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Accountable for the quality, consistency and production of the specialty 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 specialty restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget.
Job Responsibility:
Manage specialty restaurant kitchen operations
Ensure quality, consistency and production of specialty restaurant kitchen
Coordinate menus, purchasing, staffing and food preparation
Develop and design new applications and menu items
Supervise kitchen shift operations and ensure compliance with policies
Maintain food preparation handling and storage standards
Plan and manage food quantities and plating requirements
Lead and coordinate activities of cooks and kitchen staff
Set and support achievement of kitchen goals and budget
Ensure exceptional customer service and guest satisfaction
Manage human resource activities including training and development
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
Supervisory experience in kitchen operations
Knowledge of food preparation, handling and storage standards
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