- Hotel Resort
|Position Summary||Under general supervision of the Assistant Director of Food and Beverage Operations and/or Director of Food & Beverage Operations, oversees food and pastry and Food & Beverage back of house operations by planning, organizing, and managing all kitchen operations. Production for all food outlets. Develops menus, food purchase specifications and recipes and understanding of the P&L report. Directly supervises all production and pastry staff. Maintains the highest professional food quality. Maintains confidentiality of all privileged information.
This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.
|Essential Duties & Responsibilities||
|Knowledge, Skills, and Abilities||
|Physical Demands||While performing the duties of this job, the employee is may be required to stand for prolonged periods, walk; use hands for dexterity of motion; stoop, bend, kneel or crouch, and have normal auditory and verbal communications skills. The employee must occasionally lift and/or move up to 50 pounds.|
|Work Environment||Work is generally performed in the Casino’s kitchen area with exposure to heat, fumes and steam and Casino setting with exposure to secondhand smoke and a high noise level. Evening, graveyard, holiday and/or weekend work are required. Extended hours and irregular shifts may be required.|
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