Executive Pastry Sous Chef Hyatt Hotels CorpExecutive Pastry Sous ChefNashville, TN$80,000–$85,000 / yearShare Executive Pastry Sous Chef on LinkedIn Tweet Executive Pastry Sous Chef Share Executive Pastry Sous Chef on Facebook Share Executive Pastry Sous Chef via Email. Minimum of 4 years of kitchen supervisory experience, including 3 years of kitchen operations experience and at least 1 year in a Lead Cook position, or equivalent combination of education and experience.
On-Call Banquet Cook Mandarin Oriental International LtdOn-Call Banquet CookBoston, MAJoin our team at Boston's award-winning, Forbes Travel Guide 5-Star hotel and spa with AAA Guide's 5-diamond designation. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
Executive Sous Chef | Relocation Assistance Available Hyatt Hotels CorpExecutive Sous Chef | Relocation Assistance AvailableDallas, TX$25–$30 / hourMinimum of 3-5 years of progressive culinary leadership experience as an Executive Sous Chef, Senior Sous Chef, or similar leadership role in a high-volume hotel, lifestyle hotel, upscale restaurant, or resort environment. Share Executive Sous Chef | Relocation Assistance Available on LinkedIn Tweet Executive Sous Chef | Relocation Assistance Available Share Executive Sous Chef | Relocation Assistance Available on Facebook Share Executive Sous Chef | Relocation Assistance Available via Email.
NewEvent Services Supervisor (Banquet Captain) $16.90/hr. Hyatt Hotels CorpEvent Services Supervisor (Banquet Captain) $16.90/hr.Huntington Beach, CAOur stunning, Spanish-inspired resort offers guests remarkable meeting space, pampering spa treatments, irresistible restaurants, and superior service in a stunning seaside setting. Learn and Grow: We are committed to the growth of our colleagues and provide a community where diverse individuals explore new ways of thinking and expanding capabilities.
Event Services Lead (Banquet Captain) Hyatt Hotels CorpEvent Services Lead (Banquet Captain)Cambridge, MDShare Event Services Lead (Banquet Captain) on LinkedIn Tweet Event Services Lead (Banquet Captain) Share Event Services Lead (Banquet Captain) on Facebook Share Event Services Lead (Banquet Captain) via Email. Our recent accolades include the 2024 U.S. News Best Hotels Gold Badge, GBAC STAR Accreditation, TripAdvisor's Travelers' Choice Award, and recognition as a 2024 Healthiest Maryland Business - Standout.
Event Services - Banquet Porter Hyatt Hotels CorpEvent Services - Banquet PorterKoloa, HIShare Event Services - Banquet Porter on LinkedIn Tweet Event Services - Banquet Porter Share Event Services - Banquet Porter on Facebook Share Event Services - Banquet Porter via Email. Join us for this incredible opportunity to be part of our Food and Beverage team as a Banquet Porter at Grand Hyatt Kauai Resort & Spa located in Poipu, Hawaii.
Banquet ChefLearn More Crescent Hotels & ResortsBanquet ChefLearn MoreTempe, AZIn addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Every Crescent associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns.
Sous Chef | Full Benefits Offered Hyatt Hotels CorpSous Chef | Full Benefits OfferedSan Francisco, CA$69,000–$86,250 / yearGrand Hyatt at SFO is a luxury hotel located at San Francisco International Airport, delivering elevated dining and event experiences with a strong commitment to cleanliness, safety, and exceptional service. Grand Hyatt at SFO is seeking a talented and creative Sous Chef to join the culinary leadership team at Quail & Crane, the hotel's signature fine dining restaurant.
Banquet Bartender - On Call Hyatt Hotels CorpBanquet Bartender - On CallKansas City, MOIn addition to the hotel's 144 guest rooms are the Town Company, a three-meal restaurant; Nighthawk, a live music cellar cocktail bar; and a lobby lounge and bar that will bring locals and guests together for impromptu mingling. Serenely located within the historic Kansas City Club building, this premier Kansas City destination seamlessly combines the old-world charm of a historic social club with modern luxury and elegance.
Banquet Server - On Call Hyatt Hotels CorpBanquet Server - On CallKansas City, MOIn addition to the hotel's 144 guest rooms are the Town Company, a three-meal restaurant; Nighthawk, a live music cellar cocktail bar; and a lobby lounge and bar that will bring locals and guests together for impromptu mingling. Serenely located within the historic Kansas City Club building, this premier Kansas City destination seamlessly combines the old-world charm of a historic social club with modern luxury and elegance.
Hotel Banquet Cook 3 - Benefits Include Free Hotel Room Nights, Paid Vacation and MANY MORE! Hyatt Hotels CorpHotel Banquet Cook 3 - Benefits Include Free Hotel Room Nights, Paid Vacation and MANY MORE!San Antonio, TXShare Hotel Banquet Cook 3 - Benefits Include Free Hotel Room Nights, Paid Vacation and MANY MORE! on LinkedIn Tweet Hotel Banquet Cook 3 - Benefits Include Free Hotel Room Nights, Paid Vacation and MANY MORE! on Facebook Share Hotel Banquet Cook 3 - Benefits Include Free Hotel Room Nights, Paid Vacation and MANY MORE! via Email. The Hotel Banquet Cook is a culinary position that is open to cooks of an intermediate or higher level, and candidates must have the culinary skills or related cooking experience to match this higher level.
Executive Chef - Hearth & Vine Hearth & VineExecutive Chef - Hearth & VinePortland, ORRecruit and conduct training sessions for kitchen staff, ensuring they are well-versed in menu items, cooking techniques, safety protocols, proper food handling, storage, and sanitation practices. Supervise and lead the kitchen staff, including sous chefs, line cooks, prep cooks, receivers, porters, and dishwashers.
Executive Chef Hospitality Staffing SolutionsExecutive ChefSacramento, CA$80,000–$90,000 / yearOur family of companies support industry leaders in: hotels & resorts, senior living facilities, hospitals & medical facilities, event venues, restaurants, convention centers and stadiums, colleges & universities, manufacturing & production facilities, and more. This is a working leadership role that requires a strong presence in the kitchen, a passion for developing teams, and the ability to consistently deliver exceptional dining experiences.
Executive Chef The Legacy HotelExecutive ChefMedina, OHThe Legacy Hotel, a Tribute Portfolio Hotel, is looking for a talented and innovative full-time Executive Chef to join our opening team and lead the culinary operations of this 77-room boutique hotel. Maintain a flexible schedule, including days, nights, weekends, and holidays, to provide hands-on leadership during peak service times.
Executive Chef Hyatt Hotels CorpExecutive ChefTucson, AZReporting to the General Manager and partnering closely with the Assistant Director of Operations - Food & Beverage, this role leads a talented culinary team in delivering exceptional dining experiences that embody Miraval's philosophy of Conscious Nourishment in the Pursuit of Wellbeing. The Executive Chef also provides leadership for Miraval's signature Teaching Kitchen and culinary education programming, helping guests deepen their understanding of nutrition, cooking techniques, and the role food plays in creating a balanced life.
Executive Chef Crescent Hotels & Resorts LLCExecutive ChefFairfax, VAPart timeEvery Crescent associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns. Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line.
Complex Executive Chef: Westin Great Southern and Renaissance Columbus DowntownLearn More Crescent Hotels & ResortsComplex Executive Chef: Westin Great Southern and Renaissance Columbus DowntownLearn MoreColumbus, OHInterview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. Assist Catering department with developing special menus for functions; meet with clients as requested.
Cook I - Banquets Pier Sixty SixCook I - BanquetsFort Lauderdale, FloridaFull timeThe lush 32-acre waterfront enclave is a home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. The Resort assembles over 600 diverse and talented Team Members to bring Pier Sixty-Six to life and create a new legacy by providing memorable experiences and stellar service to our guests and residents.
Cook - Banquets Proper Hospitality LLCCook - BanquetsPalm Springs, CAGuided by the Pillars of Proper, we show up with warmth and authenticity (Care Proper), strive for excellence in everything we do (Achieve Proper), think creatively and resourcefully (Imagine Proper), and take pride in the style and culture that make us who we are (Present Proper). Perform opening duties including turning on specified equipment (ovens, fryers, steam tables), filling steam tables, unlocking secured areas, and securing keys.
Sous Chef- Carpenter Hall Hyatt Hotels CorpSous Chef- Carpenter HallAustin, TXThe Opportunity: A Sous Chef will exceed the expectations of all Bunkhouse guests in a multitude of tasks including the direction, preparation, and execution of all menu items, planning and pricing menu items, ordering supplies, and keeping records and accounts. Key Responsibilities: Collaborate with other personnel to plan and develop recipes and menus (regular and special event), considering such factors as seasonal availability of ingredients and estimated number of customers.