Responsible for planning, organizing, developing and directing the overall operation of the kitchen, restaurant and convention center in accordance with current federal, state, local regulations, brand standards and policies. As directed by the Director of Operations, this individual is responsible for assuring that quality services are provided on a daily basis and that all areas are maintained in a clean, safe, and sanitary manner.
Kitchen and cooking knowledge needed. Four years of previous management and cooking experience required. Requires a High school diploma or GED certificate along with a Bachelor's degree or equivalent experience in Food & Beverage preferred. Culinary degree is a plus.