Job Details

This position is second in command over the culinary and stewarding departments and is responsible for purchasing, receiving, and producing food items in the facility in the absence of the Executive Chef. Essential Duties and Responsibilities include the following. Training of all Kitchen Cooks and Dishwasher/ Stewards. Fulfilling services detailed per each Banquet Event Orders (BEO) and Concessions Event Order (CEO). Order and receive product and prepare food items while maintaining control of food costs and being aware of budget goals. Managed inventory / cage. Assist in maintaining all equipment cleanliness and conducting annual maintenance. Attend in-house event-related meetings and relays immediate changes with other departments. Assists with monthly inventory. Exhibit an attention to detail and consistency in every aspect of service. Coordinate with the Concessions Workers, Bartenders, Cashiers and Runners to maintain adequate inventory levels for proper and uninterrupted concess...Sous Chef, Executive Chef, Concessions, Chef, Inventory Control, Restaurant