Career Center

Position Description Coordinates, plans, and supervises the production, plating, and presentation of the food at all banquet events and dining room in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Controls food and labor costs, ensures the appropriate quantity of food is prepared. Ensures The Faculty Club?s safety standards and City regulations are followed to provide top quality food. Assumes responsibilities of Executive Chef in his/her absence. Supervises and trains banquet cooks and culinary staff; monitors performance and manages schedules. Produces orders for all banquet functions; maintains accurate food production sheets. Writes menus and creates recipes for