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 cooking food, maintaining purchasing and food-storage standards, enforcing sanitation and food-safety requirements, and ensuring consistent quality and guest satisfaction. The role also leads staff development, performance management, scheduling, budget and operational goals, and guest-service activities. 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.
