Sentences with phrase «culinary operations for»

The final collaborator is Boston chef and restaurateur Paul Booras, the current director of culinary operations for Tavern in the Square.

Matt joined The Little Nell as the Executive Chef of The Sundeck in April 2015 before being promoted to oversee all culinary operations for the hotel's restaurants, banquets and in - room dining.

Before taking the helm at The Gates, Bour was the Executive Chef of Ocean House Management, a boutique luxury hotel based in Rhode Island where he led culinary operations for the hotel's two restaurants, four outdoor dining venues and banquets.

Prepared Foodstalks with John Umlauf, vice president of culinary operations for Saffron Road, a brand of American Halal Co., Inc..

Bringing a fresh approach and a decade of luxury hotel restaurant experience, Seykoski will oversee all culinary operations for the hotel.

Other stops included executive chef of Michael Jordan's Steakhouse in the Mohegan Sun Casino in Connecticut, where he managed three eastern U.S. locations; director of culinary operations for Cornerstone Management and Consulting, overseeing eight restaurants in the U.S and Mexico; and partner and executive chef at The Capital Grille in Jacksonville, Fla..

Its world class culinary program is brought about by The Apollo Group's specialized culinary team, which is under the direction of Senior Culinary Director Eric Barale, who joined The Apollo Group in 2003 as the executive chef for Oceania Cruises and was promoted to corporate executive chef two years later with the responsibility of overseeing the entire culinary operation for not only Oceania Cruises but also Regent Seven Seas.

Not exact matches

In 2011, O'Donnell returned to Cornerstone to direct culinary operations, including developing menus for ENO Wine Bars.

In his role as executive chef, Vlad is responsible for overseeing the dining operations of Polo Club Lounge, The Grill Room, Waterman Poolside Bar, room service and banquets at The Windsor Court Hotel, where the culinary philosophy is to provide guests and diners with «refined Southern» dishes.

Since then, Sola has served various culinary, operations and development roles for Grill Concepts.

«He brings a breadth of culinary knowledge, and a fountain of creativity, to our food and beverage operations at LeDomaine that bodes well for earning our second Michelin star in the near future.»

Feldeisen will be responsible for overseeing banquet and catering operations as well as daily culinary operations at Packers Oyster Bar and Pierside Kitchen, in addition to the Great Blue Heron Grill and Loomis Trail Bar & Grille, which are located at the resort's two award - winning golf courses.

Kevin Doherty serves as executive chef for Delaware North Sportservice at TD Garden in Boston, overseeing all culinary operations at the arena, which Delaware North owns and operates.

The hands - on day at two culinary schools helped chefs incorporate more fruit in menus, new product development, and customizing Thai - influenced recipes for their operations.

The Global Culinary Innovators Association is an association designed solely for the Lead Menu developers from multi-unit foodservice operations ranking 201 — 400 in annual sales within the foodservice industry.

We'll come to your school or dining operation to host a Forward Food Leadership Summit for all foodservice professionals, a Forward Food Culinary Experience training for chefs, a Forward Food Culinary Nutrition Workshop for health professionals, or a Forward Food Culinary Training for K - 12 and childcare foodservice professionals.

Singh will be responsible for overseeing all culinary operations and creating seasonal menus to feature local produce, seafood, and meats at The Camby Hotel's four authentically immersed culinary concepts including:

Already engrained in the Inn at Dos Brisas» culinary capabilities from his previous time on property, Chef Ladwig will be responsible for the food and beverage operations at the signature restaurant, in addition to in - room dining and catering.

Known and respected for his quality - driven style, Bettis» plans for all culinary operations is to work with existing culinary team members to continue the Ranch's and Volario's commitment to sourcing the highest - quality local and sustainable ingredients.

Paroulek has been working for Hyatt Hotels Corporation for over 15 years and brings almost two decades of culinary experience to his new position, most recently overseeing the culinary operation at Grand Hyatt Incheon, the largest Hyatt property outside North America.

These include director of purchasing and corporate director of strategic planning at U.S. Foodservice Inc., and vice president of purchasing for Metz Culinary Management, a top 20 management company running foodservice operations in college, hospital, K — 12, and other segments, as well as franchisee restaurants and hotels.

Singh will be responsible for overseeing all culinary operations and creating seasonal menus to feature local produce, seafood, and meats at The Camby Hotel's four authentically immersed culinary concepts.

He subsequently moved on to oversee culinary operations at Link Restaurant Group as Executive Chef for the company.

He oversees the sales department, culinary outlets, IT and operations for multiple properties including luxury hotels, golf courses, award - winning Wine Cellar and multiple food and beverage outlets.

In his role, Middleton will be responsible for overseeing food and beverage operations, leading the culinary team and staff to exceed guest's culinary expectations and offering a fresh and innovative take on the already stellar culinary offerings.

A graduate of the University of Pennsylvania, Paston took on her first role as catering sales manager at The Kitano in 1997 as a fitting combination for her interests in marketing, sales, culinary operations and customer service.

In his new role, Chef Sala will oversee the daily operations of the resort's eight onsite restaurants, work closely with the culinary teams and coordinate catering for special events.

With more than 20 years of industry experience, Bour will manage culinary operations and direction at the hotel's newly launched Mexican - inspired restaurant Agaveros Cantina, as well as in - room dining, banquets, and special events for the 235 - room boutique lifestyle hotel.

Most recently, Kaszubinski was the executive chef at Miami Airport Marriott where he was responsible for culinary execution for the food and beverage operations for three hotels, two restaurants, and in - room dining and catering for meetings and events.

As Executive Chef at Hotel Key West, Fredstrom will be responsible for overseeing daily F&B operations, menu conceptualization, managing back - of - house operations, and implementing new culinary programming and seafood - driven F&B concepts.

The culinary specialist is primarily responsible for the preparation and service of food in field or garrison food service operations.

Sarah Worden is the Director of Quality Assurance & Training for Southwest Foodservice Excellence (SFE), supporting over 100 school districts nationwide to ensure quality and consistency in all facets of the operation including, regulatory compliance, culinary standards, program marketing, and menu planning.

The 5 - day Cook for America ® Culinary Boot Camps cover all basic competencies necessary to prepare food service directors, kitchen managers, lead cooks, and support staff to run professional, cooked - from - scratch school lunch operations.

The grant will be used to help sustain the operations of the kitchen, as well as purchase the additional equipment necessary for the operation of SCCC's culinary arts program.

Sheraton Maui Resort & Spa has introduced a new culinary team of three highly experienced chefs that will lead operations for the resort's multiple dining establishments, including Black Rock Kitchen, Cliff Dive Grill, Mai Tai Bar, Hank's Haute Dogs, Teppan - yaki Dan and Black Rock Lounge, as well as property catering functions and special events.

In her new position, Chef Jenn will lead the culinary team comprising of 75 associates responsible for resort restaurants as well as banquet, catering and in - room dining operations.»

Chea brings 40 years of culinary experience and education to his role where he will be responsible for overseeing the operations, menu development and food preparation at the resort's five restaurants.

The latest reports, from a coalition of turtle conservation groups and the Katala Foundation in Palawan, along with the anti-trafficking group Traffic, show how this has been playing out in a mass roundup and trafficking operation, with the turtles secreted by Chinese merchants in shipments of rattan bound for Hong Kong, where the turtles end up sold both as prized pets and a culinary delicacy.

• Strong knowledge of all buffet, banquet, room service and restaurant operations focused on cost containment and food portion control while ensuring staff productivity and performance for all catering and kitchen culinary preparations.

Progressive leadership, and overall operations experience, with quality - driven food service initiatives have created a passion for surpassing financial and service objectives via combination of world - class service delivery, lean operating methods, innovative marketing directions and award winning culinary creations.

PROFESSIONAL HIGHLIGHTS • 11 + years» progressively responsible experience in managing kitchen operations and supervising staff • Demonstrated ability to prepare hygienic and delicious food following prescribed menu, recipes and techniques • Well versed in assigning responsibilities to the culinary team • Known for setting deadlines ensuring the timely completion of work • Able to create and maintain excellent rapport with the patrons and co-workers • Competent at preparing and organizing banquet as well as restaurant meals

QUALIFICATIONS PROFILE: KITCHEN MANAGEMENT / CULINARY / STEWARDING charge - Responsible for kitchen and culinary support for this $ 12 million F&B operation - Functional authority over 2 Restaurants and 3 F&B Outlets - Supported Executive Chef in all food proCULINARY / STEWARDING charge - Responsible for kitchen and culinary support for this $ 12 million F&B operation - Functional authority over 2 Restaurants and 3 F&B Outlets - Supported Executive Chef in all food proculinary support for this $ 12 million F&B operation - Functional authority over 2 Restaurants and 3 F&B Outlets - Supported Executive Chef in all food production.