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Kitchen Manager
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$67,875 - $78,700
Full-time
- The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product.
- The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control.
- Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events.
- Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen.
- Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation.
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