THE ROLEUnder the direction of the Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.


ESSENTIAL DUTIES & RESPONSIBLITIES

+ Ordering, receiving and preparing food items.

+ Maintaining food costs and budget goals.

+ Produce required product according to Banquet Event Orders for each event.

+ Maintains an active role in local hospitality community and professional associations.

+ Attend in-house event-related meetings and relays immediate changes with other departments.

+ Maintaining all kitchen equipment cleanliness and annual maintenance.

+ Training of all kitchen and stewarding staff to in clued “Serve-safe” and any health department regulations.

+ Maintain a Health Department score of 90 or higher.
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