Description
This culinary management role leads kitchen staff and personally assists with food production, purchasing, sanitation, menu support, and guest service. The position oversees production, staffing, inventory, budgets, employee performance, training, and customer satisfaction while coordinating with restaurant and banquet departments. Candidates need a high school diploma or GED with five years of culinary, food and beverage, or related experience, or a two-year degree in a relevant field with three years of experience.
