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Work banquet food station as scheduled by Food Production Manager. Complete necessary food and station preparations prior to opening of the Cafe in order to ensure that guests are served promptly and efficiently during the Caf and Room Service operating hours.
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As a Banquet Captain, you would be responsible for overseeing the set-up and clean-up of food and beverage during banquet functions in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
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Work banquet food station as scheduled by the Chef or Kitchen Supervisor. The Station Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.
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Prepare and service food for Associate Cafeteria as specified by the Food Production Manager. Maintain post on kitchen line as required during the Cafà and Room Service operating hours in order to prepare food to order maintaining the highest standards of efficiency productivity and quality.
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A Cook is responsible for preparing all food items based on standardized recipes for the Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product.
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Throughout banquet service, maintains a neat, clean and organized flow at assigned station. Assists Banquet Captain with banquet set-up as outlined in guest contract, including table settings, seating, theming, etc., to include setting up tables and chairs.
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You will be handling seafood and shellfish, tree nuts, eggs, dairy and gluten allergens, for both a la carte service and some banquet service. The Garde Manger Cook is responsible for the day-to-day execution, preparation, plating and presentation of menu items, as well as station sanitation, organization and adherence to local and federal health code laws and/or policies set in place by Viceroy.
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Prepare food for Banquets as required following specifications of Banquet Event Orders. Approach all encounters with guests and associates in a friendly service-oriented manner. Preparation of specials will be under the direction of the Food Production Manager or Assistant Food Production Manager.
$15.79 - $23.68 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Embassy Seattle Pioneer Square is steps from football and soccer games at Lumen Field and less than a half mile from baseball at T-Mobile Park. Union Station is a block east for easy access to attractions, like Int'l District, the Space Needle and Pike Place.
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Each of the guest rooms feature a stunning view of downtown, the harbor or Casco Bay. Guests can enjoy a thoroughly satisfying night's sleep in a Westin Heavenly Bed. They can re-energize in our state-of-the-art Westin WORKOUT Fitness Studio or relax with a massage, manicure and more at Artné Spa. We offer on-site dining, including the timelessly chic Top of the East rooftop restaurant with panoramic views.
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The Banquet Captain is a working supervisor directly responsible for the training, supervision, and support of the private events service staff and for the smooth execution of member and private events at the club.
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Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
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Prepare pastry 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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Prepare and display buffet food items according to HCW Hospitality standards. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards.
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Ensure the completion of necessary food and station preparations prior to open of the Restaurant/Dining Outlet Cafe and Room Service to ensure that guests are served promptly and efficiently during operating hours.
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