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The ideal candidate for Hyatt Regency McCormick Place's Sous Chef is someone who can combine their skills in pastry and savory to elevate our Garde Manger and Pastry department. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
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The Pastry sous Chef must act as a Manager, team leader and motivator for the Pasty Department working closely with and maintaining good relation with all culinary team members and other departments.
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The Pastry Cook will assists the Pastry Chef in heavy production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining.
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The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.
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With focus on quality and production levels, the Pastry Chef will lead the culinary team on their mission to exceed customers' expectations related to food quality and dining experience.
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Key search words: kitchen, cook, pastry, baker, baking, chef, service, food and beverage, service, hotel, resort, hospitality, Union, Belfair, Shelton, Alderbrook Resort and Spa, spring, summer, job, seasonal, hiring.
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POSITION SUMMARY: The Pastry Chef is responsible for developing and planning recipes and overseeing the daily production of bread, pastries, and other baked goods/desserts at the facility.
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The Bakery + Commissary Manager & Pastry Chef performs all duties associated with managing and overseeing commissary operations for M&A Brand’s current and future legal entities, including production, recipe development, sourcing, cost-control, and building a strong bakery team and culture that puts our food first to provide our guests with the best experience.
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SUMMARY: The Pastry Maker is responsible for overseeing production of the pasta and pasta related products in accordance to LDV Hospitality recipes and standards. - Inform Chef on Duty immediately of any DOH or OSHA/workplace safety violations.
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Associate's Degree or equivalent required in the field of Baking and Pastry or Culinary Arts, or a record of significant professional accomplishments in one of these disciplines. A minimum of eight (8) years' experience which includes managerial level duties and responsibilities in the Food Service/Hospitality Industry with a strong focus on Baking and Pastry.
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Communicate with lead server and pastry chef to efficiently run desserts orders and prepare for birthday desserts. Communicate with lead server and pastry chef to efficiently run desserts orders and prepare for birthday desserts.
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Proven experience as Sous and or Pastry Chef, baker or relevant role. We are looking for an experienced Cook/Pastry Chef to prepare a variety of upscale to-go foods and desserts.
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Have experience making continental pastry products. Our award winning Bertinet Bakery is looking for a Pastry Supervisor to join the team in Bath. Have laminating experience using a pastry sheeter (Laminated Pastry experience required.
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The Pastry Sous Chef is able to make responsible decisions with ownership and accountability. Communicates variances from standards and expectations to the Executive Pastry Chef, Sous Chefs, Lead Cooks, Cooks, Buffet Attendants and utility staff.
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All our restaurants feature award-winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs.
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