Responsible for ensuring maximum customer satisfaction in Pavilion kitchen, by orchestrating, through the restaurant culinary teams, high standards of food preparation and presentation. Responsible for the overall supervision of staff and all areas of outlet. Incumbent is responsible for budget, inventory, food ordering, staffing requirements, overall food preparation service bayou assessments, and annual reviews. Five years preparation and cooking of both hot prep and cold prep items and supervision experience line cooking in high volume facility

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