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DIRECTOR FACILITY OPERATIONS-ARENA
Assistant Executive Chef
Food & Beverage - Kitchen/Chef/Cook/Helper
Food & Beverage - Service/Food Server/Banquet/Cate
21 and over
Order food products through Food and Beverage Buyer and Warehouse Supervisor
Oversee the staffing, scheduling, new hires and replacement in kitchen outlets
Close daily monitoring of food outlets, staff, food quality, production, staff, product and presentation
Oversee banquet kitchen functions and services
Attend meetings for in house functions, food designs and menu development
Handle employee relation issues, track employee records, disciplinary situations and miscellaneous matters
Uphold property, company policies and procedures
Communicate with Executive Chef on daily / weekly outlet operations
Train employees with culinary skills
Interact with Executives on miscellaneous issues
Participate in on / off property banquet functions and food shows
Achieve service, financial and Human Resource goals set forth by property executives and Food and Beverage
Perform all duties as deemed necessary for the success of the department
Perform other job related duties as requested.
At least 5 years of experience in high-volume operations.
Have extensive culinary background, people skills and administrative skills.
Have extensive knowledge of all kitchen equipment and operations.
Thorough understanding of profit and loss management.
Previous hands-on experience in presenting culinary training and development of new programs.
Physical and mental ability to work in a high pressure environment.
Excellent customer service skills.
Able to lead and mentor a team.
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
High school diploma or equivalent.
Able to effectively communicate in English, in both written and oral forms.
Previous experience working in a similar resort setting.
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