Responsible for maintaining a clean, organized, and sanitized work area while following all tribal, city, state and federal health/food safety regulations and codes. Delegated assigned tasks to the cooks, prep cooks, and stewards.
Maintained and communicated with Room Chef the foods/products needed to ensure safe par levels and proper stock levels. Used and taught proper knife skills, cooking techniques, cooking methods and terminology. Cooked a variety of foods in quantities, styles, according to the menu and demand of the business.
