Primary Objective of Position:

• Assist the Executive Chef on all functions of the Travelle Culinary team while delivering quality products and service. Successfully execute the Travelle food preparation according to hotel standard recipe specifications.

Responsibilities and Job Duties:

• Responsible for the hire, training, supervision and scheduling of the Travelle culinary staff/management in accordance with business needs, productivity, Forbes service standards
• Responsible for the proper receiving, storage, temperature setting and rotation of food products
• Responsible for reporting any equipment in need of repair to the Engineer Department for service
• Responsible for assigning specific duties to colleagues under supervision for efficient operation of kitchen
• Thorough knowledge of culinary operations including food cost, budget, service techniques, forecast, portioning and presentation
• Assist with the communication effectively between chefs, culinary staff and restaurant team
• Responsible for weekly schedules, payroll, monthly department meetings, month end inventories

Experience Required: