Description
The role is responsible for overall daily kitchen operations, including managing shifts, coordinating cooks and other food-preparation staff, preparing and cooking food, maintaining purchasing and sanitation standards, controlling costs, developing staff, and handling guest service and complaints. Candidates must have a high school diploma or GED with four years of culinary, food and beverage, or related experience, or a two-year degree in a related field with two years of experience, and Japanese language skills are required.
