Responsible for operation and execution of the culinary aspect of events, including menu co-ordination, supervising wait staff, assisting in staff training and approving payroll records. May require a bachelor's degree in area of specialty and 2-4 years of experience in the field or in a related area. Familiar with a variety of the field's concepts, practices, and procedures. Relies on experience and judgment to plan and accomplish goals. Performs a variety of tasks. Leads and directs the work of others. A certain degree of creativity and latitude is expected. Typically reports to head of unit/department.
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