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About the Role
Make purchases and manage inventory so it is adequate.
Manage food costs, kitchen labor, and other department expenses not to exceed budget.
Oversee day-to-day kitchen operations, cost controls, and quality control of food orders.
Plan, staff, organize, and coordinate the timely preparation of food orders.
Manage kitchen staff to ensure that cooking method, garnishing, and sizes of portions are as prescribed.
Support your team in the preparation of all ingredients and food products to recipe standards.
Comply with and uphold all required food handling and workplace safety, sanitary, and loss prevention procedures.
Maintain preparation and cooking areas in a clean, sanitary, and safe manner.
Support in training, mentoring, and development of kitchen staff members.
Requirements
Culinary degree preferred.
Minimum 5 years culinary experience in the culinary industry with positive progression in the industry preferred.
High volume food production and catering experience is required.
Must have or be able to obtain valid local and/or state Food Handler permits.
Train staff on proper use of cleaning compounds.
Applicants must meet the legal requirements for employment in the United States.
About the Company
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