Responsibilities
- Ensure smooth daily operations within the banquet kitchen
- Collaborate with the Executive Chef on all aspects of kitchen management
- Design and implement innovative culinary concepts, menus, and standardized recipes
- Manage inventory and purchasing to minimize food costs
- Maintain high standards of quality, consistency, and hygiene for food and equipment
- Supervise kitchen staff, including training, coaching, and daily task coordination
- Optimize kitchen workflow and operational efficiency
- Express personal creativity and culinary expertise in every dish prepared
- Deliver exceptional dining experiences that leave a lasting impression at events
- Partner with the culinary team to uphold food quality, preparation accuracy, and timely service
- Provide professional, welcoming, and proactive service while supporting team members
- Follow strict food safety protocols for handling, storing, preparing, and serving all items
- Complete all required ECOSURE procedures daily, including temperature logs, labeling, dating, and cleaning storage areas
- Use sound judgment and foresight to anticipate team and guest needs
- Initiate engagement with coworkers and gather feedback to enhance guest satisfaction
- Lead morning and evening shifts, responding to input from guests, sales, and food and beverage teams
