Job Purpose Assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the Club. Supervises food production personnel, assists with food production tasks as needed, and assures that quality and cost standards are consistently attained. Maintain the highest professional food quality and sanitation standards. Duties and Responsibilities Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club’s standard recipes. Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing
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