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Accountable for overall success of the daily restaurant kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all restaurant kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
Job Responsibility
Accountable for overall success of the daily restaurant kitchen operations
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions
Works to continually improve guest and employee satisfaction while maintaining the operating budget
Supervises all restaurant kitchen areas to ensure a consistent, high quality product is produced
Responsible for guiding and developing staff including direct reports
Must ensure sanitation and food standards are achieved
Ensures compliance with all Food & Beverage policies, standards and procedures
Assists Executive Chef with all restaurant kitchen operations and preparation
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
Assists in determining how food should be presented and creates decorative food displays
Maintains purchasing, receiving and food storage standards
Ensures compliance with food handling and sanitation standards
Requirements
High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in the culinary, food and beverage, or related professional area