This position is second in command over the culinary and stewarding departments and is responsible for purchasing receiving and producing food items in the facility in the absence of the Executive Chef
Job Summary
This position is second in command over the culinary and stewarding departments and is responsible for purchasing receiving and producing food items in the facility in the absence of the Executive Chef.
The Kitchen Manager oversees the stewarding department, trains all kitchen and stewarding personnel, and is responsible for maintaining kitchen equipment cleanliness and annual maintenance.
The role requires advanced oral and written communication skills, a strong orientation to customer service, and the ability to meet required budgetary goals.
Matching Summary
This position is second in command over the culinary and stewarding departments and is responsible for purchasing receiving and producing food items in the facility in the absence of the Executive Chef.