Description
The Culinary Manager is responsible for the overall success of daily kitchen operations, including managing kitchen shifts, coordinating cooks and other food-preparation staff, preparing and presenting food, maintaining purchasing and sanitation standards, controlling costs, and ensuring guest satisfaction. The role also includes developing and coaching staff, scheduling employees, handling guest complaints, and supporting the Executive Chef. 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.
