Staff Roles & Responsiblities 2020 (11.20.12.15)

C ULINARY O PERATIONS

Dominick Laudia, CEC AAC Director of Culinary Operations dlaudia@bocagrove.org

Leads the culinary department by developing menus, establishing departmental budgets and maintaining consistent food quality throughout all dining venues. Reports to the General Manager Supervises: Culinary Team, Stewards

David Sirko, CEC Chef De Cuisine dsirko@bocagrove.org

Ensures all kitchen operations run efficiently and effectively. Prepares menu, supervises line cooks and provides quality oversight to food preparation and presentation. Reports to the Executive Chef Supervises: Culinary Team, Stewards

Steven Miro Sous Chef smiro@bocagrove.org

Oversees Culinary operations, supervisor in charge when Executive Chef and Chef De Cuisine are absent. Assists with Menu Development, Training and Daily Operations. Reports to the Executive Chef