Description
The role manages daily kitchen utility operations and supervises kitchen staff such as dishwashers and kitchen helpers. Responsibilities include dish room and night cleaning, back dock maintenance, banquet plating and food running, inventory control, equipment and sanitation compliance, employee training and performance management, and budget and expense control. Candidates need a high school diploma or GED with four years of relevant experience, or a two-year degree in a hospitality-related field with two years of relevant experience.
