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Head Chef
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$5,000 a month
- Reports to: Food & Beverage Manager
- Complete accurate budgeted kitchen work schedules in the prescribed time that ensures the proper staffing levels for the cook’s line, dish station, prep areas, and banquet kitchen.
- Utilize proper on-the-spot and private, one-on-one coaching and counseling skills to develop supervisors and employees.
- Discuss with the food and beverage manager any staff or management problems that may occur and help solve them.
- Assure proper cleaning, sanitation and maintenance for the general kitchen, including all cooking and kitchen equipment, walk-ins, coolers and storerooms.
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