Administrative Skills, Analysis Skills, Communication Skills, Cook Dishes, Cost Control, Food Quality, Industry/Trade Analysis, Maintain Compliance, Menu Development, Microsoft Office, Operations Management, People Management, Performance Reviews, Problem Solving Skills, Regulations, Restaurant, Safety Compliance, Sanitation, ServSafe Certification
We seek a supervisory culinary leader to oversee kitchen operations, staff management, and menu development for various outlets and events.
- Promote positive guest interactions and uphold service standards.
- Assist in creating menus, control costs, and ensure food quality and safety compliance.
- Recruit, train, schedule, and evaluate staff, maintaining proper staffing and labor costs.
- Maintain cleanliness and sanitation per regulations, oversee inventory, and stay current with industry trends.
- Lead and motivate a team of approximately 45 direct and 75 indirect employees, ensuring performance and adherence to policies.
- Handle administrative tasks, conduct meetings, and resolve operational issues.
- Requirements include an associate degree or equivalent, supervisory experience, proficiency in Microsoft Office, ServSafe certification, and strong analytical and communication skills.