SUMMARY Oversees the operation of all kitchen areas, including but not limited to, receiving, supplies, recipes, and actual quality preparation of all food items. Assists the Executive Chef and F&B Director in all food outlets. ESSENTIAL DUTIES AND RESPONSIBILITIES (other duties may be assigned) . Maintains a budgeted food cost and labor cost. . Assists with the development of all menus and creates food ideas. . Maintains a superior food quality. . Maintains proper storage and rotation of all fo...
