Job Summary:
Oversee daily kitchen operations, lead the culinary team, and ensure high-quality food standards are met. Responsible for guest satisfaction, employee development, and financial performance within the culinary department.

Responsibilities:

• Supervise kitchen operations, ensuring consistent high-quality food production across all areas, including banquets, room service, restaurants, bar, and employee cafeteria.
• Lead and guide kitchen staff by performing tasks and providing direction on food preparation, menu development, and presentation standards.
• Manage kitchen team performance, enforce company policies, and uphold safety and sanitation standards.
• Develop goals, control procedures, and manage expenses for food costs, supplies, and equipment.
• Ensure exceptional customer service by monitoring guest satisfaction, handling complaints, and supporting staff in achieving service excellence.

Preferred Qualifications:

• Education: High school diploma or GED; 6 years of experience in culinary or related area OR 2-year degree in Culinary Arts, Hotel/Restaurant Management with 4 years of experience.
• Supervisory Experience: Yes, overseeing kitchen staff and managing daily kitchen functions.
• License or Certification: Food handling and sanitation certifications required.