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Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
$95,000 - $125,000 a yearExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service.
Full-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Assist the Executive Chef in the preparation of food and oversight of kitchen operations in accordance with established food quality, guest service and sustainability standards.
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As a lead Pastry Chef, you are to provide exceptional customer service and delicious food services to our guests. You will prepare, develop, and create delicious desserts for our restaurant Kahill's Chophouse, and for our banquet events at our hotel following standards set by our executive chef and the food and beverage director.
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Areas of responsibility comprise overseeing all food preparation areas banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas dish room and purchasing) as applicable.
Full-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Costing all food items and assisting the Food and Beverage Director with monthly reports. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being.
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The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all 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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2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
Full-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing.
$96,000 - $125,000 a yearExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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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.
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Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
$100,000 - $130,000 a yearFull-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
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Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Maintains purchasing, receiving and food storage standards.
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Ensures employees maintain required food handling and sanitation certifications. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
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Manages department controllable expenses including food cost, supplies, uniforms and equipment. Job Category Food and Beverage & Culinary. Supervises and coordinates activities of cooks and workers engaged in food preparation.
$71,000 - $100,000 a yearExpandApply NowActive JobUpdated 4 days ago
food service jobs Title: chef Company: Marriott
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