JOB SUMMARY

Manages the day-to-day kitchen utility operations and staff; typically in a large property. Sales volume, culinary category, number of meals served and complexity of the operation determine level of responsibility and scope of position. Oversees multiple dish rooms operations, night cleaning, back dock cleaning, maintenance, banquet operations, food plating, equipment, and logistics (set-up, breakdown, transportation, and storage). Oversees kitchen employees not actively engaged in cooking (., dishwashers, kitchen helpers, utility cleaners (back aisles), and kitchen controllables (., property inventory of china, glassware, silver to include banquet equipment and logistics). Works with the food and beverage/culinary management team and employees to continually improve guest and employee satisfaction while maintaining the operating budget. As a department head, uses leadership skills to manage other managers.

CANDIDATE PROFILE 

Educati...