Under the guidance of the Executive Chef and Executive Sous Chef,supervise, train, coordinate and plan the kitchen operations
Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication. Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources. Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels. Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way of completing the task and preparing to overcome expected difficulties. Three to four years experience or more in cooking and managing a culinary team in an upscale food and beverage operation.