Description
The role oversees the day-to-day operations of multiple kitchens, including financial and inventory reporting, food-cost control, menu planning, budgeting, SOP implementation, health and safety compliance, and regular inspections. It also hires, trains, evaluates, and develops kitchen staff while coordinating with the Food & Beverage Director. The position requires strong culinary, leadership, communication, decision-making, and food-service knowledge, with experience in high-volume and fine-dining environments and P&L responsibilities preferred.
