Assists the Executive Chef in directing food preparation, presentation and control for all the food outlets and banquet facilities at the hotel. Responsible for enhancing the food product that is presented to the guests. Assist in developing new products.
Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
At least 1 year of Sous Chef or Lead Line Cook experience required.
Degree from Culinary program preferred.
Must have strong administrative and leadership skills