Description
The role leads culinary operations for a hospitality unit, creating dishes from scratch, managing food quality, safety, inventory, cash flow, budgeting, customer relations, and operational procedures. It also recruits, trains, coaches, and motivates staff while collaborating with the operations team to improve unit performance. Candidates need post-secondary culinary education or formal training, more than three years of high-volume food-service experience, FoodSafe certification, strong communication and culinary skills, and proficiency with point-of-sale systems.
