Accountable foroverall success of the daily kitchen operations. Exhibits culinarytalents by personally performing tasks while leading the staff andmanaging all food related functions.
Works to continually improveguest and employee satisfaction while maximizing the financialperformance in all areas of responsibility.
Supervises all kitchenareas to ensure a consistent, high quality product is produced.Responsible for guiding and developing staff including directreports.
Must ensure sanitation and food standards are achieved.Areas of responsibility comprise overseeing all food preparationareas (e.
g., banquets, room service, restaurants, bar / lounge andemployee cafeteria) and all support areas (e.g., dish room andpurchasing).
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