Description
The role leads restaurant kitchen operations, supervises cooks and other food-preparation staff, manages menus, purchasing, staffing, food quality, sanitation, production, and guest service, and develops and trains employees. It requires a high school diploma or GED with four years of culinary, food and beverage, or related experience, or a two-year degree in a relevant field with two years of experience. The position also supports budget and safety goals and handles employee performance and disciplinary matters.
