Description
The posting describes a kitchen supervisory role responsible for planning, prepping, setting up, and delivering quality food service in designated hotel outlets. The position directs, trains, and monitors kitchen staff, maintains sanitation and equipment standards, handles guest complaints, and supports scheduling, performance management, and safe operations. It requires at least one year of line-cook experience, preferably supervisory experience, a high school education or equivalent, safe food handling certification, communication skills, and the ability to interpret operational and safety documents.
