Job description
Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs. Scheduled time in this position is split approximately 50% hands-on culinary production and 50% administrative and management work, including scheduling, labor management, recipe and menu costing, ordering, receiving and inventory.