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Operations Manager
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- The Operations Manager's primary responsibility is to directly supervise Sous Chefs and/or other kitchen employees (including chefs, lead cooks/chefs, cooks, dishwashers, garde cooks and prep cooks).
- In addition, the Executive Chef will manage the kitchen operations to achieve the highest profitability while maintaining Air Culinaire Worldwide Standards.
- Perform food demonstrations at FBO’s and conferences
- Responsible for ensuring timely food production by kitchen staff.
- Four-year culinary degree or equivalent experience (minimum 5-7 years in a kitchen environment within catering or fine dining establishment) required.
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