The Kitchen Manager/Chef & B oversees and directs daily culinary operations (Restaurant & Banquet operations), ensuring high food quality, safety, and efficiency while managing staff performance, scheduling, inventory reporting, and menu management. They report directly to the General Manager and are responsible for staffing and overseeing all kitchen staff, maintaining sanitation standards, and enhancing customer satisfaction through consistent, well-prepared dishes.

Open availability needed. Full-Time.

Must be available to work nights, mornings, weekends, and holidays.

$50,000 - $58,000 yearly

• Staff Management: Hiring, training, scheduling, and evaluating staff, as well as managing breaks and assigning workstations.
• Operational Oversight: Supervising food production (Restaurant & Banquets), ensuring compliance with food safety regu...