Primary responsibility is leading a staff of 10 or more cooks with varying degrees of experience, maintaining food costs, creating menu ideas and assessing FOH and BOH needs
Job Summary
Primary responsibility is leading a staff of 10 or more cooks with varying degrees of experience, maintaining food costs, creating menu ideas and assessing FOH and BOH needs.
Responsible for working in conjunction with other members of the Food and Beverage staff to ensure guests have an amazing dining experience.
Supervises all kitchen and stewarding staff, in absence of Executive Chef Assist the Executive Chef in all staffing and employee relations including performance reviews and disciplinary documentation.
Matching Summary
Primary responsibility is leading a staff of 10 or more cooks with varying degrees of experience, maintaining food costs, creating menu ideas and assessing FOH and BOH needs.