Assists the Chef de Cuisines in managing all food facilities, supervises food outlets and stations, and ensures compliance with standards and safety protocols.
Responsibilities
- Assists Chef de Cuisines in managing all food facilities
- Reports to Chef de Cuisines and consults with him regarding daily changes and projected business
- Participates in weekly menu and banquet planning; attends weekly Food & Beverage meeting
- Follows work schedule as agreed upon with Chef de Cuisine and approved by Director of Culinary Arts
- Supervises all food outlets and stations, ensuring employees perform duties in accordance with standards
Requirements
- Culinary arts training or documented work history equivalent