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Job Description
- Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
- Assist the Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly to Ensure consistency in the quality of dishes at all times.
- Assist the Head Chef and managing customer relations when necessary, in the absence of the Chef
- Manage food cost controls to contribute to Food and Beverage revenue.
- Assist the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef as needed.
Job Requirements
- Bachelor's Degree in any relevant field.
- Not less than 15 years of experience.
- Excellent communication and leadership skills.
- Good working knowledge of accepted sanitation standards and applicable health codes.
- Knowledge of food and beverage products, proper preparation and presentation of food and beverage items.
