Support Chefs and Sous Chefs in planning and executing daily service, high volume periods, openings, seasonal transitions, and major events; assume leadership of culinary operations in the absence of the Senior Executive Chef. Collaborate with Food & Beverage, Front of House, Banquets, Stewarding, Purchasing, Receiving, Human Resources, Engineering, Safety, and other resort departments; communicate clearly about staffing, equipment, safety, product availability, guest concerns, and priorities.