This position is the number one management position for Banquet Culinary Team Members. The position will be directly or indirectly responsible for food production in banquets, as well as menu development, cost controls and personal supervision of all reporting positions. This position requires food production experience for large, medium and small groups including plated functions, Buffet functions, breaks, receptions etc... and all other banquets style services. This position requires great scheduling flexibility with varying shifts (Swing, days, and middle shifts) as directed by the Food & Beverage Director, and as business dictates.