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Minimum of 5 years pastry arts/baking experience at a restaurant, bakery, catering company, commissary, or in other culinary capacity. Here, students gain the essential knowledge and foundational skills a great culinary education demands – classic fundamentals of cooking and baking, history and influences of the world’s greatest cuisines, techniques for mastering common and exotic ingredients, and more.
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To coordinate with local backstage catering to ensure the Artists rider requirements are met and the culinary experience exceeds the artist’s and touring personnel’s expectations. ranging from free concert tickets to dog-friendly offices, to progressive benefits like student loan reimbursement and adoption/fertility support.
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This position requires previous management of multiple Executive Chefs, we are NOT looking for a multi-unit Executive Chef. Director of Culinary Responsibilities: Oversee all culinary operations: restaurants, catering, etc Menu development, R&D, spec sheets, Quality and Consistency of product Train, mentor and develop team members Develop relationships with vendors Responsible for all financials including food costs, labor, etc Director of Culinary Requirements: 5+ yrs.
$90,000 - $100,000Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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As an Catering Cook/Chef, at Fireside Catering, you will assist in the preparation, cooking and plating of delicious meals for a wide variety of events with unique menus. Desire to cultivate your culinary skills; learn proper knife skills, baking, etc.
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Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
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Key Professional Resources : Culinary Director- Trevor Kunk, Culinary Operations Manager- Chandler Femiano, General Managers- Shaun Brideau (Kendall), Seth Corliss (South Boston) Support all Shy Bird business channels, including catering, takeout, delivery, private events & neighborhood development.
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Join our dynamic culinary team at BG Catering Concepts, where creativity meets excellence in catering and event planning. If you are passionate about culinary excellence and thrive in a collaborative, fast-paced environment, we invite you to apply for the Catering Prep & Events Chef position at BG Catering Concepts.
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Job SummaryWorking as a Senior Catering Executive Chef will allow you the opportunity to work with GREAT people like yourself! The purpose of this job is to lead culinary operations in all areas of a unit insuring on trend, efficient, safe and sanitary food production.
$90,000 - $95,000Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Vocational or Technical training in Culinary Arts preferred. Job Summary: The Cook produces food products, in accordance with standardized recipes, for sale in the cafeteria, use on the patient trayline or use in catering.
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What You'll DoThe Executive Chef will inspire and inform the culinary process. Our team provides a progressive resident dining program as well as innovative retail services, and a distinctive university catering program, utilizing a central kitchen, serving a campus community comprised of 6600 undergraduates, 2100 graduate students, and 2300 staff, faculty and administrators.
Starting at $84,400 - $105,550Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Orchestrates the flow of the food preparation to meet patient nutrition plans, retail and catering needs. Job Description:QUALIFICATIONS:EducationRequired: High School Diploma or equivalentPreferred: Culinary DegreeExperienceRequired: A combination of 3 years of cooking experience and/or equivalent completion towards a culinary degreeExperience preparing food from recipes vs.
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Parkhurst Dining, part of the Eat’n Park Hospitality Group, is a family owned, family run company that provides culinary, dining and catering services to over 80 organizations and universities east of the Mississippi.
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Sodexo is seeking an Executive Chef 2 for McLean Hospital, in Belmont, MA. The Executive Chef oversees a small team of cooks and production workers and reports to the Food GM. In this role you will work mostly early morning and day time hours Monday-Friday, but will need the flexibility to work every 3rd weekend as well as other schedule fluctuations that may arise due to catering and the overall needs of the business.
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Working as the Catering Director for R/A at Harvard Medical School, you have the responsibility for the successful execution of the catering department overseeing the campus and conference center operations.
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Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
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catering culinary jobs in Everett, MA
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