Description
Description
Full oversight of all culinary operations across the restaurant, seasonal patio, and banquet functions
Leadership of kitchen teams, fostering a culture of professionalism, accountability, and development
Menu development that balances creativity, consistency, seasonality, and operational efficiency
Responsibility for food quality standards, presentation, and execution across all service areas
Financial accountability for food cost control, inventory management, purchasing, and waste reduction
Labour planning, scheduling, training, and performance management
Collaboration with hotel leadership on guest experience initiatives, events, and strategic priorities
Ensuring compliance with food safety, sanitation, and workplace health and safety standards
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