Job Duties:
• To provide resort guests with an outstanding and exquisite food experience at luxury resort dining
• To provide leadership and direction in the production of all food items in Banquets or
assigned areas.
• To assign or delegate work as appropriate to ensure that food production is performed
to the benchmarked superior standards in accordance with all recipes and methods.
• To oversee the production of all food and to coordinate the execution of all food.
• Develop and maintain standards of food and food production in Banquets.
• Develop seasonal dishes and seasonal menus and the implementation of all processes and procedures to ensure consistency (i.e. recipe development, photographs, production lists, ordering specifications, yield data, etc.)
• Responsible for sourcing fresh produce and other ingredients
• Take all necessary steps to provide our guest with a Greenbrier experience
• Oversee the organization, sanitation, care and maintenance of all kitchen equipment (cooking equipment, storage, refrigeration, small wares, work surfaces, floors, shelving, etc) in areas of responsibility
• Development, supervision and implementation of safe, sanitary, and efficient work
habits of all line personnel
• Direct the Banquet Sous Chef to assist in all production, organization and execution of
service, food quality, administrative, and daily responsibilities of running the restaurants.

MINIMUM REQUIREMENTS:
• West Virginia Food Handlers Permit
• Bachelor's in Culinary Arts or closely related