Job Description
This role is accountable for the overall success of daily kitchen operations, showcasing culinary talent by actively participating in tasks while leading staff and managing all food-related functions. The position aims to continually improve guest and employee satisfaction within the confines of the operating budget. It involves supervising all kitchen areas to ensure a consistent, high-quality product and is responsible for guiding and developing staff, including direct reports. Ensuring sanitation and food standards are achieved is paramount.
Candidate Profile
Education and Experience
- High school diploma or GED with 4 years of experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, with 2 years of experience in the culinary, food and beverage, or related professional area.
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