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Hyatt develops Sous Chefs to progress into the role of Executive Sous Chef through the training of Banquets, Restaurants and Garde Manager.
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Minimum Qualifications / Other Expectations: Experience: Minimum one (1) year experience working as a Food Server, preferably in a high volume banquet or hotel/resort environment. A Banquet Server must maintain a professional appearance and friendly attitude toward guests, other employees and management staff.
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The position requires the development of detailed meeting agendas, rooming lists, banquet event documentation, and meeting room and audio-visual equipment requirements. The Sr. Trade Shows/Events Associate is responsible for creating a strategic plan for each event that includes key product messages, exhibit design/layout, digital content strategy, innovative ideas in driving customers to the exhibit booth, onsite advertising recommendations, high-value sponsorship opportunities, pre-meeting marketing strategies targeting customers and internal constituents.
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Lead yourself based on the details and support given from Banquet Captain, Lead Server or Banquet Manager. You'll serve food and beverages at banquet functions in a timely manner in a dynamic team-focused environment.
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Perform Group Services projects such as assisting with Banquet Menu development, Audio Visual, BEO and Meeting Room Set Up coordination and various other Group Services projects as warranted. Prepare comprehensive reports documenting Banquet related activities.
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Responsible for all food preparation, production and control for all food outlets and banquet facilities to meet Pyramid Hotel Group high standards of quality. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations.
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Position Summary: Prepares, seasons and cooks soups, meats, vegetables and other food items for consumption at restaurants and/or in-room dining.
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Notifies Banquet Chef or kitchen management in advance of expected product shortages. Handles leftover food items as instructed by the Banquet Chef. Carefully follows standard recipes while preparing assigned items for banquet service.
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Full TimeHourly Rate: $23.00 per hourPosition Summary: Prepares, seasons and cooks soups, meats, vegetables and other food items for consumption at restaurants and/or in-room dining.
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Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
$96,000 - $125,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Corporate Chef. Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Corporate Chef.
$22 - $32 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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3 plus years of brand name hotel experience in Group Sales, Banquet, Hotel Sales, Marketing. The primary purpose of the Group Sales Manager position is the generation of revenue through direct sales activities based on their assigned market segment/segments for the hotel.
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Complete the initial direct bills, daily, and place on the Property Accountant's desk; Attach all folio/banquet check back-up to the bills. Fulfill all Front Office functions between the hours of 11:00 p.m.and 7:00 a.m. Follow up to ensure periodic checks by the Midnight House Attendant are made of building and guest corridors to ensure all areas are locked and secured (property specific)Handle and follow through on all guest requests daily from 11:00 p.m.until 7:00 a.m. Follow safety and emergency procedures according to S3 Hotel Group standards.
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To further explore the Banquet Chef De Partie opportunity, click here to view the job description in detail or contact us directly at 949-376-2764 for additional information. To further explore the Banquet Chef De Partie opportunity, click here to view the job description in detail or contact us directly at 949-376-2764 for additional information.
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The pay scale for Banquet Sous Chef is $70,000 - $74,000. Working closely with the Executive Chef on menu development and recipe standardization. The Sous Chef reports to the Executive Chef. The pay scale for Banquet Sous Chef is $70,000 - $74,000.
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houseman banquet jobs in Newport Beach, CA
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