A minimum of (3) three years supervisory experience in culinary operations of an equal or higher position with very similar job responsibilities and business volumes is required.
High volume restaurant experience of at least $10M annual revenue.
ServSafe certification required as well as Culinary school degree.
Must be able to perform cooking methods, prepare soups, stocks and sauces and perform the operation of all hot and cold culinary stations proficiently according to the hotel's culinary departmental standards.
Responsibilities
Responsible for venue management, including but not limited to expediting, managing inventory and supervising personnel.
Prepares and cooks food and cleans, stocks and maintains all kitchen, preparation, service, dining and storage areas.
Understand food requests, ask questions regarding its preparation and assure the team member's or guest's satisfaction with their order in English.