Position Scope Assists Executive Chef in operating and managing the hotel kitchen on a daily basis with special emphasis on the Food & Beverage outlets. Guaranties that high quality standards will be consistently achieved. Ensures inventories are kept up to par, and food costs are kept within the budget. Essential Duties & Responsibilities 1. The Hay-Adams Handbook, the department Standard Operating Manual and our policies and procedures are part of this job description. 2. Supervises all phases