Job Description
Summary:
Manages a part of the culinary operations in Food & Beverage, and assists in overall managing of kitchen.
Essential duties and responsibilities include the following. Other duties may be assigned.
Supervisory responsibilities:
Manages Banquet Chef Tournant and two subordinate supervisors who supervises a total of 6-8 employees in the Garde Manger, and Banquets. Is responsible for the overall direction, coordination, and evaluation of this unit. Also directly supervises four non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
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