Chop House at Lake Lucille – Culinary Arts and Related Services, Other

Position Summary: | To prepare and deliver to a busy restaurant, providing a high standard of production in a busy hotel restaurant. | Also be able to undertake a varied list of food preparation for the kitchen on a daily basis. Reports to Executive Chef. | Essential Duties and Responsibilities: | •Responsible for cleanliness, stock control, organization and standards of the operations. | •Ensuring that the production, preparation and presentation of food are of the highest quality at all times. | •Attending all department and hotel meetings as necessary. | •Manages and develops relationships with key internal and external stakeholders. | •Other assignments and duties may be assigned on an as-needed basis.