Under the direction of the Vice President of Food & Beverage, the incumbent is responsible for overseeing all kitchen operations including menu concepts, production, management and direction of culinary staff, health and sanitation standards, product specification and all costings.
While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Bachelor’s Degree in Business or certification from a culinary institute, must have 10 years of experience in a senior level position with strong knowledge of food principles and theories, specifically in a hotel/casino environment, with extensive experience overseeing the operations of multiple outlets. Strong background in monitoring of food and labor cost, menu development and costing, along with ordering and inventory procedures and health and sanitation laws and guidelines. Must have extensive experience in volume, banquet and production kitchens.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required.