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About Levy at Wrigley Field : From the stadium to the head table, Levy leverages unbridled creativity, custom strategies, impeccable service, and true love for great food to create unforgettable experiences.
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The Lead Cook II will assist the Executive Chef with food preparation, menu execution, production management, ordering, and delivering our Hospitality Promise of the Best Food, Best Service, and Best Hospitality for the performance of food catering operations based in Chicago.
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We offer Food Service Management and Catering positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States.
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The Catering Manager reports to the Assistant Director of Catering & Conference Services to sell and service events and act as the main liaison between the client and hotel for all client.
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2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the event management, food and beverage, sales and marketing, or related professional area.
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Our Sous Chef supervises and participates in the preparation and service of food and beverage items in adherence to Eurest and American Airline company standards. Essential Duties and Responsibilities: Oversees and participates in the preparation and service of food and beverage items while meeting standards for presentation, sanitation, safety and portion control.
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Food and Beverage Manager Private Club Our company is currently seeking a professional Food and Beverage Manager with outstanding customer service skills and experience in a fine dining environment.
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As the Catering Supervisor you will supervise the preparation, presentation and service of our great food. Assembles catering food in baskets, trays and bowls. The Catering Supervisor works with outside customers and directly communicates with guests daily.
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Culinary Arts degree or advance culinary arts cerficaon is preferred ● 5 years of successful experience within the hospitality industry, preferably with catering or hotel food service.
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Aramark Student Nutrition provides food and nutrition services to over 350 school districts in the U.S. It offers public and private education institutions a variety of dining options including breakfast and lunch programs, after-school snacks, catering, nutrition education and retail operations.
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The Sous Chef supports the Executive Chef by coordinating menus, purchasing, scheduling, food preparation, and plating for banquet and catering events while maintaining profitable F&B operations and high-quality products and service levels.
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JOB SUMMARY Assists in leading the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service, and Banquets/Catering, where applicable. 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.
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Management of food program, including pantry service, daily office lunch and special catering events. Management of food program, including pantry service, daily office lunch and special catering events.
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From the stadium to the head table, Levy leverages unbridled creativity, custom strategies, impeccable service, and true love for great food to create unforgettable experiences. Essential Duties and Responsibilities: Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules.
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The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
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food service catering jobs in Chicago, IL
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