Overall responsibility for activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with quality standards, productivity standards, cost controls, and forecast needs. Organizes and conduct meetings with the culinary team. Monitors team performance, product quality and production flow. Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confers with the F&B Director regarding any new selections and changes. Ensures compliance with health, safety, sanitation and alcohol awareness standards. Interviews, trains, supervises, counsels, schedules and evaluates staff.
As a part of the hire process, a drug test and background check will be conducted on the finalist.
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