At present we are required for Executive Chef.
Monitors all duty schedules in the kitchen operation.
Conduct meeting, menu briefings and maintain communication lines between staff and manager, food and Beverage Department.
Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
Cooks or directly supervises the cooking of items that require skillful preparation.
Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
Periodically visits dining area when it is open to welcome members.