Clermont, Florida, United States
Oversee culinary operations in its entirety, to include financial responsibility for food and labor costs. Responsible for staffing, selecting, scheduling, training, developing, mentoring and leading BOH team members. Perform line checks and food reviews to maintain service and production standards. Respond to guest feedback to ensure a quality experience for each guest.
Supervise line and prep cooks to maintain positive performance and quality food preparation. Assist in the creation and development of unique menu items to provide the guest with a variety of selections. Created new menu items to cater towards guests with food allergies and special dietary requirements.