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job descriptions
 
• Assistant Kitchen Production Chef
Assist kitchen production manager in overseeing food production process in accordance with standards and procedures. Assist in supervising culinary staff during production.
• Chef De Cuisine
Responsible for monitoring and ensuring that company systems and standard operating procedures are met for all areas that directly report to him/her. Primary responsibilities are overseeing all aspects of commissary production and event execution, however, there is overlap in assisting corporate exe...
• Crew Leader 1
Responsible for preparing any and all foods necessary for events and overseeing execution of events. Must be hands on leader and oversee the cooks who are reporting to him/her in their preparations. Must work closely with the executive chef and other sous chefs in monitoring quality and consistency ...
• Crew Leader 2
Responsible for preparing any and all foods necessary for events and overseeing the execution of events. Must be hands-on leader and oversee the cooks who are reporting to him/her in their preparations. Must work closely with the executive chef and other sous chefs in monitoring quality and consiste...
• Executive Steward
Responsible for all back-of-house (BOH) operations, excluding actual food production, and ordering and overseeing all beverage ordering. Must independently manage his/her department efficiently and cost-effectively. Must work closely with executive chef to promote company mission, culture and philos...
• Food & Beverage Purchasing Manager
To achieve food and beverage revenue, profit and customer satisfaction goals by maintaining a clean, sanitized kitchen and managing the stewarding area.
• Hotel Assistant Executive Steward
To achieve company goals, F&B goals, stewarding goals, customer satisfaction, clean, sanitized and organized kitchens. Manage the department while in charge.
• Hotel Assistant Restaurant Or Lounge Manager
To achieve hotel and food and beverage revenue, profit and customer satisfaction goals by supervising the restaurant and lounge operations during assigned shifts
• Hotel Banquet Captain
• Hotel Banquet Chef
To achieve catering revenue, profit and customer satisfaction goals by overseeing the preparation of the menu and managing the operation of the kitchen
• Hotel Banquet Cook
To create the company experience by preparing the menu items and ingredients
• Hotel Banquet Manager
To achieve hotel and catering revenue, profit and customer satisfaction goals by overseeing banquet operations
• Hotel Banquet Server
To create the company experience for guests by providing food and beverage service to customers in a banquet venue
• Hotel Banquet Sous Chef
To achieve catering revenue, profit and customer satisfaction goals by overseeing the preparation of the menu and managing the operation of the kitchen
• Hotel Bartender
To create the company experience for guests by providing beverage service to customers
• Hotel Bartender Assistant
To create a memorable experience for guests by maintaining a well-stocked bar
• Hotel Beverage Manager
To create the company experience for guests by providing beverage service to customers
• Hotel Beverage/Lounge Server
To create the company experience for guests by providing food and beverage service to customers
• Hotel Bookkeeper
To achieve balance in food and beverage revenue within restaurant, banquets and room service To achieve balance in accounts receivable and accounts payable
• Hotel Butcher
To create the company experience by preparing the menu items and ingredients
• Hotel Cafeteria Cook
To create the company experience by preparing the menu items and ingredients
• Hotel Cafeteria Server
To achieve company goals, food and beverage goals, stewarding goals, employee satisfaction and a clean, sanitized cafeteria.
• Hotel Cafeteria Supervisor
To achieve hotel goals, food and beverage goals stewarding goals, employee satisfaction, clean sanitized cafeteria, and to manage the department while in charge.
• Hotel Director Of Operations
To achieve revenue, profit and customer satisfaction goals by overseeing and managing each department within the hotel.
• Hotel Event Coordinator
To assist the director of catering and event managers with the daily operation of the catering office, facilitate the distribution of catering information to all departments within the hotel, manage administrative office functions, produce and coordinate meetings and special events.
• Hotel Event Manager
To achieve revenue, profit and customer satisfaction by managing current accounts and soliciting new business.
• Hotel Executive Chef
To achieve food & beverage revenue, profit and customer satisfaction goals by developing and implementing a menu that creates a luxury dining experience
• Hotel Executive Sous Chef
To achieve food and beverage revenue, profit and customer satisfaction goals by overseeing preparation of the menu and managing the operation of the kitchen
• Hotel Executive Steward
To achieve food and beverage revenue, profit and customer satisfaction goals by maintaining a clean, sanitized kitchen and managing the stewarding area
• Hotel Food And Beverage Controller
• Hotel Garde Manger
To create the company experience by preparing the menu items and ingredients
• Hotel Greeter
• Hotel Houseman
To provide sanitary small wares, dishes, service ware and utensils for all operations of the foodservice department, and to provide a sanitary environment in which these items may be stored.
• Hotel Line Cook
To create the company experience by preparing the menu items and ingredients
• Hotel Maitre D' (Maitre D'hotel)
To create the company experience for guests by greeting and seating them and by processing their bills promptly and courteously
• Hotel Pastry Chef
To achieve Food & Beverage revenue, profit and customer satisfaction goals by managing the pastry department for a five-star dining experience
• Hotel Pastry Cook
To create the company experience by preparing the menu items and ingredients
• Hotel Porter
To provide sanitary small wares, dishes, service ware and utensils for all operations of the foodservice department, and to provide a sanitary environment in which these items may be stored.
• Hotel Prep Cook
To create the company experience by preparing the menu items and ingredients
• Hotel Restaurant Chef
To achieve restaurant revenue, profit and customer satisfaction goals by overseeing the preparation of the menu and managing the operation of the kitchen.
• Hotel Restaurant Manager
To achieve hotel and food and beverage revenue, profit and customer satisfaction goals by overseeing restaurant and lounge operations
• Hotel Restaurant Server
To create the company experience for guests by providing food and beverage service to customers
• Hotel Room Service Assistant
To create the company experience for guests by providing food and beverage service to customers
• Hotel Room Service Butler
To create the company experience for guests by providing food and beverage service to customers
• Hotel Room Service Order Taker
To create the company experience for guests by greeting and seating them and by processing their bills promptly and courteously
• Hotel Runner
To create the company experience for guests by providing food and beverage service to customers
• Hotel Service Assistant
To create the company experience for guests by providing food and beverage service to customersGuests Employees
• Hotel Sous Chef
To achieve food and beverage revenue, profit and customer satisfaction goals by overseeing preparation of the menu and managing the operation of the kitchen
• Hotel Tournant
To create the company experience by preparing the menu items and ingredients
• Hotel Utility Steward
To achieve the hotel’s international goals, food and beverage goals, stewarding goals, customer satisfaction and clean, sanitized kitchens.
• Kitchen Production Manager
Oversee the food production process in accordance with company standards and procedures. Oversee and supervise culinary staff during production.
• Production Sous Chef
Production sous chef, working with the executive sous chef and the production chef, has primary responsibility for overseeing and supervising production of food for the company. Works closely with executive chef to promote the company’s culture, mission and philosophy. Must act as a team leader and ...