Description
This entry-level culinary management role leads kitchen operations by supervising shifts, coordinating cooks and other food-preparation staff, maintaining food quality and sanitation, managing supplies and inventory, supporting menus and promotions, and handling guest concerns. The position also contributes to the operating budget and requires either 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.
