Responsible for managing a team of over 50 union cooks throughout multiple outlets including three restaurants and room service in a 1000+ room hotel with $28 million in outlet revenue, 60,000 sq. ft. of meeting space, and over $100 million in overall F&B. Daily duties include scheduling, interviewing, menu creation and implementation, quality control, and creating prep lists. Since joining the team, overall SALT scores have improved in all areas of F&B.