Responsible for all food preparation, production and control for all food outlets and banquet facilities to meet LM Services’ and company standards of quality. Hire, train, supervise, schedule and participate in the activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecasted needs. Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Develop creative and appetizing menu selections for special banquet themes and parties. Consult with Food and Beverage Director regarding new selections and menu changes. Monitor staff performance, product quality and production flow; foster improvement where necessary. Conduct and/or attend pre-shift and departmental meetings with meaningful topics.

Any combination of education and experience equivalent to graduation from high school and from an apprenticeship program and/or advanced training program for culinary professional recognized by the industry and trade, or any other combination of education, training or experience that provides the required knowledge skills and abilities. ServeSafe or other sanitation license required. Prior industrial culinary leadership experience required. Hotel culinary experience strongly preferred.


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