As the Manager of the Kitchen responsibilities include maintaining and establishing dining needs to take over operations of kitchen staff, providing culinary and management experience which consists of, but is not limited to: ordering, establishing item pars, inventory, scheduling, counseling staff, ensuring cleanliness of kitchen, and meeting all budgetary needs. Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities in the Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product.