KITCHEN MANAGER / HEAD CHEF

Directly responsible for all kitchen functions including food purchasing, preparation and implementation of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.

Qualifications:

– A minimum of 5 years of experience in varied kitchen positions including Executive/Head Chef.
– At least 6 months experience in a similar capacity.
– Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.