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Menu Development: Craft compelling menus that reflect seasonal availability and align with the property's brand, ensuring each dish embodies both innovation and tradition. A strong portfolio showcasing a breadth of culinary skills, with a particular emphasis on menu development and execution.
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Assist Chef de Cuisine or Executive Sous Chef with menu development. Coordinate menu planning and development, including updated food allergies and menu-tasting sessions.
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Important for Current university employees and contingent workers: As a current university employee or contingent worker, you MUST apply within Workday by searching for Find UT Jobs. If you are a current University employee, log-in to Workday, navigate to your Worker Profile, click the Career link in the left hand navigation menu and then update the sections in your Professional Profile before you apply.
$60,000Full-timeExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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Coordinate event production to include but not limited to: proposal writing, menu development, equipment and logistics, and CaterXpert data management and profitability goals. General interest in food, menu design, and creative event development.
Starting at $50,000 a yearFull-timeExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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Join the Colby Sawyer Parkhurst Dining Team! Works directly with students, parents, and culinary team to ensure that food program meets individual needs such as students with food allergies, diabetes, or other medical conditions.
$89,000 a yearExpandApply NowActive JobUpdated 7 days ago
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