Job Description
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.
EDUCATION and/or EXPERIENCE
Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.
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