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THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
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Sage Hospitality Group is in search of a guest service and experience focused Food & Beverage Manager to join the team at The Asbury Ocean Club! + Inspects all room equipment (TV, lights/lamps, faucets, radios) to ensure proper working order and immediately reports all room status and room maintenance deficiencies, in writing, to the Executive Housekeeper for prompt repair/resolution.
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Solar Landscape has a full-time in-house chef cooking daily farm-to-table meals using locally sourced organic food. As the Associate, Executive Office at Solar Landscape you will play a pivotal role in supporting our CEO and executive team in achieving our strategic goals and advancing our mission of promoting renewable energy adoption.
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The Banquet Cook will work closely with the Executive Chef and Sous Chefs to ensure that all food served meets the highest quality and presentation standards. This is a full-time, hourly position within the various food and beverage outlets of the resort, including banquets, catering, and restaurant service.
$18 - $20 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
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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. Job SummaryAs a Culinary Purchasing Manager, you will be responsible for assisting with the overall food & supply purchases for a food service operations in a high volume location, keeping up with all corporate and brand standards.
$65,000 - $72,500 a year depends on experienceFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Two (2) to four (4) years experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen.
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Works directly with the Executive Chef on food production and menu development. Assist the Executive Chef in the planning and development of menu items and recipes for concessions, catering and premium locations at Yankee Stadium.
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The Executive Chef will also be responsible for cost control, food ordering, food production, storage, safety and sanitation standards, and labor staffing and scheduling. Oversee and assisst the Executive Sous Chef, A la Carte Sous Chef and Executive Banquet Chef.
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Oversee all aspects of the food and beverage operations at the resort, including restaurants, bars, banquets, and room service. Collaborate with the Executive Chef to create menus and seasonal offerings that reflect the resort's brand and cater to our guests' needs.
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Stores foods in designated areas following standard wrapping, dating and food safety and rotation procedures. Ensures food is at the correct temperature and is attractive and tasty. Answer, report and follow executive or sous chefs' guidance.
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