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Kitchen Manager
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- Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, scheduling and sanitation and cleanliness.
- Work with restaurant chef to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
- Coordinate planning, budgeting, or purchasing for all the food operations.
- Three or more years of experience in varied kitchen positions including Kitchen Management, Purchasing and Labor Controls, Staffing, Kitchen and staff supervising, food preparation, line cook, fry cook, and expediter.
- Able to communicate effectively with managers, kitchen and dining room personnel, and guests.
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