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Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget.
Job Responsibility:
Develops, designs, or creates new applications, ideas, relationships, systems, or products for restaurant
Supervises restaurant kitchen shift operations
Maintains food preparation handling and correct storage standards
Plans and manages food quantities and plating requirements
Assists in developing daily and seasonal menu items
Ensures compliance with all applicable laws and regulations
Prepares and cooks foods of all types
Checks quality of raw and cooked food products
Determines food presentation and creates decorative displays
Requirements:
High school diploma or GED
4 years experience in culinary, food and beverage, or related professional area
OR 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in culinary, food and beverage, or related professional area
What we offer:
Equal opportunity employer
Values and celebrates unique backgrounds of associates
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