Overview The Room Chef is responsible for the supervision and coordination of activities in preparing and cooking food. Responsibilities Develops and manages the food cost according to the budget of the department. Ensures the safety and security of employees and customers. Implement programs and processes to reduce and control loss time injuries. Review staffing levels to maintain budgeted level of employment. Delegate authority and assign responsibilities. Developing staff, training, interviews, hires, and evaluations. Cooks, carves meat, portion control, prepares new dishes, sauces and garnish. Review activities and promotions with the Executive Chef. Monitor and adjust performance to local competition. Meet with departmental directors and managers as necessary. Other duties as assigned. Qualifications Five to seven years’ experience as a banquet sous chef, sous chef, or specialty cook with a 4-year degree in a related field or equivalent work experience. Applicable health certifica...