Description
This entry-level culinary management role leads kitchen operations by supervising shifts, coordinating cooks and other food-preparation staff, maintaining food quality and sanitation, managing supplies and inventory, supporting menus and promotions, and handling guest concerns. The position also prepares food, participates in performance appraisals and training, and contributes to budget and guest satisfaction goals. Candidates need 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.
