The role involves implementing culinary standards and overseeing kitchen operations for units and external catering.
Responsibilities include supervising food preparation, maintaining quality, sanitation, and cleanliness, and ensuring consistent presentation and food cost control.
Key duties encompass planning, directing, and supervising culinary activities, supporting catering proposals and menu innovation, managing food costs and vendor relations, and standardizing recipes for quality.
Additional tasks involve executing off-site catering, collaborating on menu planning and financial forecasts, managing kitchen purchasing, and monitoring sanitation practices.
The position requires training and supervising kitchen staff, ensuring compliance with health and safety policies, and maintaining culinary excellence standards.
Qualifications include at least eight years of culinary management experience, Serve-Safe certification, strong communication, organizational skills, and proficiency with relevant software. Full-day availability and a flexible schedule, working approximately 50 hours per week, are necessary.