Accountable for overall success of the daily kitchen operations.  

Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.  

Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.  

Supervises all kitchen areas to ensure a consistent, high quality product is produced.  

Responsible for guiding and developing staff including direct reports.  

Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

Establishes goals including performance goals, budget goals, team goals, etc.

Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

Manages department controllable expenses including food cost, supplies, uniforms and equipment.

Participates in the budgeting process for areas of responsibility.

Provides direction for menu development