**A little bit about your day:**

Reporting to the Executive Chef, every day is different, but you’ll mostly:

+ Supervise and direct the teams in F&B with the ability to control food production activities, proper cleaning, cutting, marinating, seasoning, sous vide applications and cooking of all food items.
+ Mentor team on menu planning, controlling food cost, controlling labor costs and maintaining safety and sanitation.
+ Oversee day-to-day production and operations of all kitchens, including planning, preparing and directing of food to our outlets and service staff.
+ Conduct quality checks of goods received, coordinate and control food storage, including tidiness and sanitation of all storage areas, supervise inventories and sets par levels as needed.
+ Monitor material consumption and food orders and equipment required on a daily basis to satisfy the production plans of the F&B department.
+ Ensure that Hazard Analysis and Critical Control Point (H...