Hospitality Manager/Chef

Direct the overall operation of the kitchen, tray service and dining room areas. Assist with prep, serve, clean for catering events. Complete staffing schedule. Inspect and monitor food for visual appearance, quality, proper temperature, portion size, and dietary needs. Under the supervision of the Food & Beverage Director, assist with the interview process. Payroll. Train and monitor performance of dining service team. Seek resident involvement for menu planning and service feedback. Responsible for the stocking and organization of food and supply storage areas. Maintain accurate inventory records and complete physical inventory as directed. Perform duties of absent team members when necessary to ensure smooth running operations.