Description
The role manages daily kitchen utility operations and supervises kitchen staff such as dishwashers and kitchen helpers. Responsibilities include dish room, night cleaning, back dock cleaning and maintenance, banquet plating and food running, inventory control, equipment and sanitation compliance, employee training, performance management, and budget participation. Candidates need a high school diploma or GED with four years of relevant experience, or a two-year degree in a related hospitality or business field with two years of relevant experience.
