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Job Duties

Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Gives instructions to cooking personnel in fine points of cooking. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. Assumes responsibility for kitchen in absence of the Room Chef.

Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; addressing complaints and resolving problems.  Performs other related duties as assigned.  Must possess excellent inter-personal skills with an ability to foster a supportive and enabling team environment.  Promotes superior guest service.

Minimum Qualifications     

Minimum of three years’ experience in supervisory culinary position in the food and beverage industry required.  Experience must be in a high volume/high quality multiple outlet environment.  Must also have experience in food and beverage administration, planning, budgeting, menu planning, and cost analysis.

Work Shift:

Regular

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