Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing)..... * Ensures employees are treated fairly and equitably. * Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. * Administers the performance appraisal process for direct report managers. * Interacts with the Banquet Chef ...