
Kitchen Operations Leader
1 day ago
Job Overview
The Kitchen Operations Manager is responsible for managing the daily kitchen operations and staff, ensuring efficient service and high-quality food production.
- Main Responsibilities:
- Manage kitchen utility operations and supervise employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers).
- Coordinate banquet plating and food running with Banquet Chef and Banquet Maitred.
- Operate and maintain all department equipment and report malfunctions.
- Enforce proper breakdown procedures for banquets, restaurants, room service, and employee cafeteria.
- Purchase supplies and manage inventories according to budget.
- Interact with vendors and Health Department representatives as required.
Key Qualifications
- Education and Experience:
- High school diploma or equivalent; 4 years of experience in procurement, food and beverage, culinary, or related professional area.
- Or 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years of experience in procurement, food and beverage, culinary, or related professional area.
Benefits
- What We Offer:
- A dynamic work environment with opportunities for growth and development.
- Competitive salary and benefits package.
- Professional development and training opportunities.
Requirements
- To Be Successful:
- You will have excellent leadership and communication skills.
- Strong problem-solving and analytical skills.
- Ability to work well under pressure and meet deadlines.
- Excellent customer service skills.
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