Assists Executive Chef with management of the kitchen, including supervising activities of cooks, scheduling, training, implementation of policies and procedures, coordinate and actively participate in event operations and monitor food and labor costs . Fully responsible for menu development, scheduling, food and labor costs and sanitation. Plans, prepares and cooks high volume meals, banquets, and catered food to guests and employees. Perform specials projects and other responsibilities as assigned.
Employer/Hiring agency: Delaware North Companies. For additional information including application instructions, please visit the employer's CAREERS page referencing this position (link included here).
