This individual supports the Executive Sous Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for staff. The role prepares or directs the preparation of meals in accordance with corporate programs and guidelines. It also involves coordinating kitchen personnel, ensuring high-quality food is creatively prepared and presented cost-effectively, assisting with planning and food operations, supporting account cost controls, introducing culinary programs, and supervising kitchen cleanliness and organization.
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Job Type
Full-time
Career Level
Mid Level