Directly responsible to instruct and monitor the production staff in the preparation of all foods for service. This employee will maintain complete control of the kitchen. * Plan and direct food preparation and culinary activities. * Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. * Ensure weekly menu strict compliance with standardized recipes and the weekly menu cycles. * Modify menus or create new ones that meet quality standards * Estimate food requirements and food/labor costs. * Supervise Kitchen staff's activities. * Arrange for equipment purchases and repairs. * Recruit and manage kitchen staff. * Rectify arising problems or complaint
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