JOB SUMMARY

Accountable for the overall success of daily kitchen operations. Exhibits culinary talent by personally performing tasks while leading the team and managing all food-related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance of all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff, including direct reports, and ensuring sanitation and food standards are achieved.

Areas of responsibility include all food preparation areas, such as banquets, room service, restaurants, bar/lounge, and employee cafeteria, as well as all support areas, including dishwashing and purchasing.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year...