Oversees all Kitchen & Cafeteria Culinary and Pastry staff to ensure a quality guest and employee dining experience. Models the way to operate in a timely and ethical fashion while adhering to recipes, standards, safety, food cost and budget guidelines. Works directly with Management and F&B support staff to ensure all food safety, sanitation standards, goals and requirements are met.
Must assist in other departments and do related work as required.
DIVISION: Food & Beverage
IMMEDIATE SUPERVISOR: Location Manager, Executive Chef
Sous Chefs, Line Cooks, Prep Cooks, Pastry Chef, Employee Dining Manager, Storeroom Clerk