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The Sous Chef maintains high operational standards and ensures the production of top-quality culinary items, with responsibilities including scheduling, menu development, staff coaching, ordering, recipe design, inventory management, and sanitation.
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I possess an associate's degree from an accredited community college in a food service/culinary arts program which included training in quantity baking. Possession of an associate’s degree from an accredited community college in a food service/culinary arts program which included training in quantity baking may be substituted for all of the required experience.
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Assist in procuring a food truck and finding a suitable commissary kitchen to expand culinary offerings and operational capabilities. Bachelor’s degree in Hospitality Management, Culinary Arts, or related field preferred.
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Collaborates with Catering, Sales, Food & Beverage managers, and the culinary team to ensure that quality service is provided for all meeting and banquet guests. The position will report to the Director of Food and Beverage and will partner closely with the Catering, Sales and Culinary departments to ensure the banquet operations can meet the demands of the clients successfully.
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This position works closely with Hotel Sales Managers in contract negotiations and servicing groups as it relates to catering and convention services. The Event Manager handles both local catering and groups sales bookings.
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Maintains positive guest relations through good social skills, proper demeanor, correct body language, and eye contact, to ensure guests’ happiness and enhance the overall culinary experience. Previous bartending/serving experience in a hospitality environment Demonstrates strong interpersonal and customer service skills Hawaii Food Handler’s Card Health Card Valid State of Hawaii Liquor Card – Blue Must possess (or be able to acquire) Hawaii Dept. of Health Tuberculosis Clearance Certification.
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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.
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Our Culinary/Cook team assists with: Set up, wash dishes, and collect food trays for our guests as needed. Under the direction of the Dietary Manager. Hawaii's largest, locally owned post-acute healthcare company.
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