Requisition ID
    Minimum Age (Yrs)
    Union Status
  • Overview

    It is the primary responsibility of the Chef Relief to oversee departmental hiring, staffing, scheduling, ordering, food quality and preparation and supervise overall food side operations. All duties are to be performed in accordance with departmental and property policies, practices and procedures.


    Specific Job Functions:


    • Oversee all food and kitchen operations
    • Establish operating policies and staff schedules for the operation of all kitchens to achieve maximum service at desired profit levels
    • Maintain effective food, labor, and budget costs, forecasts and marketing policies to achieve profit objectives and desired standards
    • Order all food products through Food and Beverage Buyer and Warehouse Supervisor
    • Oversee staffing levels, employee schedules in all outlets, new hires and replacements
    • Maintain close supervision of all food outlets, staff, food quality, production, product and presentation
    • Attend all meetings for in house functions, food design and menu development
    • Maintain accurate and adequate employee records, ensure all employee relation issues are handled in a professional manner and issue commendations and disciplinary action as necessary
    • Complete forms, write memos, and administer company and departmental policies and procedures
    • Train management staff on expectation and execution of culinary skills and techniques
    • Communicate effectively with executives on departmental issues
    • Oversee all menus for outside banquet functions and food shows
    • Oversee hiring practices, conduct interviews, make hiring decisions and ensure training programs reflect appropriate employee development guidelines.
    • Evaluate the performance of all chefs and ensure development programs meet employee needs
    • Provide advancement and incentives for employees interested in furthering their professional careers
    • Achieve all service, financial, and human resource goals set forth by company executives
    • Perform all duties as deemed necessary for the success of the department


    • Minimum 10 years experience in high volume operations required
    • Extensive culinary background, people skills and administrative skills a must
    • Working knowledge of all kitchen equipment and operations essential
    • Thorough understanding of profit and loss management necessary
    • Previous hands-on experience in presenting culinary training and development of new programs
    • Able to communicate in English both verbally and written


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