JOB OVERVIEW: Responsible for all aspects of managing the Kitchen and Kitchen personnel (as determined by the Executive Chef), all culinary prep, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. REPORTS TO: Head Chef SUPERVISES: Sous Chefs, Cooks, Executive Steward, and Stewards. WORK ENVIRONMENT: Kitchen, Stewarding, Service, and Dining Room Areas Job involves working: under variable temperature conditions (or extreme heat or cold). under variable noise levels. outdoors/indoors. around fumes and/or odor hazards. around dust and/or mite hazards. around chemicals. Employment Type: Full Time Years Experience: 3 - 5 years Associated topics: baker, commercial, corporate, culinary school, grill chef, pastry chef, restaurant assistant chef, salad chef, sous chef, tavern
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