Assists in the management of the Culinary functions and colleagues to ensure high quality preparation and execution of food to the standard set by the hotel, ensuring highest levels of guest, company and colleague satisfaction. Assists the Executive Sous Chef with areas of responsibility to include Main Kitchen, Colleague Restaurant, Room Service and all food outlets. Works with Culinary management team and colleagues to successfully execute all kitchen operations; strives to continually improve guest, owner and colleague satisfaction and maximize the financial performance of the department.
To assist in the efficient running of the Culinary operations. To oversee the Stewarding and Storeroom functions. Ensure adherence to Company Culinary and Food Safety standards as well as compliance of Food Handling laws of Viceroy Snowmass. To ensure that Culinary services meet and exceed customer expectations.