Personnel Roles & Responsiblities 2023

C ULINARY O PERATIONS

Open Position Culinary Director x401

• Leads the culinary department by developing menus, adhering to departmental budgets and maintaining consistent food quality throughout all dining venues. • Develops relationships with vendors to ensure top quality • Oversees F&B budget, capital purchasing and inventory controls

• Supervises Culinary Team Reports to the General Manager

Jacob Hammell Chef De Cuisine jhammell@bocagrove.org | x420 • Supervises line cooks and provides quality oversight to food preparation and presentation. • Oversees, Banquet/Buffet, Oversees Kosher Food and Food Truck Operations Reports to Culinary Director

David Sirko, CEC Kitchen Manager dsirko@bocagrove.org | x420

• Ensures general quality control and consistency • Oversees pantry, bakery, and employee meals Reports to Culinary Director

Michael Edelen Purchasing medelen@bocagrove.org | x402 • Ordering/Procurement of all Food, Dry Goods, and Paper Products • Maintains Par Levels of Stock • Fulfills inter-departmental requisitions • Invoice Coding Reports to Culinary Director