Description
The role assists the Chef de Cuisine in managing food facilities, supervises kitchen outlets and stations, oversees food safety, inventory, portioning, presentation, and closing procedures, and supports menu and banquet planning. It requires at least five years of cook-to-order or hotel restaurant experience, culinary training or equivalent work history, leadership and training ability, Serve Safe, CPR/First Aid, and physical ability to stand, walk, and lift. Benefits include medical, dental, vision, life insurance, paid time off, a 401(k) match, flexible spending and health savings accounts, LTD and STD, employee discounts, and golf privileges.
