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Executive Chef - EnVue Autograph Collection
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- Assist the Executive Chef in Planning and managing the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
- This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
- The Sous Chef should ensure all group resumes are accessible and read and followed up on.
- Expense / Labor Controls / Overtime The Sous Chef should stay within forecasted numbers in regards to departmental and labor expense.
- Cleanliness Own / Kitchen Outlets / Banquet Kitchen / storeroom cleanliness at all times.
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