Under direction of Chef, oversees daily operation of kitchen including scheduling of employees, directing daily responsibilities, following progress to insure completion of tasks in proper time-frame.
Position requires formal training in the field of Culinary Arts plus two (2) to four (4) years experience or an equivalent combination of education and experience. Must be able to lift a minimum of 30 pounds. Requires frequent standing and walking, and some sitting. Must be able to reach with hands and arms. Specific vision abilities required for this position include good close, distance, color and peripheral vision and depth perception. Proficient knowledge of software programs such as Microsoft Excel and Microsoft Word. Must hold a current Food Handling Certificate.